Sharp R94a0stv Manual

							GB-31
ESPAÑOL
ENGLISH
GLASS AND GLASS-CERAMICHeat-resistant glassware is very 
suitable. You can observe the 
cooking process from all sides. 
It cannot contain any metal (e.g. 
lead crystal) or a metal coating (e.g. 
gold frame, china blue).
CERAMICIn general, ceramic is very suitable. 
Ceramic must be glazed because 
moisture can penetrated the ceramic 
if it is unglazed. In a microwave 
oven, this moisture will heat up and 
can cause the ceramic to shatter. If 
you are not sure whether your cookware is suitable for 
use in a microwave, please do a suitability test. See Page
GB-32.
PORCELAINIn general, porcelain is very suitable. Be sure that your 
porcelain does not contain any metal or gold or silver 
plating.
PLASTICHeat resistant, microwave-safe 
plastic ware is suitable for thawing, 
heating and cooking. Please note 
the manufacturer’s instructions.
PAPER DISHWAREHeat resistant, microwave-safe paper dishware is also 
suitable. Please note the manufacturer’s instructions.
PAPER TOWELScan be used to absorb excess 
moisture in short heating processes, 
e.g. for bread or breaded items. Put 
the paper towel between the food 
and the turning plate. The surface of 
your food will stay dry and crunchy. 
Covering the food with paper towels 
will contain splatters from greasy foods.
MICROWAVE FOILor heat resistant foil is suitable for covering or wrapping 
foods. Please note the manufacturer’s instructions.
ROASTING BAGScan be used in the microwave oven. Metal clips are 
not suited to close such bags, as 
they might cause the foil to melt. 
Use kitchen string to close these 
bags and pierce the bag with a 
fork. Do not use foils that are not 
heat resistant, e.g. cling film, in your 
microwave.
METALshould not be used, because the microwaves cannot 
penetrate it and can therefore 
not reach your foods. There are 
some exceptions: Narrow strips of 
aluminum foil can be used to cover 
parts of food, so that these parts do 
not thaw or cook too fast (e.g. the 
wings of a chicken).
Small metal spikes and aluminum bowls (e.g. in ready-
to-serve meals) can be used.
They must be small in relation to the food, e.g. the food 
must fill the aluminum bowl at least 
 to ¾. We recommend transferring 
such foods to dishes suitable for 
use in a microwave. When using 
aluminum bowls or other metal 
dishes, you must keep a minimum 
distance of about 2.0 cm to the 
walls of the cooking chamber, otherwise they can be 
damaged by possible sparks.
DO NOT USE DISHES WITH METAL PLATING, or metal parts, e.g. screws, bands or handles.
COOKWARE SUITABLE FOR MICROWAVE OPERATION
SUITABLE COOKWARE 
						

							GB-32
SUITABLE COOKWARE
SUITABILITY TESTIf you are not sure whether your 
dishes are suitable for the use in 
a microwave, please do the 
following test: Place the dish into 
the microwave oven. Place a glass 
vessel filled with 150 ml of water 
on top of or next to the dish. Turn the microwave oven 
on for 1 to 2 minutes at 100P power. If the dish stays 
cool or at room-temperature, it is suitable for use in 
the microwave oven. Do not use this test for plastic 
dishware as it might melt.
COOKWARE SUITABLE FOR MICROWAVE 
OPERATION
In general, heat resistant microwave dishes, e.g. made 
of porcelain, ceramic or glass, are also suitable for the 
combi operation (microwave and hot air, microwave and 
grill). Please remember that the hot air or the grill will also heat up your dish. Plastic dishware and foil are not 
suitable for combi-operation. Do not use paper towels or 
baking parchment. It could overheat and ignite.
METALshould not be used. Exceptions are coated backing 
pans, which allow the outer surface of the food, e.g. 
bread or cakes, to brown. Please remember the notes 
for cookware suitable for microwave operation. If 
sparks develop, put heat resistant insulating material, 
e.g. small porcelain plate, between the metal object 
and the grill. If sparks develop, do not use such 
materials for cooking in COMBI OPERATION
COOKWARE SUITABLE FOR HOT AIR AND 
GRILL OPERATION
For cooking with hot air or grill without microwave 
operation, you may use any dish that is suitable for use 
in a conventional stove or grill.
BEFORE YOU BEGIN…To make the use of your microwave as easy as possible, 
please read the following notes and tips: Only turn your 
microwave on when food is placed inside the cooking 
chamber.
ENTER THE TIMETimes for thawing, heating and cooking are usually 
much shorter than in a conventional stove or oven.  
Please adhere to the times recommended in this 
cookbook. You should enter a shorter time rather than a 
longer one. After cooking, test for doneness. It is better 
to add some time after testing for doneness than to 
overcook the food. 
INITIAL TEMPERATUREThe time required to thaw, heat or cook a food are 
dependent on the initial temperature of the food. Frozen 
or refrigerated foods, for example, require a longer 
heating time than foods at room temperature.
For heating and cooking of foods, we assume normal 
storage temperature (refrigerator temperature, about 5°C, room temperature about 20°C). We assume a 
temperature of -18°C for thawing frozen foods.
Popcorn must only be made in special popcorn 
containers suitable for use in microwave. Adhere 
exactly to the manufacturer’s instructions. Do not use 
regular paper containers or glass 
cookware.
Do not cook Eggs in their shell. 
Pressure will build inside the shell, 
which could lead to an explosion of 
the egg. Pierce the egg yellow with 
a fork prior to cooking.
Do not heat oil or grease used 
for frying in the microwave. The oil 
temperature cannot be controlled. 
The oil could splatter.
Do not heat closed vessels, like 
jars or cans. The pressure could 
cause such vessels to explode. (Exception: Canning/
Preserves).
TIPS AND TECHNIQUES 
						

							GB-33
ESPAÑOL
ENGLISH
ALL STATED TIMES…are guidelines, which vary depending on initial 
temperature, weight and consistency (water or oil 
content, etc.) of the foods.
SALT, SPICES AND HERBSFoods cooked in the microwave retain their flavor 
better than foods cooked by conventional methods. Use 
salt sparingly and salt your foods only after cooking. 
Salt will retain fluid and dry out the surface. Herbs and 
spices can be used as usual.
TEST FOR DONENESS:Foods can be tested for doneness just like when used 
with conventional methods:
•  Food thermometer: After cooking or heating, 
every food has a certain interior temperature. 
This temperature can be measured with a food 
thermometer.
•  Fork: Fish can be tested with a fork. If the fish meat 
is no longer translucent and easily detaches from the 
fish bones, the meat is done. If it is overdone, it is 
dry and tough.
•  Wood picks: Cake and bread can be tested for 
doneness by using a wooden pick. Insert the wood 
stick and pull it out. If it remains clean and dry, the 
food is done.
DETERMINING COOKING TIME WITH A 
FOOD THERMOMETER
When food is cooked, every drink and every food 
has a certain interior temperature, which indicates 
that the food is done and the result will be good. You 
can measure this interior temperature with a food 
thermometer. The most important temperatures are listed 
in the temperature table.
ADDING WATERVegetables and other foods with high water content 
can be cooked in their own fluid or with very little 
additional water. Many vitamins and minerals will 
remain in the food.
FOODS WITH SKIN OR SHELL like sausage, chicken, chicken drum sticks, potatoes, 
tomatoes, apples, egg yolk or similar should be pierced 
with a fork or a wooden pick.
Steam can release without shattering the skin or shell.
GREASY FOODSMarbled meat and outer, fatty parts cook faster than 
lean meat. Cover such parts with aluminum foil or place 
them with the fatty side down.
TABLE: DETERMINING COOKING TIME
WITH A FOOD THERMOMETER
Drink/FoodInterior temperature 
after cooking time
is completedInterior temperature 
10 to 15 minutes
of standing time
Heat drinks  (Coffee, Water, Tea, etc.)65-75°C
Heat milk 75-80°C
Heat soups 75-80°C
Heat stews 75-80°C
Poultry 80-85°C 85-90°C
Lamb
Roasted pink 70°C 70-75°C
Well-done 75-80°C 80-85°C
Roast beef
Rare 50-55°C 55-60°C
Medium 60-65°C 65-70°C
Well-done 75-80°C 80-85°C
Pork and veal 80-85°C 80-85°C
TIPS AND TECHNIQUES 
						

							GB-34
TIPS AND TECHNIQUES
BLANCH VEGETABLESVegetables should be blanched prior to freezing. This 
retains the quality and aroma of the food. Process: 
Wash and cut the vegetable. Put 250 g vegetables 
and 275 ml water into a bowl, cover and heat for 3-5 
minutes. Put blanched foods immediately into ice water 
to stop the foods from cooking and allow to drip dry. 
Seal the blanched vegetables in an airtight container 
and freeze.
PRESERVING FRUIT AND VEGETABLESPreserving fruits and vegetables 
using your microwave is quick and 
easy. Special jars, sealing rings and 
clamps suitable for microwave use 
are available. The manufacturers 
will supply detailed user instructions.
SMALL AND LARGE AMOUNTSThe microwave times are dependent on the amount 
of food you thaw, heat or cook. This means that small 
portions will be done faster than large ones. A basic 
rule is: 
DOUBLE THE AMOUNT = ALMOST DOUBLE THE TIME
HALF THE AMOUNT = HALF THE TIME
HIGH AND FLAT CONTAINERSBoth containers will have the same capacity, but 
cooking will take longer in the high container than in 
the flat one. We recommend that 
you use flat containers with a large 
surface whenever possible. Use high 
containers only for foods that might 
boil over, e.g. noodles, rice, milk, 
etc.
ROUND AND OVAL CONTAINERSFoods in round or oval containers cook more evenly 
than foods in square containers, because the microwave 
energy concentrates in corners.  The food located in the 
corner will overcook.
COVERSCovering your food will help retain moisture and 
shorten the cooking time. Use a lid, microwave foil 
or a cover cap. Foods that should 
develop a crust, e.g. roast or 
chicken, should not be covered. 
Follow this rule: If it should be 
covered when using a conventional 
stove, it should be covered in the 
microwave. If it is cooked uncovered 
on a conventional stove, it should also be cooked 
uncovered in the microwave.
IRREGULAR SHAPED FOODSshould be placed with the thicker or 
more compact side to the outside. 
Vegetables (e.g. Broccoli) should 
be placed with the stems toward the 
outside. Thicker parts will require a 
longer cooking time and will receive 
more microwave energy when 
placed on the outside. The food will be cooked more 
evenly.
STIRRING Foods must be stirred, because microwaves reach 
the outer areas first. Stirring will 
even the temperature and the 
food will be more evenly heated.
ARRANGEMENTSeveral individual portions, e.g. pudding molds, cups 
or potatoes, should be placed in a ring-shape on the 
turntable. Leave some space between portions, so that 
the microwave energy will penetrate the food from all 
sides.
TURNINGMedium size parts, like mincemeat and steaks, should 
be turned over once during the cooking process to 
shorten the cooking time. Large pieces, like roast and 
chicken, should be turned over because the topside will 
receive more microwave energy than the bottom side, it 
could dry out if it is not turned.
STANDING TIMEAllowing standing time is one of the most important 
rules of microwave cooking. Almost 
all foods thawed, heated or cooked 
in the microwave require a short or 
longer standing time, which allows 
the equalization of temperature. 
Fluids then can evenly flow through 
the food. 
						

							GB-35
ESPAÑOL
ENGLISH
HEATING
•  Ready-to-eat meals in aluminum containers should be 
removed from the container and heated on a plate 
or a bowl.
•  Foods should be covered with microwave foil, plates 
or cover caps (sold in stores) to prevent the surface 
from drying out. Drinks should not be covered.
•  Remove the lid of tightly closed containers. When 
cooking fluids like water, coffee, tea or milk, insert a 
glass stick into the container.
•  If possible, stir larger amounts occasionally to even 
the temperature.•  All times are listed for foods at a room temperature 
of 20°C. The heating time will increase slightly for 
foods at refrigerator temperatures.
•  Allow foods to stand for 1-2 minutes after heating 
to allow the temperature to even out throughout the 
food (standing time). 
•  All times are guidelines and can vary depending on 
initial temperature, weight, water content, fat content 
and the desired final state of the food.
The microwave is ideal for thawing foods. Time 
required for thawing is usually much shorter than when 
thawing foods with conventional methods.
Some tips.
Remove the frozen food from its wrapping and put it on 
a plate. 
WRAPPING AND CONTAINERSWrappings and containers suitable for use in 
microwave and also freezing (up to about  - 40°C) and 
heat resistant (up to about 220°C) are very appropriate 
for thawing and heating foods. You can use such 
material for thawing, heating and cooking without 
having to transfer the food to other containers.
COVERSThinner parts should be covered 
with aluminum foil during thawing. 
Thawed or warm parts should also 
be covered with aluminum foil. This 
prevents that thin parts overheat 
while thick parts are still frozen.
THE MICROWAVE POWER…should be set lower rather than higher. This helps you 
achieve even thawing. If the microwave power is too 
high, the food surface will be cooked while the interior 
of the food is still frozen.
TURNING/STIRRINGAlmost all foods must be turned or 
stirred once. Parts sticking to each 
other should be separated as soon 
as possible and rearranged.
SMALLER AMOUNTS…twill thaw more evenly and quicker than large amounts. 
We recommend that you freeze your food in small 
portions. You can quickly and easily create a whole 
menu.
DELICATE FOODS,like tortes, cream, cheese and bread should not be 
completely thawed. Only the outer surface should 
be thawed, the rest of the food should thaw at room 
temperature. This will avoid outer surfaces overheating 
while inner parts are still frozen.
STANDING TIME…after thawing food is very important, because the 
thawing process is finished during this time. In the 
thawing table you can find standing times for various 
foods. Thick, compact foods will require a longer 
standing time than flat or porous foods. If the food is 
not sufficiently thawed, you can keep thawing it in the 
microwave or extend the standing time correspondingly. 
After standing time, foods should be processed as soon 
as possible and not refrozen.
THAWING 
						

							GB-36
In a microwave oven, frozen meals can be thawed and 
cooked in one process. The table will show you some 
examples. (See Page GB-38.)
Also remember the general notes on “Heating” and 
“Thawing” of foods.To prepare commercially available frozen meals, please 
follow the manufacturers instructions as indicated on the 
package. Usually, the exact cooking times and notes for 
the preparation in a microwave are listed.
•  When shopping, make sure that all pieces are as 
even as possible. This will ensure a good cooking 
result.
•  Thoroughly wash meat, fish and poultry in cold, 
running water and dry with a paper towel prior to 
preparation. Process as usual.
•  Beef should be well hung and with few tendons.
•  The cooking result can vary even with similar size 
meat pieces. This is, in part, due to the type of food, 
various fat and water content and also the initial 
temperature.•  Larger meat, fish and poultry pieces should be 
turned once during cooking to ensure more even 
cooking on all sides.
•  After cooking, cover roasts with aluminum foil and 
let it stand for about 10 minutes (standing time). The 
roast will continue to cook during this time, i.e. fluid 
will be evenly distributed, so that less moisture is lost 
when cutting.
•  When shopping, make sure that all pieces are as 
even as possible. This is very important if you’d like 
to cook the vegetables in one piece (e.g. potatoes).
•  Wash and clean vegetables prior to preparation, 
then measure and cut the amount required for your 
recipe.
•  Season the food like usual, but salt your foods only 
after cooking.
•  Add about 5 tablespoons of water for each 500 g 
of vegetables. Fibrous vegetables will require more 
water.
•  Vegetables are usually cooked in a covered bowl. 
Vegetables with a high water content, e.g. onions or 
potatoes, can be cooked in a microwave foil without 
any additional water.•  Stir or turn the vegetable once while cooking.
•  After cooking, allow the vegetables to stand for 
about 2 minutes, so that the temperature will 
distribute evenly (standing time).
•  All times are guidelines and can vary depending on 
initial temperature, weight and the consistency of 
the vegetable. The cooking time will be shorter the 
fresher the vegetables are.
THAWING AND COOKING 
COOKING OF MEAT, FISH AND POULTRY 
COOKING FRESH VEGETABLES 
						

							GB-37
ESPAÑOL
ENGLISH
LEGEND
 MICROWAVE OPERATION
Your microwave has 11 power levels. 
You should select the microwave power 
according to the guidelines in this cookbook. 
In general, follow the recommendations on 
page GB-10.
GRILL OPERATION
Multifunctional use for gratinating or grilled 
fish, meat and poultry.
HOT AIR OPERATION (CONVECTION)
You may select between 10 Hot Air levels 
(40°C - 250°C).
COMBI OPERATION (DUAL CONV.)
MICROWAVE AND HOT AIR 
This type of operation allows you to
combine the various microwave power 
levels 10P to 60P with a 
desired Hot Air 
temperature (40°C - 250°C).
COMBI OPERATION (DUAL GRILL)
MICROWAVE AND GRILL
This type of operation allows you to 
combine the various microwave power 
levels 10P to 80P with the Grill.
LEGEND
ABBREVIATIONS
P = Percentage
tbsp = tablespoon
g = gram pck = package
tsp = teaspoonl = Liter sec = seconds
Cup = cupfulml = milliliter DF = deep frozen
min = minutescm = centimeter DFC = dry fat content
kg = kilogramdm. = diameter approx. = approximate 
						

							GB-38
TABLES
TABLE: THAWING WITH MICROWAVE
FoodsAmount
-g-Power
levelThawing time
-Min-Process notesStanding
-Min-
Sausages 300 30 P 3½-4 Place next to each other, turn after ½ of the 
thawing time5-10
Deli meat 200 30 P 2-4 Remove the outermost slices after 1 minute each 5
Whole fish 700 30 P 9-11 Turn after ½ of the thawing time 30-60
Crab 300 30 P 4-6 Turn after ½ of thawing time, remove thawed parts 5
Fish filet 400 30 P 5-7 Turn after ½ of the thawing time 5-10
Whole bread 1000 30 P 8-10 Turn after ½ of the thawing time 15
Cream 200 30 P 2+2 Remove lid: after 2 min. of thawing time put  
into a bowl and thaw further5-10
Butter 250 30 P 2-3 Thaw only for short time 15
Fruit such as 
strawberries, raspberries, 
cherries, plums250 30 P 2-4 Place evenly next to each other, turn after ½ of the 
thawing time5
To thaw poultry, chicken drumsticks, cutlets, steaks, roast, mincemeat, sliced bread and cream tortes, please use the automatic 
thawing program.
TABLE: THAWING AND COOKING
FoodsAmount
-g-SettingPower
levelCooking-Min-Water  
additionProcess notesStanding
-Min-
Fish filet e.g. Filet 
“Bordelaise”400100 P 10-12 -Remove from package, put into a casserole 
dish and cover with microwave foil1-2
Trout, 1 piece 250-300
100 P 5-6 - Cover 1-2
Single serving plate 400
100 P 6-8 - Cover, stir after 5 minutes 2
Vegetables 300
100 P 6½-8 5 tbsp Cover, stir after ½ of cooking time 2
Vegetables 450
100 P 8-10 5 tbsp Cover, stir after ½ of cooking time 2
TABLE: COOKING FRESH VEGETABLES
FoodsAmount
-g-Power
levelThawing time
-Min-Process notesWater amount  
-Tbsp-
Vegetables
(e.g. Cauliflower, leek, 
fennel, broccoli, bell 
peppers, zucchini) 300
500100 P
100 P5-7
8-10Prepare as usual, cover and stir
occasionally5
5 
						

							GB-39
ESPAÑOL
ENGLISH
TABLES
TABLE: HEATING DRINKS AND FOODS
Drink/Foods Amount 
-g/ml-Power 
levelTime 
-Min-Process notes
Drink 1 cup 150 100 P ½-1 Do not cover
Single serving plate
(Vegetables, meat and side dishes)400 100 P 2½-4 Drip water onto sauce, cover, 
stir occasionally
Stew, soup 200 100 P 1-2 Cover, stir after heating
Side dishes 200 100 P approx.1½ Drip water onto food, cover,
stir occasionally
Meat, 1 slice 
1200 100 P approx.2 Drip water onto food, cover
Sausages, 2 pieces 180 40 P 2-2½ Pierce the skin several times
Baby food, 1 jar 190 40 P ½-1 Remove lid, stir well after heating and test the 
temperature
Melt margarine or Butter 
150 100 P approx. ½ Cover
Melt chocolate 100 40 P approx.3 Stir occasionally
Dissolve 6 sheets of gelatin 10 40 P ½-1 Soak in water, squeeze dry and put into a soup 
bowl. Stir occasionally
1 at refrigerator temperature.
TABLE: ROASTING MEAT AND POULTRY
Meat and
poultryAmount 
-g-Setting Power level/ 
tempCooking 
-Min-Process notes Standing 
-Min-
Roasts
(pork, veal, 
lamb)500
1000
1500
50 P/160°C
50 P/160°C
50 P/130°C
50 P/130°C
50 P/130°C
50 P/130°C8-10 (*)
8-10
17-20 (*)
14-16 
28-32  (*) 
23-27Season as desired, put onto the lowest 
grill, turn after (*) 5
10
10
Roast beef
medium1000
1500
30 P/200°C
30 P/200°C
30 P/200°C
30 P/200°C17-19 (*) 
6-8
25-27 (*) 
13-15Season as desired, put onto the lowest 
grill, position with fatty side down turn 
after (*)10
10
Meat loaf 1000
60 P/230°C 21-23 Prepare meat for meatloaf (half pork/half 
beef), lay  flat into acasserole dish, and 
cook on the lowest grill rack.10
Chicken 1200
30 P/220°C
30 P/220°C17-20 (*) 
17-20Pierce the chicken skin, season with oil, 
paprika, salt and pepper, position with 
breast side down onto the lowest grill 
rack, turn after (*)3
Chicken 
drumsticks600
10 P/230°C
10 P/230°C11-13 (*) 
9-11Pierce the chicken skin, season with oil, 
paprika, salt and pepper, position with 
skin side down onto the lowest grill rack, 
turn after (*)3 
						

							GB-40
TABLES
TABLE: GRILLING, GRATINATING
Dish Amount 
-g-Setting Power 
levelCooking 
-Min-Process notes Standing 
-Min-
Steaks 2 pieces 400
7-9 (*)
4-6Position onto the highest grill rack, turn
after (*), season after grilling is done2
Lamb cutlets 
2 pieces300
9-12
6-8Position onto the highest grill rack, turn
after (*), season after grilling is done2
Grill sausages 400
7-9 (*)
5-6Position onto the highest grill rack, turn
after (*)2
Gratinating
10-14 Position casserole dish onto the lowest
grill rack10
Cheese toast 
4 pieces
50 P ½
5-7Toast and butter the bread, add one slice of 
ham, one slice of pineapple and one slice of 
melting cheese. Place slice of cheese in the 
center and position onto the highest grill rack
TABLE: HEATING FROZEN SNACKS
Frozen snacks Amount 
-g-Setting Power level/ 
tempCooking 
-Min-Process notes
French fries (normal) 250
60 P 4-5
2-4 (*)
3-4Place into a flat casserole dish, position onto 
the highest grill rack, turn after (*)
(thin) 250
60 P 3-4
3-5 (*)
3-4
“Stone oven” pizza 
(thin base, pre-baked)300-400
20 P/220°C 10-12 Preheat to 220°C
Position onto the highest grill rack
American pizza 
(thick base, pre-baked)400-500
30 P/220°C 9-11 Preheat to 220°C 
Position onto the highest grill rack
Baguette sandwiches 250
20 P/230°C 8-10 Position onto the highest grill rack
approx.2