Sharp SWA2450GS, Operation Manual

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OVEN USE
MULTI-COOKING: 170˚F-500˚F
The top, bottom and rear heating elements and
the fan will illuminate. Since the heat remains
constant and uniform throughout the oven, the air
cooks and browns food uniformly over its entire
surface. With this mode, you can cook various dishes at the
same time, as long as their respective cooking temperatures are
the same. A maximum of 2 racks can be used at the same time.
Multi-Cooking mode is very versatile and excellent for many
kinds of dishes and cooking. The uniform heat distribution
makes this mode particularly useful for dishes requiring pro-
longed cooking times, such as lasagna, baked pasta, roast chicken
and potatoes, and for dishes requiring lower temperatures, such
as roasts. Slow cooking meat at low heat helps keep the entire
roast moist and reduces shrinkage, resulting in a more tender,
succulent meat. Multi-Cooking mode can have excellent results
cooking dishes requiring gentle, even heat, such as fish and
vegetable dishes, like zucchini, squash, eggplant and peppers.
Multi-Cooking mode can also be used to quickly thaw meat
and bread by setting the temperature to 176°F (80°C). To thaw
more delicate foods, set the temperature to 140°F (60°C) or use
only the cold air circulation feature by setting the temperature
to 32°F (0°C).
DEFROST: 160˚F
The fan symbol will illuminate. The fan
located on the bottom of the oven circulates
room temperature air around the food. This is
recommended for the defrosting of all types
of food, but in particular for delicate types of food which do
not require heat, such as ice cream cakes, cream or custard
desserts and fruit cakes. The use of the fan decreases defrost
time approximately by half. In the case of meat, fish and bread,
it is possible to accelerate the process using the Multi-Cooking
mode and setting the temperature to 176°F (80°C).
BAKE TIPS
• For best results, bake food on a single rack with at least 1"–1½"
(2.5–3 cm) space between utensils and oven walls.
• Use one rack in Bake Mode.
• Check for doneness at the minimum time.
• Use metal bakeware (with or without a non stick finish),
heatproof glass, glass-ceramic, pottery or other utensils
suitable for the oven.
• When using heatproof glass, reduce temperature by 25°F
(15°C) from recommended temperature.
• Use baking sheets with or without sides or jelly roll pans.
• Dark metal pans or nonstick coatings will cook faster with
more browning.
• Insulated bakeware will slightly lengthen the cooking time
for most foods.
• Do not use aluminum foil or disposable aluminum trays to
line any part of the oven. Foil is an excellent heat insulator
and heat will be trapped beneath it. This will alter the cooking
performance and can damage the finish of the oven.
• Do not rest pans on the opened door. This may damage the
oven.
• See Troubleshooting for tips for Baking and Roasting
problems.
BAKE CHART
FOOD ITEM RACK POSITION TEMP. °F (°C) AFTER PREHEATING MINUTES
Cake
• Cupcake 2 350 (177) 19–22
• Bundt 1 350 (177) 40–45
• Angel Food 1 350 (177) 35–39
Pie
• 2 crust, fresh fruit, 9" 2 375–400 (190–205) 45–50
• 2 crust, frozen fruit, 9" 2 375 (190) 68–78
Cookies
• Sugar 2 350–375 (177–190) 8–10
• Chocolate Chip 2 350–375 (177–190) 8–13
• Brownies 2 350 (177) 29–36
Breads
• Yeast loaf, 9"x5" 2 375 (190) 18–22
• Yeast rolls 2 375–400 (190–205) 12–15
• Biscuits 2 375–400 (190–205) 7–9
• Muffins 2 425 (220) 15–19
Pizza
• Frozen 2 400–450 (205–232) 23–26
• Fresh 2 475 (246) 15–18