Sharp R-209VN Technical specifications

IN
MICROWAVE OVEN
LÒ VI BA R-209VN(W)
R-219VN(S)
OPERATION MANUAL AND RECIPES
HƯỚNG DẪN SỬDỤNG VÀ CÔNG THỨC NẤU
VN
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CONTENTS Page
Warning .................................................................. E-1
Special Notes and Warning .................................. E-2
Installation Instructions......................................... E-3
Oven Diagram........................................................ E-3
Control Panel.......................................................... E-4
Microwave Cooking Techniques........................... E-5
Operation of Control Panel ................................... E-6
Page
Care and Cleaning ................................................. E-7
Service Call Check ................................................. E-7
Specifications......................................................... E-7
Cookware and Utensil Guide /
Defrost chart / Rice Menu Chart ........................... E-8
Recipes ........................................................E-9 ~ E-14
MỤC LỤCTrang
Cảnh Báo.............................................................V-1
Lưu ýĐặc Biệt Và Cảnh Báo .................................V-2
Hướng Dẫn Lắp Đặt..............................................V-3
Biểu DồMinh Họa Lò............................................V-3
Bảng Điều Khiển ..................................................V-4
Các KỹThuật Nấu Vi Ba........................................V-5
SửDụng Bảng Điều Khiển.....................................V-6
Trang
Bảo Dưỡng Và Lau chùi ........................................V-7
Dịch VụHỗTrợ.....................................................V-7
Thông SốKỹThuật...............................................V-7
Hướng Dẫn SửDụng Dụng CụNhà Bếp /
Biểu ĐồXảĐông / Biểu ĐồThực Đơn Cơm............V-8
Các Công Thức .........................................V-9 ~ V-14
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E – 1
WARNING
IMPORTANT SAFETY INSTRUCTIONS : READ CAREFULLY AND KEEP FOR FUTURE REFERENCE.
1. To reduce the risk of fire in the oven cavity:
a. Do not overcook food.
b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven.
c. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled.
d. Look at the oven from time to time when food is heated in disposable containers made of plastic, paper
or other combustible materials for signs of smoke or burning.
e. If materials inside the oven should ignite, or smoke is observed, keep oven door closed, turn oven off,
and disconnect the power plug, or shut off power at the fuse or circuit breaker panel.
f. After use, wipe the waveguide cover with a damp cloth, followed by a dry cloth to remove any food
splashes and grease. Built-up grease may overheat and begin to cause smoke or catch fire.
2. To reduce the risk of an explosion or delayed eruptive boiling when handling the container.
Your microwave oven is capable of heating food and beverages very quickly, therefore it is very important
that you select the appropriate cooking time and power level for the type and quantity of food to be heated.
If you are unsure of the cooking time and power level required, begin with low cooking times and power
levels until the food is sufficiently heated evenly throughout.
Additionally:
a. Do not place sealed containers in the oven. Babies bottles fitted with a screw cap or teat are considered
to be sealed containers.
b. Do not use excessive amount of time.
c. When boiling liquids in the oven, use a wide-mouthed container.
d. Stand at least for 20 seconds at the end of cooking to avoid delayed eruptive boiling of liquids.
e. Stir the liquid before and during cooking. Use extreme care when handling the container or inserting a
spoon or other utensil into the container.
3. This oven is for home food preparation only and should only be used for heating, cooking and defrosting
food and beverage.
It is not suitable for commercial, laboratory use, or heating therapeutic devices eg. Wheat bags.
4. Never operate the oven whilst any object is caught or jammed between the door and the oven.
5. Do not try to adjust or repair the oven yourself.
It is hazardous for anyone other than a qualified service technician trained by SHARP to carry out any service
or repair operation. Especially those which involve the removal of a cover which gives protection against
exposure to microwave energy are very hazardous.
6. Do not operate the oven if it is not working correctly or damaged until it has been repaired by a qualified
service technician trained by SHARP. It is particularly important that the oven door closes properly and that
there is no damage to:
(1) Door (warped) (2) Hinges and Latches (broken or loosened) (3) Door Seals Sealing Surfaces and oven
cavity (buckled or deformed) (4) Burn marks on the door seal faces.
7. Handle with care when removing items from the oven so that the utensil, your clothes or accessories do not
touch the safety door latches.
8. Never poke an object, particularly a metal object, through a grille or between the door and the oven while
the oven is operating.
9. Never tamper with or deactivate the door safety latches.
10. Always use oven gloves to prevent burns when handling utensils that are in contact with hot food.
Enough heat from the food can transfer through utensils to cause skin burns.
11. Should the power supply cord become damaged, it must be replaced with a special cord supplied by a
SERVICE CENTRE APPROVED BY SHARP. And it must be replaced by a qualified service technician trained
by SHARP in order to avoid a hazard.
12. If the oven lamp fails please consult your dealer or a qualified service technician trained by SHARP.
13. Avoid steam burns by directing steam away from the face and hands.
Slowly lift the furthest edge of a dish's cover including microwave plastic wrap etc., and carefully open
popcorn and oven cooking bags away from the face.
14. Make sure that the power supply cord is undamaged, and that it does not run under the oven or over any
hot surfaces or sharp edges.
15. To prevent the turntable from breaking:
a. Before cleaning the turntable with water, leave the turntable to cool.
b. Do not place anything hot on a cold turntable.
c. Do not place anything cold on a hot turntable.
16. Do not place anything on the outer cabinet.
17. Do not store food or any other items inside the oven.
18. Make sure the utensil does not touch the interior walls during cooking.
19. Only allow children to use the oven without supervision when adequate instructions have been given so
that the child is able to use the oven in a safe way and understands the hazards of improper use.
20. This appliance is not intended for use by persons (including children) with reduced physical, sensory or
mental capabilities, or lack of experience and knowledge, unless they have been given supervision or
instruction concerning use of the appliance by a person responsible for their safety.
21. Children should be supervised to ensure that they do not play with the appliance.
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E – 2
SPECIAL NOTES AND WARNING
DO DON’T
Eggs, fruits,
nuts, seeds,
vegetables,
sausages and
oysters
* Puncture egg yolks and whites and
oysters before cooking to prevent
“explosion”.
* Pierce skins of potatoes, apples,
squash, hot dogs, sausages and oysters
so that steam escapes.
* Cook eggs in shells. This prevents
“explosion”, which may damage the
oven or injure yourself.
* Cook hard / soft boiled eggs.
* Overcook oysters.
* Dry nuts or seeds in shells.
Popcorn * Use specially bagged popcorn for the
microwave oven.
* Listen while popping corn for the
popping to slow to 1-2 seconds.
* Pop popcorn in regular brown bags or
glass bowls.
* Exceed maximum time on popcorn
package.
Baby food * Transfer baby food to small dish and
heat carefully, stirring often. Check for
suitable temperature to prevent burns.
* Remove the screw cap and teat before
warming baby bottles. After warming
shake thoroughly. Check for suitable
temperature.
* Heat disposable bottles.
* Overheat baby bottles.
Only heat until warm.
* Heat bottles with nipples on.
* Heat baby food in original jars.
General * Food with filling should be cut after
heating, to release steam and avoid
burns.
* Use a deep bowl when cooking liquids
or cereals to prevent boiling over.
* Heat or cook in closed glass jars or
airtight containers.
* Deep fat fry food.
* Heat or dry wood, herbs, wet papers,
clothes or flowers.
* Operate the oven without a load (i.e.
an absorbing material such as food or
water) in the oven cavity.
Liquids
(Beverages)
* For boiling or cooking liquids see
WARNING on page E-1 to prevent
explosion and delayed eruptive boiling.
* Heat for longer than recommended
time.
Canned foods * Remove food from can. * Heat or cook food while in cans.
Sausage rolls,
Pies, Christmas
pudding
* Cook for the recommended time.
(These foods have high sugar and / or
fat contents.)
* Overcook as they may catch fire.
Meats * Use a microwave proof rack or plate to
collect drained juices.
* Place meat directly on the turntable for
cooking.
Utensils * Check the utensils are suitable for
MICROWAVE cooking before you
use them.
* Use metal utensils for MICROWAVE
cooking. Metal reflects microwave
energy and may cause an electrical
discharge known as arcing.
Aluminium
foil
* Use to shield food to prevent over
cooking.
* Watch for sparkling, therefore reduce
foil and keep clear of cavity walls.
* Use too much.
* Shield food close to cavity walls.
Sparkling can damage the oven.
Browning dish * Place a suitable insulator such as a
microwave and heat proof dinner
plate between the turntable and the
browning dish.
* Exceed the preheating time
recommended by the manufacturer.
Excessive preheating can cause the
glass turntable to shatter and / or
damage internal parts of the oven.
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E – 3
INSTALLATION INSTRUCTIONS
1. Remove all packing materials from the oven cavity and the feature sticker from the oven door panel (if
available). Check the unit for any damage, such as a misaligned door, damaged door seals around the
door or dents inside the oven cavity or on the door. If there is any damage, please do not operate the oven
until it has been checked by the SHARP SERVICE CENTRE and repaired, if necessary.
2. Accessories provided
1) Turntable 2) Roller Stay 3) Operation Manual (with Cookbook Section)
3. Place the roller stay in the coupling on the oven floor,then place the turntable on to the roller stay, ensuring
it is located firmly. Refer to OVEN DIAGRAM below. NEVER operate the oven without the roller stay and
turntable.
4. This oven is designed to be used on a countertop only. It should not be installed in any area where heat
and steam are generated, for example, next to a conventional oven unit.
The oven should be installed so as not to block ventilation openings.
Allow space of at least 15cm from top of the oven for air ventilation.
This oven is not designed to be built-in to a wall or cabinet.
5. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or
personal injury for failure to observe the correct electrical connecting procedure.
The A.C. voltage and frequency must correspond to the one indicated on the rating label on the back of
the oven.
6. This appliance must be earthed:
IMPORTANT
The wires in power supply cord are coloured in accordance with the following code:
Green-and-yellow : Earth
Blue : Neutral
Brown : Live
As the colours of the wires in the power supply cord of this appliance may not correspond with the
coloured marking identifying the terminals in your plug, proceed as follows:
The wire which is coloured green-and-yellow must be connected to the terminal in the plug which is
marked with the letter E or by the earth symbol or coloured green or green-and-yellow.
The wire which is coloured blue must be connected to the terminal which is marked with the letter N or
coloured blue.
The wire which is coloured brown must be connected to the terminal which is marked with the letter L or
coloured brown.
OVEN DIAGRAM
2
6
3
45784
9
#
"!
$%
1
1. Door open button
2. Oven lamp
3. Door hinges
4. Door safety latches
5. See through door
6. Door seals and sealing surfaces
7. Coupling
8. Waveguide cover (Do not remove)
9. Control panel (see page E-4)
10. Ventilation openings
11. Power supply cord
12. Turntable
13. Roller stay
14. Rating label
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E – 4
CONTROL PANEL
VARIABLE COOKING CONTROL
There are five power levels. The approximate
percentage of microwave power for each
setting is:
HIGH 100%
MED HIGH 70%
MED 50%
MED LOW (DEFROST) 30%
LOW 10%
TIMER (0-30 minutes)
Turn to set cooking time or weight of defrost
food.
MEAT DEFROST GUIDE
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E – 5
MICROWAVE COOKING TECHNIQUES
Arrange food carefully Place thickest areas toward outside of dish.
Watch cooking time
Cook for the shortest amount of time indicated and add more time as
needed.
Food severely over-cooked can smoke or ignite.
Cover foods before
cooking
Check recipe for suggestions: paper towels, microwave plastic wrap or a lid.
Covers prevent spattering and help foods to cook evenly.
(Helps keep oven clean)
Shield foods Use small pieces of aluminium foil to cover thin areas of meats or poultry in
order to avoid overcooking.
Stir foods From outside to center of dish once or twice during cooking, if possible.
Turn foods Foods such as chicken, hamburgers or steaks should be turned over once
during cooking.
Rearrange foods Like meatballs halfway through cooking both from top to bottom and from
the center of the dish to the outside.
Allow standing time
After cooking ensure adequate standing time.
Remove food from oven and stir if possible.
Cover for standing time which allows the food to finish cooking without
overcooking.
Check for doneness
Look for signs indicating that cooking temperature has been reached.
Doneness signs include:
– Food steams throughout, not just at edge.
– Poultry thigh joints move easily.
– Pork and poultry show no pinkness.
– Fish is opaque and flakes easily with a fork.
Condensation
A normal part of microwave cooking. The humidity and moisture in food
will influence the amount of moisture in the oven. Generally, covered foods
will not cause as much condensation as uncovered foods. Ensure that the
ventilation openings are not blocked.
Browning dish
When using a browning dish or self-heating material, always place a heat-
resistant insulator such as a porcelain plate under it to prevent damage to
the turntable, roller stay and coupling due to heat stress. The preheating time
specified in the dish's instructions must not be exceeded.
Microwave safe plastic
wrap
For cooking food with high fat content, do not bring the wrap in contact with
the food as it may melt.
Microwave safe plastic
cookware
Some microwave safe plastic cookware are not suitable for cooking foods
with high fat and sugar content.
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E – 6
OPERATION OF CONTROL PANEL
In the Cookbook section you will find step by step instructions for simple recipes. Basic instructions are
mentioned below.
1. Ensure the timer is set in the “0” position and then plug the oven into a power point.
2. Push the door open button to open the door.
3. Place the roller stay on the coupling in the oven and seat the turntable on the roller stay.
4. Place food on the turntable and close the door securely.
5. COOKING Suppose you want to cook at HIGH for 10 min.
Select cooking control
setting to HIGH.
Rotate the TIMER knob
to the desired cooking
time (10).
DEFROST Suppose you want to defrost 0.5 kg meat.
Select cooking
control setting to
DEFROST (MED
LOW).
Rotate the TIMER knob
to the weight of the meat
(0.5 kg) as indicated on
the scale.
The turntable will start to rotate and turn throughout the microwave cooking activity.
6. The timer will count down to “0”. When the timer reaches “0”, a signal bell will sound and the oven
will automatically turn off. If you wish to stop cooking before the end of the cooking time, turn the
timer back to “0” or simply open the door.
Everytime the door is opened, the operation of microwave oven will stop immediately.
NOTE
GENERAL MICROWAVE COOKING
• Whenever setting the timer for less than 2 minutes turn the timer past 5 minutes and then back to the
desired time.
• The oven lamp will light during cooking process.
• The oven door may be opened at any time during the cooking process.
If you wish to continue cooking, simply close the door.
• If you wish to alter the power level or cooking time at any time during the operation, just turn the
COOKING CONTROL or TIMER to the desired setting.
• BE SURE TO TURN THE TIMER BACK TO “0” AFTER COOKING.
DEFROST
• The scale of the MEAT DEFROST GUIDE is calibrated for defrosting meat only. Refer to the defrost chart
on page E-8 of the cookbook section.
• To defrost other types of food, select the DEFROST (MED LOW) setting and rotate the TIMER knob to
the required minutes.
10
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E – 7
CARE AND CLEANING
Disconnect the power supply cord before cleaning or leave the door open to inactivate the oven during
cleaning.
CLEAN THE OVEN AT REGULAR INTERVALS - Keep the oven clean and remove any food deposits, or it could
lead to deterioration of the surface. This could adversely affect the life of the appliance and possibly result
in a hazardous situation.
Exterior:
The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the use of
harsh abrasive cleaners. Keep the ventilation openings free of dust.
Door:
Wipe the door and window on both sides, the door seals and adjacent parts frequently with a damp cloth to
remove any spills or spatters. Do not use abrasive cleaners.
Control Panel:
Wipe the panel with a cloth dampened slightly with water only.
Do not scrub or use any sort of chemical cleaners. Avoid the use of excess water.
CAUTION:
Take care not to move the timer knob from “0” position during cleaning, or the oven will start as soon as
you close the door.
Interior walls:
To clean the interior surfaces, wipe with a soft cloth and warm water. After use wipe the waveguide cover in
the oven with a soft damp cloth to remove any food splashes. Built-up splashes may overheat and begin to
smoke or catch fire. Do not remove the waveguide cover. DO NOT USE A COMMERCIAL OVEN CLEANER,
ABRASIVE OR HARSH CLEANERS AND SCOURING PADS ON ANY PART OF YOUR MICROWAVE OVEN.
NEVER SPRAY OVEN CLEANERS DIRECTLY ONTO ANY PART OF YOUR OVEN.
Avoid using excess water. After cleaning the oven, ensure any water is removed with a soft cloth.
Turntable/Roller Stay:
Wash with mild soapy water and dry thoroughly.
SERVICE CALL CHECK
Please check the following before calling for service:
Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely.
Set the timer for 1 minute on HIGH.
A. Does the oven lamp light? YES________ NO _______
B. Does the cooling fan work? YES________ NO _______
(Put your hand over the rear ventilation openings.)
C. Does the turntable rotate? YES________ NO _______
(The turntable can rotate clockwise or counterclockwise. This is quite normal.)
D. After one minute, did a signal bell sound? YES________ NO _______
E. Is the water inside the oven hot? YES________ NO _______
If “NO” is the answer to any of the above questions, please check your wall socket and the fuse in your meter box.
If both the wall socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE CENTRE
APPROVED BY SHARP.
NOTE
If you cook the food over 20 minutes on HIGH, the microwave power will be automatically reduced
to avoid overheating.
SPECIFICATIONS
AC Line Voltage : Refer to the rating label on the back of the oven.
AC Power Required : 1.25 kW
Output Power : 800 W* (IEC test procedure)
Microwave Frequency : 2450 MHz (Class B/Group 2)**
Outside Dimensions : 460 mm(W) x 275 mm(H) x 380 mm(D)
Cavity Dimensions : 319 mm(W) x 211 mm(H) x 336 mm(D)***
Oven Capacity : 22 litre***
Cooking Uniformity : Turntable (ø272mm tray) system
Weight : Approx. 12 kg
* This measurement is based on the International Electrotechnical Commission’s standardised method for
measuring output power.
** This is the classification of ISM (Industrial, Scientific and Medical) equipment described in the International
Standard CISPR11.
*** Internal capacity is calculated by measuring maximum width, depth and height.
Actual capacity for holding food is less.
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E – 8
Cookware and Utensil Guide
Utensil Microwave Steam
Glassware (heat-resistant) ôô
Ceramic (heat-resistant) ôô
Pottery, Stoneware ôô
Metal Cookware, Stainless Steel Cookware ÕÕ
Straw, Wicker and Wood Short time Õ
Plastic Cookware (microwave-safe only) Short time Õ
Paper Plates/Towel Short time Õ
Plastic Wrap (microwave-safe only) ôÕ
Aluminium Foil Paper Shielding Shielding
Aluminium Foil Dish ÕÕ
NOTE
Measure Standard
1 cup = 250 ml
1 tbsp. = 15 ml
1 tsp. = 5 ml
1 tbsp. = 3 tsp.
Defrost Chart
Menu *Defrost Time Power Level Instruction Standing Time
Ground
Beef
6 min.
per 500 g
MED LOW Place on a shallow dish.
After half the time, take out defrosted beef. Then turn over
and shield the warm portions as needed.
After defrost time, stand covered with foil.
5 to 30 min.
Beef Ribs/
Steaks
6 min.
per 500 g
MED LOW Place on a shallow dish.
After half the time, separate, rearrange, and shield as needed.
After defrost time, stand covered with foil.
5 to 30 min.
Pork Ribs/
Chops
6 min.
per 500 g
MED LOW Place on a shallow dish.
After half the time, separate, rearrange, and shield as needed.
After defrost time, stand covered with foil.
5 to 30 min.
Chicken
Wings
6 min.
per 500 g
MED LOW Place on a shallow dish.
After half the time, separate, rearrange, and shield as needed.
After defrost time, stand covered with foil.
5 to 30 min.
Drumsticks 6 min.
per 500 g
MED LOW Place on a shallow dish.
After half the time, separate, rearrange, and shield as needed.
After defrost time, stand covered with foil.
15 to 30 min.
Whole
Chicken
10 min.
per 1.0 kg
MED LOW Place breast side down on a shallow dish.
After half the time, turn over and shield as needed.
After defrost time, stand covered with foil.
20 to 45 min.
* Set the timer to the defrost indications (0.5 kg) or (1.0 kg).
NOTE
• Remove plastic or paper wrap from frozen packaged meat before defrosting. Then place on a shallow dish
fordefrosting.
• When freezing ground beef, shape it into flat even sizes. (Thickness: below 3 cm)
For chicken pieces, steaks and chops freeze separately in single flat layer, and if necessary interleave withfreezer
plastic to separate layers. This will ensure even defrosting.
Rice Menu Chart
Quantity Time Power Level Method
For 2 persons
150 g rice
240 ml water
15 min. MED HIGH • Wash rice until water runs clear.
• Place rice and water into a deep casserole (2 to 3 ) and soak for
30 mins.
• Stir and cook with cover.
• After cooking, stir lightly and stand for 5 mins with cover.
For 4 persons
300 g rice
480 ml water
18 min. MED HIGH
NOTE
• Water temperature should be about 20°C at the initial cooking. If it is more or less than 20°C, cooking result may
not be ideal.
• The casserole should be put in the center of the turntable to ensure that the casserole is turning well inside the
oven.
• Plain rice without any ingredients are instructed here.
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E – 9
RECIPES
SOUP
Shrimp Balls and Straw Mushroom Soup
[Ingredients]
230 g Shrimps
40 g Pork fat
1 can Straw mushrooms
few Spring onions (strips)
few Sesame oil
[Method]
1. Remove veins from shrimps, drain and chop. Add
pork fat and seasonings (A), stir well, to make
a thick paste. Use a tablespoon to form shrimp
balls. Set aside.
2. Combine seasonings (B) in large casserole. Cover
and microwave at HIGH for 7 minutes.
3. Add shrimp balls, straw mushrooms and spring
onions. Cover and microwave at HIGH for another
3 to 4 minutes until shrimp balls float. Sprinkle
sesame oil in soup and serve.
[Seasonings]
(A)
1 tsp Salt
1/2tsp Monosodium
glutamate
1/2tsp Pepper
1 Egg white
1/2tsp Corn flour
(B)
1 tsp Salt
1 tbsp Rice wine
2 tsp Mono sodium
glutamate
3 cups Water
Meatballs and Tomato Soup
[Ingredients]
150 g Tomatoes
150 g Ground pork
2 stalks Spring onion
2 slices Ginger
few Coriander, chopped
few Celery, chopped
few Sesame oil
[Method]
1. Finely chop spring onion and ginger. Cut tomatoes
into quarters.
2. Mix ground pork with spring onion, ginger and
seasonings (A), then add egg white and cornstarch,
stir well. Use tablespoon to form meatballs.
3. Microwave 3 cups water and tomatoes in a large,
covered bowl at HIGH for 7 minutes. Add meat
balls and seasonings (B), cover, microwave at
HIGH for another 3 to 4 minutes. Garnish with
coriander and celery, sprinkle sesame oil before
serving.
[Seasonings]
(A)
1/2tsp Salt
1/4tsp Monosodium
glutamate
1/2tsp Rice wine
1/2tsp Soy sauce
1 tsp Cornstarch
1 Egg white
(B)
1/2tsp Salt
1 stalk Spring onion
1/4tsp Pepper
1/4tsp Monosodium
glutamate
Broccoli and Minced Fish Soup
[Ingredients]
300 g Fish meat
150 g Broccoli
2 tbsp Ham, chopped
1 tbsp Celery, chopped
[Method]
1. Remove fish bones and finely chop fish meat. Add
in seasonings (A), stir slightly.
2. Rinse broccoli and cut into small pieces. Put it in
casserole and add 2 tablespoons of water, then
cover and microwave at HIGH for 2 minutes
30 seconds.
3. In a casserole put in 3 cups of water and
seasonings (B), stir well. Cover and microwave
at HIGH for 7 minutes. Add seasonings (C) and
broccoli. Microwave at HIGH for another 2 minutes
30 seconds.
4. Stir chopped fish mixture into boiling soup, cover
and microwave at HIGH for 1 minute. Garnish
with chopped ham and celery.
[Seasonings]
(A)
1 Egg white
1/2tsp Salt
1 tsp Rice wine
(B)
1 stalk Spring onion
2 slices Ginger
1 tsp Rice wine
(C)
1/2tsp Salt
1/4tsp Monosodium
glutamate
1/4tsp Pepper
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E – 10
MEAT
Cold Chicken with Chili
[Ingredients]
1 3/5cups Jellyfish
1 (50 g) Cucumber
230 g Chicken leg
10 cm Green onion
3 slices Ginger
1 tbsp Chinese wine
few Tomato
few Parsley
[Sauce]
3 tbsp Green onion,
chopped
1 tsp Ginger, grated
4 tbsp Soy sauce
1/2tsp Sugar
1 tbsp Vinegar
2 tbsp Chili sauce
2 tbsp Sesame paste
[Method]
1. Soak jellyfish in lukewarm water overnight or for
2 to 3 days. Drain.
2. Pour hot water over jellyfish and mix with fork or
chopsticks. As soon as it shrivels, add cold water,
soak for a while, and drain.
3. Shred cucumber.
4. Cut chicken legs, pierce the skin of each chicken
leg with toothpick, and put them in casserole with
skin facing down. Add green onion, ginger and
wine, cover and microwave at HIGH for 2 minites
30 seconds, let cool and then slice.
5. Place ingredients from 2,3 and 4 on plate.
6. Pour over mixture of sauce. Mix well before
serving.
7. Garnish with tomato and parsley.
Meatballs with Long Mustard Sauce
[Ingredients]
200 g Pork, minced
10 Mushrooms
2 slices Ginger
300 g Long mustard
1 tbsp Oil
800 ml Water
2 tsp Bicarbonate of
soda
[Sauce]
300 ml Stock
1/2tsp Salt
1/2tsp Monosodium
glutamate
1/2tsp Sugar
1 tsp
Light soy sauce
1/2tsp Sesame oil
1 tbsp Cornflour
dash Pepper
[Method]
1. Mix minced pork with all seasonings. Make into
balls and cover, microwave at HIGH for 1 minute
30 seconds.
2. Cut away long mustard leaves and cut into decorative
pieces.
3. Soak in 800 ml water and add 2 tsp bicarbonate of
soda. Drain.
4. Place mustard leaves, ginger and mushrooms in
casserole, sprinkle 1 tbsp oil and cover, microwave
for around 4 to 5 minutes at HIGH. Stir after half
the time.
5. Mix together sauce ingredients and cover, microwave
at HIGH for 2 minutes.
6. Pour sauce over cooked ingredients and serve.
[Seasonings]
1/2tsp Salt
1/4tsp Monosodium glutamate
1/2tsp Light soy sauce
1/2tsp Sesame oil
1 tsp Cornflour
dash Pepper
SEAFOOD
Stuffed Clams
[Ingredients]
8 Clams
40 g Pork, ground
1 tsp Wine
1 tsp Soy sauce
1 tbsp Green onion,
chopped
1/2Egg, beaten
1 1/2tbsp Cornflour
1/4tsp Ginger juice
1/2tsp Salt
1/4tsp Sugar
[Method]
1. Soak clams in salt water to remove sand. Clean
clams thoroughly by rubbing shells against each
other.
2. Place clams in casserole, add 70 ml water, cover
and microwave at HIGH for around 3 minites
(or until shells open).
3. Mix all other ingredients together and divide into
8 portions.
4. Stuff each portion into each empty half-shell of
clam.
5. Arrange all 16 half-shells on a platter, add 50 ml
water and cover, microwave at HIGH for around
3 to 3 minutes 30 seconds. Serve hot.
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E – 11
Fillet of Sole in Lemon Parsley Butter
[Ingredients]
1/2cup Margarine or butter
2 2/3tsp Plain flour
2 2/3tbsp Fresh lemon juice
1 tbsp Chopped parsley
1/4tsp Salt
few Pepper
few Celery seed
500 g Sole or flounder fillets, fresh or
frozen, thawed
[Method]
1. Place margarine in rectangular baking dish or
25 cm square casserole. Microwave at HIGH for
1 to 2 minutes until melted. Blend in remaining
ingredients except fish fillets to make into butter
sauce.
2. Coat both sides of fish fillets with butter sauce.
Arrange in the baking dish. Cover with plastic
wrap. Microwave at HIGH for 7 to 8 minutes until
fish flakes easily in centre with fork.
Prawns with Chili Peppers
[Ingredients]
6 Prawns (about 200 g)
2 Green onions
8 Chili peppers
3 tbsp Wine
1 tbsp Cornflour
2 slices Ginger
1 tbsp Oil
[Method]
1. Clean prawns, slit the back and remove the vein.
Cut each into two or three pieces, and place in
bowl. Sprinkle with wine and leave to marinate.
2. Cut green onion into 5 cm lengths. Halve chili
peppers and remove seeds.
3. Remove prawns from wine, sprinkle with cornflour.
4. Place prawns, green onion, chili pepper and
ginger in casserole, add 1 tablespoon oil and stir
well. Cover and microwave at HIGH for 2 minutes.
Take out and stir. Add seasonings, stir well. Cover
and microwave at HIGH for 2 minutes.
5. Stir, serve hot.
[Seasonings]
1 1/2tbsp Soy sauce
1 tbsp Sugar
1 tbsp Vinegar
Steam Whole Fish
[Ingredients]
1 (300-400 g) Fish
1 stalk Spring onion
3 slices Ginger
[Method]
1. Unscale fish, remove the intestines, clean and
drain. Make few slashes on each side of fish.
2. Take half of spring onion, cut into two parts and
pat. Chop the remaining spring onion.
3. Place the patted spring onion in plate, add several
slices ginger. Place fish on it. Top with mixed
seasonings and 2 tablespoons of water. Cover
and microwave at MED HIGH for 6 to 8 minutes.
4. Add 1 tablespoon of boiling oil on the fish.
Decorate with chopped spring onion and parsley
before serve.
[Seasonings]
2 1/2tbsp Chinese wine
1 1/2tbsp Soy sauce
1/4tsp White pepper
1/2tsp Salt
1/2tsp Sugar
1 tbsp Oil
few Parsley
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E – 12
VEGETABLES
Cold Bean Curd
[Ingredients]
1 block Bean curd
110 g Ground pork or, ground beef
1/4cup Onion, chopped
[Method]
1. Place bean curd in casserole, microwave at HIGH for
1 minute. Remove and soak in water. Drain and cut into
pieces. Arrange on serving plate.
2. Place meat and chopped onion in casserole, cover and
microwave at HIGH for 3 minutes. Stir well after half the
time, and remove excess oil. Add bean paste, soy sauce,
sesame oil, sugar and water, stir well. Cover with the lid,
microwave at HIGH for around 3 minutes, stir well after
half. Check the color and doneness while cooking.
3. Pour in the cornflour mixture and stir. Uncover and
microwave at HIGH for another 40 seconds to 1 minute.
4. Top bean curd with meat mixture. Garnish with lettuce,
shredded green onion and cherries.
[Seasonings]
1 tbsp Bean paste
1 tbsp Soy sauce
1/2tbsp Sesame oil
1 1/2tsp Sugar
50 ml Water
1 tsp Cornflour mixed with 2 tsp water
Stuffed Potatoes with Mince Meat
[Ingredients]
3 Potatoes (about 600 g)
150 g Onion, minced
100 g Ground beef
50 g Green peas
1 tsp Oil
[Method]
1. Wash potatoes and drain. Pierce the skin of each potato
with a fork or skewer to allow steam to escape.
2. Place potatoes on the turntable, microwave at HIGH for
8 to 9 minutes, turn over after half the time. When done,
cover with foil and set aside.
3. Place minced onion and 1 teaspoon of oil in casserole,
stir well. Cover and microwave at HIGH for 2 to 3 minutes.
Stir after half the time. Check the color and doneness
while cooking.
4. Stir in ground beef , green peas and salt, cover and
microwave at HIGH for 2 minutes. Stir after half the cooking
time.
5. Cut out the potatoes from the top, then hollow out
potatoes with a spoon.
6. Stuff potatoes with mixture from (4) and cover openings
with potato pieces taken out from (5).
7. Glaze thoroughly with butter. Place on a plate and
microwave at HIGH for 2 minutes 30 seconds to 3 minutes.
Serve hot.
[Seasonings]
1 tsp Salt
20 g Butter
Vegetable Platter
[Ingredients]
30 g Baby bamboo shoots, canned
6 Cherry tomatoes
6 Champignon mushrooms
6 Baby cornshoots, canned
6 Straw mushrooms, canned
230 g Green vegetable
14 Green asparagus, cut in half
1 Carrot (sliced for decoration)
3 slices Potato
1/2can Ginko nuts
1 1/2tsp Salt
800 ml Vegetable stock
300 ml Stock mix with
1 1/2tbsp cornstarch
few Cooked oil
[Method]
1. Clean all the vegetables. Place in casserole with salt and
stock and microwave at HIGH for 1 minute 30 secons to
2 minutes for each kind.
2. Discard the stock each time.
3. Dip tomatoes in boiling water; remove skin.
4. Arrange vegetables colorfully on plate.
5. Heat 300 ml of cornstarch in microwave at HIGH for 2 to
2 minutes 30 seconds until thicken. Pour over vegetables,
sprinkle cooked fat oil on top and serve.
NOTE
Types of vegetables can vary or adjust according
to personal taste.
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E – 13
EGGS
Chawanmushi (Japanese Steam Eggs)
[Ingredients]
7 g Mushrooms, soaked, cut into halves
60 g Prawns, shelled and deveined
20 g Fish cake, cut at an angle
80 g Chicken breast, cut into cubes
400 ml Cold dashi soup
4 Eggs
1/2tbsp Light soy sauce
1/2tsp Salt
2 tsp “Mirin” (sweet cooking wine)
1 stalk Parsley
[Method]
1. Blend dashi soup, light soy sauce, salt, Mirin, and
eggs; beat lightly.
2. Arrange chicken cubes, fish cake, mushrooms and
prawns into 4 mug-like serving bowls.
3. Strain beaten mixture from (1) into (2).
4. Use a teaspoon to scoop excess bubbles from the
surface of mixture.
5. Cover the bowls with aluminium foil, prick a hole in
the center and microwave on MED for 7 to 9 minutes.
NOTE
Make sure that the foil do not touch each other,
the turntable or the oven wall.
6. Let it stand for 5 minutes.
7. Garnish with parsley.
Poached Eggs
[Ingredients]
4 Eggs
few Oil
[Method]
1. Prepare a couple of small deep-bottomed heat resistant
cooking dishes (such as small soup bowls). Have the
inside of the dishes oiled thinly and break the eggs
into one of each dish.
2. To prevent the eggs in the dishes from bursting while
they are being heated, prick 2 to 3 holes in the yolks in
advance using a toothpick or the like.
3. Place the dishes on the turntable in a circle, cover each
of them with a cooking wrap, and microwave on MED
LOW for 8 to 10 minutes.
Quantity Cooking Time (MED LOW Power)
1 Egg
2 Eggs
3 Eggs
1’30” to 2’30”
3’ to 4’
5’ to 7’
NOTE
Be careful not to overheat eggs; they may burst.
* The cooking time may vary depending on the size
or freshness of the eggs; adjust the cooking time by
carefully watching how they are being cooked in the
oven.
* When cooking one poached egg, place the dish in the
middle of the turntable.
Scrambled Eggs
[Ingredients]
1 Egg
1 tbsp Milk
[Method]
1. Break the egg, put it into a heat-resistant cooking dish
together with the milk, salt and pepper, and stir them
well enough. Then place the dish in the middle of the
turntable of the microwave oven, and cook, uncovered,
on microwave HIGH for 40 seconds to 1 minute.
2. Stir the heated egg to small pieces.
[Seasonings]
pinch Salt
pinch Pepper
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E – 14
DESSERTS
Almond Bean Curd
[Ingredients]
2 tbsp Gelatin
600 ml Water
200 ml Milk
3/4tbsp Almond extract
few Canned mixed fruits (with syrup)
[Method]
1. Put gelatin into casserole, add 600 ml water, cover and
microwave at HIGH for 7 to 9 minutes, and stir until it
dissolves completely.
2. Add milk and almond extract and stir well.
3. Pour into bowl, allow to set, and cool in refrigerator.
4. Cut into diamond shapes, garnish with mixed fruits
and syrup.
Steam Raisin Cake
[Ingredients]
90 g Flour
3 Eggs
70 g White sugar
50 g Raisins
[Method]
1. Sift flour well and set aside.
2. Beat egg white in bowl until soft peaks form.
3. Gradually add sugar, continue beating.
4. Combine yolks and beaten egg white.
5. Add flour and stir quickly.
6. Add raisins and stir.
7. Pour the mixture into a well greased mold. Cover
with a paper towel and microwave at HIGH for 3 to
4 minutes until the center part is cooked.
Trifle
[Ingredients]
1 packet Port wine jelly crystals
1 1/2cups Boiling water
5 1/3tbsp Custard powder
375 ml Milk
1/2cup Sugar
1 tsp Vanilla essence
1 cup Whipped cream
12 Macaroons
1 Madeira cake
1/2cup Sherry wine
few Strawberries
few Blueberries
[Method]
1. Dissolve jelly crystals in boiling watar. Refrigerate
until partially set.
2. Blend custard powder with milk; add sugar and vanilla
essence. Cook on microwave HIGH for 4 to 6 minutes,
stirring twice during cooking. Cool.
3. Fold half the whipped cream into custard.
4. Arrange macaroons and cake in the base of 4 individual
serving dishes. Pour half the sherry wine over
macaroons and cake. Top with a layer of strawberries,
blueberries, jelly and custard.
5. Repeat layers. Chill for 2 to 3 hours.
6. Decorate with remaining whipped cream.
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V – 1
CẢNH BÁO
HƯỚNG DẪN QUAN TRỌNG VỀAN TOÀN : ĐỌC KỸVÀ GiỮLẠI ĐỂ THAM KHẢO SAU NÀY.
1. Để giảm rủi ro cháy trong khoang lò:
a. Không nấu quá mức thức ăn.
b. Gỡbỏdây kim loại buộc túi giấy hoặc túi nhựa trước khi đặt túi vào lò.
c. Không đun nóng dầu hoặc mỡđể chiên ngập. Không kiểm soát được nhiệt độ của dầu.
d. Thỉnh thoảng hãy nhìn vào lò nơi có thức ăn đun trong hộp loại duøng một lần bằng nhựa dẻo, giấy hoặc vật liệu
dễcháy khác để xem có dấu hiệu bốc khói hoặc cháy không.
e. Nếu thấy vật liệu trong lò bốc cháy, hoặc thấy có khói, hãy tắt công tắc lò, và rút phích cắm, hoặc ngắt cầu chì
hay cầu dao điện.
f. Sau khi sửdụng, hãy duøng khăn ẩm lau vỏdẫn sóng, sau đó lấy khăn khô chuøi sạch các vết thức ăn và mỡ
bắn. Nhiệt độ quá cao có thểlàm mỡtích tụbốc khói hoặc bắt lửa.
2. Để giảm rủi ro nổhoặc buøng sôi chậm khi đưa vào hoặc lấy thức ăn ra khỏi lo.
Lò vi ba có thểhâm nóng thức ăn và thức uống rất nhanh, nên bạn cần chọn thời gian và mức năng lượng phuø
hợp với loại và lượng thức ăn cần hâm nóng. Nếu bạn không biết rõ cần bao nhiêu thời gian và năng lượng, thì cứ
bắt đầu từmức thời gian và năng lượng thấp cho tới khi toàn bộthức ăn nóng đều.
Ngoài ra:
a. Không đặt nồi đựng thức ăn đậy kín trong lò. Các chai sữa của em beù đậy bằng nắp vặn hoặc núm vú được xem
nhưnồi đựng đậy kín.
b. Không sửdụng lò quá lâu.
c. Khi đun thức ăn lỏng trong lò, hãy duøng nồi có miệng rộng.
d. Sau khi nấu xong, hãy để yên ít nhất 20 giây để tránh rủi ro thức ăn lỏng buøng sôi chậm.
e. Khuấy thức ăn lỏng trước và trong lúc nấu. Hết sức cẩn thận khi bưng bê nồi, hoặc đưa muỗng hoặc dụng cụ
nấu ăn khác vào nồi.
3. Lò này chỉduøng để nấu ăn trong gia đình và để hâm, nấu và rã đông thức ăn và thức uống.
Không phuø hợp để sửdụng cho mục đích kinh doanh, trong phòng thí nghiệm, hoặc để gia nhiệt thiết bịchữa bệnh
nhưtúi chườm chẳng hạn.
4. Đừng bao giờthao tác lò khi có vật gì kẹt hoặc chèn giữa cửa và lò.
5. Không được tựtìm cách điều chỉnh hoặc sửa chữa lò.
Sẽnguy hiểm đối với bất kỳai không phải là kỹthuật viên bảo trì lành nghềđược SHARP đào tạo, thực hiện việc
bảo trì hoặc sửa chữa lò. Đặc biệt nguy hiểm là những việc cần phải tháo nắp che là vật bảo vệngười duøng khỏi bị
phơi nhiễm năng lượng vi ba.
6. Không được thao tác khi lò không hoạt động đúng hoặc bịhỏng cho tới khi nào được sửa chữa bởi một kỹthuật
viên bảo trì lành nghềđược SHARP đào tạo. Quan trọng nhất là cửa lò phải đóng kín và các bộphận sau đây không
bịhỏng:
(1) Cửa (biến dạng), (2) Bản lề, chốt (gãy hoặc lỏng), (3) Đệm bảo vệcửa, bảo vệbềmặt và khoang lò (cong vênh
hoặc biến dạng), (4) Các vết cháy trên lớp bảo vệbềmặt cửa lò.
7. Cẩn thận khi lấy thức ăn ra khỏi lò sao cho các dụng cụnấu ăn, quần áo hay vật dụng khác không chạm vào chốt
cửa an toàn.
8. Đừng bao giờchọc vào một vật gì, nhất là vật kim loại, qua dàn nướng hoặc khoảng hởgiữa cửa và lò trong lúc lò
đang hoạt động.
9. Đừng bao giờphá hoặc làm mất tác dụng chốt cửa an toàn.
10. Luôn mang găng tay để tránh bịbỏng khi duøng các dụng cụnấu ăn tiếp xúc với thức ăn nóng. Độ nóng truyền từ
thức ăn sang dụng cụnấu ăn có thểlàm bỏng da.
11. Nếu dây điện nguồn bịhỏng, thì phải thay bằng một dây chuyên dụng cung cấp bởi TRUNG TÂM BẢO TRÌ ĐƯỢC
HÃNG SHARP CÔNG NHẬN. Và việc thay thếphải được thực hiện bởi một kỹthuật viên bảo trì lành nghềđược hãng
SHARP đào tạo để tránh rủi ro.
12. Nếu đèn lò hỏng, hãy yêu cầu người bán hoặc một kỹthuật viên bảo trì lành nghềđược hãng SHARP đào tạo tư
vấn.
13. Hãy hướng luồng hơi nóng ra xa mặt và tay để tránh bịbỏng.
Hãy nâng từtừmeùp nắp đậy dĩa thức ăn phía xa bạn, kểcảlớp nhựa dẻo để gói duøng cho lò vi ba v.v. , và cẩn
thận mởtúi bắp rang và các túi đựng thức ăn đun trong lò ra xa mặt.
14. Kiểm tra biết chắc dây điện nguồn không bịhỏng, và không nằm dưới gầm lò hay ởtrên các bềmặt nóng hoặc các
cạnh sắc nhọn.
15. Để bàn xoay không bịvỡcần:
a. Trước khi chuøi rưa bàn xoay, hãy để nó nguội hẳn.
b. Không đặt bất kỳvật gì nóng lên bàn xoay đã nguội.
c. Không đặt bất kỳvật gì lạnh lên bàn xoay đang nóng.
16. Không để bất kỳvật gì lên vỏngoài của lò vi ba
17. Không cất giữthức ăn hoặc bất kỳvật gì trong lò.
18. Đảm bảo không để dụng cụnấu ăn chạm vào các vách ngăn bên trong khi đang nấu.
19. Chỉcho pheùp trẻem sửdụng lò mà không cần phải giám sát khi đứa trẻđã được hướng dẫn kỹđể có thểsửdụng
lò an toàn và hiểu được những hiểm nguy khi thao tác không đúng.
20. Thiết bịnày không dành cho những ai (kểcảtrẻem) thiểu năng vềthểchất, giác quan hoặc tâm thần, hoặc thiếu
kinh nghiệm và hiểu biết, trừphi họđược giám sát hoặc hướng dẫn sửdụng bởi một người có trách nhiệm vềsự
an toàn của họ.
21. Trẻem cần được giám sát để đừng đuøa nghịch với thiết bịnày.
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V – 2
LƯU Ý ĐẶC BIỆT VÀ CẢNH BÁO
NÊN KHÔNG NÊN
Trứng, trái cây
các loại hạt, rau củ,
xúc xích và sò
Chọc thủng lòng đỏ, lòng trắng trứng
và sò trước khi nấu để đề phòng rủi ro
“nổ”.
Vỏcác loại sau đây: khoai tây, táo, bí,
hot dog, xúc xích và sò, cần phải xăm
để hơi nước thoát ra.
*
*
Luộc trứng nguyên vỏ.
Làm nhưthếsẽtránh được rủi ro “nổ”,
làm hỏng lò và gây thương tích cho bạn.
Luộc trứng chín/lòng đào.
Nấu quá chín sò.
Rang các loại hạt nguyên vỏ.
*
*
*
*
*
Bắp rang Sửdụng bắp rang đóng gói đặc biệt để
dúng với lò vi ba.
Hãy lắng nghe trong lúc rang để xem lúc
nào bắp nổchậm lại còn 1-2 giây.
*
*
Rang bắp đựng trong túi bình thường
hoặc trong tô thủy tinh.
Vượt quá thời gian tối đa ghi trên túi
đựng bắp rang.
*
*
Thức ăn em beù Cho thức ăn em bé vào dĩa nhỏvà hâm
nóng cẩn thận, khuấy đều. Kiểm tra
nhiệt độ xem có thích hợp không để
tránh bịbỏng.
Tháo nắp vặn và núm vú ra trước khi
hâm nóng chai sữa của bé. Sau khi hâm
nóng cần lắc đều. Kiểm tra nhiệt độ có
phú hợp không.
*
*
Hâm nóng các chai sữa loại dúng một
lần.
Hâm nóng quá mức chai sữa của bé.
Chỉhâm nóng đến khi thấy ấm.
Hâm nóng chai sữa cúng với núm vú.
Hâm nóng thức ăn em bé đựng trong
bình chứa ban đầu.
*
*
*
*
Nói chung Thực phẩm loại nhồi, độn cần phải cắt
ra sau khi đun nóng, để hơi nước thoát
ra và khỏi cháy.
Dúng tô sâu khi đun nấu thức ăn lỏng
hoặc ngũcốc để tránh rủi ro sôi tràn.
*
*
Đun hoặc nấu trong bình thủy tinh đậy
kín hoặc nồi kín hơi.
Rán ngập trong mỡnóng.
Hâm nóng hoặc sấy gỗ, dược thảo, khăn
ướt, áo quần hoặc hoa.
Sửdụng lò không mang tải (nghĩa là
không có vật hấp thụnhưthức ăn hoặc
nước) trong khoang lò.
*
*
*
*
Thức ăn lỏng
(Thức uống) Để đun sôi hoặc nấu thức ăn lỏng cần xem CẢNH BÁO ởtrang V-1 để tránh rủi
ro nổvà búng sôi chậm.
*Đun lâu hơn thời gian khuyến nghị.*
Thức ăn đóng hộpLấy thức ăn ra khỏi hộp.*Đun hoặc nấu thức ăn còn nguyên trong
hộp.
*
Bánh nhân xúc xích,
Bánh nướng, Bánh
Pu-đinh Giáng sinh
Nướng trong thời gian khuyến nghị.
(Những thức ăn này có hàm lượng
đường và/hoặc chất beùo cao.)
*Nướng quá mức vì các thức ăn này có
thểbốc cháy.
*
ThịtSửdụng giá hoặc dĩa loại dúng cho lò vi
ba để hứng nước thịt chảy ra.
*Đặt thịt trực tiếp lên bàn xoay để
nướng.
*
Dụng cụnấu ănKiểm tra dụng cụnấu ăn để xem chúng
có thích hợp cho việc nấu bằng lò VI BA
không trước khi dúng.
*Sửdụng dụng cụnấu ăn bằng kim loại
để nấu với lò VI BA. Kim loại phản hồi
năng lượng vi ba và có thểgây phóng
điện gọi là hiện tượng hồquang.
*
Giấy nhôm Sửdụng giấy nhôm để che chắn hầu
tránh thức ăn bịnấu quá mức.
Canh chừng xem lúc nào thức ăn bắt
đầu sủi tăm, thì lấy bớt giấy nhôm và
tránh chạm vào vách khoang lò.
*
*
Dúng quá nhiều.
Che chắn chỗthức ăn ởgần vách
khoang lò. Hiện tượng sủi tăm có thể
làm hỏng lò.
*
*
Dĩa nướng Đặt một vật ngăn thích hợp nhưmột
cái dĩa loại dúng cho lò vi ba và chịu
được nhiệt độ cao lên bàn xoay và dĩa
nướng.
* Hâm nóng sơbộvượt quá thời gian
khuyến nghịc
ủa nhà sản xuất. Hâm
nóng sơbộquá lâu có thểlàm vỡbàn
xoay bằng thủy tinh và/hoặc làm hỏng
các bộphận bên trong lò.
*
R-219VN(S)(W) [02 VT].indd 2 6/28/10 1:19:29 PM

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