Sharp R354M User Manual

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SUITABLE COOKWARE

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

Browning dishes & self-heating packages.

Metal cookware.

Aluminium foil & foil containers, made from "Micro Foil®".

Heat resistant glass, (e.g. Pyrex®, Fire King®, Corning Ware ®).

Microwave-safe plastic cookware.

Microwave cling film, microwave roasting bags.

Heat-resistant china and ceramics.

When microwaving, use only those utensils suitable for microwave cookery as indicated below:

A variety of cookware can be used for microwaving. Round/oval dishes rather than square/oblong ones are recommended, as food in corners tends to overcook.

YES

Always place on an up-turned plate on the turntable to prevent heat stress. Follow manufacturer's instructions. Be careful as these become very hot. Popcorn: Only use microwave popcorn in recommended packaging (follow popcorn manufacturer's instructions). Never use oil unless the manufacturer recommends and never cook for longer than instructed.

YES/NO

Use small pieces of aluminium foil to shield food from overheating. Keep foil at least 2cm from the oven walls. Foil containers are not recommended unless specified by the manufacturer, eg. MicroFoil ®, follow instructions carefully.

YES

Microwave cling film and bags must be vented for steam to escape, pierce in 4 - 5 places. Do not use plastic or metal ties as they may melt or catch fire due to electrical ‘arcing’.

YES

Except for dishes with metallic decoration.

COOKWARE SUITABLE FOR MICROWAVING

R-354M O/M & C/B 22/02/2001 12:00 Page 19

SUITABLE COOKWARE

FOOD HANDLING AND PREPARATION

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

Disposable containers: Thin plastic, paper, straw and wooden containers.

Kitchen paper.

YES

Always attend the oven closely. Look at the oven from time to time when cooking or reheating food in disposable containers of plastic, paper or other combustible material. Only use for warming food. Pay special attention as overheating may cause a fire in your oven. When heating food in plastic or paper containers, keep an eye on the oven due to the possibility of ignition.

YES

Always attend the oven closely. Only use to absorb fat and moisture when warming food. Pay special attention as over-heating may cause a fire in your oven.

COOKWARE SUITABLE FOR MICROWAVING

Stir, turn &

stand

Initial and final temperature of

food

Composition

& quality

Face & Hands: Always use oven gloves to remove food or cookware from the oven. Stand back

when opening the oven door to allow heat or steam to disperse. When removing covers (such as cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.

For even cooking stir, turn or rearrange food during cooking. Where recommended, leave food to stand after cooking or defrosting.

The initial temperature of food affects the amount of cooking time needed, eg. chilled food requires more cooking than food at room temperature. The temperature of the container is not a true indication of the temperature of the food or drink. Cut into foods with fillings, for example, jam doughnuts, to release heat or steam.

Food high in fat or sugar (Christmas pudding or mince pies) requires less heating time and should be watched, over-heating can lead to fire. Good quality ingredients should be used for microwaving. Economical cuts of meat are recommended for casserole.

Check the temperature of food and drink and stir before serving. Take special care when serving to babies, children or the elderly. The contents of feeding bottles and baby food jars are to be stirred or shaken and the temperature is to be checked before consumption to avoid burns.

R-354M O/M & C/B 22/02/2001 12:00 Page 20

FOOD HANDLING AND PREPARATION

ADVICE FOR COOKING

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

Piercing

Arrangement

Covering

Size & shape

Density &

quantity

Hygiene

Food with skin (such as potatoes, apples, fish, chicken), or with membrane (such as the white and yolk of eggs, including boiled eggs), must be pierced in several places before cooking or reheating. If not, steam will build up and may cause food to explode. Note: Eggs in their shells, including whole hard boiled eggs should not be heated in the microwave ovens since they may explode even after microwaving has ended.

Place thickest parts of food on the outside of the dish, for example, the meaty ends of chicken drumsticks should be placed on the outside of the dish.

Fish, vegetables and certain other foods benefit from being covered during microwave cookery, follow recommendations where given and use vented microwave cling film or a suitable lid.

Food size and shape affect the amount of cooking time needed. When cooking more than one portion of the same food ensure they are of a similar size and shape.

Food density and quantity affect the amount of cooking time needed, for example, potatoes require more cooking than peas; four potatoes will take longer to cook than two.

Food hygiene standards (storage, handling and preparation) apply to microwaving. Always store convenience foods as recommended by the food manufacturer and keep no longer than the "Use By" date.

WARNING - Always attend the oven when in use. Carefully follow the SHARP Operation Manual at all times. If you exceed recommended cooking times and/or use power levels that are too high, food may overheat, burn, and in extreme circumstances, catch fire and damage the oven.

The microwave power level will default to 100P unless you press the POWER LEVEL key to reach the desired setting. Take care when heating foods with high sugar or fat content, for example, Christmas pudding, mince pies and fruit cakes. (See reheating charts in the cookbook section for guidance.) Before use, the user should check that utensils are suitable for use in microwave ovens. Lids: Always remove lids from food jars and containers before you use them in the oven. If you do not, steam and pressure will build up inside and the container may explode. Do not place hot foods/utensils on a cold turntable, or cold foods/utensils on a hot turntable. WARNING: Liquids and other foods must not be heated in sealed containers since they are liable to explode.

R-354M O/M & C/B 22/02/2001 12:00 Page 21

ADVICE FOR DEFROSTING

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Meat joints

Poultry

Steak, Chops & Chicken Portions

Cubed & Minced Meat

Whole fish & Fillets

Prepacked Frozen Foods

Place in a flan dish, turn over at least 4 - 5 times during defrosting, shield any warm areas with small, flat pieces of foil. After defrosting, wrap in foil and allow meat to stand for 60 - 90 minutes, until thoroughly defrosted.

Place in a flan dish, turn over at least 3 - 4 times during defrosting, shield any warm areas with small, pieces of foil. After defrosting, wrap in foil and allow poultry to stand for 60 - 90 minutes, until thoroughly defrosted. NOTE: Do not defrost poultry with giblets.

Place in a flan dish, separate during defrosting and turn over at least 2 - 3 times. Shield if necessary.

Place in a flan dish, stir or turn over at least 3-4 times during defrosting, remove defrosted parts each time. Please refer to the charts on page 25, or the ‘Express Defrost’ chart on page 11.

Place in a flan dish, separate during defrosting and turn over at least twice. Shield if necessary.

Remove packaging, including any foil and place in a suitable dish.

NOTES:

• To defrost food, use either 30P or 10P microwave power.

• Shield warm areas with small pieces of foil if necessary.

• It is important to turn food over, separate (where

appropriate) and rearrange to ensure even defrosting.

• Standing time is necessary to ensure thorough defrosting.

• Ensure food is defrosted thoroughly before use.

R-354M O/M & C/B 22/02/2001 12:00 Page 22

ADVICE FOR REHEATING

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WARNINGS: Oil & Fat: Never heat oil or fat for deep frying as this may lead to overheating and fire. Stand back

when opening the oven door to allow heat or steam to disperse. When removing covers (such as cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.

Never heat liquids in narrow-necked containers, as this could result in the contents erupting from the container and may cause burns.

• Remove food from foil or metal containers before reheating.

• Reheating times will be affected by the shape, depth, quantity and temperature of food together with

the size, shape and material of the container.

• To avoid overheating and fire, special care must be taken when reheating foods with a high sugar or fat content, for example, minced pies or Christmas pudding.

• Canned potatoes should not be heated in the microwave oven, follow the manufacturers’ instructions on the can.

Remove any poultry or meat portions, reheat these separately, see below. Place smaller items of

food to the centre of the plate, larger and thicker foods to the edge. Cover with vented microwave cling film and reheat on 50P, stir/rearrange halfway through reheating. Ensure food is thoroughly reheated before serving.

Cover with vented microwave cling film or suitable lid, reheat on 50P. Stir frequently to ensure even reheating.

Place thickest parts of the portions on the outside of the dish, cover with vented microwave cling film and reheat on 70P. Turn over halfway through. NOTE:

Ensure poultry is thoroughly reheated, before serving.

Cover with vented microwave cling film and reheat on 50P. Rearrange at least once to ensure even reheating.

NOTE: Ensure meat is thoroughly reheated before serving.

Place pies on a plate or in a flan dish. Reheat meat pies on 70P and fruit pies on 50P.

Cover with vented microwave cling film or suitable lid and reheat on 50P . Stir at least once during reheating.

Plated meals

Casserole

Poultry portions

Sliced meat

Pies

Vegetables

R-354M O/M & C/B 22/02/2001 12:00 Page 23

COOKBOOK

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CONTENTS

Introduction & Conversion Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Defrosting Charts:

Meat, Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Fish, Fruit, General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Cooking Charts

Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Poultry, Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Fresh vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29

Frozen vegetables, Fresh fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Rice & Pasta, Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Reheating Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Meal In One Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33-35

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36-49

SPOON MEASURES

1.25ml

teaspoon

2.5ml

teaspoon 5ml 1 teaspoon 15ml 1 tablespoon

CONVERSION CHARTS

WEIGHT MEASURES

15g

oz 25g 1oz 50g 2oz 100g 4oz 175g 6oz 225g 8oz 450g 1lb

VOLUME MEASURES

30ml 1floz 100ml 3floz 150ml 5floz (

pt)

300ml 10floz (

pt)

600ml 20floz (1pt)

INTRODUCTION

This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. These will give you successful results and will save time and electricity. The recipes demonstrate the capabilities of your oven and prove that microwave technology is the efficient and effective alternative to conventional cooking. The cookery notes below compliment all cooking procedures in this cookbook and should be read in advance of recipe preparation.

• Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only approximate.

• Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes are lined, use greaseproof paper unless otherwise stated.

• Please note that all preparation times and serving quantities are approximate.

• All ingredients are given in both metric and imperial measures. Use either set but not a combination of

both measures.

• Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary according to the condition of foods, utensils and the oven. Please check the cooking result and, if necessary, adjust cooking times accordingly.

• Serve all dishes immediately unless otherwise stated.

• Butter and margarine can be interchanged on recipes, as preferred.

• Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.

• Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.

• Chilled foods are to be cooked from 5°C. DO NOT COOK FROM FROZEN.

• Ambient/fresh/dried/canned foods are to be cooked from 20°C. DO NOT COOK FROM FROZEN.

• Frozen foods are to be cooked from -18°C.

R-354M O/M & C/B 22/02/2001 12:00 Page 24

DEFROSTING CHARTS

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MEAT

Beef Joint

Lamb Joint

Pork Joint

Minced Beef

Steak 2cm (3/4”) thick

Chops

Liver

Sausages

Bacon

Beefburgers

METHOD ✝

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place on a plate.Turn over 3-4 times, removing defrosted mince each time.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2-3 times,

separate during defrosting. Shield.

Place on a plate. Separate and

rearrange during defrosting. Shield.

Place on a plate. Turn over and

separate twice during defrosting.

DEFROSTING TIME

23-25 Minutes/

450g (1lb)

23-25 Minutes/

450g (1lb)

23-25 Minutes/

450g (1lb)

6-8 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

14 Minutes/

450g (1lb) 8 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

10 Minutes/

450g(1lb)

MICROWAVE

POWER LEVEL

10P

30P

STANDING

TIME ❇

60-90 Minutes

15-30 Minutes

25-30 Minutes

15-20 Minutes

5-10 Minutes

15-20 Minutes

POULTRY ▼

Chicken

Turkey Max. 3.5kg (8lb)

Duck Max. 1.8kg (4lb)

Chicken Portions

Chicken/Turkey Breasts

Chicken/Turkey Drumsticks

Minced Turkey

DEFROSTING TIME

20 Minutes/

450g (1lb)

20 Minutes/

450g (1lb)

20 Minutes/

450g (1lb)

8-9 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

9-10 Minutes/

450g (1lb) 8 Minutes/

450g(1lb)

MICROWAVE

POWER LEVEL

10P

30P

METHOD ✝

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 4-5

times during defrosting. Shield.

Place in a flan dish. Turn over 2-3

times during defrosting. Shield.

Place in a flan dish. Turn over 2-3

times during defrosting. Shield.

Place in a flan dish. Turn over 2-3

times during defrosting. Shield.

Place in a bowl. Turn over/stir 3- 4 times

removing defrosted mince each time.

STANDING

TIME ❇

60-90 Minutes

25-30 Minutes

15-20 Minutes

✝ Method: If shielding is necessary, use small pieces of foil. ▼ Poultry Chart: Chicken, turkey and duck must be defrosted without giblets. ❇ Standing Time: During recommended standing time, wrap or cover food in foil.

NOTE: Ensure all foods are thoroughly defrosted before cooking.

R-354M O/M & C/B 22/02/2001 12:00 Page 25

DEFROSTING CHARTS

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STANDING

TIME ❇

10 Minutes

STANDING

TIME ❇.

15 Minutes

10 Minutes

DEFROSTING TIME

5 Minutes/

400g (14oz)

6 Minutes/

800g (13/4lb)

3-4 Minutes/

cake

5 Minutes/

450g (1lb)

7-8 Minutes/

large pie

7-8 Minutes/

large pie

DEFROSTING TIME

8 Minutes/ 450g (1lb)

7 Minutes/ 450g (1lb)

3-4 Minutes/

450g (1lb)

STANDING

TIME ❇

5-10 Minutes

10-15 Minutes

15-20 Minutes

DEFROSTING TIME

8-9 Minutes/

450g (1lb)

6-7 Minutes/

450g (1lb)

7-8 Minutes/

450g (1lb)

6-7 Minutes/

450g (1lb)

7-8 Minutes/

450g (1lb)

7-8 Minutes/

450g (1lb)

METHOD

Place in a flan dish. Turn over twice

during defrosting. Shield.

Place in a flan dish. Turn over twice

and separate during defrosting. Shield.

Place in a dish. Stir during defrosting.

FISH

Whole Fish (Trout, Mackerel)

Fish Fillets/ Steaks

Prawns

MICROWAVE

POWER LEVEL

30P

FRUIT

Apples

Blackcurrants/ Redcurrants

Gooseberries

Raspberries/ Blackberries

Rhubarb

Strawberries

MICROWAVE

POWER LEVEL

30P

METHOD

Place in a dish. Stir during defrosting.

GENERAL

Bread (sliced)

Sponge Cake

Pastry (Puff or Shortcrust)

Meat Pie (cooked)

Fruit Pie (cooked)

MICROWAVE

POWER LEVEL

30P

METHOD ✝

Place on the turntable. Separate and

rearrange during defrosting.

Place on the turntable. Separate and

rearrange during defrosting.

Place in a flan dish.

Place on plate. Turn over halfway

through defrosting.

Remove from foil container.

Place in a flan dish.

Remove from foil container.

Place in a flan dish

✝ Method: If shielding is necessary, use small pieces of foil. ❇ Standing Time: During recommended standing time, wrap or cover food in foil.

R-354M O/M & C/B 22/02/2001 12:00 Page 26

COOKING CHARTS

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COOKING TIME

9-10 Mins/

450g (1lb)

12-13 Mins/

450g (1lb)

16-17 Mins/

450g (1lb)

10- Mins/

450g (1lb)

8 Mins/

450g (1lb)

2 Mins/

2 sausages

4-5 Mins/

4 sausages

6-7 Mins/

8 sausages

2 Mins/

2 sausages

2/3 Mins/

4 sausages

4/5 Mins/

8 sausages

16-17 Mins/

450g (1lb)

9-10 Mins/

450g (1lb)

18-19 Mins/

450g (1lb)

16-17 Mins/

450g (1lb)

12-13 Mins/

450g (1lb)

18-19 Mins/

450g (1lb)

2 Mins/

2 slices

3 Mins/

4 slices

MEAT

Beef (rare) (Topside, Silverside)

Beef (medium) (Topside, Silverside)

Beef (well done) (Topside,Silverside)

Beefburgers

Minced Meat

Sausages (thick)

Sausages(thin)

Lamb (Fillet, Shoulder, Leg)

Lamb Chops

Pork (Loin, Leg)

Pork Chops (with bone)

Pork chops (boneless)

Gammon Joint

Bacon

MICROWAVE

POWER LEVEL

70P

100P

70P

100P

METHOD ✝

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a bowl.

Stir 2-3 times during cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over 4 times during cooking.

Place on a plate.

Turn over halfway through cooking.

Place on a plate.

Turn over halfway through cooking.

STANDING

TIME ❇

10 Minutes

2-3 Minutes

2 Minutes

10 Minutes

4-5 Minutes

10 Minutes

4-5 Minutes

10 Minutes

1 Minute

NOTE: All foods in this chart are cooked from chilled (50C). DO NOT COOK FROM FROZEN USING THESE TIMINGS. Remove cooking juices halfway through cooking.

R-354M O/M & C/B 22/02/2001 12:00 Page 27

FISH

Whole Fish (Trout, Mackerel)

Fish Fillets

Fish Steaks

COOKING TIME

6-7 Minutes/

450g (1lb) 7 Minutes/

450g (1lb)

MICROWAVE

POWER LEVEL

100P

METHOD

Place in a single layer in a flan dish.

Cover and cook.

Place in a single layer in a flan dish.

Cover and cook .

Place in a single layer in a flan dish.

Cover and cook .

STANDING

TIME.

2-3 Minutes

POULTRY

Chicken

Turkey Max. 2.7kg (6lb)

Duck Max. 1.8kg (4lb)

Chicken Portions

Chicken/Turkey Breasts

Chicken/Turkey Drumsticks

Minced Turkey

COOKING TIME

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

10 Mins/

450g (1lb)

8 Mins/

450g(1lb)

MICROWAVE

POWER LEVEL

100P

METHOD ✝

Place in a flan dish.

Turn over halfway through cooking

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a flan dish.

Turn over halfway through cooking.

Place in a bowl.

Stir 2-3 times during cooking.

STANDING

TIME

10 Minutes

5 Minutes

2-3 Minutes

COOKING CHARTS

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

NOTE: Remove cooking juices halfway through cooking.

NOTE: All foods in this chart are cooked from chilled (5

C).

DO NOT COOK FROM FROZEN USING THESE TIMINGS.

R-354M O/M & C/B 22/02/2001 12:00 Page 28

STANDING

TIME

2 Minutes

5 Minutes

4 Minutes

2 Minutes

2 Minute

COOKING CHARTS

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

COOKING

5 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

5 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

5 Minutes/

225g (8oz)

5 Minutes/

225g (8oz)

6-7 Minutes/

2 cobs

4-5 Minutes/

225g (8oz)

5 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

4-5 Minutes/

225g (8oz)

11-12 Minutes/

2 potatoes

10 Minutes/

450g (1lb)

10 Minutes/

450g (1lb)

5-6 Minutes/

225g (8oz)

7-8 Minutes/

225g (8oz)

7-8 Minutes/

225g (8oz)

FRESH VEGETABLES

Aubergines

Beans (green)

Broccoli

Brussels Sprouts

Cabbage

Carrots

Cauliflower

Celery

Corn on the cob

Courgettes

Leeks

Parsnips

Peas

Potatoes, baked (250g (9oz) each)

Potatoes, boiled

Potatoes, new

Spinach

Swede

Turnips

MICROWAVE

POWER LEVEL

100P

METHOD

Slice. Add 30ml (2tbsp) water. Cover

dish. Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Break into florets. Add 30ml (2 tbsp)

water. Cover. Stir halfway through cooking.

Add 45ml (3tbsp) water. Cover dish.

Stir halfway through cooking.

Slice. Add 30ml (2tbsp) water. Cover.

Stir halfway through cooking.

Slice. Add 30ml (2tbsp) water. Cover

dish. Stir halfway through cooking.

Break into florets. Add 30ml (2tbsp)

water. Cover. Stir halfway through

cooking.

Slice. Add 30ml (2tbsp) water. Cover

dish. Stir halfway through cooking.

Add 45ml (3tbsp) water. Cover dish.

Turn over halfway through cooking.

Slice. Add 30ml (2tbsp) water. Cover

dish. Stir halfway through cooking.

Slice. Add 30ml (2tbsp) water. Cover

dish. Stir halfway through cooking.

Slice. Add 45ml (3tbsp) water. Cover

dish. Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Pierce in several places.

Place on the edge of the turntable.

Cut into quarters. Add 60ml (4tbsp)

water. Cover. Stir halfway through cooking.

Add 60ml (4tbsp) water. Cover dish.

Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Dice. Add 45ml (3tbsp) water. Cover

dish. Stir halfway through cooking.

Dice. Add 45ml (3tbsp) water. Cover

dish. Stir halfway through cooking.

NOTE: Prior to cooking, fresh vegetables are at ambient temperature (20°C).

R-354M O/M & C/B 22/02/2001 12:00 Page 29

COOKING CHARTS

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

METHOD

Place in a dish. Add 15ml (1tbsp) water.

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp) water.

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp) water.

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp)water.

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp)water.

Cover. Stir halfway through cooking.

Place in a dish. Add 15ml (1tbsp)water.

Cover. Stir halfway through cooking.

Place in a dish. Cover.

Turn over halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

Place in a dish. Cover.

Stir halfway through cooking.

FRESH FRUIT

Apples

Raspberries/ Blackberries

Blackcurrants

Gooseberries

Redcurrants

Rhubarb

COOKING TIME

5-6 Minutes/

450g (1lb)

5-6 Minutes/

450g (1lb)

5-6 Minutes/

450g (1lb)

5-6 Minutes/

450g (1lb)

5-6 Minutes/

450g (1lb)

6-7 Minutes/

450g (1lb)

MICROWAVE

POWER LEVEL

100P

METHOD

Peel and slice. Place in a dish and

cover. Stir during cooking.

Place in a dish and cover.

Stir during cooking.

Place in a dish and cover.

Stir during cooking.

Place in a dish and cover.

Stir during cooking

Place in a dish and cover.

Stir during cooking.

Slice. Place in a dish and cover.

Stir during cooking.

STANDING

TIME

1-2 Minutes

2 Minutes

1-2 Minutes

2 Minutes

1-2 Minutes

2 Minutes

FROZEN VEGETABLES

Beans (green)

Broccoli

Brussels Sprouts

Cabbage (chopped)

Carrots (sliced)

Cauliflower (florets)

Corn on the cob

Peas

Spinach leaf (chopped)

Sweetcorn

Vegetables (mixed)

COOKING TIME

5-6 Minutes/

225g (8oz)

6-7 Minutes/

225g (8oz)

6-7 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz) 6 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

10-11 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

6-7 Minutes/

225g (8oz)

5-6 Minutes/

225g (8oz)

5-6 Minutes

225g (8oz)

MICROWAVE

POWER LEVEL

100P

STANDING

TIME

2 Minutes

3 Minutes

2 Minutes

3 Minutes

2 Minutes

NOTE: Prior to cooking, vegetables are frozen to -180C.

NOTE: Prior to cooking, fresh fruit is at ambient temperature (20

C).

R-354M O/M & C/B 22/02/2001 12:00 Page 30

COOKING CHARTS

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

STANDING

TIME

30 Seconds

EGGS

Omelette

Scrambled

INGREDIENTS

15g (

oz) butter

4 eggs (size 3)

90ml (6tbsp) milk

salt & pepper

15g (

oz) butter

2 eggs (size 3)

30ml (2tbsp) milk

salt & pepper

MICROWAVE

POWER LEVEL

100P

METHOD/COOKING TIME

1. Whisk together eggs and milk. Season.

2. Place butter in a 25cm (10”) flan dish. Heat on 100P for 30 seconds, until melted. Coat the dish with the melted butter.

3. Pour omelette mixture into flan dish. Cook on 100P for 2 minutes. Whisk mixture and cook on 100P for a further 1 minute.

1. Melt the butter in a bowl on 100P for 30 seconds.

2. Add the eggs, milk and seasoning and mix well.

3. Cook on 100P for 2 minutes, stirring every 30 seconds.

13 - 14 Minutes

20 - 21 Minutes

10 - 11 Minutes

11 - 12 Minutes

9 - 10 Minutes

10 - 11 Minutes

2 - 4 Minutes

4 - 6 Minutes

5 - 7 Minutes

6 - 8 Minutes

7 - 9 Minutes

FOOD ❇ COOKING MICRO METHOD ● STANDING

TIME POWER LEVEL TIME

2 Minutes

Add 300ml (1/2 pint) boiling water/100g (4oz)

rice. Do not cover. Stir twice during cooking.

Add 400ml (14fl.oz) boiling water/100g (4oz)

rice. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

70P

White rice (long grain)

Brown rice

Spaghetti (short cut)

Macaroni (short cut)

Tagliatelle

Pasta shells

Spaghetti/ Tagliatelle

Fusilli/Penne/ Conchiglie/ Farfalle

Ravioli

Tortellini (white)

Tortellini (brown)

❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to be

adjusted according to quantity of rice or pasta, see Method.

● Standing Time (rice & pasta only): After standing, rinse in boiling water prior to serving.

DRIED PASTA

FRESH PASTA

NOTE: Eggs and fresh pasta are cooked from chilled (50C).

R-354M O/M & C/B 22/02/2001 12:00 Page 31

FOOD

Soup (canned)

Baked beans (canned)

Spaghetti (canned)

Vegetables (canned)

Bread rolls (medium)

Croissants

Christmas pudding

Sausage rolls (cooked, chilled

approx. 50g/2oz

Quiche, (cooked, chilled)

Meat pie (cooked, chilled)

Fruit pie (cooked, chilled)

COOKING TIME

5-6 Minutes/

425g (15oz) can

4-5 Minutes/

450g (1lb) can

4-5 Minutes/

425g (15oz) can

4-5 Minutes/

400g (14oz) can

40 Seconds/

2 rolls

30 Seconds/

2 croissants

40-50 Seconds/ 125g (5oz) slice

1 Minute/

175g (6oz) pudding

4-5 Minutes/500g

(1lb 2oz) pudding

40 Seconds/

2 sausage rolls

1 Minute/

4 sausage rolls

2 Minutes/

6 sausage rolls

4-5 Minutes/

small quiche

6-8 Minutes/

large quiche

4-5 Minutes/

small pie

8-9 Minutes/

large pie

15-30 Seconds/

50-70g (2-3oz)

2-3 Minutes/

450g(1lb)

4-5 minutes/

600g (1lb5oz)

MICROWAVE

POWER LEVEL

100P

70P

100P

70P

50P

METHOD

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Drain. Place in a dish and cover. Stir halfway through cooking.

Place on kitchen roll.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Place directly on the turntable or in a

flan dish.

Place directly on the turntable or in a

flan dish.

Place directly on the turntable or in a

flan dish.

Remove from foil container and place

in flan dish or on plate.

Remove from foil container and place

in flan dish or on plate.

Remove from foil container and place

in a flan dish or on plate.

Remove from foil container and place

in a flan dish or on plate.

Remove from foil container and place

in a flan dish or on a plate

Remove from foil container and place

in a flan dish or on plate.

Remove from foil container and place

in a flan dish or on plate

STANDING

TIME

2 Minutes

Nil

30 Seconds

1 Minute

30 Seconds

1-2 Minutes

2-3 Minutes

1 Minute

1-2 Minute

2-3 Minutes

REHEATING CHART

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

NOTE:

• Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies. DO NOT EXCEED THE REHEATING TIMES GIVEN IN THE CHART ABOVE.

• Ambient and canned foods are reheated from 20

• Chilled foods are reheated from 5

R-354M O/M & C/B 22/02/2001 12:01 Page 32

MEAL IN ONE RECIPES

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

PASTA BOLOGNESE

Serves 4 120g (5oz) onion, finely chopped 80g (3

/2oz) celery, finely chopped 2 cloves garlic, crushed 1 bay leaf 400g (14oz) canned, chopped tomatoes 30ml (2 tbsp) tomato puree 350g (12oz) lean minced beef 15ml (1 tbsp) dried mixed herbs 200ml (

pint) red wine 500ml (18fl.oz) hot beef stock salt and pepper to taste 250g (8

/2oz)

dried pasta

PASTA “QUORN” BOLOGNESE

Serves 4 120g (5oz) onion, finely chopped 80g (3

/2oz) celery, finely chopped 2 cloves garlic, crushed 1 bay leaf 400g (14oz) canned, chopped tomatoes 30ml (2 tbsp) tomato puree 350g (12oz) ‘Quorn’ mince 15ml (1 tbsp) dried mixed herbs 200ml (

pint) red wine 500ml (18fl.oz) hot vegetable stock salt and pepper to taste 250g (8

/2oz)

dried pasta

1 Place all ingredients into a 2.5L casserole dish and mix well. 2 Cover with lid and place on the turntable. 3 Cook using MEAL IN ONE “Pasta Dish” key. 4 Stir when the oven indicates and again at the end of cooking.

NOTE: ‘Quorn’ mince can be used from frozen or chilled.

‘Quick Cook’ pasta is not recommended for use in the above recipes.

d-1 PASTA DISH

R-354M O/M & C/B 22/02/2001 12:01 Page 33

MEAL IN ONE RECIPES

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

1 Place all ingredients into a 2.5L casserole dish and mix well. 2 Place on the turntable. Do not cover. 3 Cook using MEAL IN ONE “Risotto” key. 4 Stir when the oven indicates and again at the end of cooking.

FISH RISOTTO

Serves 4 125g (5oz) onion, chopped 100g (4oz) celery, sliced 100g (4oz) green pepper, seeded and sliced 100g (4oz) red pepper, seeded and sliced 225g (8oz) white fish fillet, thinly sliced into 2” strips

2.5ml (

/2 tsp) cayenne pepper 5ml (1tsp) ground cumin grated rind of 1 lemon 100g (4oz) canned sweetcorn, drained 200g (8oz) white, long grain rice 700ml (1

/4 pint) hot fish stock

salt and pepper to taste

VEGETABLE RISOTTO

Serves 4 125g (5oz) onion, chopped 100g (4oz) celery, sliced 100g (4oz) green pepper, seeded and sliced 100g (4oz) red pepper, seeded and sliced 125g (5oz) broccoli florets 100g (4oz) carrot, sliced

2.5ml (

/2 tsp) cayenne pepper 5ml (1tsp) ground cumin grated rind of 1 lemon 100g (4oz) canned sweetcorn, drained 200g (8oz) white, long grain rice 700ml (1

/4 pint) hot vegetable stock

salt and pepper to taste

BEEF RISOTTO

Serves 4 125g (5oz) onion, chopped 100g (4oz) celery, sliced 100g (4oz) green pepper, seeded and sliced 100g (4oz) red pepper, seeded and sliced 225g (8oz) beef fillet, thinly sliced into 2” strips

2.5ml (

/2 tsp) cayenne pepper 5ml (1tsp) ground cumin grated rind of 1 lemon 100g (4oz) canned sweetcorn, drained 200g (8oz) white, long grain rice 700ml (1

/4 pint) hot beef stock

salt and pepper to taste

CHICKEN RISOTTO

Serves 4 125g (5oz) onion, chopped 100g (4oz) celery, sliced 100g (4oz) green pepper, seeded and sliced 100g (4oz) red pepper, seeded and sliced 225g (8oz) chicken fillet, thinly sliced into 2” strips

2.5ml (

/2 tsp) cayenne pepper 5ml (1tsp) ground cumin grated rind of 1 lemon 100g (4oz) canned sweetcorn, drained 200g (8oz) white, long grain rice 700ml (1

/4 pint) hot chicken stock

salt and pepper to taste

d-2 RISOTTO

R-354M O/M & C/B 22/02/2001 12:01 Page 34

MEAL IN ONE RECIPES

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

d-3 CASSEROLE

1 Place all ingredients into a 2.5L casserole dish and mix well. 2 Cover with a lid and place on the turntable. 3 Cook using MEAL IN ONE “Casserole” key. 4 Stir when the oven indicates and again at the end of cooking.

VEGETABLE BEAN CASSEROLE

Serves 4 450g (1lb) canned mixed beans 150g (5

/2oz) carrots, sliced

150g (5

/2oz) courgettes, sliced

120g (5oz) onions, chopped

7.5ml (1

tsp) dried mixed herbs 300g (11oz) potatoes, chopped 350ml (13fl.oz) hot vegetable stock 150ml (

pint) red wine salt and pepper to taste 60ml (4tbsp) cornflour blended with water

BEEF CASSEROLE

Serves 4 450g (1lb) braising steak, diced 150g (5

/2oz) carrots, sliced

150g (5

/2oz) courgettes, sliced

120g (5 oz) onions, chopped

7.5ml (1

/2 tsp) dried mixed herbs 300g (11oz) potatoes, chopped 350ml (13fl.oz) hot beef stock 150ml (

/4 pint) red wine salt and pepper to taste 60ml (4tbsp) cornflour blended with water

CHICKEN CASSEROLE

Serves 4 450g (1lb) chicken fillet, diced 150g (5

/2oz) carrots, sliced

150g (5

/2oz) courgettes, sliced

120g (5oz) onions, chopped

7.5ml (1

/2 tsp) dried mixed herbs 300g (11oz) potatoes, chopped 350ml (13fl.oz) hot chicken stock 150ml (

/4 pint) white wine salt and pepper to taste 60ml (4tbsp) cornflour blended with water

R-354M O/M & C/B 22/02/2001 12:01 Page 35

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

LEEK & POTATO SOUP

Serves 4 Preparation time - 5 minutes

50g (2oz) butter 4 large leeks, chopped 4 large potatoes, chopped 900ml (1

/2 pints) hot vegetable stock

salt and pepper to taste

1 Heat the butter in a large bowl on 100P for 1

minute.

2 Add leeks and potatoes and mix well. Cover and

cook on 100P for 5 minutes, stir after 2 minutes. 3 Add the stock to the potato mixture. Mix well. 4 Cook on 70P for 20 minutes, until vegetables are

tender, stir every 5 minutes. Season with salt &

pepper.

RECIPES

TOMATO & ORANGE SOUP

Serves 4 Preparation time - 10 minutes

25g (1oz) butter 125g (5oz) onion, chopped 1 large carrot, finely chopped 1 large potato, finely chopped 800g (1

/4lb) canned, chopped tomatoes juice and grated rind of 1 medium orange 900ml (1

/2 pints) hot vegetable stock

salt and pepper to taste

1 Melt the butter in a large bowl on 100P for 30

seconds.

2 Add the onion, carrot and potato and heat on

100P for 6 minutes. Stir halfway through cooking.

3 Add the tomatoes, orange juice, orange rind and

stock. Mix thoroughly. Season with salt and pepper to taste. Cover the bowl and cook on 100P for 15 minutes, stir 2-3 times during cooking, until the vegetables are tender.

4 Blend in a food processor. Return to the bowl

and heat on 100P for 5 minutes.

CREAMY MUSHROOM SOUP

Serves 4 Preparation time - 6 minutes

125g (5oz) onion, chopped 225g (8oz) mushrooms, sliced 25g (1oz) butter 25g (1oz) plain flour 300ml (

/2 pint) milk

450ml (

/4 pint) hot vegetable stock

2.5ml (

/2tsp) dried marjoram

2.5ml (

/2tsp) dried basil salt and pepper to taste 150ml (

/4 pint) double cream

1 Cook the onion, mushrooms and butter together

in a bowl on 100P for 3 minutes.

2 Stir in the flour to form a paste, gradually add

the milk and the stock.

3 Stir in the marjoram, basil, salt and pepper to

taste. Cook on 100P for 8 minutes, stir after 4 minutes.

4 Blend in a food processor, return to the bowl and

add the cream. Cook on 100P for 6 minutes.

R-354M O/M & C/B 22/02/2001 12:01 Page 36

RECIPES

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

GARLIC PRAWNS

Serves 4 Preparation time - 4 minutes

50g (2oz) butter 3 cloves garlic, crushed 250g (9oz) tiger prawns, cooked and peeled 15ml (1tbsp) fresh parsley, chopped

1 Heat the butter on 100P for 20 - 30 seconds. Stir

in the garlic and cook on 100P for a further 1 minute.

2 Stir in the prawns and parsley then cook on 50P

for 7 minutes, stirring 2 - 3 times. Sprinkle with parsley to serve. Serve in ramekin dishes with garlic bread.

Variation:

Garlic mushrooms: Substitute prawns with 175g (6oz) mushrooms, cut into quarters.

SALAD PROVENCALE

Serves 2 - 4 Preparation time - 8 minutes

225g (8oz) courgettes, sliced

/2 red pepper, seeded and sliced

/2 yellow pepper, seeded and sliced 225g (8oz) aubergine, cubed 60ml (4tbsp) olive oil 12 cherry tomatoes 2 cloves garlic, crushed 15ml (1tbsp) fresh parsley, chopped 50g (2oz) whole black olives 15ml (1tbsp) lemon juice salt and pepper to taste

1 Place the courgettes, red and yellow pepper,

aubergine and olive oil in a large bowl, cook on 70P for 6 minutes or until the vegetables have softened. Stir after half the cooking time.

2 Stir in the remaining ingredients and cook on

70P for 5 minutes. Toss gently, transfer to a serving dish and chill before serving.

AVOCADO AU GRATIN

Serves 2 or 4 Preparation time - 8 minutes

50g (2oz) butter 50g (2oz) fresh breadcrumbs 50g (2oz) cooked ham, finely chopped 90ml (6tbsp) double cream salt and pepper to taste 5ml (1tsp) fresh parsley, chopped 2 large ripe avocados 15ml (1tbsp) lemon juice 50g (2oz) cheese, grated fresh parsley sprigs to garnish

1 Place the butter in a bowl and heat on 100P for

30 seconds. Stir in the breadcrumbs and ham. Add enough cream to bind the mixture. Season with salt and pepper to taste and stir in the parsley. Cook on 100P for 2 - 3 minutes.

2 Cut the avocados in half. Remove the stone and

brush the flesh with lemon juice. Fill each avocado half with the breadcrumb mixture.

3 Place the filled avocados in a flan dish and

sprinkle with the grated cheese.

4 Cook on 100P for 1 minute, until the cheese has

melted. Garnish with sprigs of fresh parsley.

R-354M O/M & C/B 22/02/2001 12:01 Page 37

RECIPES

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POACHED SALMON WITH MUSTARD SAUCE

Serves 4 Preparation time - 5 - 6 minutes

4 salmon steaks (approx. 175g (6oz) each) 45ml (3tbsp) dry white wine 300ml (

/2 pint) mustard sauce (See Page 48)

1 sprig of fresh rosemary to garnish

1 Place the salmon steaks in a large flan dish, pierce

in several places and add the wine. Cover and cook on 70P for 8 minutes. Allow to stand whilst preparing the sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on 100P for 1 minute. Serve the sauce separately.

Garnish with a sprig of fresh rosemary.

PAELLA

Serves 4 Preparation time - 6 minutes

200g (7oz) white long grain rice 600ml (1 pint) boiling chicken stock

2.5ml (

tsp) turmeric salt to taste 1 red pepper, seeded and sliced 100g (4oz) prawns, peeled and cooked 100g (4oz) cockles, cooked 100g (4oz) mussels, cooked 100g (4oz) peas 100g (4oz) whole baby corn, halved 225g (8oz) chicken, cooked and chopped

1 Place the rice in a large bowl, add the stock,

turmeric and salt. Cook on 70P for 13 - 14 minutes and, until the rice is tender, stir 2-3 times during cooking. Drain.

2 Stir in red pepper, prawns, peas, cockles,

mussels, baby corn and chicken. Cook on 100P for 8 minutes, stirring after 4 minutes.

TROUT WITH ORANGE AND ALMONDS

Serves 2 Preparation time - 6 minutes

2 medium trout (approx. 225g (8oz) each) salt and pepper to taste juice and rind of 1 orange 50g (2oz) flaked almonds slices of orange to garnish

1 Wash the trout. Discard heads and tails and pat

dry. Place in a large flan dish, pierce in several places. Season. Pour over the orange juice and sprinkle with the rind and flaked almonds.

2 Place on the turntable, cook on 50P for 8 - 9

minutes.

Garnish with slices of orange to serve.

FISH PIE

Serves 4 Preparation time - 18 minutes

700g (1

/2lb) potatoes, peeled and chopped 75ml (5tbsp) water 25g (1oz) butter 30ml (2tbsp) milk salt and pepper to taste 450g (1lb) fish fillets (e.g. fresh cod) 300ml (

/2 pint) parsley sauce (See Page 48)

25g (1oz) cheese, grated

1 Place potatoes in a bowl, add 75ml (5tbsp)

water. Cover and cook on 100P for 12 minutes, until soft enough to mash. Mash with butter, milk and seasoning.

2 Place fish in a flan dish in a single layer, cover

and cook on 70P for 7 minutes. Flake the fish and mix with the parsley sauce. Pour into a flan or casserole dish. Spread the potatoes on top and sprinkle with the grated cheese.

3 Cook on 70P for 7-8 minutes, until the cheese

has melted.

R-354M O/M & C/B 22/02/2001 12:02 Page 38

RECIPES

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

MOUSSAKA

Serves 6 Preparation time - 45 minutes

450g (1lb) aubergines, thinly sliced 30ml (2tbsp) olive oil 225g (8oz) onion, chopped 15ml (1tbsp) fresh parsley, chopped 2 cloves garlic, crushed 350g (13 oz) minced lamb 150ml (

pint) hot beef stock 400g (14oz) canned, chopped tomatoes 30ml (2tbsp) tomato purée salt and pepper to taste 300ml (

/2 pint) white sauce (See Page 48)

200g (7oz) cheese, grated

1 Sprinkle aubergines with salt and leave to drain

on kitchen paper for 30 minutes. Heat 15ml (1tbsp) olive oil, onions, parsley and garlic on 100P for 1 minute. Stir in meat, mix well and cook on 100P for 7 minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning. Stir

well and cook on 100P for 6 minutes.

3 Rinse salt from aubergines and pat dry with

kitchen paper. Place in a bowl with remaining oil. Cover and cook on 100P for 5-6 minutes.

4 Use 2/3 of the aubergines to cover bottom and

sides of a 3 litre casserole dish. Add meat and top with remaining aubergines.

5 Stir half the cheese into the sauce. Pour over

aubergines and sprinkle with remaining cheese.

6 Cook on 50P for 25 minutes.

TUNA PASTA BAKE

Serves 4 Preparation time - 20 minutes

225g (8oz) aubergine, cubed 225g (8oz) canned tuna, drained 15ml (1tbsp) olive oil 5ml (1tsp) tarragon 5ml (1tsp) basil 225g (8oz) spinach fusilli (pasta twists) 600ml (1 pint) boiling water 300ml (

/2 pint) cheese sauce (See Page 48)

100g (4oz) Cheddar cheese, grated

1 Place aubergine cubes, tuna, oil and herbs in a

bowl. Mix well and cook on 100P for 3 minutes.

2 Place the fusilli in a large bowl and add the

boling water. Cook on 70P for 10 - 12 minutes until tender. Do not drain until the rest of the dish is prepared.

3 Pour the cheese sauce into the tuna mixture and

add the drained pasta, mix well.

4 Sprinkle with the grated cheese, place on the

turntable and cook on 70P for 15 minutes.

CHEESY SALMON PIE

Serves 4 Preparation time - 18 minutes

175g (6oz) long grain white rice 125g (5oz) onion, chopped salt and pepper to taste 600ml (1 pint) boiling water 75g (3oz) butter 1 egg (size 3), beaten 600g (1lb 5oz) canned salmon, drained 25g (1oz) plain flour 5ml (1tsp) mustard powder 300ml (

pint) milk 100g (4oz) Wensleydale cheese, grated 2 eggs (size 3), lightly beaten 5ml (1tsp) fresh parsley, chopped 50g (2oz) Wensleydale cheese, grated to sprinkle

1 Place rice, onion, salt and water in a large

bowl. Cook on 70P for 14 minutes, until tender, stir 2 - 3 times during cooking. Drain. Stir the egg and 50g (2oz) of the butter into the rice. Press the mixture onto the base and sides of a greased 25cm x 5cm (10” x 2”) dish. Spread salmon evenly over rice base.

2 Melt remaining butter in a large bowl on 100P

for 40 seconds, stir in flour, mustard powder, salt and pepper. Gradually stir in milk.

3 Heat on 100P for 4 minutes, stir every minute,

until sauce has thickened and is smooth. Stir in cheese, eggs and parsley. Pour sauce over salmon and sprinkle generously with cheese.

4 Cook on 70P for 18 minutes, until evenly set.

Variations:

Make as above, substitute salmon for either crab or tuna.

R-354M O/M & C/B 22/02/2001 12:02 Page 39

RECIPES

Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

STEAK & KIDNEY PUDDING

Serves 4 Preparation time - 20 minutes

450g (1lb) stewing steak, cubed 100g (4oz) kidney, cubed 125g (5oz) onion, chopped

2.5ml (

/2tsp) dried mixed herbs

450ml (

/4 pint) hot beef stock 15ml (1tbsp) cornflour, mixed with a little water 225g (8oz) self raising flour

2.5ml (

/2tsp) salt 5ml (1tsp) baking powder 100g (4oz) suet approximately 150ml (

/4 pint) cold water

15ml (1tbsp) milk

1 Place steak, kidney, onion, herbs and hot beef

stock in a large casserole dish. Cover and cook on 50P for 40 minutes. Stir halfway through cooking and add the cornflour to thicken.

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl and mix well.

3 Add enough cold water to form a soft dough.

Knead lightly. Roll out

/3 of the pastry and line

a 1 litre (1

/4 pint) greased pudding basin with

this pastry. Roll out the remaining pastry and cut a circle large enough to cover the surface.

4 Fill the basin with the meat mixture, top with

pastry circle and brush with milk. Make a slit in centre to allow steam to escape.

5 Cover with clingfilm and cook on 100P for 12 mins.

BEEF STROGANOFF

Serves 4 Preparation time - 10 minutes

800g (1

/4 lb) rump steak, cut into strips 50g (2oz) plain flour salt and pepper to taste 125g (5oz) onion, finely chopped 30ml (2tbsp) tomato purée 450ml (

/4 pint) hot beef stock

150ml (

/4 pint) white wine 15ml (1tbsp) cornflour mixed with a little water 100g (4oz) mushrooms, thinly sliced 150ml (

/4 pint) soured cream

1 Toss the steak in the flour, salt and pepper, until

evenly coated.

2 Place the steak, remaining flour, onion, tomato

purée, beef stock and white wine in a casserole dish. Cover and cook on 50P for 40 minutes. Stir 2 - 3 times during cooking

3 Stir in cornflour, mushrooms and cream. Leave

uncovered and cook on 50P for 8 minutes.

Ideal served on a bed of tagliatelle or rice.

BOLOGNESE SAUCE

Serves 4 Preparation time - 12 minutes

45ml (3tbsp) vegetable oil 150g (5

/2oz) onions, finely chopped 100g (4oz) celery, finely chopped 2 cloves garlic, crushed 75g (3oz) bacon, finely chopped 1 bay leaf 400g (14oz) canned, chopped tomatoes 30ml (2tbsp) tomato purée 450g (1lb) lean minced beef 15ml (1tbsp) dried mixed herbs 300ml (

/2 pint) red wine

300ml (

/2 pint) hot beef stock salt and pepper to taste 30ml (2tbsp) cornflour blended with 30ml water

1 Place oil, onion, celery, garlic and bacon into a

bowl and mix well. Cover and cook on 100P for 7 minutes, stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture. Cook on 100P for 8 minutes, stir 2 - 3 times during cooking to break up the mince as it cooks.

3 Add the herbs, wine, stock and blended

cornflour, mix thoroughly. Cook on 100P for 5 minutes then on 70P for a further 20 minutes, stir 2 - 3 times during cooking until the sauce has thickened. Season to taste and serve hot with spaghetti.

Bolognese Sauce- Variations:

Shepherds pie: Make as the bolognese sauce, omitting the wine. Place in dish, top with 675g (11/2lb) mashed potatoes. Heat on 100P for 5 minutes. Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g (1lb) drained, canned red kidney beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste.

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CANNELLONI

Serves 4 Preparation time - 25 minutes

125g (5oz) onion, chopped 2 cloves garlic, crushed 25g (1oz) butter 450g (1lb) lean minced beef 100g (4oz) mushrooms, chopped 15ml (1tbsp) tomato purée 400g (14oz) canned, chopped tomatoes 150ml (

/4 pint) hot beef stock salt and pepper to taste 12 pieces of cannelloni 300ml (

/2 pint) cheese sauce (See Page 48) extra grated cheese to sprinkle 15ml (1tbsp) fresh oregano, chopped to garnish

1 Place onion, garlic and butter in a dish. Cook

on 100P for 3 minutes.

2 Add the minced beef and cook on 100P for 6

minutes, stirring twice during cooking.

3 Add mushrooms, tomato purée, tomatoes, beef

stock and seasoning. Cook on 100P for 20 minutes, stir every 5 minutes until thick.

4 Fill cannelloni with meat mixture and place in a

deep 20cm (8”) square dish. Place any remaining mixture around the cannelloni.

5 Pour the cheese sauce over the cannelloni and

sprinkle with cheese. Cook on 70P for 20 minutes.

CHICKEN KORMA

Serves 4 Preparation time - 1

/4 hours

900g (2lb) chicken, cut into small chunks 175g (6oz) natural yogurt 2 cloves garlic, crushed 50g (2oz) creamed coconut 10ml (2tsp) turmeric 25g (1oz) butter 125g (5oz) onion, sliced 5cm (2”) piece of fresh ginger, finely chopped 5ml (1tsp) chilli powder 5ml (1tsp) coriander seeds 5ml (1tsp) cumin 5ml (1tsp) cinnamon salt and pepper to taste 10ml (2tsp) cornflour 150ml (

/4 pint) single cream

roasted cashew nuts to serve

1 Place the chicken in a bowl, stir in the yogurt,

garlic, creamed coconut and turmeric. Cover and leave to marinate for at least 1 hour in the refrigerator.

2 Place the butter in a large bowl and heat on

100P for 30 seconds, until melted. Add the onion and cook on 100P for 2 minutes. Stir in the ginger, chilli powder and coriander. Cook on 100P for 1 minute.

3 Add chicken and marinade, mix well. Stir in the

cumin and cinnamon. Season, cover and cook on 100P for 10 minutes, stir halfway through cooking.

4 Rearrange the chicken pieces and cook on 50P

for 8 minutes, stir halfway through cooking.

5 Combine the cornflour with the cream, stir into the

chicken and cook on 100P for 6 minutes. Sprinkle with roasted cashew nuts to serve.

HONEYED CHICKEN

Serves 4 Preparation time - 6 minutes

4 boneless chicken breasts (200g (7oz) each) 45ml (3tbsp) clear honey 5ml (1tsp) whole grain mustard

2.5 ml (

/2tsp) dried tarragon 15ml (1tbsp) tomato purée 150ml (

/4 pint) chicken stock 15ml (1tbsp) cornflour blended with water salt and pepper to taste

1 Place the chicken breasts in a casserole dish. 2 Mix all remaining ingredients together and pour

over the chicken.

3 Cover and cook on 70P for 20 minutes. Turnover

and coat the chicken with the sauce several times during cooking.

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CHICKEN & BROCCOLI BAKE

Serves 4 Preparation time - 10 minutes

450g (1lb) boneless chicken breasts, skinned 225g (8oz) broccoli florets 45ml (3tbsp) water 300ml (

/2 pint) white sauce (page 48) 5ml (1tsp) dried thyme 5ml (1tsp) dried marjoram salt and pepper to taste 25g (1oz) fresh breadcrumbs 25g (1oz) cheese, grated

1 Place the chicken breasts in a shallow flan dish

and cook on 100P for 10 minutes. Allow to cool slightly and cut into small pieces

2 Place the broccoli in a bowl with 45ml (3tbsp)

water, cover and cook on 100P for 4 minutes. Drain.

3 To the white sauce, add the thyme, marjoram,

salt and pepper, mix well.

4 Place the broccoli and chicken in a casserole

dish. Pour the sauce over the top. Sprinkle with the breadcrumbs and grated cheese.

5 Cook on 70P for 10 minutes.

TURKEY FRICASSEE

Serves 4 Preparation time - 10 minutes

50g (2oz) butter 125g (5oz) onion, finely chopped 125g (5oz) leeks, sliced 50g (2oz) plain flour 5ml (1tsp) mustard powder 300ml (

/2 pint) milk

300ml (

/2 pint) single cream

450g (1lb) cooked turkey, chopped salt and pepper to taste 15ml (1tbsp) fresh parsley, chopped to garnish

1 Place the butter in a large bowl and heat on

100P for 30 seconds.

2 Stir in the onion and leeks. Cook on 100P for 3

minutes.

3 Stir in the flour and mustard powder, gradually

add the milk and cream. Cook on 100P for 5-6 minutes, stirring every minute, until smooth and thick.

4 Add the turkey and seasoning. Cook on 100P for

12 minutes. Stir 2-3 times.

Garnish with parsley to serve.

CHICKEN CACCIATORE

Serves 4 Preparation time - 10 minutes

225g (8oz) mushrooms, sliced 125g (5oz) onion, chopped 1 clove garlic, crushed 60ml (4tbsp) tomato purée 300ml (

/2 pint) red wine 5ml (1tsp) dried oregano 5ml (1tsp) dried parsley salt and pepper to taste 4 chicken fillets (200g (7oz) each)

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on 100P for 4 minutes.

2 Stir in all remaining ingredients except for the

chicken. Mix well. 3 Add chicken fillets and coat with the sauce. 4 Cook on 70P for 30 minutes. Stir and coat the

chicken twice during cooking.

Serve with rice or jacket potatoes.

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CHEESE & POTATO LAYER

Serves 4 Preparation time - 15 minutes

600g (1lb5oz) par-boiled potatoes, thinly sliced 225g (8oz) Cheddar cheese, thinly sliced 125g (5oz) onions, sliced 300g (11oz) leeks, sliced 100g (4oz) cooked ham, chopped 600ml (1 pint) white sauce (See Page 48) 50g (2oz) cheese, grated

1 Place alternate layers of potato, cheese, onion,

leek, ham and white sauce in a casserole dish, until all ingredients are used. Top with grated cheese.

2 Cook on 70P for 25 minutes.

STUFFED TOMATOES

Serves 4 Preparation time - 10 minutes

4 beef tomatoes 125g (5oz) white long grain rice, cooked 50g (2oz) cooked ham, chopped 50g (2oz) peas 15ml (1tbsp) fresh oregano, chopped salt and pepper to taste 75g (3oz) Mozzarella cheese, chopped

1 Slice the top off each tomato and scoop out the

flesh into a bowl, stir in the rice, ham, peas, oregano, salt and pepper.

2 Fill each tomato shell with the rice mixture and

place in a large flan dish. Sprinkle generously with the Mozzarella cheese.

3 Place on the turntable and cook on 50P for 20

minutes until the tomatoes are tender and the cheese has melted.

PARTY PASTA

Serves 4 Preparation time - 20 minutes

600g (1

/2lb) canned, chopped tomatoes

150g (5

/2oz) red pesto

150g (5

/2oz) sun-dried tomatoes, chopped salt and pepper to taste 500g (1lb2oz) fresh ravioli (meat or vegetarian) 600ml (1 pint) cheese sauce (See page 48) 150g (5

/2oz) Mozzarella cheese, grated

1 Empty the tomatoes into a large bowl and cook

on 100P for 8 minutes to reduce the juice.

2 Combine the Pesto and sun-dried tomatoes with

the tomatoes and season.

3 Spread

/3 of this mixture over the base of a greased 25cm (10”) square dish, then place a single layer of ravioli on top. Next, spread

/3 of the cheese sauce over the ravioli. Layer until all the ingredients have been used, the last layer being cheese sauce.

4 Sprinkle the Mozzarella over the top and place

on the turntable. Cook on 50P for 50 minutes.

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CHEESE & NUT LOAF

Serves 4 - 6 Preparation time - 15 minutes

175g (6oz) canned, chesnut purée 225g (8oz) fresh brown breadcrumbs 100g (4oz) Double Gloucester cheese, grated 125g (5oz) onion, finely chopped 100g (4oz) mushrooms, finely sliced 10ml (2tsp) fresh parsley, chopped 90ml (6tbsp) milk 4 eggs (size 3), beaten 15ml (1tbsp) mustard powder salt and pepper to taste 225g (8oz) frozen spinach 225g (8oz) Roulé (soft cheese) 50g (2oz) Cheddar cheese, grated to sprinkle

1 Grease a 1.5 litre (2

pint) loaf dish and line

the base with greaseproof paper.

2 Blend the chesnut purée, breadcrumbs, cheese,

onion, mushrooms, parsley, milk, eggs, mustard powder and seasoning together using a food processor.

3 Place spinach in a separate bowl and heat on

100P for 3 minutes, drain thoroughly.

4 Place half of the nut mixture in the base of the

loaf dish and smooth the surface.

5 Spread the Roulé over this layer, followed by the

spinach and the remaining nut mixture. Smooth the surface, sprinkle with cheese.

6 Cook on 50P for 25 minutes, until a skewer

comes out clean.

CHEESY JACKETS

Serves 2 Preparation time - 20 minutes

2 baking potatoes, (approx. 250g (9oz) each) 50g (2oz) butter 100g (4oz) Double Gloucester cheese, finely chopped 15ml (1tbsp) fresh chives, chopped 50g (2oz) mushrooms, finely chopped salt and pepper to taste

1 Prick each potato in several places. Cook on

100P for 11-12 minutes. Halve each potato and scoop the flesh into a bowl, add the butter, cheese, chives and mushrooms. Mix well and season.

2 Pile mixture back into the potato skins and place

in a flan dish, on the turntable.

3 Cook on 50P for 8-9 minutes.

VEGETABLE CHILLI

Serves 4 - 6 Preparation time - 20 minutes

30ml (2tbsp) olive oil 175g (6oz) onion, chopped 2 cloves garlic, crushed 75g (3oz) tomato purée 225g (8oz) carrots, chopped 1 red pepper, seeded and sliced 1 green pepper, seeded and sliced 150g (5

/2oz) fresh baby sweetcorn, chopped 4 sticks celery, sliced 225g (8oz) courgettes, sliced 5ml (1tsp) ground cumin 10ml (2tsp) mild chilli powder

2.5ml (

/2tsp) cayenne pepper 400g (14oz) canned, chopped tomatoes 225g (8oz) canned haricot beans, drained 400g (14oz) canned red kidney beans in chilli sauce 300ml (

/2 pint) hot vegetable stock

15ml (1tbsp) cornflour blended with water

1 Place the oil, onion, garlic and tomato purée in a

large bowl. Heat on 100P for 2 minutes.

2 Add the carrots, red and green pepper and

sweetcorn. Mix well, cover and cook on 100P for 5 minutes.

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70P for 30 minutes, stir 3-4 times during cooking. Add the blended cornflour, mix well and cook on 100P for 5 minutes.

Serve hot with rice or as a filling for tacos.

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PECAN PIE

Serves 6 Preparation time - 15 minutes

pastry: 125g (5oz) plain flour

100g (4oz) plain wholemeal flour 125g (5oz) butter cold water to mix

filling: 200g (7oz) pecan nuts or walnuts

225g (8oz) brown sugar 90ml (6tbsp) golden syrup 75g (3oz) butter, melted 3 eggs (size 3), beaten 5ml (1tsp) vanilla essence

1 To make the pastry, combine the flours and rub in

the butter until the mixture resembles fine breadcrumbs. Add enough cold water to form a soft but not sticky dough.

2 Line a greased 25cm (10”) flan dish with the

pastry and spread the pecan nuts evenly over the base.

3 To prepare the filling, beat together the brown

sugar, golden syrup, butter, eggs and vanilla essence. Pour over the pecan nuts.

4 Cook on 30P for 30 minutes, until evenly set.

Serve hot or cold with ice-cream.

GOLDEN SYRUP DUMPLINGS

Serves 4 Preparation time - 8 minutes

syrup: 300ml (

/2 pint) water 200g (7oz) brown sugar 60ml (4tbsp) golden syrup 50g (2oz) butter grated rind of 1 orange (optional)

dumplings: 125g (5oz) self raising flour

50g (2oz) butter 15ml (1tbsp) caster sugar 1 egg (size 3), beaten

1 Combine all syrup ingredients in a 2.5 litre (4 pint)

casserole dish and mix well. Cook on 100P for 8 minutes until sugar has dissolved and sauce has thickened, stir every 2-3 minutes.

2 Place the flour in a bowl and rub in butter until

the mixture resembles fine breadcrumbs, stir in the sugar. Bind with egg, add a little water if too dry. The mixture should be thick enough to roll into balls. If too sticky sprinkle with flour.

3 Roll mixture into walnut sized balls and place

carefully into hot syrup, allow space to spread.

4 Cover and cook on 100P for 10 minutes, turn the

dumplings over after 5 minutes.

Serve hot with vanilla ice-cream.

FRUIT CRUMBLE

Serves 4 Preparation time - 10 minutes

450g (1lb) seasonal fresh fruit, lightly cooked 100g (4oz) brown sugar 5ml (1tsp) cinnamon 100g (4oz) plain wholemeal flour 75g (3oz) rolled oats 75g (3oz) butter

1 Place the fruit, 50g (2oz) of the brown sugar

and the cinnamon in a dish, mix well.

2 Place flour and oats in bowl, mix well and rub in

butter, until mixture resembles fine breadcrumbs.

3 Add remaining brown sugar, mix well. Sprinkle

over the fruit and cook on 30P for 12 minutes.

PLAIN MICROWAVE CAKE

Serves 4 - 6 Preparation time 8 minutes

100g (4oz) margarine 100g (4oz) caster sugar 2 eggs (size 3), beaten 100g (4oz) self raising flour 30-45ml (2-3tbsp) water

1 Line the base of 18cm (7”) cake dish with kitchen

paper.

2 Cream the margarine and sugar together until

light and fluffy. Beat in the eggs and fold in the flour alternately with the milk.

3 Pour into prepared dish and cook on 100P for 5

minutes, until a skewer comes out clean.

4 Leave the cake to stand for 5 minutes before

turning out.

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MOIST CARROT CAKE

Serves 4 - 6 Preparation time 15 minutes

150ml (

/4 pint) sunflower oil 225g (8oz) brown sugar 3 eggs (size 3) 225g (8oz) self raising flour

1.25ml (

/4tsp) salt 5ml (1tsp) bicarbonate of soda 10ml (2tsp) cinnamon 175g (6oz) carrot, grated 125g (5oz) walnut halves, chopped topping: 225g (8oz) low fat cream cheese

grated rind of 1 lemon 5ml (1tsp) lemon juice 30ml (2tbsp) icing sugar 25g (1oz) walnuts, chopped to sprinkle

1 Beat together the oil, sugar and eggs, until well

mixed. Fold in flour, bicarbonate of soda, and cinnamon. Add carrots, walnuts and mix well.

2 Pour cake mixture into a greased, lined 20cm

(8”) soufflé dish. Cook on 50P for 22 minutes. Allow to cool before decorating.

3 To prepare the topping, combine the cream

cheese, lemon rind, lemon juice and icing sugar until smooth. Spread evenly over the top of the cake and sprinkle with the walnuts.

Keep refrigerated.

Variation:

Carrot & Courgette Cake: Replace 150g (5

/2oz) of

grated carrots with 150g (5

/2oz) of courgettes and

replace 100g (4oz) of walnuts with 100g (40z) of chopped dates. Prepare and cook as Carrot Cake.

BANANA & CHOCOLATE CAKE

Serves 6 - 8 Preparation time 12 - 14 minutes

175g (6oz) margarine 175g (6oz) caster sugar 3 eggs (size 3) 200g (7oz) bananas 175g wholemeal self raising flour 100g (4oz) chocolate drops, plain 15ml (1tbsp) milk

1 Cream the margarine and sugar until light and

fluffy. Beat in the eggs one at a time. 2 Mash the bananas and mix into the cake mixture. 3 Sift the flour and fold into the cake mixture. Add

the chocolate drops and milk, mix well. 4 Spoon the mixture into a greased 20cm (8”)

PYREX® dish and cook on 50P for 22 minutes. 5 Leave to stand for 5 minutes before serving.

APPLE & WALNUT CAKE

Serves 6 - 8 Preparation time 12 - 14 minutes

200g wholemeal self raising flour

2.5ml (

/2tsp) mixed spice 150g (5oz) margarine 150g (5oz) light brown soft sugar 3 eggs (size 3), beaten 250g (9oz) cooking apples, peeled and grated 100g (4oz) walnuts, chopped 45ml (3tbsp) milk 25g (1oz) demerara sugar

1 Place the flour and spice in a bowl, mix together

and set aside.

2 Beat the margarine and brown sugar until

creamy, then add the egg, beating well.

3 Fold in the flour mixture, then the apple and

walnuts. Stir in the milk.

4 Pour the mixture into a greased 20cm (8”)

PYREX® dish then sprinkle with the demerara sugar.

5 Cook on 50P for 22 minutes.

Cut into slices to serve.

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GINGER CAKE

Serves 6 - 8 Preparation time 12 - 14 minutes

175g (6oz) caster sugar 175g (6oz) margarine 3 eggs (size 3) 175g (6oz) self raising flour 2” piece, stem fresh ginger, grated 15ml (1 tbsp) ground ginger 45ml (3 tbsp) orange juice topping: 225g (8oz) cream cheese

grated rind of 1 orange 5ml (1tsp) orange juice 30ml (2tbsp) icing sugar

1 Cream the sugar and margarine until light and

fluffy. 2 Beat in the eggs one at a time. 3 Sift the flour and fold into the mixture. 4 Add the grated and ground ginger and mix to a

dropping consistency. 5 Spoon the mixture into a greased and lined

18cm (7”) PYREX® cake dish. 6 Cook on 50P for 15 minutes. 7 Leave to stand for 5 minutes. 8 To prepare the topping, combine the cream

cheese, orange rind, orange juice and icing

sugar until smooth. Spread on top of the cake.

Keep refrigerated.

COFFEE & ALMOND CAKE

Serves 4 - 6 Preparation time 12 - 14 minutes

175g (6oz) caster sugar 175g (6oz) margarine 3 eggs (size 3) 225g (8oz) self raising flour 5ml (1 tsp) almond essence 15ml (1 tbsp) instant coffee 30ml (2 tbsp) hot water topping: 100g (4oz) icing sugar

15ml (1 tbsp) water 25g (1oz) almonds 25g (1oz) glace cherries

1 Cream the sugar and margarine until light and

fluffy. 2 Beat in the eggs one at a time. 3 Sift the flour and fold into the mixture. 4 Dissolve the coffee in the hot water and add to

the mixture along with the almond essence. 5 Spoon into a greased and lined 18cm (7”)

PYREX® cake dish. 6 Cook on 50P for 15 minutes. 7 Leave to stand for 5 minutes. 8 Mix the icing sugar and water to make a smooth

paste.

Drizzle over the cake and sprinkle with the nuts

and cherries.

Keep refrigerated.

DOUBLE CHOC-CHIP CAKE

Serves 4 - 6 Preparation time 12 - 14 minutes

200g (7oz) caster sugar 200g (7oz) margarine 4 eggs (size 3) 100g (4oz) self raising flour 50g (2oz) cocoa powder 100g (4oz) plain or milk chocolate drops

1 Cream the sugar and margarine until light and

fluffy. 2 Beat in the eggs one at a time. 3 Sift the flour and cocoa powder together then

fold into the mixture. 4 Add chocolate drops and stir well. 5 Spoon mixture into a greased and lined 20cm

(8”) PYREX® cake dish. 6 Cook on 50P for 15 minutes.

Leave to stand for 5 minutes before serving.

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MUSTARD SAUCE

Makes 300ml (1/2 pint) Preparation time 4 minutes

25g (1oz) butter 45ml (3tbsp) whole grain mustard 200ml (7floz) soured cream salt and pepper to taste 15ml (1tbsp) fresh parsley, chopped

1 Melt the butter in a bowl on 100P for 30

seconds. Add the mustard, soured cream, salt, pepper and parsley. Mix well.

2 Cook on 100P for 3 minutes. Stir every minute

until smooth and thick.

This dish is ideal served with meat or fish.

WHITE SAUCE

Makes 300ml (1/2 pint) Preparation time 4 minutes

25g (1oz) butter 25g (1oz) plain flour 300ml (

/2 pint) milk

salt and pepper to taste

1 Place the butter in a bowl and heat on 100P for

30 seconds, until melted.

2 Stir in the flour and gradually whisk in the milk.

Cook on 100P for 5 minutes, stirring every 2 minutes until thick and smooth. Season with salt and pepper to taste.

BUTTERSCOTCH SAUCE

Makes 450ml (3/4 pint) Preparation time 4 minutes

30ml (2tbsp) cornflour 300ml (

/2 pint) evaporated milk 15ml (1tbsp) golden syrup 100g (4oz) soft brown sugar

1 Mix cornflour with a little of the milk to make a

paste and gradually stir in the remaining milk. Add the golden syrup and sugar, mix well.

2 Cook on 100P for 6-7 minutes, stirring every

minute until thickened.

This sauce is ideal with vanilla ice-cream.

CHOCOLATE SAUCE

Makes 150ml (1/

4 pint)

Preparation time 5 minutes

50g (2oz) plain or milk chocolate 30ml (2tbsp) water 90ml (6tbsp) evaporated milk 5ml (1tsp) cornflour 5ml (1tsp) caster sugar 5ml (1tsp) vanilla essence

1 Heat chocolate and water on 100P for 1 minute,

stir every 30 seconds, until evenly melted.

2 Add the evaporated milk, cornflour and sugar.

Heat on 100P for 2-3 minutes, stirring every minute. Stir in the vanilla essence.

Serve hot or cold with ice-cream or chocolate sponge.

Variations:

• Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2.

Serve with vegetables, fish or meat.

• Parsley sauce: Stir 15 - 30ml (1-2tbsp) fresh, chopped parsley into the finished sauce.

Serve with fish.

• Onion sauce: Stir 225g (8oz) cooked onion, finely chopped into the finished sauce. Heat

on 100P for 1 - 2 minutes before serving. Serve with vegetables.

• Sweet white sauce: Omit salt and pepper from basic recipe. Add 15-30ml (1 - 2tbsp) caster

sugar at Stage 2. Serve with puddings as an alternative to custard.

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STRAWBERRY JAM

Makes 675g (11/2lb) Preparation time 15 minutes

675g (1

/2lb) strawberries, hulled 45 ml (3tbsp) lemon juice 675g (1

/2lb) preserving sugar

1 Place strawberries and lemon juice in a very

large bowl, heat on 100P for 4 minutes, or until the fruit has softened. Add sugar, mix well.

2 Cook on 70P for 40 mins, until setting point ❇ is

reached, stir every 5 mins.

3 Pour into hot, clean jars. Cover, seal and label.

RASPBERRY JAM

Makes 675g (11/2lb) Preparation time 15 minutes

675g (1

/2lb) raspberries, hulled 45ml (3tbsp) lemon juice 675g (1

/2lb) preserving sugar

1 Place raspberries and lemon juice in a very large

bowl, heat on 100P for 4 minutes. Add the sugar, mix well.

2 Cook on 70P for 50 mins, stir every 5 minutes, until

setting point ❇ is reached.

3 Pour into hot, clean jars. Cover, seal and label.

DATE CHUTNEY

Makes 800g (13/4

lb)

Preparation time 15 minutes

225g (8oz) dates, stoned and roughly chopped 225g (8oz) currants 125g (5oz) onion, finely chopped 175g (6oz) brown sugar 2 cloves garlic, crushed 10ml (2tsp) salt 5ml (1tsp) chilli powder 300ml (

pint) vinegar

1 Place all ingredients in a large bowl, mix well. 2 Cook on 70P for 20 minutes, stir every 3-4

minutes.

3 Spoon into hot, clean jars. Cover, seal and label.

CHOCOLATE FUDGE

Makes 675g (11/2lb) Preparation time 6 minutes

150g (5

/2oz) milk chocolate, broken into pieces 100g (4oz) butter, melted 450g (1lb) icing sugar 45ml (3tbsp) milk

1 Place chocolate into a bowl and heat on 100P for 2

minutes, stir every 30 seconds until melted.

2 Add the butter, icing sugar and milk, mix well.

Heat on 100P for 3-4 minutes, beat vigorously every minute until thick and glossy.

3 Pour into a greased, rectangular 20cm x 15cm

(8” x 6”) dish and chill to set before cutting.

❇

“Setting point”: To determine setting point, place 5ml (1tsp) jam onto chilled saucer. Allow to stand for 1

min. Move surface of the jam gently with your finger, if the surface wrinkles setting point has been reached.

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CLEANING & MAINTENANCE

WARNINGS-

• Keep the waveguide cover clean at all times. If you leave grease or fat in the cavity, it may overheat, smoke or even catch fire when next using the oven.

• Never use spray cleaners, oven keys or abrasive scourers as these damage the surface of the oven.

OUTER CABINET

Wipe the outside cabinet with a mild detergent solution on a soft cloth. The control panel must be wiped clean whilst the door is open, therefore inactivating the oven.

• Do not allow grease or dirt to build up on the door seals and adjacent parts as this may prevent the door from closing correctly and may cause a leakage of microwaves. To clean use a mild detergent solution on a soft damp cloth.

OVEN INTERIOR

Clean the microwave oven cavity, after each use with a mild detergent solution on a soft cloth, pay special attention to the waveguide cover.

Take care not to let soapy water drip through the small holes in the oven walls and the cavity floor particularly if the turntable and roller stay are removed. Excess water spillage through these holes will cause damage to the oven interior. It is important that the door seals and sealing surfaces are kept clean at all times, wipe regularly with a damp cloth. To prevent splashing, cover food wherever possible.

TURNTABLE & SUPPORT

Leave to cool before cleaning to prevent them from breaking.

WARNINGS:

• It is hazardous for anyone other than a competent person to carry out any service or repair operation which involves the removal of a cover which gives protection against exposure to microwave energy.

• The door seal stops microwave leakage during oven operation, but does not form an airtight seal. It is normal to see drops of water, light or feel warm air around the oven door. Food with a high moisture content will release steam and cause condensation inside the door which may drip from the oven.

• Repairs & Modifications: Do not attempt to operate the oven if it is not working properly.

• Outer Cabinet & Lamp Access: Never remove the outer cabinet. This would be very dangerous due to high voltage parts inside which must never be touched, as this could be fatal. As your oven is not fitted with a lamp access cover, if the lamp fails, do not attempt to replace the lamp yourself, call a Service Technician appointed by SHARP.

If you think the oven is not working properly there are some simple checks you can carry out yourself before calling an engineer. This will help prevent unnecessary service calls if the fault is something simple. Simply answer “YES” or “NO” to the following questions: (Put half a cup of water in the oven, on the turntable and close the door. Programme the oven to cook for 1 minute and select 100P.

1. Does the oven lamp come on when it is cooking? YES/NO

2. Does the turntable rotate? YES/NO

3. Does the cooling fan work? (Check by placing your

hand above the air vent openings) YES/NO

4. After 1 minute does the "beep" sound? YES/NO

5. Is the water in the cup hot? YES/NO

If you answer “NO” to any question first check that the oven is plugged in properly and the fuse has not blown, if there is no fault with either, check against the troubleshooting chart on page 51.

TROUBLESHOOTING

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Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

TROUBLESHOOTING

POSSIBLE CAUSE

Check the oven is plugged in. Plug in another appliance to check the mains supply is feeding the socket. Replace the fuse. When oven is working, air circulates within the cavity. The door does not form an

airtight seal so air may escape from the door. The oven cavity will normally be colder than the food being cooked, and so steam

produced when cooking will condense on the colder surface. The amount of steam produced depends on the water content of the food being cooked. Some foods, such as potatoes have a high moisture content. Condensation trapped in the door glass should clear after a few hours.

Arcing will occur when a metallic object comes into close proximity to the oven cavity during cooking. This may remove some of the paint and possibly roughen the surface of the cavity, but would not otherwise damage the oven. Bare metal should be touched up with acrylic paint to prevent the formation of rust.

Ensure all “eyes” are removed and stand directly onto the turntable or in a heat resistant flan dish or similar.

Check the door is closed properly.

Ensure correct mode and power level has been selected. The cooking fan generates noise. The microwave energy pulses ON/OFF during cooking/defrosting.

PROBLEM

Digital display does not light-up.

Draught circulates around the door.

Flashing or arcing from within the cavity when cooking.

Arcing potatoes.

Control panel buttons do not operate.

Oven cooks too slowly. Oven makes a noise.

Condensation forms in the oven, and may drip from the door.

The wires in the mains cable are colour coded as shown opposite:

As the colours of the cores in the mains lead of your oven may not correspond with the coloured marking identifying the terminals in your plug, connect the wires as shown opposite: Make sure the terminal screws are tight and the cable is held securely by the cable grip where it enters the plug. Like most appliances in your home, your oven must be connected to a single phase 230-240 Volt, 50Hz alternating current supply. If you do not make the proper electrical connections you might damage the oven or injure yourself. Neither SHARP nor the supplier will be liable if this happens.

green and yellow stripes = EARTH blue = NEUTRAL brown = LIVE

• The green and yellow wire to the plug terminal marked E or or coloured green or coloured green and yellow.

• The blue wire to the plug terminal marked N or coloured black or coloured blue.

• The brown wire to the plug terminal marked L or coloured red or coloured brown.

IF YOU HAVE ANY DOUBTS ABOUT YOUR ELECTRICAL SUPPLY ASK A QUALIFIED ELECTRICIAN.

TO REPLACE THE MAINS PLUG

STANDARD TIME

40 MINUTES

NOTE:

If you cook food for more than the standard time (see chart opposite) using 100P (900W), the oven’s safety mechanisms will automatically activate. The microwave power level will be reduced.

COOKING MODE

Microwave 900W cooking

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Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

CALLING FOR SERVICE

Subject to the conditions listed below, SHARP Electronics (U.K.) Ltd (hereafter called “the Company”), guarantee to provide for the repair of, or, at its option replace this SHARP equipment, or any component thereof, (other than Glass Turntables), which is faulty or below standard, as a result of inferior workmanship or materials.

The conditions of the Guarantee:

1 This Guarantee shall only apply to defects or faults

which are notified to the Company, or its Service Technician appointed by Sharp, within one year from the date of purchase of the equipment, provided that this Guarantee shall extend for a further period of one year in respect of microwave oven magnetron parts only.

2 This Guarantee covers equipment intended for

private domestic use only. This oven is suitable for domestic food preparation and is not designed for commercial, industrial or laboratory use. This Guarantee does not apply to equipment used in the course of a business, trade or profession. Only use the microwave oven for cooking, defrosting or reheating of food. SHARP declines any liability for damages caused by improper use.

3 This Guarantee does not cover any faults or defects

caused by accident, misuse, fair wear and tear, neglect, tampering with the equipment, or any attempt at adjustment or repair other than by a Service Technician Appointed by Sharp.

4 Please clean your microwave oven regularly and

remove any stains or fat residues without delay. Failure to do this may affect the quality and safety of the product or prejudice your guarantee.

5 In the unlikely event of your equipment requiring

repair, please contact the dealer or supplier from whom it was purchased. You will need to provide proof of date of purchase to the repairing company. Please keep your invoice or receipt, which is supplied at the time of purchase. Where it is not possible to contact the dealer or supplier from whom the oven was purchased, please contact the telephone number given below. You will then be given details of how to obtain service.

Telephone: 08705 274277 (office hours)

6 This Guarantee is offered as an additional benefit to

the consumer’s statutory rights and does not affect these rights in any way.

SHARP parts and accessories have been specifically designed for SHARP Microwaves.

No liability can be accepted for any inaccuracies or omissions in this publication, although every possible care has been taken to make it as complete and accurate as possible.

• For general information & assistance with oven queries, please contact our

Customer Information Centre: U.K.: 08705 274277 (office hours) Ireland: 01 676 0648 (office hours) Website: http://www.sharp.co.uk/support

• Replacement accessories may be obtained from our main parts distributor Willow Vale Electronics Ltd. Telephone: 0121 766 5414

• If you are unable to resolve a problem using the checks covered on the last few pages, do not

attempt to service this microwave oven yourself.

• Contact the dealer or supplier from whom the oven was purchased in order to obtain service. Where this is not possible, please contact the SHARP Customer Information Centre, telephone: 08705 274277 (office hours).

GUARANTEE

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Website: http://www.sharp.co.uk/support Help Line: 08705 274277 (office hours)

SPECIFICATIONS

AC Line Voltage . . . . . . . . . . . . . .Single phase 230-240V, 50Hz

Power Consumption:

Microwave . . . . . . . . . . . . . . . . .1.3 kW

Input Current:

Microwave . . . . . . . . . . . . . . . . .5.7 A

Output power:

Microwave . . . . . . . . . . . . . . . . .900W (IEC 60705)

MAFF heating category . . . . . . . .E

Microwave frequency . . . . . . . . .2450MHz

Outside Dimensions . . . . . . . . . . .520(W) x 305(H) x 422(D) mm

Cavity Dimensions . . . . . . . . . . . .342(W) x 207(H) x 368(D) mm

Oven capacity . . . . . . . . . . . . . . .0.9 cu.ft (26 litres)

Cooking uniformity . . . . . . . . . . .Turntable diameter (325mm)

Weight . . . . . . . . . . . . . . . . . . . .Approx. 15.5kg

This oven complies with the requirements of Directives 89/336/EEC and 73/23/EEC as amended by 93/68/EEC.

As part of a policy of continuous improvement, we reserve the right to alter design and specification without notice.

No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form, electronically, mechanically, photocopied, recorded, translated or other means without prior permission from SHARP Electronics (U.K.) Ltd.

The illustrations, technical information and data contained in this publication to our best knowledge, were correct at the time of going to print. The right to change specifications, at any time, without notice, is reserved as part of our policy of continuous development and improvement.

R-354M O/M & C/B 22/02/2001 12:03 Page 53

SHARP ELECTRONICS (U.K.) LTD

Manchester, U. K.

U.K.: 08705 274277 (office hours)

Ireland: 01 676 0648 (office hours)

Website: http://www.sharp.co.uk/support

PRINTED IN THE UK

TINS-A255URR0

100% of the pulp used

in making this paper comes

from sustainable forests

R-354M O/M & C/B 22/02/2001 12:03 Page 54

Sharp R354M User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual