Sharp Rcd1200m Manual

							EN-20
NO.
12   Enter power level for memory 2.
3
14   Press the STOP/CLEAR pad to exit.
NOTES: 
1.  Press the SET MEMORY pad twice within 2 seconds.
2.  If the programmed cooking time is over the maximum 
time, the display will show error code EE9. To clear 
the error code, press the STOP/CLEAR pad and 
re-program. See Maximum Cooking Time on page 
EN-22.
3.  It is not necessary to press the SELECT POWER pad 
for 100% in Single Stage.
Programming Multi Stage Cooking
*  Suppose you want to set 4 minutes at 60% for the 1st 
stage and 2 minutes at 30% for the 2nd stage with 
memory 2 using of Dual Digit Input.
1  Press the SET MEMORY pad 
twice within 2 seconds.
2  Enter the memory number.
3  Press the SELECT TIME pad.
4  Enter cooking time for 1st stage.
NO.
NO.
4  0  00  2
5  Press the SELECT POWER pad.
 Procedure  Display
13   Press the SET MEMORY pad to 
save memory 2.
STOP
CLEAR
 Procedure  Display
SELECT
TIME 
SELECT
POWER 
  6  Enter power level for 1st stage.
6
NOTES: 
1.  Press the SET MEMORY pad twice within 2 seconds.
2.  If the programmed cooking time is over the maximum 
time, the display will show error code EE9. To clear 
the error code, press the STOP/CLEAR pad and 
re-program. See Maximum Cooking Time on page 
EN-22.
3.  It is not necessary to press the SELECT POWER pad 
for 100% in the last stage in Multi Stage Cooking. 11   Press the SET MEMORY pad to 
save memory.
12   Press the STOP/CLEAR pad to exit.
NO.
  9  Press the SELECT POWER pad.
10   Enter power level for 2nd stage.
3
  8  Enter cooking time for 2nd stage.
2  0  0
  7  Press the SELECT TIME pad.
 Procedure  Display
SELECT
TIME 
SELECT
POWER 
STOP
CLEAR
X 2SET
MEMORYSET
MEMORY
SET
MEMORY 
						

							EN-21
1  Press the SET MEMORY pad 
twice within 2 seconds.NO.
X 2
NO.
6  Press the STOP/CLEAR pad.
5  Press the SET MEMORY pad. 
NOTES: 
1.  Press the SET MEMORY pad twice within 2 seconds.
2.  If the programmed cooking time is over the maximum 
time, the display will show error code EE9. To clear 
the error code, press the STOP/CLEAR pad and 
re-program. See Maximum Cooking Time on page 
EN-22.
3.  Refer to Defrosting 2 and 3 on page EN-27.4  Enter cooking time.
DEF.
3  0  0  0
2  Enter memory number.NO.
0  2
3  Press the EXPRESS DEFROST pad.
DEF.
 Procedure  Display
STOP
CLEAR
Setting Total Cooking Time of Express 
Defrost
*  Suppose you want to set the total cooking time of 
Express Defrost to 30 minutes with  memory 2 using 
Dual Digit Input.
*  Suppose you want to set the Total Cooking Time of 
Express Defrost to 30 minutes with memory 2 using 
Single Digit Input.
2
1  Press the SET MEMORY pad 
twice within 2 seconds.
2  Enter memory number.NO.
NO.
NOTES:
1. Follow steps 3-6 on the left side of page EN-21 to 
complete.
2. Press the SET MEMORY pad twice within 2 
seconds.
3.  If the programmed cooking time is over the maximum 
time, the display will show error code EE9. To clear 
the error code, press the STOP/CLEAR pad and re-
program. See Maximum Cooking Time on page EN-
22.
4.  Refer to Defrosting 2 and 3 on page EN-27.
*  Suppose you want to set the Total Cooking Time of 
Express Defrost to 30 minutes with memory 12 using 
Repeat Digit Input.
 Procedure  Display
NO.
NO.
2  2
 Procedure  Display
1  Press the SET MEMORY pad 
twice within 2 seconds.
2  Enter memory number.
NOTES:
1. Follow steps 3-6 on the left side of page EN-21 to 
complete.
2. Press the SET MEMORY pad twice within 2 
seconds.
3.  If the programmed cooking time is over the maximum 
time, the display will show error code EE9. To clear 
the error code, press the STOP/CLEAR pad and 
re-program. See Maximum Cooking Time on page 
EN-22.
4.  Refer to Defrosting 2 and 3 on page EN-27.
SET
MEMORY
EXPRESS
DEFROST
SET
MEMORY
X 2SET
MEMORY
X 2SET
MEMORY 
						

							EN-22
Maximum Cooking Time 
1.  100%~60% power level : The Total Cooking Time of all cooking stages is maximum 60 minutes.
2.  50%~10% power level : The Total Cooking Time of all cooking stages is maximum 120 minutes.
3.  Multi Stage Cooking : The Maximum Cooking Time is limited by the following calculation.  Each stage has 100~60% 
power level or 50~10% power level.
Maximum Cooking Time Calculation
*  Suppose you want to cook 5 minutes at 100% for 1st stage, 15 minutes at 80% for 2nd stage, 40 minutes 
at 30% for 3rd stage and 20 minutes at 10% for 4th stage. In this case actual Cooking Time is 80 minutes, 
and the calculated time is 50 minutes, see the calculation below.
  [5min + 15min] + [(40min + 20min)/2] 
 60 min.
4.  0% power level : Maximum 99 minutes and 99 seconds can be input at one stage (Max. 4 stages).
5.  Express Defrost : The Maximum Defrosting Time is 90 minutes.  See Maximum Cooking Time Calculation above.
Total Cooking Time of  
100~60% Power Level 60 minutes
2 + Total Cooking Time of 
50~10% Power Level 
						

							EN-23
CARE AND CLEANING
OTHER CONVENIENT FEATURES
Monitor
Monitor function is used to check the power level during 
cooking.
To check the power level, press the SELECT POWER 
pad and the power level will be displayed.  As long as 
the SELECT POWER pad is pressed, the power level is 
displayed.  When the SELECT POWER pad is released, 
the display will return to the previous display.
Demonstration Mode
To demonstrate, press the SELECT TIME pad, 0 and then 
press the START pad and hold for 3 seconds. Cooking 
operations can now be demonstrated with no power  in 
the oven. The timer will count down rapidly.
To cancel, press the SELECT TIME pad, then 0 and the 
STOP/ CLEAR pad or unplug your oven.
To set cooking during the Demonstration Mode, press the 
SELECT TIME pad and enter time and press the START 
pad.  After cooking, press the STOP/CLEAR pad to show 
Demonstration again.
Oven Exterior
The outside of your oven can be easily cleaned with mild 
soap and water. Make sure to rinse thoroughly and dry 
the exterior with a soft towel.
Control Panels
Care should be taken in cleaning the control panels. 
Open the door before cleaning to inactivate the control panel pads. Using a cloth dampened with water only, 
gently wipe the panels until clean. Avoid the use of 
excess water. Do not use chemical or abrasive cleaners 
because they may cause severe damage to the panels 
and make programming impossible.
Fig.3Fig.4Fig.6
Ta b
KnobTa b
Oven Ceiling Cover
Fig.1
Splash CoverSplash Cover
Hole
PinHole
Hole
Projection A
Oven Ceiling Cover
Knob
Projection
Screw
Fig.2
Hole
Air intake  lter Antenna Cover
VERY IMPORTANT CAUTIONS*  DO NOT OPERATE your oven without the oven ceiling cover or the splash cover in place.
*  DO NOT REMOVE the antenna cover.  It is not designed to be removable.
*  DO NOT REMOVE the ceramic shelf from the oven. It is not designed to be removable.
*  DO NOT OPERATE the oven without the air intake  lter in place.
*  DO NOT USE commercial oven cleaners, abrasive or harsh cleaners or scouring pads on any part of your 
microwave oven.
Ceramic Shelf
Fig.5 Oven Ceiling Cover
Frame
Catch
CatchProjection A 
Cover
Projection B  
						

							EN-24
Oven Interior
1) For easy cleaning, wipe any spatters or spills with 
a soft damp cloth or sponge at the end of each day. 
For heavier spills, use mild soap and rinse thoroughly 
with hot water.
2) At least once a week, remove the splash cover and 
the oven ceiling cover, and then clean them.
SPLASH COVER
Remove the splash cover as shown in Fig. 2.  Wash in 
a mild detergent solution. Don’t use detergent with 
orange oil, as the splash cover may melt.
OVEN CEILING COVER (Frame + Cover)
Remove the oven ceiling cover as shown in 
Fig. 2 and separate the frame from the cover.
COVER:
Wipe any grease, spills or spatters on the oven 
ceiling cover with a soft cloth dampened with a 
mild detergent solution. 
Don’t soak the oven ceiling cover in detergent or 
wash it.
FRAME:
Wipe any grease, spills or spatters on the frame  
with a soft cloth dampened with a mild detergent 
solution. Scrape hardened spills or spatters with 
a plastic spatula. Don’t use metallic brushes or 
sharp-edged tools, as scratches on the frame may 
cause the frame to warp or break during heating. To 
remove hardened spills or spatters, soak the frame 
in a mild detergent solution for a short period of 
time. Don’t use detergent with orange oil, as the 
frame may melt.
ANTENNA COVER
If antenna cover has grease, spills or spatters, wipe 
antenna cover with a soft cloth dampened with a 
mild detergent solution. Don’t use metallic brushes 
or sharp-edged tools, as scratches on the antenna 
cover may cause the cover to warp or break during 
heating.
How to remove the oven ceiling cover
Remember to unplug the power cord. Turn the 2 
tabs holding the oven ceiling cover to the oven cavity 
ceiling as shown in Fig. 2, then  gently pull the cover 
downwards to separate from the oven cavity ceiling. 
Then separate the cover from the frame. It is held in 
place by 4 catches.
How to remove the splash cover
Remember to unplug the power cord. Turn the knob 
holding the splash cover to the ceiling of the oven 
as shown in Fig. 3 and remove it from the ceiling of 
the oven.
How to install the oven ceiling cover
Remember to unplug the power cord. Replace the 
cover in the frame. Insert projection A (2) into the 2 
holes in the rear cavity wall and then insert projection 
B (2) into  the 2 holes in the oven cavity ceiling  as 
shown in Fig. 2. Then slide the tabs in place.How to install the splash cover
Remember to unplug the power cord. Then insert 
the knob into the hole of splash cover as shown in 
Fig. 4 and turn it as shown in Fig. 3. Insert the splash 
cover projection into the hole in the rear cavity wall 
as shown in Fig. 2 and then replace the knob in the 
hole through the splash cover. Turn knob as shown 
in Fig. 4 to hold the splash cover in place.
3) Wipe any grease, spills or spatters on the door seal 
surfaces with a soft damp cloth or sponge so that they 
do not build up. The door seals must always be free of 
grease and/or spatters so that the door closes properly. 
Build-up could result in leakage of microwave energy 
from the oven.
CERAMIC SHELF
Wipe spills or spatters immediately with a soft cloth 
or sponge dampened with a mild detergent solution. 
Do not allow grease, spills, or spatters to build up. Do 
not use abrasive or harsh cleaners, scouring pads, 
metallic brushes or sharp-edged tools. Take care when 
cleaning to not damage the silicone seal.
Operating the unit with excessive buildup may result 
in cracking or breakage of the ceramic shelf. Do not 
operate the unit with a cracked or broken ceramic 
shelf. 
Door
Wipe the door and window on both sides frequently 
with a soft damp cloth or sponge to remove any spills 
or spatters. Always keep the door seals and seal surfaces 
clean so that any grease, spills or spatters are not allowed 
to build up. Build-up could result in leakage of microwave 
energy from the oven.
Air Intake Filter
Clean at least every two weeks (equivalent to 100 hours 
usage) or more often for heavy use. See Custom Help 8 
Air Intake Filter Counter on page EN-14.  Loosen the screw 
holding the air intake   lter to the oven and move the air 
intake  lter to the left a little bit to remove the air intake 
  lter from the pin.  Wash the air intake   lter in mild soapy 
water, rinse and dry with a soft cloth.  After cleaning and 
drying completely, re-install the air intake  lter.
 
NOTES:
1.  Take care not to misplace the tiny knob used to fasten 
the splash cover.
2.  The screw and the knob can be loosened and tightened 
either by hand or by using a coin.
3.  Install the oven ceiling cover properly.  Operating the 
oven with an incorrectly installed oven ceiling cover 
may damage the components in the oven cavity and 
shorten the expected life span of your oven.
4.  When the oven ceiling cover is not installed properly, 
the display will show error code “EE0”. To clear the 
error code, press the STOP/CLEAR pad and re-install 
the oven ceiling cover properly.
   
						

							EN-25
COOKING GUIDE
Utensils
METAL
1)  Frozen Precooked Foods in Foil Containers
When cooking foods in foil containers, the container should be no more than 1/2” deep. The best method to use is, after 
removing the foil cover, return the metal container to the paper box or package it came in and place this entire unit in 
the microwave oven. There must be more food than metal, and the metal container must not touch the oven walls.
2) Metal Skewers
Small metal skewers may be used if there is a large proportion of food to the amount of metal. If arcing does begin, 
stop the oven, remove the food and change to a wooden skewer.
Whenever using metal foil, foil containers or metal skewers, be sure that the metal does not touch the sides of the 
oven.
GLASS, GLASS-CERAMIC, CERAMIC AND CHINA UTENSILS
Most glass, glass ceramic, ceramic and china utensils are excellent for use in microwave ovens. Heatresistant glassware, 
unless it has metallic trim or metal portions, can almost always be used in the microwave oven, no matter whether 
it is clear or opaque. However, you must be careful not to use delicate glassware since it might crack from the heat 
of the food but not from the microwaves.
Most dinner plates, unless they have metallic trim, are acceptable for heating foods.
Utensils with metallic trim or metal parts, such as screws, bands, handles, etc. must be avoided. Cracked or crazed 
glazes or chips are also indications that a dish should not be used. Ceramic mugs or cups with glued on handles are 
also not recommended for use in a microwave oven.
PAPER GOODS
For low heat cooking, such as reheating or very short cooking times and for foods with low fat, sugar or water content, 
paper is a good utensil for microwave oven use. Napkins, towels, plates, cups, cartons, paper freezer wrap and the 
paper pulp board that some meats come packed in are also convenient utensils for use in the microwave oven. 
Cardboard can also be used. Paper is used in the microwave oven as a moisture insulator. Wax coated paper plates 
and cups should be avoided since the high temperatures that the foods reach may cause the wax to melt. Plastic 
coated dishes, however, are  ne for use in the microwave oven. 
Wax paper and paper towels provide an excellent loose cover for foods and help prevent spatters. Do not use paper 
towels, plates or other utensils made from recycled paper. Recycled paper products may contain certain impurities which 
could cause the paper to ignite during microwave heating. Some paper products may contain harmful substances.
PLASTIC AND FOAM UTENSILS
Plastic and foam dishes and containers should not be used for cooking foods with high fat or high sugar content since 
the heat of the food is too hot for the plastic and may cause it to melt or lose its shape. Cooking pouches designed to 
withstand boiling and freezing for conventional cooking, work well in the microwave oven. Do not close plastic cooking 
pouches with the metal tie wraps provided, since they get very hot and will melt the plastic wrap. Any closed pouch or 
cooking container should be pierced so that steam is allowed to escape. Do not attempt to cook in plastic storage bags 
as they will not withstand the heat of the food. Plastic wrap may be used to cover foods during cooking.Stretch-type 
plastic wraps are not suitable for use in the microwave oven because they form too tight a seal. Whenever removing 
plastic wrap that has been tightly formed around the utensil, just lift the plastic away from you so that the steam can 
vent and there will be no danger of scalding. Melamine is not recommended for use in the microwave oven.
WICKER, WOOD AND STRAW
Wicker, wood and straw may be used in the oven for short periods of time; however, they should not be used for high 
fat or high sugar content foods since the heat of the food could possibly char the utensil. Wooden handle scrapers 
and spatulas may be left in the microwave oven during cooking. 
						

							EN-26
Guidelines for microwave heating
Several factors should be kept in mind when selecting utensils to be used for microwave heating.
1.  A plate with a narrow rim of about 1/2-inch is recommended. This keeps the food all at the same level for more 
even, uniform heating.
2.  Casseroles and sauced items should be heated in straight sided containers.
3.  Containers should be chosen to be large enough to contain foods as they expand with heating. Milk products are 
especially subject to boil-overs.
4.  Most foods heat better if they are covered. Covering retains the heat that has been created, reduces dehydration 
and helps keep the oven clean. There should be an opening for steam to escape from the food. Covers should also 
be non-metallic to allow for proper heating.
Techniques
1.  Microwave cooking is ideal for times when you run out of certain items or for preparation during slow periods.
2.  Avoid overcooking. Small portions of food should stand 2-3 minutes following cooking; during this standing time 
foods will complete cooking. Large portions require longer standing times.
3.  When a range of times is given in a recipe (2-3 minutes), always cook the shorter amount of time and check for 
doneness. Foods can always be returned to the microwave for additional cooking. Overcooked foods are tough or 
dry.
4.  Arrange foods with thicker portions or larger pieces toward the outside of the cooking container. Most foods cook 
more evenly and faster if covered.
5.  The microwave oven is quite useful in reducing broiling times for steaks and chops. Partially prepare the meat in 
microwave oven, then broil for a shorter period of time.
6.  Sliced meats should be at least 1/2-inch thick for best heating results. Turning the meat product overonce during 
the heating process will yield more uniform heating.
7.  Stir liquids briskly before heating and allow to stand at least for 20 seconds after heating before stirring or drinking 
to avoid eruption.
Pastries
1.  Placing rolls or muf ns on a paper towel or napkin or wrapping in a paper towel eliminates excess moisture and 
gives best results.
2.  Avoid overheating. Baked items will be hotter on the inside than on the outside. Overheating causes baked products 
to be dry and tough.
Breakfast Items
1.  Eggs should be slightly undercooked when preparing them for later reheating in the microwave. Cool quickly and 
store covered.
2.  Arrange foods on platter with easily heated items near center of plate (eggs) and denser items toward outside 
(sausage).
3.  Do not cook eggs in the shell. Pressure will build up inside the shell and it will burst. Do not reheat cooked eggs 
unless they are scrambled or chopped. Puncture the yolk before cooking eggs.
Sandwiches
1.  Pre-toast bread and cool on air rack. Egg and shortening rich bread gives best results.
2.  Sandwich meats should be sliced very thin. When assembling sandwich, place thicker portions toward outside 
edges.
3.  Cover sandwiches and refrigerate no longer than three hours. When ready to heat in the microwave, unwrap and 
place on paper towel or napkin. Most sandwiches should be heated uncovered unless wrapped in paper towel or 
napkin. The paper absorbs excess moisture, preventing the sandwich from becoming soggy.
4.  Avoid overheating. Filling heats rapidly, and overheated sandwiches become dry and tough.
Casseroles
1.  Arrange casseroles with larger pieces or bulk of food around the perimeter of the casserole; depress in center.
2.  Casseroles should be heated covered with a non-metallic cover or plastic wrap except casseroles with crusts. If 
tightly covered, puncture plastic wrap or loosen at one corner so steam can escape. Be careful when removing 
plastic wrap; pull wrap away from you with the tines of a fork.
3.  Cover casseroles evenly with sauce or gravy before refrigerating.
Vegetables
1.  Arrange vegetables with larger pieces around the perimeter of the dish; depress in center.
2.  Small uniform sized vegetables like peas, diced carrots and corn heat easily in the microwave oven. A butter sauce 
will speed the process.
3.  Heat vegetables covered with either a non-metallic cover or plastic wrap. If tightly covered, puncture plastic wrap 
or loosen at one corner so steam can escape. Be careful when removing plastic wrap; pull wrap away from you 
with the tines of a fork. 
						

							EN-27
4.  Most vegetables should be slightly undercooked when preparing for later reheating in the microwave. Cool quickly 
and store covered.
5.  Microwaved vegetables retain their bright color,  avor and nutrients.
Defrosting
1.  See page EN-11 for Express Defrost directions.
2.  Avoid over-defrosting. Foods should be removed from the microwave when they are still slightly icy in the center. 
Allow foods to stand covered for 1 to 2 minutes to complete defrosting.
3.  Select Power allows you to defrost food at the power level and speed you choose. Generally defrosting is done at 
30% or lower. To use Select Power for defrosting,  rst program time followed by pressing the Select Power pad 
and the number pad for percentage of power level (for example, 3 represents 30% power). The microwave power 
will pulse on and off to defrost frozen foods gently without heating.
Timing guide
Since different foods heat at different rates of speed, there are several in uencing factors that should be taken into 
consideration when heating foods with microwave energy.
1.  The lower the initial temperature of a food, the longer it will take to heat in a microwave oven.
2.  Since with a microwave oven you are heating with time rather than temperature, it is helpful to know the starting 
temperatures of the foods. Foods held at room temperature will heat more quickly than refrigerated foods.
3.  The different chemical makeups of foods affect the heating times. Highly salted foods heat faster than non-cured 
items. Animal fats heat more quickly than lean parts of meat. Fats in a colloidal state heat faster than protein (egg 
yolk cooks before the white).
4. The density of a food is determined by how compact the molecules are arranged within the food. A pound of 
roast beef is denser than a pound of bread. Even though they weigh the same, the bread contains more air and is 
therefore less dense. Denser foods require longer heating times.
5.  The thicker the food, the longer the heating time. If two foods have the same density, the thinner food will heat 
before the thicker one.
6. The shape of the food also affects the heating time. Low round foods that are depressed in the center heat faster 
than highly mounded scooped foods. This has to do again with the density. The denser the mass to be heated, 
the longer the heating time.
7.  The more food placed in the oven cavity at one time, the longer the heating time. This is because there is a constant 
level of energy coming out of the magnetron tube during the heating process. If there are several food items in 
the oven, they will each absorb some of the energy thus making the total heating time longer. The time required 
for heating is not directly proportional to the increased amount of food. The heating time should be increased by 
about 80% for each additional like food item. 
						

							EN-28
  Quantity Item  Approximate Heating Time  Comment: 
  100% Power(seconds)
 R-CD1200M R-CD1800M R-CD2200M
Pastries, Rolls and Baked Goods
2   Biscuit  7-9  5-6  4-5  Heat, uncovered, from room temp.
1  Bun  5-7  3-4  3-4  Heat, uncovered, from room temp.
1   Danish Pastry  7-9  5-6  4-5   Heat, uncovered, from room temp.
1   Dinner, Roll   5-7  3-4   3-4   Heat, uncovered, from room temp.
1  Doughnut   5-7  3-4   3-4   Heat, uncovered, from room temp.
1 Muf n (small)  5-7  3-4  3-4  Heat, uncovered, from room temp.
1  slice Pie  30  22  20-22  Heat, uncovered, from refrig.
1  Sweet Roll  7-9  5-6  4-5  Heat, uncovered, from room temp.
Breakfast Items
8 oz.  French Toast & Bacon  40-50  35-45  25-35  Heat, uncovered, from refrig.
8 oz.  French Toast & Sausage  40-50  35-45   25-35  Heat, uncovered, from refrig.
6 oz.  Pancakes & Bacon  35-45  30-35   20-25   Heat, uncovered, from refrig.
6 oz.  Pancakes & Sausage  35-45  30-35   20-25   Heat, uncovered, from refrig.
5 oz.  Scrambled Eggs & Bacon   40-50  30-35  25-30  Heat, covered, from refrig.
5 oz.   Scrambled Eggs & Sausage  40-50  30-35  25-30  Heat, covered, from refrig.
4 strips  Bacon  40-50  30-35  25-30  Heat, covered, from refrig.
4 links  Sausage  40-50  30-35  25-30  Heat, covered, from refrig.
Sandwiches
4-5 oz.  Bacon & Tomato  20-30  13-18  10-15  Heat, uncovered, from refrig.
4-5 oz.  Beef Barbecue  20-30  13-18  10-15  Heat, uncovered, from refrig.
4-5 oz.  Burger  30-35  18-23  15-20  Heat, uncovered, from refrig.
4-5 oz.  Cheeseburger  38-43  24-29  20-25  Heat, uncovered, from refrig.
4-5 oz.  Corned Beef  20-30  13-18  10-15  Heat, uncovered, from refrig.
2 oz.  Frankfurter  30-35  21-24  17-20  Heat, uncovered, from refrig.
5 oz.  Jumbo Frankfurter  40-45  31-35  27-30  Heat, uncovered, from refrig.
3
1/2 oz.  Grilled Cheese  20-30  13-18  10-15  Heat, uncovered, from refrig.
4 oz.  Ham Sandwich  20-30  13-18  10-15  Heat, uncovered, from refrig.
4-5 oz.  Ham & Cheese  20-30  13-18  10-15   Heat, uncovered, from refrig.
5 oz.  Italian Sausage  30-40  21-25  20-24  Heat, uncovered, from refrig.
4-5 oz.  Pastrami  20-30  13-18  10-15  Heat, uncovered, from refrig.
4 oz.  Roast Beef  20-30  13-18  10-15  Heat, uncovered, from refrig.
4-5 oz.  Submarine/Hoagie  20-35  13-18  13-18  Heat, uncovered, from refrig.
5 oz.  Chili Burger  38-43  24-29  20-25  Heat, covered, from refrig.
4 oz.  Chili Dog  20-30  13-18  10-15  Heat, covered, from refrig.
4 oz.  Sloppy Joe  20-30  13-18  10-15  Heat, covered, from refrig.
Casseroles
8 oz.  Baked Beans  70-80  45-50  40-45  Heat, covered, from refrig. Stir.
8 oz.  Beef Burgundy  80-90  55-60  50-55  Heat, covered, from refrig. Stir.
8 oz.  Beef Goulash  70-80  45-50  40-45  Heat, covered, from refrig. Stir.
8 oz.  Beef Stew  80-90  55-60  50-55  Heat, covered, from refrig. Stir.
8 oz.  Beef Slices with Gravy  70-80  45-50  40-45  Heat, covered, from refrig.
8 oz.  Cabbage Rolls   80-90  55-60  50-55  Heat, covered, from refrig.
8 oz.  Chicken Fricassee  70-80  45-50  40-45  Heat, covered, from refrig.
8 oz.  Chicken a la King  65-75  38-43  35-40  Heat, covered, from refrig. Stir.
8 oz.  Chili Con Carne  80-90  55-60  50-55  Heat, covered, from refrig. Stir.
8 oz.  Creamed Chicken  65-75  40-45  35-40  Heat, covered, from refrig. Stir.
8 oz.  Lasagna  75-85  52-58  45-50  Heat, covered, from refrig.
8 oz.  Meat Loaf  70-80  43-47  40-45  Heat, covered, from refrig.
8 oz.  Macaroni (beef sauce)  80-90  55-60  50-55  Heat, covered, from refrig. Stir.
Heating and cooking time guide 
						

							EN-29
Heating and Cooking Time Guide Con’t
  Quantity Item  Approximate Heating Time  Comment: 
  100% Power
 R-CD1200M R-CD1800M R-CD2200M
Plated Meals
1 small  Plated Meal  1-1
1/2 min. 40-60 sec.  35-45 sec.  Heat, covered, from refrig.
1 large  Plated Meal  2-3 min. 2-21/2 min.  11/4-13/4 min.  Heat, covered, from refrig.
Primary Cooking
4 slices  Bacon  1
3/4-2 min.  11/4-11/2 min.  1-11/4 min.  Cook between paper towels.
1 pound  Bacon 
  (precook to reheat)  5 min. 3 min. 2
1/2-3 min.  Cook between paper towels.
2  Scrambled Eggs  40-50 sec.  30-35 sec.  25-30 sec.  Stir during cooking.
12 Scrambled Eggs  3
1/2-4 min.  3 min. 2-21/2 min.  Stir during cooking.
  (precook to reheat)
1 ear  Corn on the Cob  1
1/4-13/4 min.  1-11/2 min.  40-50 sec. Cover, turn over during cooking.
1  medium Potato  21/2 min.  2 min.  11/2-13/4 min.  Wash, dry, prick.
2  medium Potatoes  5 min.  4 min.  21/2-3 min.  Wash, dry, prick.
40 oz.  Frozen Broccoli
 Pieces  11 min. 8
1/2-9 min.  7-71/2 min.  Rearrange during cooking.
24 oz.   Frozen Broccoli
 Spears  6 min. 3
1/2 min.  3 min.  Rearrange during cooking.
96 oz.  Refrigerated
  Lasagna  30 min.  21 min.  15 min.  Cover with lid for  rst half of
    at 40 %  at 40 %  at 40 %  cooking time. Uncover for
          second half of cooking time.
          After cooking, allow to stand,
          covered, for least 5 minutes
          to make cutting and serving 
        easier.  Quantity Item  Approximate Heating Time  Comment: 
  100% Power(seconds)
 R-CD1200M R-CD1800M R-CD2200M
8 oz.  Macaroni (cheese sauce)  65-75  40-45  35-40  Heat, covered, from refrig. Stir.
8 oz.  Stuffed Peppers  85-95  55-60  50-58  Heat, covered, from refrig.
8 oz.  Pot Pie  70-80  48-53  40-45  Heat, covered, from refrig.
8 oz.  Ravioli  70-80  48-53  40-45  Heat, covered, from refrig.
8 oz.  Shrimp Creole  60-70  35-40  30-35  Heat, covered, from refrig.
8 oz.  Shrimp Newburg  60-70  35-40  30-35  Heat, covered, from refrig.
8 oz.  Short Ribs of Beef  80-90  55-60  50-55  Heat, covered, from refrig.
8 oz.  Spaghetti  80-90  55-60  50-55  Heat, covered, from refrig.
8 oz.  Stew, Chicken  80-90  55-60  50-55  Heat, covered, from refrig.
8 oz.  Tuna Casserole  80-90  55-60  50-55  Heat, covered, from refrig.
8 oz.  Turkey Slices  65-75  40-45  35-40  Heat, covered, from refrig.
Vegetables
4 oz.  Asparagus  20-30  15-20  10-15  Heat, covered, from refrig.
4 oz.  Beans, Green  20-30  15-20   10-15  Heat, covered, from refrig.
4 oz.  Broccoli  20-30  15-20  10-15  Heat, covered, from refrig.
4 oz.  Carrot Slices  40-50  30-35  25-30  Heat, covered, from refrig.
4 oz.  Cauli ower  40-50  30-35  25-30  Heat, covered, from refrig.
4 oz.  Corn Niblets  20-30  15-20  10-15  Heat, covered, from refrig.
4 oz.  Mushrooms  20-30  10-20  8-15  Heat, covered, from refrig.
4 oz.  Peas  20-30  10-20  8-15  Heat, covered, from refrig.
4 oz.  Potatoes au Gratin  30-45  20-30  15-25  Heat, covered, from refrig.
8 oz.  Potatoes (pre-baked)  70-80  47-52  40-45  Heat, uncovered, from refrig.