Sharp R-84STM, R-874M, R-884M User Manual

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900W (IEC 60705)

R-874M / R-84STM / R-884M

MICROWAVE OVEN WITH TOP

& BOTTOM GRILLS AND CONVECTION

OPERATION MANUAL

WITH COOKBOOK

R-84STM

R-874M

R-884M

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:10 am Page A

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:10 am Page B

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

CONTENTS

Oven and Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Control Panels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3-4

Safety:

Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Operation:

Maff Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Microwaving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Microwave Power Levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Before Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Energy Save Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Setting the Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

How to operate the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10

Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Preheating the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Convection Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Dual Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14-15

Instant Cook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16-17

Express Cook/Express Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18-20

Meal In One . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Convenient Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22-26

Cooking Advice:

Suitable Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27-28

Food Handling & Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28-29

Advice for Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29

Advice for Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Advice for Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Cookbook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32-62

Aftercare:

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64-65

To Replace the Mains Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65

Calling for Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66

Guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66

Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67

OPERATION MANUAL

This operation manual contains important information which you should read carefully

before using your microwave oven.

IMPORTANT: There may be a serious risk to health if this operation manual is not followed

or if the oven is modified so that it operates with the door open.

If you require any advice or assistance regarding your Sharp product, please visit our

website -

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

Customers without Internet access may telephone 08705 274277 during office hours, or

from Ireland (01) 676 0648.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:10 am Page 1

OVEN AND ACCESSORIES

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

The accessories become very hot during Grill, Convection, Dual cook, Instant Cook, Express Cook and Meal In One modes. To prevent burns, use thick oven gloves

when removing food or the turntable from the oven.

Bottom grill

For use see page 11-15

1 Grill heating element (top grill) 2 Oven lamp

3 Control panel 4a Door opening button (R-874M & R-84STM) 4b Door opening handle (R-884M)

5 Waveguide cover (DO NOT REMOVE)

6 Oven cavity

7 Turntable motor shaft

8 Grill heating element (bottom grill)

9 Door seals and sealing surfaces 10 Air-vent openings 11 Outer cabinet 12 Power cord

WARNING:

ACCESSORIES:

Check to make sure the following accessories are provided:

13 Turntable 14 Turntable motor shaft Place the turntable on to the turntable motor shaft so that it locates firmly. To avoid turntable damage, ensure dishes and containers are lifted clear of the turntable rim when removing them from the oven. 15 Low rack and 16 High rack (For use of the racks, refer to the grilling, convection and dual cooking sections on pages 11 - 15).

• Never touch the bottom grill when it is hot.

NOTES:

• Always operate the oven with the turntable and support fitted

correctly. This promotes thorough even cooking. A badly fitted turntable may rattle, may not rotate properly and damage the oven.

• The turntable rotates clockwise or counter clockwise. The rotary

direction may change each time you start the oven. This does not affect cooking performance.

• When you order accessories, please mention two details: part name

and model name to your dealer or SHARP approved service facility.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:10 am Page 2

R-84STM & R-874M CONTROL PANELS

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

17 18

For explanation of DIGITAL DISPLAY INDICATORS and CONTROL PANEL keys, please see next page.

27 26

25 24

4 3 2 1

9 10

R-874MR-84STM

4 3 2 1

9 10

DIGITAL DISPLAY

1. MICROWAVE indicator

2. CONVECTION indicator

3. BOTTOM GRILL indicator

4. TOP GRILL indicator

5. COOK indicator

6. DEFROST indicator

7. AUTO indicator

8. LESS/MORE indicators

9. INFO indicator

10. MICROWAVE POWER LEVEL percentage

11. WEIGHT indicators

CONTROL PANEL

12. TIME keys

13. INSTANT COOK keys

14. EXPRESS COOK keys

15. EXPRESS DEFROST keys

16. MEAL IN ONE keys

17. CONV. (°C) key

18. DUAL CONV./GRILL key

19. LESS/MORE keys

20. INFO key

21. START/AUTO MINUTE key

22. STOP/CLEAR key

23. KITCHEN TIMER/CLOCK SET key

24. WEIGHT CONVERSION key

25. WEIGHT keys

26. MICRO. POWER key

27. GRILL key

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:10 am Page 3

R-884M CONTROL PANEL

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

27 26

25 24

4 3 2 1

9 10 11

DIGITAL DISPLAY

1. MICROWAVE indicator

2. CONVECTION indicator

3. BOTTOM GRILL indicator

4. TOP GRILL indicator

5. COOK indicator showing oven in operation

6. DEFROST indicator

7. AUTO indicator, showing auto cooking in progress

8. LESS/MORE indicators

9. INFO indicator for information display

10. MICROWAVE POWER LEVEL percentage

microwave power level indicator

11. WEIGHT indicators

CONTROL PANEL

12. TIME keys

Use to enter cooking time.

13. INSTANT COOK keys Use to cook foods illustrated.

14. EXPRESS COOK keys Use to cook foods illustrated.

15. EXPRESS DEFROST keys Use to defrost foods illustrated.

16. MEAL IN ONE keys Use to cook foods illustrated.

17. CONV. (°C) key Press to select convection temperature.

18. DUAL CONV./GRILL key Press to select Dual Convection or Dual Grill

19. LESS/MORE keys Press to shorten or lengthen cooking time.

20. INFO key Press to select information displays.

21. START/AUTO MINUTE key Press to start a programme. Press once to cook on 100% for 1 minute or increase time during cooking in multiples of 1 minute.

22. STOP/CLEAR key Press once to stop a programme, twice to cancel a programme.

23. KITCHEN TIMER/CLOCK SET key Press to use as a minute timer, or to programme standing time. Press twice to set the clock.

24. WEIGHT CONVERSION key Use to change weight unit, e.g. Kg/g to Lb/oz.

25. WEIGHT keys Press up or down to select correct weight/ number of pieces. When minimum (or maximum) weight/ number is reached, the display will not change, even if you continue to press the DOWN (or UP) key.

26. MICRO. POWER key Press to select microwave power level.

27. GRILL key Press to select grill.

R-884M

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:10 am Page 4

WARNING: Inspect the Oven:

• Check the oven carefully for damage before and regularly after installation.

• Make sure the door closes properly, that it is not misaligned or warped.

• Check the hinges and door safety latches are not broken or loose.

• Ensure the door seal and sealing surfaces are not damaged.

• Inspect the oven interior and door for dents. IMPORTANT: If any damage is apparent, do not operate the oven in any way. Contact your dealer or a SHARP approved service facility. (see p. 66)

1. Remove all packing materials including the feature sticker (if applicable). Do not remove the plastic film from the inside of the oven window as this protects it from dirt. The waveguide cover prevents food and grease from entering the waveguide area where it could cause damage. DO NOT REMOVE.

2. Place oven on a secure, level surface, strong enough to take the oven weight, plus the heaviest item likely to be cooked in the oven.

3. The minimum height of free space necessary above the top surface of the oven is 19cm.

4. The oven door may become hot during cooking. Place or mount the oven so that the bottom of the oven is 85cm or more above the floor.

5. Do not place the oven where heat, moisture or high humidity are generated, (for example, near or above a conventional oven) or near combustible materials (for example, curtains). Do not block or obstruct air vent openings. Do not place objects on top of the oven.

6. Make sure the power supply cord is undamaged (See IMPORTANT: ELECTRICAL CONNECTION! below). Do not allow the power supply

cord to run over any hot or sharp surfaces, such as the hot air vent area at the top rear of the oven.

7. The socket must be readily accessible so that it can be easily unplugged in an emergency.

8. Do not use the oven outdoors.

BUILDING-IN-KIT.

The R-884M microwave oven is not designed to be built-in to a kitchen unit.

An installation frame is available for R-874M and R-84STM which enables the microwave oven to be integrated within a kitchen unit.

The microwave ovens are not designed to be built above or near a conventional oven. SHARP recommend the use of the build in kit, EBR-4700 (R-874M) or EBR-47ST (R-84STM), available from your SHARP dealer. Only the use of this frame will guarantee the quality and safety of the oven. When building, follow installation instructions carefully.

IMPORTANT! ELECTRICAL CONNECTION.

• Do not allow water to come into contact with the power supply cord or plug.

• Insert the plug properly into the socket.

• Do not connect other appliances to the same socket using an adaptor plug.

• If the plug or socket is loose or the power supply cord is damaged, it must be replaced with a special cord. The exchange must be made by a SHARP approved service facility.

• When removing the plug from the socket always grip the plug, never the mains lead as this may damage the power supply cord and the connections inside the plug.

• If the fitted mains plug to your oven is a rewireable type and in the unlikely event of the socket outlet in your home not being compatible with the plug supplied, remove the plug and fit an appropriate type, observing the wiring code given in `To replace the mains plug’ on page 65. If you wish to remove or replace the plug supplied, ensure the plug is removed properly and not cut off.

• If the plug fitted to your oven is a non-rewirable plug and in the unlikely event of the socket outlet in your home not being compatible with the plug supplied, cut-off the mains plug and fit an appropriate type, observing the wiring code given in `To replace the mains plug’ on page 65.

Danger:

The fuse from the cut-off plug should be removed and the plug disposed of in a safe manner.

Under no circumstances should the cut-off plug be inserted into a socket outlet as a serious electric shock may occur.

The plug must not be used without the fuse cover fitted. If you have any doubt about your microwave oven

obtain the help of a qualified electrician. When replacing the plug please ensure that you use

a BSI or ASTA approved plug to BS1363, this should be fitted with a brown coloured 13 amp fuse approved by BSI or ASTA to BS1362. If you have any doubt about electrical connection seek the help of a qualified electrician.

WARNING: THIS APPLIANCE MUST BE EARTHED

To wire an appropriate plug, follow the wiring code given in `To replace the mains plug’ on page 65.

INSTALLATION

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

R-874M/R-84STM Op Man/Ck Bk 07/09/2001 2:37 PM Page 5

19cm

MAFF HEATING CATEGORY

IMPORTANT SAFETY INSTRUCTIONS

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

Pacemaker: If you have a heart pacemaker,

consult your doctor or the pacemaker manufacturer prior to oven use.

Warning: 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.

Oven Use:

• The oven is for domestic food preparation only. Never operate when empty, except as directed in the operation manual (see page 11).

• Do not leave or store anything inside the oven when not in use.

• Never attempt to use the oven with the door open. It is important not to force or tamper with the door safety latches.

• Never operate the oven with any object caught in the door.

• Do not insert fingers or objects in the holes of the door latches or air-vent openings as this may damage the oven and cause an electric shock.

• If water or food drops inside the air-vent openings switch off the oven immediately, unplug it and call a

SHARP approved service facility. (See page 66).

• Never move the oven while it is operating.

• Do not touch the oven door, outer cabinet, rear

cabinet, oven cavity, ventilation openings, accessories and dishes during GRILL, DUAL GRILL, CONVECTION, DUAL CONVECTION modes, EXPRESS COOK, INSTANT COOK and MEAL IN ONE operations, unless wearing thick oven gloves, as they will become hot. Before cleaning make sure they are not hot.

Fire: If smoke is observed, switch off and unplug the appliance and keep the door closed in order to stifle any flames.

Liquids: Microwave heating of beverages can result in delayed eruptive boiling, therefore care has to be taken when handling the container. Stir the liquid prior to and during heating/reheating, let liquid stand in the oven after cooking.

IMPORTANT SAFETY INSTRUCTION READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

900W

The heating category (a letter A to E) developed by MAFF (Ministry of Agriculture, Fisheries and Food) with microwave oven and food manufacturers indicates the ability of the oven to heat small quantities of food (up to 500g [1lb 2oz]). It does not represent the general performance of the oven.

Microwave output power in Watts (based on international (IEC 60705) standard).

600 700 800 900 1000 Watts

OVEN OUTPUT POWER

Less heating time required

More heating time required

Letter representing the oven heating category.

Microwave Symbol.

A B C D E

OVEN OUTPUT CATEGORY

Less heating time required

More heating time required

Food packs carry cooking instructions for heating categories A to E. Follow instructions for the letter corresponding to the oven’s heating category. The higher the output power and heating category of the oven the less heating time is required. As shown opposite.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:10 am Page 6

MICROWAVE POWER LEVELS

MICROWAVING

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100% (HIGH)

70% (MED.HIGH)

50% (MEDIUM)

30% (MED.LOW)

10% (LOW)

Introduction:

Water, sugar and fat in food absorb microwaves which causes them to vibrate. This creates heat by friction, in the same way your hands get warm when you rub them together. Outer areas of food are heated by microwave energy, and remaining portions by conduction. It is, therefore, important to turn, rearrange or stir food to ensure even heating. Where recommended allow food to stand. This is not optional but necessary to ensure

thorough cooking and is particularly important for dense food, such as joints of meat. Microwaves pass through non-metallic dishes and utensils and heat the food inside the dishes. Microwaves are reflected by metal. The oven is lined with metal and has a fine metallic mesh in the door to prevent microwave leakage. Metallic dishes are not suitable for microwaving. Only use utensils that are suitable for microwave ovens. (See suitable cookware, pages 27 - 28).

Power level: The microwave power level is varied by the microwave energy switching on and off. When using power levels other than 100% you will be able to hear the microwave energy pulsing on and off as the food cooks or defrosts.

IMPORTANT: The microwave power level will default to 100% unless you press the MICRO. POWER key to the desired setting.

TO CHECK THE POWER LEVEL:

To check the microwave power level during cooking, press the MICRO. POWER key. As long as your finger is pressing the MICRO. POWER key the power level will be displayed. The oven continues to count down although the display will show the power level.

To change the power level for cooking, enter the required time and then press the MICRO. POWER key. For example:

Your oven has 5 power levels. To choose the power level for cooking, follow the advice given in the recipe section. Generally the following recommendations apply:

100% - (HIGH output = 900W) used for fast cooking or reheating e.g. for casseroles, hot beverages, vegetables etc.

70% - (MEDIUM HIGH output = 630W) used for longer cooking of dense foods such as roast joints, meat loaf and plated meals, also for sensitive dishes such as cheese sauce and sponge cakes.

50% - (MEDIUM output = 450W) for dense foods which require a long cooking time when cooked conventionally, eg. beef dishes, it is advisable to use this power setting to ensure the meat will be tender.

30% - (MEDIUM LOW output = 270W Defrost setting) to defrost, select this power setting, to ensure that the dish defrosts evenly. This setting is also ideal for simmering rice, pasta, dumplings and cooking egg custard.

10% - (LOW output = 90W) For gentle defrosting, eg. cream gateaux or pastry.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:10 am Page 7

Your oven has an Energy Save Mode. This facility saves electricity when the oven is not in use. When you have unpacked your oven and assembled the turntable correctly (please refer to pages 2 & 5) plug the oven into your electricity supply. Open & close the door. “0” will appear on the display. The oven is now ready for use. The oven will default to Energy Save Mode after 3 minutes if not used. In Energy Save Mode the display is blank and the oven cannot be operated. To cancel Energy Save Mode: i) Open & close the door. “0” will be displayed and the oven is ready for use. ii) Set the clock. Please refer to “Setting the clock” on page 9. (To revert back to Energy Save Mode, follow the procedure below). Note: If you unplug your oven at any stage you will have to reset the clock to cancel Energy Save Mode.

To start Energy Save Mode when the clock is set.

1. Make sure the correct time appears on the display.

2. Press the KITCHEN

TIMER/CLOCK SET

key 3 times.

3. Press the START/AUTO MINUTE key. The power will be off and the display will show nothing.

x3 x1

Your oven has an energy save mode.

1. Plug in the oven. Nothing will appear on the display at this time.

2. Open the door. The display will flash the message shown.

3. Close the door. The display will show “ . 0”. If you set the clock, “energy save” mode will be off. If you keep “energy save” mode, go to step 5.

4. Set the clock, refer to page 9.

5. Heat the oven using the upper and lower grills without food for 20 minutes. (For operation, see NOTES on page 11).

BEFORE OPERATION

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

ENERGY SAVE MODE

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:10 am Page 8

SETTING THE CLOCK

Your oven is fitted with a 12 hour clock. To set the time of day, follow the guidelines given in the example below:

EXAMPLE:

To set the time of day, 12:35:

1. Press the KITCHEN TIMER/ CLOCK SET key twice.

2. To enter the hours, by pressing the 10 MIN key once and the 1 MIN key twice.

3. To change from hours to minutes press the KITCHEN TIMER/

CLOCK SET key once.

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

4. To enter the minutes press the

10 MIN key 3 times then the 1 MIN key 5 times.

5. To start the clock press the KITCHEN TIMER/

CLOCK SET key once.

NOTES:

• To check the time of day during a cooking process, press KITCHEN TIMER/CLOCK SET key and the time of day will remain on the display as long as you keep your finger on the key. This does not affect the cooking process.

• If the clock is set, when cooking is complete, the display will show the correct time of day. If the clock has not been set, the display will only show when cooking is complete.

• If the electrical power supply to your microwave oven is interrupted, the display will intermittently show:

after the power is reinstated. If this occurs during cooking, the programme will be erased. The

time of day will also be erased.

• When you want to reset the time of day, follow the above example again.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:10 am Page 9

HOW TO OPERATE THE OVEN

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

Opening and closing the door:

To open the oven door for R-884M, pull the door opening handle, for R-84STM and R-874M press the door opening button. The oven lamp will come on while the door is open. Close the door firmly and the oven lamp will go out.

Starting the oven:

Prepare and place food in a suitable container onto the turntable or directly onto the turntable. Close the door and press the START/AUTO

MINUTE key.

Stopping the oven:

If you wish to stop the oven during cooking press the STOP/CLEAR key once or open the oven door. If you wish to cancel the cooking programme, press the STOP/CLEAR key twice.

1. To enter the cooking time, press the 1 MIN key twice then the 10 SEC key three times.

2. To input the power level press the MICRO. POWER key twice for 70%.

3. Press the START/AUTO MINUTE key once to start cooking.

The display will count down through the cooking time.

Example:

To cook for 2 minutes and 30 seconds on 70% microwave power .

NOTES:

•

Your oven can be programmed up to 99 minutes, 90 seconds (99.90)

• When the door is opened during cooking, the cooking time on the display stops automatically. The cooking time starts to count down again when the door is closed and the START/AUTO MINUTE key is pressed.

• When oven operation is finished, the time of day will reappear on the display, if the clock has been set.

• If you wish to know the power level during cooking, press the MICRO. POWER key. As long as your

finger is touching the key the power level will be displayed.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:10 am Page 10

EXAMPLE:

To grill for 8 minutes using GRILL - 1.

NOTES:

• When browning or crisping foods in a casserole dish, place directly onto the turntable or low rack.

• After cooking the display may show “NOW COOLING”.

• Follow recommended GRILL times and procedures given in the charts on page 38.

The oven has top and bottom grills which can be operated independently or combined.

• First enter the cooking time by using the TIME keys.

• Then press the GRILL key to select the heating element(s) required (top, bottom or combined). See table opposite for selection details.

• Press the START/AUTO MINUTE key.

The oven cavity, door, outer cabinet, turntable, racks, dishes and especially bottom grill heater will become very hot. To prevent burns, always use thick oven gloves

when removing the food or turntable from the oven.

WARNING:

GRILLING

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1. To enter the grilling time, press the 1 MIN key 8 times.

2. To select the GRILL - 1 press the GRILL key once.

3. Press the START/AUTO MINUTE key once to start grilling.

The display will count down through the grilling time.

NOTE:

When first using the grill heating elements, smoke and odour will be given off. To avoid this happening when food is being cooked, heat the top and bottom grills without food for approximately 20 minutes.

COOKING MODE

GRILL - 1 (Top Grill)

GRILL - 2 (Bottom Grill)

GRILL - 3 (Top & Bottom Grills)

PRESS GRILL KEY

Once

Twice

3 Times

The turntable rotates to ensure even browning during grilling. Use the grill mode for bacon, fish fingers and tea cakes or for making cheese on toast. It is also ideal for browning and crisping food which has been microwaved.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 11

PREHEATING THE OVEN

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EXAMPLE:

To preheat the oven to 180°C.

NOTES:

• During preheating and convection cooking, you will hear the cooling fan cycling on and off. This is completely normal and will not affect the cooking.

• When the oven reaches the desired temperature, the audible signal will sound and display the temperature in °C. Do not press the STOP/CLEAR key after opening and closing the door, as this will

cancel the CONVECTION MODE.

• If you prefer not to preheat the oven where recommended in the cookbook section, allow extra cooking time.

• The preheated temperature will be maintained for approximately 30 minutes before automatically turning

itself off and returning to the time of day, if the clock has been previously set.

• If you wish to preheat the oven, then cook at a different temperature, enter the cooking time then press the CONV. (°C) key until the desired temperature is displayed.

• You can check the actual temperature during preheating by pressing the CONV. (°C) key. The temperature will appear on the display. This will not affect the oven operation.

1. To enter the desired temperature press the CONV. (°C) key 5 times.

2. Press the

START/AUTO MINUTE key to

begin preheating.

3. When the oven reaches 180°C, the audible signal will sound and the oven will display 180°C. Place food in the oven, enter the desired cooking time and temperature before pressing the

START/AUTO MINUTE key.

The oven cavity, door, outer cabinet, turntable, racks, dishes and especially bottom grill heater will become very hot. To prevent burns, always use thick oven gloves

when removing the food or turntable from the oven.

WARNING:

Your oven can be preheated to a desired temperature prior to oven cooking.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 12

CONVECTION COOKING

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

The oven cavity, door, outer cabinet, turntable, racks, dishes and especially bottom grill heater will become very hot. To prevent burns, always use thick oven gloves

when removing the food or turntable from the oven.

WARNING:

EXAMPLE:

To bake for 25 minutes at 200°C convection.

NOTES:

• Once the oven has started you can find out the temperature you have programmed by pressing the

CONV. (°C) key. The temperature will appear on the display. This will not affect the programme or cooking time.

• After cooking is complete the cooling fan will continue working for a short time to lower the temperature of the electrical and mechanical components. The display may show “NOW COOLING”.

• Recipes requiring a browned or crispy underside (ie; pies, pizza and bread), should be placed directly on the turntable, unless instructions in the cookbook section state otherwise.

• Joints of meat/poultry should be cooked on the low rack, on the turntable.

• Small food items such as pastries or biscuits should be cooked on the low rack so as to avoid browning

too quickly.

The temperatures available in degrees Centigrade are:

250°C, 230°C, 220°C, 200°C, 180°C, 160°C, 130°C, 100°C, 70°C, 40°C

Your oven can be programmed to cook with ten different temperatures by combining the top and bottom grills with the convection fan.

NOTES:

• CONVECTION cooking is ideal for cooking buns, biscuits and scones.

• When using the CONVECTION facility, all metal cookware can be used. See SUITABLE COOKWARE

pages 27 - 28.

• Temperature measurements taken whilst the oven is in convection mode will differ slightly from the displayed level. This is due to the grill elements turning on and off in order to regulate the oven temperature. This will not affect the cooking results as long as the operation manual and cook book are followed correctly.

1. To enter the baking time, press the 10 MIN key twice then the 1 MIN key 5 times.

2. To enter the temperature press the CONV. (°C) key 4 times.

3. Press the START/AUTO MINUTE key once to start cooking.

The display will count down through the baking time.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 13

There are three DUAL COOKING modes:

1. DUAL - 1 - Convection and Microwave

2. DUAL - 2 - Top Grill and Microwave

3. DUAL - 3 - Bottom Grill and Microwave These modes are preset with microwave

power level, 30%.

• First enter cooking time.

• Then select the DUAL COOKING mode

by pressing the DUAL CONV./GRILL key until the desired setting appears on the display. See table opposite.

• Press the START/AUTO MINUTE key.

DUAL COOKING combines the power of microwave with convection or the grill modes.

DUAL COOKING

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

1. To enter the grilling time, press the 10 MIN key once then the 1 MIN key 5 times.

2. Press the

DUAL CONV./

GRILL

key twice.

4. Press the START/AUTO MINUTE key once to start cooking.

The display will count down through the cooking time.

Example 1:

To cook for 15 minutes using DUAL - 2, combining 70% microwave power with the top grill.

3. To change the power level press the MICRO. POWER key 3 times for 70%.

COOKING

MODE

Dual - 1 (Convection + Microwave)*

Dual - 2 (Top Grill + Microwave)*

Dual - 3 (Bottom Grill + Microwave)*

PRESS DUAL

CONV./GRILL KEY

Once

Twice

3 times

NOTE:

* To adjust the microwave power level, press the

MICRO. POWER key.

* You can select power levels 10% to 100% for DUAL - 2/

DUAL - 3, and power levels 10% to 50% for DUAL - 1.

* To adjust the convection temperature, press the

CONV. (°C) key.

The combination of microwaves with the grill or the convection reduces cooking time and provides a crisp, brown finish, giving you the convenience of fast cooking with a traditional appetising appearance.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 14

NOTES:

• Follow recommended DUAL COOKING times and procedures given in the chart on pages 39 - 41.

• After cooking, the display will show “NOW COOLING”.

The oven cavity, door, outer cabinet, turntable, racks, dishes and especially bottom grill heater will become very hot. To prevent burns, always use thick oven gloves

when removing the food or turntable from the oven.

WARNING:

DUAL COOKING

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

1. To enter the cooking time, press the 10 MIN key twice.

2. Press the

DUAL

CONV./GRILL

key

once.

5. Press the START/AUTO MINUTE key once to start cooking.

Example 2:

To cook for 20 minutes using DUAL-1, 230°C, combined with 10% microwave power.

3. To change the temperature press the CONV. (°C) key once.

COOKING HINT: For DUAL - 1 and DUAL - 2

Use the low rack for browning food in larger dishes such as Lasagne.

4. To change the power level press the MICRO. POWER key once for 10%.

The display will count down through the cooking time.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 15

INSTANT COOK enables you to cook the foods listed on the control panel and on the chart on page 17.

Follow the example below for details on how to operate this function.

1. Press the BAKED POTATOES key four times.

2. The oven will automatically start cooking after 2 seconds.

The oven cavity, door, outer cabinet, turntable, racks, dishes and especially bottom grill heater will become very hot. To prevent burns, always use thick oven gloves

when removing the food or turntable from the oven.

WARNING:

EXAMPLE: To cook 4 baked potatoes.

INSTANT COOK

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

WEIGHT RANGE:

• Food weight should be rounded up to the nearest 0.1kg, for example, 0.65kg to 0.7kg.

• You are restricted to enter a weight within the range given (see the chart on page 17).

• To cook weights below or above that range or foods not included in the chart on page17, refer to the

charts in the cookbook section.

NOTES:

• The INSTANT COOK function can only be input within 3 minutes after cooking completion, closing the door or pressing the STOP/CLEAR key.

• You can enter the weight by holding down the desired INSTANT COOK key, as well as by pressing, until the desired weight appears.

• You can use the LESS/MORE keys, see page 23. Press the MORE or LESS keys before pressing the START/AUTO MINUTE key where recommended in the chart on page 17.

• When action is required (example, to turn food over), the oven stops and indicates instructions on the display. To continue cooking, press the START/AUTO MINUTE key.

• The final temperature will vary according to the initial food temperature. Check food is piping hot after cooking. If necessary, you can extend the cooking manually.

• You can enter the weight in Lb/oz or Kg/g. To convert to either weight range press the WEIGHT CONVERSION key once before pressing desired INSTANT COOK key. See page 26.

• All menus on INSTANT COOK use a combination of microwave power and grill/convection during the cooking programme to provide a brown, crisp traditional looking and tasting result.

• If you use the AUTO MINUTE function during INSTANT COOK operation, the food may be overcooked.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 16

PIZZA 0.1 - 0.9kg • Remove from packaging and place on the turntable.

(Thin & crispy or • After cooking, remove from the tuntable and put on a plate for serving.

Deep pan type) NOTE: For FROZEN pizza use the MORE key.

CHICKEN 1 - 4 pieces • Place chicken quarters on the low rack (best side down). QUARTERS (1 piece = • Turn over when oven indicates.

300g/leg • Stand for 4 - 5 minutes wrapped in aluminium foil after cooking.

400g/breast) NOTE: Use the MORE key for breast and wing quarters.

It is not possible to use LESS key for chicken quarters.

BAKED 1 - 4 pieces • Pierce each potato in several places, place towards the edge of POTATOES (1 piece = 250g) the turntable.

• After cooking, leave potatoes to stand for 2 - 3 minutes.

OVEN CHIPS 0.1 - 0.4kg • Spread the chips evenly on the turntable.

• After cooking, remove from the turntable.

NOTE: Use LESS for thin chips and MORE for thick chips.

For converting to lb/oz please see the conversion chart on page 32.

INSTANT COOK CHART

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

BREAKFAST 1 - 3 servings • Grease the turntable with 5 - 10ml of oil.

• Place bacon and/or sausages on the turntable. (Pierce sausages).

• When oven indicates, turn bacon/sausages over and add eggs (not

beaten).

• After cooking, leave to stand for 2 - 3 minutes.

NOTE: See the table below. Use MORE or LESS as indicated.

NOTE: It is not necessary to pierce eggs as this programme uses only the grill, after the eggs have been added.

MENU WEIGHT COOKING PROCEDURE

RANGE

Bacon & eggs LESS Bacon (approx 30g/Slice, approx 0.25cm thick) 2 rashers 4 rashers 6 rashers

Egg (medium) 1 2 3

Thin sausage & eggs STD Thin sausage (approx 25g each) 4 8 12

Egg (medium) 1 2 3

Bacon, thin sausage STD Bacon (approx 30g/ slice, approx 0.25cm thick) 2 rashers 4 rashers 6 rashers & eggs Thin sausage (approx 25g each) 2 4 6

Egg (medium) 1 2 3

Thick sausages & eggs MORE Thick sausage (approx 50g each) 3 6 9

Egg (Medium) 1 2 3

Less/

Ingredient 1Serving 2 Servings 3 Servings

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 17

EXPRESS COOK/EXPRESS DEFROST

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

2. Enter the weight by pressing the WEIGHT keys until the desired weight is displayed.

1. Press the ROAST BEEF/ LAMB key once to select cooking from frozen.

Example 1: To cook medium Roast Beef weighing 0.6kg from frozen, using EXPRESS COOK.

x13

3. Press the START/AUTO MINUTE key to start

cooking.

NOTE:

If the DOWN ( ▼ ) weight key is pressed the display will count down from the highest weight range, each time the key is pressed. If the UP ( ▲ ) weight key is pressed the display will count up from the lowest weight range, each time the key is pressed. You can enter the weight by holding down the WEIGHT keys, as well as by pressing, until the desired weight appears.

EXPRESS COOK enables you to cook the 3 popular menus, from frozen or chilled, listed on the control panel and the chart on page 19.

EXPRESS DEFROST enables you to defrost the 3 menus listed on the control panel and the chart on page 20.

Follow the example below for details on how to operate these functions.

The display will count down through the cooking time.

2. Enter the weight by pressing the WEIGHT keys until the desired weight is displayed.

1. Select the menu required by pressing the MEAT JOINT key once.

Example 2: To defrost a Meat Joint weighing 1.8kg, using EXPRESS DEFROST.

3. Press the START/AUTO MINUTE key to start defrosting.

The display will count down through the defrosting time.

x13

The oven cavity, door, outer cabinet, turntable, racks, dishes and especially bottom grill heater will become very hot. To prevent burns, always use thick oven gloves when removing the food or turntable from the oven.

WARNING:

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 18

EXPRESS COOK/EXPRESS DEFROST CHARTS

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

MENU WEIGHT RANGE COOKING PROCEDURE

Roast Beef/Lamb 0.6kg - 1.8kg • Place meat in a flan dish on the low rack.

• Turn meat over when the audible signal sounds.

• After cooking, leave meat to stand wrapped in aluminium

foil for 10 minutes.

x1: Frozen NOTE: Select MORE key for well done. x2: Chilled It is not possible to use the LESS key for beef/lamb.

Roast Pork 0.6kg - 1.8kg • Place meat in a flan dish on the low rack.

• Turn meat over when the audible signal sounds.

• After cooking, leave meat to stand wrapped in aluminium

foil for 10 minutes.

x1: Frozen NOTE: It is not possible to use the LESS key for pork. x2: Chilled

Roast Poultry 1.2kg - 1.8kg • Pierce skin (chilled only) a few times and place poultry

breast side down in a flan dish on the low rack.

• Turn poultry over when the audible signal sounds. When cooking frozen poultry with giblets, remove the giblets

x1: Frozen at first or second turn over. x2: Chilled • After cooking, leave poultry to stand wrapped in

aluminium foil for 10 minutes.

NOTE: It is not possible to use the LESS key for poultry. This menu is only suitable for cooking whole poultry.

EXPRESS COOK

WEIGHT RANGE:

• Food weight should be rounded up to the nearest 0.1kg or 1oz, for example, 0.65kg to 0.7kg and

12.5oz to 13oz.

• You are restricted to enter a weight within the range (see the following charts).

• To cook/defrost weights above or below that range or foods not included in the charts below, refer to the

charts in the cookbook section.

NOTES:

• Press the MORE or LESS keys before pressing the START/AUTO MINUTE key where recommended in the charts below.

• When action is required (example, to turn food over), the oven stops and indicates instructions on the display. To continue cooking, press the START/AUTO MINUTE key.

• The final temperature will vary according to the initial food temperature. Check food is piping hot after cooking. If necessary, you can extend the cooking manually.

• You can enter the weight in Lb/oz or Kg/g. To convert to either weight range press the WEIGHT CONVERSION key once before entering the weight. See page 26.

• When freezing foods for EXPRESS COOK, ensure food is fresh and of good quality.

• All menus on EXPRESS COOK use a combination of microwave power and convection during the cooking

programme to provide a brown, crisp traditional looking and tasting result.

• If you use the AUTO MINUTE function during EXPRESS COOK/EXPRESS DEFROST operation, the food may be overcooked.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 19

EXPRESS COOK/EXPRESS DEFROST CHARTS

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

For converting to Lb/oz see the conversion chart on page 32. Weigh all meat and poultry prior to defrosting and cooking, as the labelled weight is only approximate.

Defrost: If necessary, shield small areas of meat or poultry with flat pieces of aluminium foil. This will

prevent the areas from becoming warm during defrosting. Ensure the foil does not touch the oven walls. Do not cook the meat or poultry until thoroughly defrosted.

EXPRESS DEFROST

MENU WEIGHT RANGE COOKING PROCEDURE

Meat joint: 0.6kg - 1.8kg • Place meat in a flan dish on the turntable. Beef/Lamb/Pork • Turn over when audible signal sounds.

• Stand, wrapped in foil, for 60-90 minutes until defrosted.

Whole Poultry 1.2kg - 1.8kg • Place poultry breast side up in a flan dish on the

turntable.

• Turn over when audible signal sounds.

• Stand, wrapped in foil, for 60-90 minutes until evenly

defrosted.

Chicken Quarters 0.3kg - 1.2kg • Place quarters best side up in a flan dish on the

turntable.

• Turn over and rearrange when audible signal sounds.

• Stand, wrapped in foil, for 15-30 minutes until evenly

defrosted.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 20

MEAL IN ONE

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

MEAL IN ONE enables you to cook 3 popular menus at the touch of a key (see chart below). Always refer to the MEAL IN ONE chart and the recipes on pages 42 - 44 in the Cookbook section before operating this function. Press the selected key once and the programmes will automatically start to cook after 2 seconds.

EXAMPLE: To cook Pasta Bolognese using PASTA DISH.

1. Select the menu required by pressing the PASTA DISH key once.

After 2 seconds the oven will start cooking automatically.

MENU WEIGHT COOKING PROCEDURE

Pasta Dish:- includes approx. See recipes for pasta dish on page 42 in the cookbook Pasta bolognese, 2.0kg* section. Pasta ‘Quorn’ bolognese * Total weight of all ingredients.

Risotto:- includes approx. See recipes for risotto on page 43 in the cookbook section. Beef risotto, Chicken risotto, 1.7kg* Fish risotto, Vegetable risotto * Total weight of all ingredients.

Gratin:- includes approx. See recipes for gratin on page 44 in the cookbook section. Spinach gratin, Fish gratin, 2.0kg* Chicken gratin * Total weight of all ingredients.

NOTES:

• The MEAL IN ONE function can only be input within 3 minutes after cooking completion, closing the door or pressing the STOP/CLEAR key.

• When action is required (for example, to stir food) the oven stops and the audible signals sound, the remaining cooking time and any indicator will flash on the display. To continue cooking press the START/AUTO MINUTE key.

• You can use the LESS/MORE keys, see page 23.

• The final temperature will vary according to the initial food temperature. Check the food is piping hot after

cooking. If necessary you can extend the cooking time manually.

• To cook menus or weights not included in the chart below, cook manually.

• If you use the AUTO MINUTE function during MEAL IN ONE operation, the food may be overcooked.

• Gratin uses a combination of microwave power and grill during the cooking programme to provide a

brown, crisp traditional looking and tasting result.

The oven cavity, door, outer cabinet, turntable, racks, dishes and especially bottom grill heater will become very hot. To prevent burns, always use thick oven gloves

when removing the food or turntable from the oven.

WARNING:

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 21

CONVENIENT FUNCTIONS

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

A sequence of 4 stages (maximum) can be programmed using combinations of MICROWAVE, GRILL,

CONVECTION and DUAL COOKING.

1. MULTIPLE SEQUENCE COOKING:

Example:

To cook for: 5 minutes on 100% microwave power (Stage 1)

16 minutes on 30% microwave power (Stage 2)

x1 x6

2. To input the power level press the MICRO. POWER key once.

STAGE 1

1. To input the time, press the 1 MIN key 5 times.

STAGE 2

3. To input the time press the 10 MIN key once and then press the 1 MIN key 6 times.

The oven will begin to cook for 5 minutes on 100% and then for 16 minutes on 30%.

x1x4

5. Press the START/AUTO MINUTE key once to start.

4. To input the power level press the MICRO. POWER key four times.

NOTE: If 100% is selected as the final power level, it is not necessary to input the power level.

AUTO MINUTE enables you:

• To cook on 100% microwave power in multiples of 1 minute.

• To extend cooking time in multiples of 1 minute.

Example: To cook on 100% for 2 minutes, press the START/AUTO MINUTE key twice.

NOTES:

• The AUTO MINUTE function for direct start, can only be input within 3 minutes after cooking completion, closing the door or pressing the STOP/CLEAR key.

• The cooking time may be extended to a maximum of 99 minutes.

2. AUTO MINUTE:

Example:

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 22

CONVENIENT FUNCTIONS

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

3. LESS ( ▼ ) and MORE ( ▲ ):

The LESS ( ▼ ) and MORE ( ▲ ) keys allow you to cook/defrost food for more or less time than the preset programmes.

For Example: If you prefer Baked Potatoes which are cooked but still firm, use the LESS ( ▼ ) key.

Alternatively, if you prefer Baked Potatoes softer, use the MORE ( ▲ ) key.

• To use LESS and MORE with EXPRESS COOK / EXPRESS DEFROST

Press the LESS ( ▼ ) / MORE ( ▲ ) key before pressing the START/AUTO MINUTE key.

• To use LESS and MORE with INSTANT COOK / MEAL IN ONE

Press the LESS ( ▼ ) / MORE ( ▲ ) key within 2 seconds after pressing the desired INSTANT COOK or MEAL IN ONE key.

If you select MORE, the display will show ( ▲ ). Alternatively, if you select LESS, the display will show ( ▼ ). Some menus cannot use the LESS function. If you select LESS for them, will appear when the START/AUTO MINUTE key is pressed.

NOTE: To cancel LESS ( ▼ ) / MORE ( ▲ ), simply press the same key again.

To change MORE to LESS simply press the LESS ( ▼ ) key. To change LESS to MORE simply press the MORE ( ▲ ) key.

• To use LESS and MORE with manual cooking

Press the LESS ( ▼ ) or MORE ( ▲ ) key to decrease or increase the cooking or defrosting time in multiples of 1 minute whilst the oven is in use. The overall cooking time can be increased to a maximum of 99 minutes.

Example: To cook on 50% for 10 minutes and then decrease the cooking time by 2 minutes:

NOTE: If you use this function for INSTANT COOK, EXPRESS COOK, EXPRESS DEFROST and MEAL IN

ONE, the food may be over or under cooked.

1. To input the time press the 10 MIN key once.

2. To input the power press the MICRO. POWER key three times.

3. Press the START/AUTO MINUTE key once to start cooking.

4. To reduce the time by 2 minutes press the LESS key twice.

Cooking time is reduced by two minutes and continues to count down, for example:

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 23

CONVENIENT FUNCTIONS

The INFO key provides a step-by-step information guide to the keys on the oven.

This will enable you to determine:

• The next action on the way to completing any programme (manual or automatic).

• Weight ranges for automatic programmes.

• Action required during or after cooking, e.g. when to stir or turn food, whether to leave the food to

stand at the end of cooking.

When you plug the oven in, the auto setting for the information display is ON.

There are three options when you use the INFO key:

1. Guide of Keys allows you to press a key to display information about it. The information will be displayed twice.

EXAMPLE:

To check the information for EXPRESS COOK Frozen Roast Pork.

1. Press the INFO key once. Info will appear in the display.

2. Press the ROAST PORK key once to select Frozen Roast Pork.

The display will flash a series of messages.

The message will be repeated twice, and then the display will show the time of day, if set. If you want to cancel the guide, press the STOP/CLEAR key.

4. INFORMATION DISPLAY

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

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 24

CONVENIENT FUNCTIONS

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

2. Guide on/off allows you to turn the guide on or off.

1. Press the INFO key once.

The display will flash a series of messages.

2. Press the INFO key again.

3. Press the STOP/CLEAR key to turn off.

The display will return to the time of day, if set.

Press the START/AUTO

MINUTE key to turn on.

The display will return to the time of day, if set.

3. The INSTANT COOK, EXPRESS COOK, EXPRESS DEFROST, and MEAL IN ONE menus can provide a

helpful cooking hint. If you wish to check, press the INFO key whenever is lit on the display.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 25

CONVENIENT FUNCTIONS

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

5. KITCHEN TIMER:

You can use the KITCHEN TIMER for timing where microwave cooking is not involved. For example, to time a boiled egg cooked on a conventional hob, to monitor the standing time for microwaved food or to remind you of the time when making a phone call.

Example: To set the timer for 5 minutes:

You can enter any time up to 99 minutes, 90 seconds. To cancel the KITCHEN TIMER whilst counting down, simply press the STOP/CLEAR key and the display will return to the time of day, if set.

NOTE: The KITCHEN TIMER function cannot be used whilst cooking.

3. Press the START/

AUTO MINUTE

key once.

2. Enter the desired time by pressing the 1 MIN key 5 times.

1. Press the

KITCHEN TIMER

key once.

The display will count down. When the display reaches zero, the audible signal will sound.

6. WEIGHT CONVERSION:

Your oven comes set for kg (Kilograms). You can use the WEIGHT CONVERSION function to convert kg to lbs or vice-versa. The oven memorises the weight unit of the last operation, until you change it. To change from kg to lbs press the WEIGHT

CONVERSION key when the display shows the time of day or before entering the weight. Example: To change from kg to lbs when using EXPRESS DEFROST “Whole Poultry” (3lb 15oz).

1. Press the

WHOLE POULTRY key.

2. Press the WEIGHT CONVERSION key once

to change from kg to lbs.

3. Enter the weight by pressing the WEIGHT keys.

4. Press the START/AUTO MINUTE key once to begin defrosting.

x22

NOTE: For INSTANT COOK press the WEIGHT

CONVERSION key before pressing the

desired INSTANT COOK key.

or will appear on the display.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 26

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

SUITABLE COOKWARE

SUITABLE FOR MICROWAVING GRILL

CONVEC- DUAL

TION COOKING

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 ‘arcing’.

YES

Except for dishes with metallic decoration.

YES

Always attend the oven closely. Look at the oven from time to time 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 overheating may cause a fire in your oven.

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 within recommended packaging (follow popcorn manufacturer's instructions). Never use oil unless the manufacturer recommends and never cook for longer than instructed.

COOKWARE

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.

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

Kitchen paper.

Browning dishes & self-heating packages.

Metal cookware.

For 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 the corners tends to overcook.

YES YES YES

NO NO NO

NO YES YES

Except for

dishes with

metallic

decoration.

NO NO NO

YES YES NO

If desired,

metal trays

may be

used.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 27

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

SUITABLE COOKWARE

FOOD HANDLING & PREPARATION

SUITABLE FOR MICROWAVING GRILL

CONVEC- DUAL

TION COOKING

YES YES YES/NO

Use aluminium

foil for shielding

only.

YES YES YES

COOKWARE

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

The metal racks supplied have been specially designed for all cooking modes and will not damage the oven.

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

High rack & low rack.

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 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-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 28

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FOOD HANDLING & PREPARATION

ADVICE FOR COOKING

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 and 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 100% unless you press the MICROWAVE 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 chart 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-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 29

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ADVICE FOR DEFROSTING

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 bowl, stir or turn over at least 3 - 4 times during defrosting, remove defrosted parts each time. Please refer to the defrost chart on page 33.

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 30% or 10% 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-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 30

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ADVICE FOR REHEATING

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, mince pies, Christmas pudding.

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

Plated meals

Casseroles

Poultry portions

Sliced meat

Pies

Vegetables

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 50%, stir/rearrange halfway through reheating. Ensure food is thoroughly reheated before serving.

Cover with vented microwave cling film or suitable lid, reheat on 50%. 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 70%. Turn over halfway through. NOTE: Ensure poultry is thoroughly reheated, before serving.

Cover with vented microwave cling film and reheat on 50%. Rearrange at least once to ensure even reheating. NOTE: Ensure meat is thoroughly reheated before serving.

Place pies in a flan dish. Reheat meat pies on 70% and fruit pies on 50%.

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

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 31

COOKBOOK

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.

CONTENTS

Introduction & Conversion Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Defrosting Chart:

Meat, poultry, fish & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33

Cooking Chart

Meat, poultry & fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34

Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

Rice, pasta & eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

Grilled foods

Reheating Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

Double Grill Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

Dual Grill Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39-40

Dual Convection Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

Recipes for MEAL IN ONE menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42-44

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45-62

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)

• 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.

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 32

60 - 90

Minutes

15 - 30

Minutes

15 - 30

Minutes

15 - 30

Minutes

5 - 10

Minutes

60 - 90

Minutes

25 - 30

Minutes

25 - 30

Minutes

15 - 20

Minutes

15 Minutes

15 - 20

Minutes

15 - 20

Minutes

15 - 20

Minutes

5 - 10

Minutes

10 - 15

Minutes

15 - 20

Minutes

Meat Joints (Beef,Lamb,Pork)

Minced Meat

Steak 2cm (3/4”) thick

Chops and Sausages

Bacon

❖ Whole Poultry (Chicken,Turkey,Duck)

Chicken Portions

Chicken/Turkey Breasts & Drumsticks

Minced Turkey

Whole Fish (Trout, Mackerel)

Fish Fillets/Steaks

Apples

Blackcurrants/ Redcurrants/Raspberries Blackberries

Gooseberries/ Rhubarb/Strawberries

Bread (sliced)

Pastry (Puff or Shortcrust)

Meat & Fruit Pies (cooked)

10%

30%

10%

30%

22 - 23 Minutes/

450g (1lb)

5 - 8 Minutes/

450g (1lb)

11 - 12 Minutes/

450g (1lb)

16 - 18 Minutes/

450g (1lb)

11 - 12 Minutes/

450g (1lb)

20 - 22 Minutes/

450g(1lb)

8 - 9 Minutes/

450g (1lb)

11 - 12 Minutes/

450g(1lb)

11 - 12 Minutes/

450g(1lb)

9 Minutes/

450g(1lb)

7 - 8 Minutes/

450g (1lb)

8 - 9 Minutes/

450g(1lb)

6 - 7 Minutes/

450g(1lb)

7 - 8 Minutes/

450g(1lb)

6 Minutes/

400g(14oz)

5 Minutes/

450g(1lb)

7 - 8 Minutes/

large pie

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 on a plate. Separate and re-

arrange twice during defrosting. Shield.

Place in a flan dish. Turn 4 - 5 times,

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 bowl. Turn 3 - 4 times,

removing defrosted mince each time.

Place in a flan dish. Separate and re-

arrange twice during defrosting. Shield.

Place in a flan dish. Separate and re-

arrange twice during defrosting. Shield.

Place in a dish. Stir during

defrosting. Shield.

Place in a dish. Stir during

defrosting. Shield.

Place in a dish. Stir during

defrosting. Shield.

Place on the turntable. Separate and

rearrange during defrosting.

Place on a plate. Turn over half way

through defrosting.

Remove from foil container. Place in

a flan dish.

DEFROSTING CHART

FOOD DEFROST MICRO ▼ METHOD ● STANDING

TIME POWER LEVEL TIME

NOTE: Do not use the rack for defrosting.

▼ Method: If shielding is necessary, use small pieces of foil. ❖ Poultry: Chicken, turkey and duck must be defrosted without giblets.

● Standing Time: During recommended standing time, wrap or cover food in foil.

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R-874M/R-84STM Op Man/Ck Bk 11/06/2001 4:12 PM Page 33

COOKING CHART

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 4 times

during cooking.

Place on a plate. 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. Stir2-3 times

during cooking.

Place in a single layer in a flan dish.

Cover and cook.

Place in a single layer in a flan dish.

Cover and cook.

10 Minutes

2 - 3 Minutes

2 Minutes

10 Minutes

5 Minutes

10 Minutes

4 - 5 Minutes

10 Minutes

1 Minutes

10 Minutes

5 Minutes

2 - 3 Minutes

10 - 11 Minutes/

450g (1lb)

13 - 14 Minutes/

450g (1lb)

17 - 18 Minutes/

450g (1lb)

10 - 11 Minutes/

450g (1lb)

8 - 9 Minutes/

450g (1lb)

4 - 5 Minutes/

4 sausages

6 - 7 Minutes/

8 sausages

2 Minutes/

4 sausages

17 - 18 Minutes/

450g (1lb)

10 - 11 Minutes/

450g (1lb)

19 - 20 Minutes/

450g (1lb)

17 - 18 Minutes/

450g (1lb)

13 - 14 Minutes/

450g (1lb)

19 - 20 Minutes/

450g (1lb) 3 Minutes/

4 slices

10 - 11 Minutes/

450g (1lb)

10 - 11 Minutes/

450g (1lb)

8 - 9 Minutes/

450g (1lb) 7 Minutes/

450g (1lb)

7 - 8 Minutes/

450g (1lb)

70%

100%

70%

100%

70%

100%

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

Whole Poultry (Chicken, Turkey, Duck)

Chicken Portions (Chicken/Turkey Breasts & Drumsticks)

Minced Turkey

Fish Fillets

Whole Fish & Steaks

FOOD COOKING MICRO METHOD STANDING

TIME POWER LEVEL TIME

NOTES:

• All foods in this chart are cooked from chilled (5°C).

• Remove cooking juices halfway through cooking.

• DO NOT COOK FROM FROZEN USING THESE TIMINGS.

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 34

COOKING CHART

Aubergines & Broccoli (fresh)

Beans (green - fresh)

Brussels Sprouts (fresh)

Cabbage, Carrots, Cauliflower, Celery (fresh) Corn on the Cob (fresh)

Courgettes & Leeks (fresh)

Parsnips & Spinach (fresh)

Peas (fresh)

Potatoes, Jacket (250g/9oz - each) (fresh) Potatoes, Boiled (old & new - fresh)

Swede & Turnips (fresh)

Beans & Cabbage (green - frozen)

Broccoli, Leaf Spinach /Brussels Sprouts (frozen)

Carrots - sliced (frozen)

Cauliflower florets (frozen)

Corn on the Cob (frozen)

Peas, Sweetcorn & Mixed Vegetables (frozen)

Apples & Rhubarb (fresh)

Blackberries/Raspberries/Redcurrants

2 Minutes

5 Minutes

4 Minutes

2 Minutes

3 Minutes

2 Minutes

3 Minutes

2 Minutes

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

Stir halfway through cooking.

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

Stir halfway through cooking.

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

halfway through cooking.

Slice or break into florets.Add 30ml (2 tbsp)

water. Cover. Stir halfway through cooking.

Add 45ml (3 tbsp) water. Cover.

Stir 1/2 through cooking.

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

Stir halfway through cooking.

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

Stir halfway through cooking.

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

halfway through cooking.

Pierce in several places.

Place on the edge of the turntable.

Cut into quarters. Add 60ml (4 tbsp) water.

Cover. Stir halfway through cooking.

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

Stir halfway through cooking.

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

Cover dish. Stir halfway through cooking.

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

Cover dish. Stir halfway through cooking.

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

Cover dish. Stir halfway through cooking.

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

Cover dish. Stir halfway through cooking.

Place in dish. Cover dish. Turnover halfway

through cooking.

Place in dish. Cover dish. Stir halfway

through cooking.

Peel & slice. Place in a dish and cover.

Stir during cooking.

Place in a dish and cover.

Stir during cooking.

100%

5 Minutes/ 225g (8oz)

5 - 6 Minutes/

225g (8oz)

5 - 6 Minutes/

225g (8oz)

5 Minutes/ 225g (8oz)

6 - 7 Minutes/

225g (8oz)

4 - 5 Minutes/

225g (8oz)

5 - 6 Minutes/

225g (8oz)

4 - 5 Minutes/

225g (8oz)

10 - 12 Minutes/

2 potatoes

9 - 10 Minutes/

450g (1lb)

7 - 8 Minutes/

225g (8oz)

5 - 6 Minutes/

225g (8oz)

6 - 7 Minutes/

225g (8oz)

6 Minutes/ 225g (8oz)

5 - 6 Minutes/

225g (8oz)

10 - 11 Minutes/

2 cobs

5 - 6 Minutes/

225g (8oz)

5 - 6 Minutes/

450g (1lb)

5 - 6 Minutes/

450g (1lb)

NOTE:

• Prior to cooking fresh vegetables and fruit are at ambient temperature (20°C)

• Frozen vegetables are cooked from -18°C.

FOOD COOKING MICRO METHOD STANDING

TIME POWER LEVEL TIME

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 35

COOKING CHART

14 - 15 Minutes

21 - 22 Minutes

11 - 12 Minutes

12 - 13 Minutes

10 - 11 Minutes

11 - 12 Minutes

8 Minutes

12 Minutes

14 Minutes

15g (1/2oz) butter

2 eggs (size 3)

30ml (2tbsp) milk

salt & pepper

10-12 Minutes

for 2-4

sausages/burgers

12 Minutes

for 1-12 fingers

6 Minutes

for 2 slices

6 Minutes

for 1-4 halves

FOOD ❇ COOKING MICRO METHOD ● STANDING

TIME POWER LEVEL TIME

2 Minutes

30 Seconds

2 Minutes

3 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.

1 Melt the butter in a bowl on 70P

for 30 seconds. 2 Add the eggs, milk and seasoning and mix well. 3 Cook on 70P for 3 minutes, stirring

every 30 seconds.

Place on the high rack in a flan dish. Turn over halfway through cooking.

Place bread on the high rack. Grill one side for 3 minutes, turn over and cover with 50g (2oz) grated cheese. Grill for 3 minutes. No standing time is required.

Slice in half, place on the high rack. Turn over halfway through cooking. No standing time is required.

70%

GRILL

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)

Scrambled Eggs

Sausages/ Burgers (Thick/Thin)

Fish Fingers (Frozen)

Cheese on toast

Tea cakes, Muffins & crumpets

• Ensure you read all cookery notes on page 32.

• Eggs and Fresh Pasta are cooked from chilled (5°C).

❇ 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

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 36

REHEATING CHART

70%

DUAL - 2, 30%

DUAL - 1

220°C, 50%

DUAL - 1

250°C, 30%

50%

DUAL - 1

250°C, 10%

70%

DUAL - 1

220°C, 50%

100%

Remove from the can. Place in a dish, cover. Stir halfway through cooking. Stand for 2 minutes after cooking.

Place in a flan dish. Do not exceed cooking time advised by food manufacturer. Stand for 30 seconds after cooking.

As above

Place in a flan dish. Do not exceed cooking time advised by food manufacturer. Stand for 1 minute after cooking.

Place in a flan dish on the low rack. Stand for 2 minutes after cooking.

Remove foil container. Place in a flan dish on the tuntable. Stand for 3 minutes after cooking.

Remove foil container. Place in a flan dish on the low rack. Stand for 3 minutes after cooking.

Remove foil container. Place in a flan dish on the turntabe. Stand for 1 minute after cooking.

Remove foil container. Place in a flan dish on the low rack. Stand for 3 minutes after cooking.

Place on the turntable.

Place in a flan dish on the low rack. Stand for 3 minutes after cooking.

Place on the turntable, uncovered.

Place on a plate, uncovered.

Canned foods (soups, beans, vegetables, etc.)

Christmas pudding

Sausage rolls (cooked, chilled approx. 50g (2oz) each)

Quiche, (cooked, chilled)

Meat Pie (cooked, chilled)

Fruit Pie (cooked, chilled)

Bread rolls/ Croissants

Cornish Pasties (cooked, chilled)

Garlic bread (cooked, chilled)

Pizza (cooked, chilled)

Pizza (cooked, frozen)

6 - 7 Minutes for

425g (15oz) can

40 - 50 seconds for

125g (5oz) slice

1 Minute for

175g (6oz) pudding

4 - 5 Minutes for

450g (1lb) pudding

6 Minutes for

6 sausage rolls

6 Minutes for

225g (8oz) quiche

8 Minutes for

450g (1lb) quiche

8 Minutes for

225g (8oz) pie

12 Minutes for 450g (1lb) pie

15 - 30 Seconds for

50g - 70g pie

6 Minutes for

225g (8oz) pie

10 Minutes for 450g (1lb) pie

20 - 30 seconds

for 2

4 Minutes for

175g (6oz)

3 Minutes for 1

(10”) baguette

4 - 5 Seconds for

125g (5oz)

2 - 3 Minutes for

400g (14oz)

2 - 3 Minutes for

125g (5oz)

5 - 6 Minutes for

400g (14oz)

FOOD COOKING METHOD COOKING

TIME MODE

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.

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 37

GRILLING CHART

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GRILL - 3

Stage 1:

GRILL - 3

Stage 2:

GRILL - 1

GRILL - 3

Place directly onto the turntable. Turn over halfway through cooking.

Pierce skin, place directly onto the turntable. Turn over halfway through cooking.

Place directly onto the turntable. Turn over halfway through cooking.

Place directly onto the turntable. For the 1st stage of cooking use top and bottom grills. For the 2nd stage use the top grill only.

Place directly onto the turntable. Turn over halfway through cooking.

Pierce skin, place directly onto the turntable. Turn over halfway through cooking.

Place directly onto the turntable. Turn over halfway through cooking.

Place two slices of ham and 50g (2oz) grated cheese between two slices of bread and butter. Place directly onto the turntable. Turn over after four minutes.

As above, double the ingredients. Turn over after five minutes.

Beefburgers (frozen)

Chicken Breast Fillet (chilled)

Crispy Crumb Foods (chilled)

Lamb Chops & Boneless Pork Chops

Pork Chops (with bone)

Pizza, Chilled (thin & deep)

Oven Chips (frozen)

Sausages (thick)

Sausages (thin)

Gammon Steak

Toasted Sandwich

8 minutes for 225g

(4 burgers)

12 minutes for 400g

(8 burgers)

14 minutes for 150g (1 fillet)

16 - 18 minutes for

450g (3 fillets)

8 - 10 minutes for 100g 12 - 14 minutes for 300g 14 - 16 minutes for 400g

10 - 12 minutes for 100g 12 - 14 minutes for 300g 14 - 16 minutes for 400g

12 - 14 minutes for 100g 14 - 16 minutes for 300g 16 - 18 minutes for 400g

For 200g

1st stage 4 minutes

2nd stage 4 minutes

For 400g

1st stage 6 minutes

2nd stage 4 minutes

For 800g

1st stage 8 minutes

2nd stage 4 minutes

10 minutes for 100g 12 - 14 minutes for 200g 14 - 16 minutes for 400g

10 minutes for 225g

14 minutes for 450g

8 minutes for 225g

12 minutes for 450g

8 - 10 minutes for 100g

10 - 12 minutes for 225g

6 minutes for

1 sandwich

8 minutes for

2 sandwiches

FOOD COOKING METHOD COOKING

TIME MODE

NOTES: • Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 38

DUAL COOKING CHART (DUAL - 2)

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Beef rare (chilled)

Beef/Lamb medium (chilled)

Beef/Lamb (Well done) (chilled)

Pork (chilled)

Poultry (Max. 1.8kg 4lb) (chilled)

Chicken Portions (chilled)

Lamb chops & Boneless Pork Chops (chilled)

Pork chops (with bone) (chilled)

Sausages (thick/thin) (chilled)

Beefburgers (frozen)

Stage 1: 70% Stage 2: 50%

Stage 3:

DUAL - 2, 50%

As above

Stage 1: 70%

Stage 2:

DUAL - 2, 70%

Stage 1: 70%

Stage 2:

DUAL - 2, 70%

Stage 1: 70%

Stage 2:

DUAL - 2 , 70%

DUAL - 2 , 50%

DUAL - 2 , 30%

Place fat side down in a flan dish on the low rack. Calculate the cooking time. Use Multiple Sequence cooking. (Page 22). Stage 1: Cook on 70% for first half of cooking time. Turn

over, remove juices.

Stage 2: Cook on 50% for second half of cooking time. Stage 3: Cook on DUAL - 2, 50% for the final 4 minutes of

cooking time. Stand for 6 - 8 minutes after cooking.

As above

Place fat side down in a flan dish on the low rack. Calculate the cooking time. Use Multiple Sequence cooking. (Page 22). Stage 1: Cook on 70% throughout, apart from the last 4

minutes. Turn over, remove juices halfway through Stage 1.

Stage 2: Cook on DUAL - 2, 70% for the final 4 minutes

of cooking time. Stand for 10 minutes after cooking.

Place breast side down in a flan dish on the low rack. Calculate the cooking time. Use Multiple Sequence cooking. (Page 22). Stage 1: Cook on 70% throughout cooking time, apart

from the last 4 minutes. Turn over, remove juices halfway through Stage 1.

Stage 2: Cook on DUAL - 2, 70% for the final 4

minutes of cooking time. Stand for 10 minutes after cooking.

Place best side down in a flan dish on the high rack. Calculate the cooking time. Use Multiple Sequence cooking. (Page 22). Stage 1: Cook on 70% throughout cooking time, apart

from the last 4 minutes. Turn over, remove juices halfway through Stage 1.

Stage 2: Cook on DUAL - 2, 70% for the final 4

minutes of cooking time. Stand for 5 minutes after cooking.

Place in a flan dish on the high rack. Calculate the cooking time. Turn over halfway through cooking time.

As above

Place in a flan dish on the high rack. Calculate the cooking time. Turn over halfway through cooking time.

As above

12 - 13 Minutes

per 450g (1lb)

14 - 15 Minutes

per 450g (1lb)

18 - 19 Minutes

per 450g (1lb)

21 Minutes

per 450g (1lb)

14 Minutes

per 450g (1lb)

12 Minutes

per 450g (1lb)

10 - 11 Minutes

per 450g (1lb)

12 - 13 Minutes

per 450g (1lb)

10 Minutes

per 450g (1lb)

9 - 10 Minutes per 450g (1lb)

FOOD COOKING METHOD COOKING

TIME MODE

NOTES: • Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 39

FOOD COOKING METHOD COOKING

TIME MODE

Crispy crumb foods (chilled)

Crispy crumb foods (frozen)

Oven chips (frozen)

Baked potatoes (fresh)

Roast potatoes (fresh)

Garlic Bread (chilled)

Toasted Sandwich

Place in a flan dish on the high rack. Use Multiple Sequence cooking. (Page 22). Stage 1: Cook on DUAL - 2, 30% for the first half of cooking time. Turn over. Stage 2: Cook on GRILL - 1 for second half of cooking time.

Stand for 2 - 3 minutes after cooking.

As above.

Place in a flan dish on the high rack. Turn over halfway through cooking. Stand for 2 - 3 minutes after cooking.

As above.

Place in a flan dish on the high rack. Turn over halfway through cooking. No standing time is required.

As above.

Pierce each potato in several places. Place in a flan dish on the low rack. Turn over after 8 minutes of the cooking time. No standing time is required.

Cut into even sized pieces. Brush with oil. Place in a flan dish on the low rack. Turn over halfway through cooking time. No standing time is required.

Remove any packaging. Place in a flan dish on the low rack. No standing time is required.

Prepare sandwich: Place two slices of ham and 50g (2oz) grated cheese between 2 slices of bread and butter. Place sandwich in a flan dish on the high rack. Turn over after 3 minutes of the cooking time. No standing time is required.

9 - 10 Minutes for 100g (4oz)

11 - 12 Minutes

for 200g (7oz)

12 - 13 Minutes for 400g (14oz)

10 Minutes

for 100g (4oz)

11 - 12 Minutes

for 200g (7oz)

12 - 13 Minutes for 400g (14oz)

11 Minutes

for 225g (8oz)

12 - 13 Minutes

for 450g (1lb)

16 - 17 Minutes

for 2 Potatoes

(250g each)

24 - 25 Minutes

675g (1

lb)

Potatoes

6 Minutes

for 1 baguette

6 Minutes

for 1 sandwich

Stage 1:

DUAL - 2, 30%

Stage 2:

GRILL - 1

As above.

DUAL - 2, 50%

As above.

DUAL - 2, 30%

As above.

DUAL - 2, 50%

DUAL - 2, 10%

NOTES: • Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

DUAL COOKING CHART (DUAL - 2)

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 40

DUAL - 1

160°C, 50%

DUAL - 1

160°C, 50%

DUAL - 1

160°C, 50%

DUAL - 1

160°C, 50%

DUAL - 1

200°C, 50%

Preheated oven.

DUAL - 1

200°C, 30%

Preheated oven.

DUAL - 1

200°C, 30%

Preheated oven.

DUAL - 1

200°C, 30%

Preheated oven.

DUAL - 1

220°C, 30%

Preheated oven.

DUAL - 1

230°C, 10%

Preheated oven.

DUAL - 1

250°C, 50%

Preheated oven.

DUAL - 1

220°C, 30%

Place on the low rack. Calculate cooking time.

As above.

Place on the low rack. Calculate the cooking time.

Place breast side up on the low rack. Stand for 10 minutes after cooking.

Preheat oven to 200°C. Remove from foil container. Place in a flan dish on the low rack. Stand for 3 - 4 minutes after cooking.

Preheat oven to 200°C. Remove from foil container. Glaze and place in a flan dish on the low rack. Stand for 3 - 4 minutes after cooking.

Preheat oven to 220°C. Glaze and place in a flan dish on the low rack. Stand for 3 - 4 minutes after cooking.

Preheat oven to 230°C. Remove any packaging. Place in a flan dish on the low rack. No standing time is required.

Preheat oven to 250°C. Pierce each potato in several places. Place on the low rack. No standing time is required.

Cut into even sized pieces. Brush with oil. Place in a flan dish on the low rack. No standing time is required.

Beef (rare) (chilled)

Beef/Lamb (medium) (chilled)

Beef/Lamb (well done) (chilled)

Pork (chilled)

Poultry* (Max. 3

kg / 8lb)

(chilled)

Quiche (uncooked, frozen)

Meat Pie (uncooked, frozen)

Fruit Pie (uncooked, frozen)

Sausage Rolls (uncooked, frozen)

Garlic Bread (chilled)

Baked Potatoes

Roast Potatoes

11 - 12 Minutes

for 450g (1lb)

13 - 14 Minutes

for 450g (1lb)

15 - 16 Minutes

for 450g (1lb)

17 - 18 Minutes

for 450g (1lb)

10 - 11 Minutes

for 450g (1lb)

21 - 22 Minutes for a 450g (1lb)

quiche

29 - 30 Minutes for a 450g (1lb)

pie

24 - 25 Minutes for a 450g (1lb)

pie

11 - 12 Minutes

for 6 sausage rolls (approx.

50g, 2oz each)

6 Minutes for 1

baguette

14 - 15 Minutes

for a 500g (1lb

2oz) (each

weighing 250g)

35 Minutes for 675g (11/2lb)

potatoes

FOOD COOKING METHOD COOKING

TIME MODE

DUAL COOKING CHART (DUAL - 1)

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* For poultry weighing 2.4kg or more, place in a flan dish on the turntable.

NOTES: • Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 41

RECIPES FOR MEAL IN ONE MENUS

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 (

/3 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 Place on the turntable. Do not cover. 3 Cook using MEAL IN ONE “Pasta Dish” key. 4 Stir when the oven indicates and again at the end of cooking.

NOTES:

•“Quick cook” pasta is not recommended for use in the above recipes.

•“Quorn” mince can be used from frozen or fresh.

PASTA DISH

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 42

RECIPES FOR MEAL IN ONE MENUS

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 (

tsp) cayenne pepper 5 ml (1 tsp) 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 (

tsp) cayenne pepper 5 ml (1 tsp) 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 5 ml (1 tsp) 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 5 ml (1 tsp) 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

RISOTTO

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 43

RECIPES FOR MEAL IN ONE MENUS

GRATIN

1 Mix all ingredients together in a bowl except, potatoes, cheese, eggs and cream. 2 Place half of this mixture in the bottom of an oval ‘Pyrex’ dish (30cm x 21cm x 5cm) or a round ‘Pyrex’ dish

(26.5cm diameter x 4.5cm). 3 Layer half the potatoes on top and sprinkle with half the cheese. 4 Repeat with the remaining mixture, finishing with a layer of potatoes. 5 Mix the eggs and cream together and pour over the gratin. Sprinkle with the remaining cheese. 6 Place on the low rack and cook using MEAL IN ONE “Gratin” key.

NOTES:

• The above recipes are ideal for using leftovers from meals such as roast chicken.

We recommend to chill chicken and fish before using in the recipes.

• Canned potatoes can be used in place of cooking fresh potatoes.

Canned or frozen spinach can be used in place of cooking fresh spinach.

• PLEASE ENSURE WHERE STATED, THESE INGREDIENTS ARE COOKED BEFORE USING THEM IN GRATIN.

FISH GRATIN

Serves 4 75g (3oz) onion, chopped 2 cloves garlic, crushed 450g (1lb) cooked fish fillet, chopped 125g (5oz) courgettes, sliced 400g (14oz) canned, chopped tomatoes

2.5ml (

/2 tsp) dried basil

2.5ml (

/2 tsp) mustard powder salt and pepper to taste 600g (1lb 6oz) cooked potatoes, sliced 125g (5oz) Double Gloucester cheese, grated 3 eggs (size 3) 150ml (

/4 pint) single cream

SPINACH GRATIN

Serves 4 75g (3oz) onion, chopped 2 cloves garlic, crushed 300g (11oz) cooked spinach, chopped 75g (3oz) celery, sliced 75g (3oz) yellow peppers, sliced 125g (5oz) courgettes, sliced 400g (14oz) canned, chopped tomatoes

2.5ml (

/2 tsp) dried basil

2.5ml (

/2 tsp) mustard powder salt and pepper to taste 600g (1lb 6oz) cooked potatoes, sliced 125g (5oz) Double Gloucester cheese, grated 3 eggs (size 3) 150ml (

/4 pint) single cream

CHICKEN GRATIN

Serves 4 75g (3oz) onion, chopped 2 cloves garlic, crushed 450g (1lb) cooked chicken, chopped 125g (5oz) courgettes, sliced 400g (14oz) canned, chopped tomatoes

2.5ml (

/2 tsp) dried basil

2.5ml (

/2 tsp) mustard powder salt and pepper to taste 600g (1lb 6oz) cooked potatoes, sliced 125g (5oz) Double Gloucester cheese, grated 3 eggs (size 3) 150ml (

/4 pint) single cream

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 44

RECIPES

AVOCADO AU GRATIN

Serves 2-4 50g (2oz) butter 50g (2oz) fresh brown 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 100% for 1

minute. 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 100% 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 avocados in a large flan dish and sprinkle

with the grated cheese.

4 Place the dish on the high rack, use sequence

programming to cook on 100% for 2 minute, then on GRILL for 6 - 7 minutes until brown and crispy.

CREAMY MUSHROOM SOUP

Serves 4 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 (

/2 tsp) dried marjoram (see Tip, page 53)

2.5ml (

tsp) dried basil (see Tip, page 53) salt and pepper to taste 150ml (

/4 pint) double cream

1 Cook the onion, mushrooms and butter together

in a bowl on 100% for 4 minutes.

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

the milk and stock.

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

taste. Cook on 100% for 8 - 10 minutes, stir after 4 minutes.

4 Blend and add the cream, cook on 100% for 6

minutes.

BROCCOLI & CHEESE SOUP

Serves 4 15ml (1tbsp) sunflower oil 225g (8oz) onion, finely chopped 400g (14oz) broccoli, broken into small florets

25g (1oz) plain flour 1 litre (1

/4 pints) hot vegetable stock

300ml (

/2 pint) milk 225g (8oz) Double Gloucester cheese, grated salt and pepper to taste

1 Place oil, onion and broccoli in a large bowl, mix

well. Cover and cook on 100% for 5 minutes.

2 Stir in the flour to form a paste, add the stock, milk

and cheese, mix well. Cover and cook on 100% for 10 minutes.

3 Blend in a food processor. Return to bowl and

season. Heat on 70% for 18 minutes, stir 3 - 4 times.

CRISPY STUFFED MUSHROOMS

Serves 2 - 3 6 medium open cap mushrooms 75g (3oz) butter 2 cloves garlic, crushed (See Tip, page 51) 75g (3oz) fresh breadcrumbs 50g (2oz) cheese, grated

Variation:

Stilton Stuffed Mushrooms: Omit garlic and grated cheese. Add 100g (4oz) Stilton, crumbled at Stage 2.

1 Remove and chop mushroom stalks. Place

mushroom caps on the turntable, open side up.

2 Heat butter with garlic on 100% for 1 minute, stir

in chopped mushroom stalks and breadcrumbs. Fill mushrooms with mixture, sprinkle with cheese.

3 Cook on GRILL - 3 for 10 minutes.

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 45

RECIPES

CHEESY FISH GOUJONS

Serves 4 450g (1lb) white fish fillets 100g (4oz) Parmesan cheese salt and pepper to taste 1 egg (size 3), beaten sunflower oil

1 Cut fish into thin strips approx. 6.4cm (2.5")

long. 2 Combine cheese and seasoning. 3 Dip fish strips first into the egg, then into the

cheese mixture, coat evenly. 4 Brush the turntable with oil and spread the

coated fish in a single layer over the base. 5 Cook on GRILL - 3 for 12 minutes. Turn over after

7 minutes.

GARLIC PRAWNS

Serves 6 50g (2oz) butter 3 cloves garlic, crushed (see Tip, page 51) 250g (9oz) tiger prawns, cooked and peeled 5ml (1 tsp) fresh parsley, chopped

Variation:

Garlic Mushrooms: Substitute prawns with 250g (9oz) mushrooms cut into quarters.

1 Heat the butter on 100% for 30 seconds. Stir in

the garlic and cook on 100% for a further minute. 2 Stir in the prawns and cook on 50% for 8

minutes, stirring every minute. Sprinkle with

parsley to serve.

Serve in ramekin dishes with French bread.

TURKEY FEUILLETES

Serves 6 25g (1oz) butter 6 rashers rindless, streaky bacon, sliced 75g (3oz) onion, finely chopped 50g (2oz) mushrooms, thinly sliced 450g (1lb) turkey, diced 25g (1oz) plain flour 300ml (

/2 pint) hot chicken stock salt and pepper 50g (2oz) creme fraiche or double cream 15ml (1 tbsp) parsley, finely chopped 550g (1lb 4oz) puff pastry 1 egg (size 3), beaten

1 Melt the butter for 30 seconds on 100%. Add

the bacon, onion, mushroom and turkey and cook for 8 minutes on 100%.

2 Stir in the flour and gradually whisk in the chicken

stock and seasoning. Cook for 10 minutes on 100%. Stir twice.

3 Stir in the creme fraiche or double cream and

parsley. Leave until completely cooled.

4 Roll out 6 squares of pastry measuring 7” x 7”.

Divide the filling into six and place in the centre.

5 Brush the edges with egg. Pull up opposite

corners to meet in the centre, then pinch the seams together carefully.

6 Brush all over with egg and place on a greased

baking tray and cook on convection 200°C for 20 minutes.

SALMON AND CHEESE PARCELS

Serves 4 200g (7oz) canned asparagus, chopped 225g (8oz) salmon fillet, cooked, flaked 200g (7oz) cream cheese and chives salt and pepper to taste 15ml (1 tbsp) fresh dill, chopped 450g (1lb) puff pastry 1 egg, to glaze

1 Drain asparagus, place in a bowl with the salmon,

cream cheese, seasoning and dill, mix well. 2 Preheat the oven to convection 200°C. 3 Divide pastry into four and roll out to 18cm (7”)

squares. 4 Place equal amounts of mixture into the centre of

each square. Brush edges with egg. Form parcels

by folding the corners over the filling. Pinch edges

to form a raised edge. Brush with egg. Place in

two large, greased flan dishes or on baking trays. 5 Place one dish on the low rack, the other on the

high rack. Cook on convection 200°C for 20

minutes. Swap the trays over and cook for a

further 20 minutes until golden.

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 46

FISH CRUMBLE PIE

Serves 4 450g (1lb) white fish fillets (Cod or Haddock) 50g (2oz) butter 225g (8oz) courgettes, sliced 100g (4oz) mushrooms, sliced 75g (3oz) peas 300ml (

/2 pint) white sauce (see Page 61)

2.5ml (

/2 tsp) dried marjoram (see Page 53)

2.5ml (

/2 tsp) dried thyme (see Page 53) salt and pepper to taste CRUMBLE: 125g (5oz) plain flour 75g (3oz) jumbo oats 100g (4oz) margarine 50g (2oz) cheese, grated

1.25ml (

/4 tsp) dried marjoram (see page 53)

salt and pepper to taste

1 Arrange fish in a single layer in a large flan dish.

Cover and cook on 100% for 5 - 6 minutes.

2 Place butter, courgette, mushrooms and peas in a

2.5 litre (approx. 4 pint) casserole dish. Cover and cook on 100% for 2 - 3 minutes. Stir in

flaked fish. 3 Stir herbs into sauce. Season. Add to fish mixture. 4 To prepare crumble, place the flour and oats in a

bowl, rub in the margarine until the mixture

resembles breadcrumbs. Spread crumble over the

fish mixture and sprinkle generously with cheese

and marjoram. Season. 5 Place on the low rack and bake on DUAL - 1,

200°C, 50% for 20 minutes.

FISH KEBABS

Serves 2 - 4 4 wooden skewers (see Tip, page 53) 2 courgettes, cut into 8 chunks 4 medium mushrooms, stalks removed 450g (1lb) firm fleshed fish skinned and cut into 16 cubes 4 slices of orange 2 firm medium tomatoes, halved 5ml (1 tsp) fresh dill, chopped 50g (2oz) butter

1 Thread pieces of courgette, mushroom, fish,

orange and tomato onto each skewer in a

regular sequence. Leave no wood exposed. 2 Heat the dill and butter in a small bowl on 100%

for 30 seconds. Brush kebabs with the dill butter,

place in a flan dish on the high rack. 3 Cook on DUAL - 2, 50% for 18 minutes. Turn

over and rearrange the kebabs every 6 minutes.

GRILLED TUNA STEAK WITH ORANGE

Serves 4 5ml (1 tsp) green peppercorns, crushed 15ml (1 tbsp) fresh tarragon

2.5ml (

/2 tsp) salt 4 fresh tuna steaks (approx. 250g (9oz) each) juice and grated rind of 2 medium oranges olive oil to sprinkle 15ml (1 tbsp) cornflour mixed with 15ml (1 tbsp) water

Serve with new potatoes and fresh vegetables.

1 Mix peppercorns, tarragon and salt. Rub evenly

onto the steaks and arrange in a flan dish, add orange juice and rind. Sprinkle generously with oil. Marinade in fridge for 30 minutes to an hour.

2 Place on low rack, use sequence cooking to cook

on 50% for 10 minutes, then on DUAL - 2, 50% for 8 minutes.

3 Remove fish steaks from flan dish. Stir cornflour

mixture into remaining juice. Heat on 100% for 2

- 3 minutes until thickened, stir after 1 minute.

4 Return the fish steaks to the sauce and heat on

70% for 1 minute.

RECIPES

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MEXICAN TACOS

Serves 4 225g (8oz) lean minced beef, pork or lamb 2 cloves garlic, crushed (see Tip, page 51) 75g (3oz) onion, chopped 2 fresh, green chillis, chopped 225g (8oz) canned, chopped tomatoes 100g (4oz) canned, red kidney beans 8 taco shells, pre-cooked 175g (6oz) Cheddar cheese, grated

Mexican dish of spicy filled corn tortillas. Serve with Guacamole, soured cream and crisp salad.

1 Place the mince, garlic and onion in a bowl, mix

well. Cook on 100% for 7 - 8 minutes, stir twice.

2 Stir in chillis, tomatoes and beans. Cook on 100%

for 18 minutes. Place taco shells on kitchen paper on turntable. Heat on 100% for 2 minutes. Fill with chilli bean mixture, sprinkle with cheese.

3 Pack tacos together, open end up in a large

casserole or flan dish. Place on turntable, cook on DUAL - 2, 30% for 7 - 8 minutes.

BACON AND STILTON PIE

Serves 6 1 tbsp olive oil 75g (3oz) onion, chopped 150g (5

/2oz) back bacon, diced 225g (8oz) leeks, thinly sliced 150g (5

/2oz) Stilton, crumbled 900ml (6 tbsp) single cream seasoning 1 egg yolk, beaten 225g (8oz) self raising flour pinch of salt 100g (4oz) shredded suet 150ml (

/4 pint) water

beaten egg to glaze

1. Place the oil, onion and bacon in a bowl and cook on 100% for 2 minutes.

2. Add leeks and cook for 5 minutes on 100%.

3. Stir in the stilton, cream, seasoning and egg yolk. Place on one side to cool.

4. Sift the flour and salt into a large mixing bowl and stir in the suet.

5. Gradually mix in 150ml water until you have a soft dough, knead lightly on a floured work surface, roll out a bottom and top. Line an 8” greased flan dish with the bottom.

6. Place the filling on the pastry bottom and seal the pie with the top.

7. Brush with egg to glaze.

8. Place on the low rack and bake on DUAL - 1, 250°C, 30% for 25 minutes.

CHILLI CON CARNE

Serves 4 45ml (3 tbsp) vegetable oil 150g (5

/2oz) onion, finely chopped 100g (4oz) celery, finely chopped 2 cloves garlic, crushed (see Tip, page 40) 75g (3oz) bacon, finely chopped 1 bay leaf 400g (14oz) canned, chopped tomatoes 30ml (2 tbsp) tomato purée 450g (1lb) lean minced beef 15ml (1 tbsp) dried mixed herbs (see Tip, page 53) 450g (1lb) canned red kidney beans 5 - 15ml (1 - 3 tsps) chilli powder, to taste 300ml (

pint) red wine

300ml (

pint) hot beef stock

salt and pepper to taste

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

large bowl, mix well. Cover and cook on 100% for 7 - 8 minutes.

2 Add the bay leaf, tomatoes, purée and minced

beef to the vegetable mixture. Cook on 100% for 9 - 10 minutes, stir 2 - 3 times during cooking.

3 Add herbs, kidney beans, chilli powder, wine

and stock. Season, mix well. Cover and cook on 100% for 5 minutes, then for 21 - 22 minutes on 50% until sauce is thick. Stir 2 - 3 times during cooking.

Variation:

Sheperds Pie: Make as above, omit the wine. Place in a dish and top with 700g (1

lb) mashed potato. Place on turntable and cook on DUAL - 2, 70% for 9 - 10 minutes until evenly brown.

RECIPES

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 48

STEAK & KIDNEY PUDDING

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

2.5ml (

/2 tsp) dried mixed herbs (see Tip, page 53)

450ml (

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

2.5ml (

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

/4 pint) cold water

15ml (1tbsp) milk

1 Place steak, kidney, onion, mixed herbs and

stock in a casserole dish. Cover and cook on 50% for 65 - 70 minutes. Stir after half the cooking time and add the cornflour to thicken.

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

powder and suet in a bowl, mix well.

3 Add enough cold water to form a soft dough.

Roll out

/3 of the pastry and use it to line the base and sides of a greased 1.2 litre (2 pint) pudding basin.

4 Fill pastry lined basin with meat. Roll out

remaining pastry, cut out a circle to cover pudding. Brush with milk. Make a slit in the centre. Cover with cling film, pierce and cook on 100% for 13 - 14 minutes.

BEEF STROGANOFF

Serves 4 800g (1

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

/4 pint) hot beef stock

150ml (

/4 pint) white wine 100g (4oz) mushrooms, thinly sliced 150ml (

/4 pint) soured cream

1 Place the steak, flour, salt and pepper in a 2.5 litre

(approx. 4 pint) casserole dish, mix well.

2 Stir in the onion, purée, stock and wine. Cover and

cook on 50% for 50 - 55 minutes, stir 2 - 3 times

during cooking. 3 Stir in mushrooms, cook on 50% for 6 - 7 minutes. 4 Stir in the cream before serving.

Serve on a bed of tagliatelle or rice.

CASSEROLE

Serves 6 60ml (4 tbsp) plain flour salt and pepper 15ml (1 tbsp) dried mixed herbs (see Tip, page 53) 500g (1lb 2oz) braising steak, sliced thinly 75g (3oz) streaky bacon rashers, chopped 25g (1oz) butter 225g (8oz) carrots, sliced 225g (8oz) courgettes, sliced 100g (4oz) baby onions, whole 225g (8oz) potatoes, par-boiled and chopped 300ml (

/2 pint) hot beef stock

300ml (

/2 pint) red wine

30ml (2 tbsp) cornflour blended with water

1 Mix together the flour, salt, pepper and herbs.

Toss the beef and bacon in the seasoned flour

until well coated. 2 Put the butter in a 2.5 litre (approx. 4 pint)

casserole dish and melt on 100% for 30

seconds. Stir in the beef, bacon, carrots,

courgettes, onions and potatoes. 3 Pour in the beef stock, wine and blended

cornflour, mix well. Cover with lid, place on low

rack and cook on DUAL - 1, 180°C, 30% for 50

minutes. Stir 2 - 3 times. 4 Leave to stand for 5 minutes before serving, so

that the meat relaxes to improve the texture.

RECIPES

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Microwave Tip: Toasting Almonds

Place 25g (1oz) almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir every minute until golden.

CHICKEN SATAY

Serves 4 MARINADE: 15ml (1 tbsp) groundnut oil 15ml (1 tbsp) lemon juice 60ml (4 tbsp) satay sauce 1 clove garlic, crushed (see Tip, page 51) Tabasco sauce to taste 450g (1lb) chicken fillets, cubed 4 wooden skewers (see Tip, page 53)

1 Place all the marinade ingredients in a large bowl,

mix well. Stir in the chicken, refrigerate for 2 hours to marinate.

2 Thread the chicken onto skewers leaving no wood

exposed. Place in a large flan dish on the high rack. Cook on DUAL - 2, 70% for 12 - 14 minutes. Turn over and rearrange skewers every 3 - 4 minutes.

CHICKEN & CAMEMBERT ROLLS

Serves 4 4 large chicken breast fillets, skinned (approx. 200g (7oz) each) 100g (4oz) Camembert, finely chopped 3 spring onions, finely chopped

2.5ml (

/2 tsp) dried parsley salt and pepper to taste cocktail sticks to secure 75g (3oz) Cheddar cheese, grated

Sprinkle with toasted almonds to serve.

1 Open out chicken breasts, flatten with a rolling pin. 2 Place Camembert, onions, parsley and

seasoning in a bowl, mix well. Place a quarter of the mixture at one end of each breast. Roll up tight and secure with cocktail sticks. Ensure no

filling is visible. 3 Place the breasts seam side upwards in a flan dish. 4 Place on the low rack and cook on DUAL - 2, 70%

for 18 minutes, turn over and add cheese after 8

minutes.

CHICKEN KORMA

Serves 6 900g (2lb) chicken, cut into large pieces 175g (6oz) natural yoghurt 2 cloves garlic, crushed (see Tip, page 51) 50g (2oz) creamed coconut 10ml (2 tsp) turmeric 25g (1oz) butter 125g (5oz) onion, sliced 5cm (2") piece fresh ginger, grated 5ml (1 tsp) chilli powder 5ml (1 tsp) coriander seeds 5ml (1 tsp) cumin 5ml (1 tsp) cinnamon salt and peper to taste 10ml (2 tsp) cornflour 150ml (

/4 pint) single cream

25g (1oz) roasted cashew nuts

1 Place chicken in a bowl, stir in yoghurt, garlic,

creamed coconut and turmeric. Cover and marinate

for at least 1 hour in the refrigerator. 2 Place butter in a large bowl, heat on 100% for 30

seconds, until melted. Add the onion and cook on

100% for 2 minutes. Stir in the ginger, chilli powder

and coriander, cook on 100% for 1 minute. 3 Add the chicken and marinade, mix well. Stir in the

cumin and cinnamon. Season. Cover and cook on

100% for 8 minutes, stirring after 4 minutes. 4 Rearrange the chicken pieces and cook on 50% for

10 minutes. Stir halfway through cooking time. 5 Combine the cornflour with the cream and stir into

the chicken. Cook on 100% for 6 minutes, stir after

3 minutes. Sprinkle with cashew nuts.

Serve with rice and poppadums.

RECIPES

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CHICKEN BREASTS PARMESAN

Serves 4 50g (2oz) fresh breadcrumbs 50g (2oz) Parmesan cheese, freshly grated 1 egg (size 3), beaten 4 chicken fillets (200g (7oz) each) 25g (1oz) plain flour 400g (14oz) canned chopped tomatoes 1 clove garlic, crushed (see Tip, below) 10ml (2 tsp) fresh oregano, chopped 300ml (

/2 pint) chicken stock salt and pepper to taste 50g (2oz) Cheddar or Parmesan cheese, grated

1 Combine breadcrumbs and cheese. 2 Beat the egg on a plate. Dip each breast first into

the egg and then into the breadcrumb mixture until thoroughly coated, place in a 2.5 litre (approx. 4 pints) casserole dish and put to one side.

3 Place flour in a bowl, mix to a paste with a little

of the tomato juice. Stir in the rest of the tomatoes, garlic, oregano and chicken stock, salt and pepper, mix well. Heat on 100% for 5

minutes, stirring every minute until thickened. 4 Spoon tomato mixture over the chicken breasts. 5 Place on the low rack, cook for 30 minutes on

DUAL - 1, 200°C, 70%. 6 Rearrange the chicken pieces twice whilst cooking. 7 Sprinkle generously with grated cheese, 15 minutes

before the end of cooking.

HONEYED CHICKEN

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

2.5ml (

/2 tsp) dried tarragon (see Tip, page 53) 15ml (1 tbsp) tomato purée 150ml (

pint) chicken stock 15ml (1 tbsp) cornfour salt and pepper

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

over the chicken.

3 Cook on 70% for 22 minutes. Turnover and coat the

chicken with the sauce several times during cooking.

CHICKEN & MUSHROOM BAKE

Serves 4 600g (1lb 6oz) chicken, cubed 225g (8oz) mushrooms, sliced 100g (4oz) leeks, sliced 10ml (2 tsp) English mustard powder salt and pepper SAUCE: 75g (3oz) butter 2 spring onions, sliced 75g (3oz) mushrooms, sliced 25g (1oz) plain flour 300ml (

2 pint) milk

salt and pepper 250g (9oz) mascarpone cheese

1 Place the chicken, mushrooms, leeks, mustard,

salt and pepper into a 2.5 litre (approx. 4 pints) bowl with 50g butter and cook on 100% for 7 8 minutes, stir twice.

2 Place the remaining butter, spring onions and

mushrooms in a bowl, heat on 100% for 1 minute until melted.

3 Stir in the flour and whisk in the milk. Cook on

100% for 6 minutes, stir every 2 minutes until thick and smooth. Season with salt and pepper.

4 Mix the mascarpone cheese into the sauce and

pour the sauce over chicken mixture. Mix well.

5 Place on the low rack and bake on DUAL - 1,

200°C, 50% for 20 minutes. Stir halfway through the cooking time.

Microwave Tip: Peeling garlic easily

Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds, squeeze at one end until the clove pops out.

Microwave Tip: Softening crystalised honey

Place 100g (4oz) honey in a bowl. Heat on 100% for 1 minute until runny.

RECIPES

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 51

RECIPES

RED LENTIL LASAGNE

Serves 4 - 6 10ml (2 tsp) olive oil 175g (6oz) onion, chopped 1 clove garlic, crushed (see Tip, page 51) 2 leeks, sliced 100g (4oz) mushrooms, thickly sliced 10ml (2 tsp) chopped fresh basil 10ml (2 tsp) chopped fresh oregano 225g (8oz) red split lentils 800g (1

/4lb) canned chopped tomatoes

450ml (

/4 pint) hot vegetable stock 1 bay leaf salt and pepper to taste 12 sheets lasagne (spinach) 600ml (1 pint) cheese sauce (see page 61) 50g (2oz) cheddar cheese, grated

1 Place the oil, onion and garlic in a bowl, cook

for 2 minutes on 100%.

2 Add the leeks, mushrooms, basil, oregano and lentils

and then cook for a further 5 minutes on 100%.

3 Stir in the tomatoes with the vegetable stock and

the bay leaf. 4 Cover and cook for 20 minutes on 70%. 5 Season with salt and pepper then remove the

bay leaf. 6 Make the cheese sauce. 7 Put a layer of the lentil mixture into the base of a

deep, 25.4cm (10”) square dish. Cover with

some lasagne and then some of the cheese

sauce. Repeat, making the last layer cheese

sauce, add the grated cheese. 8 Place on low rack and cook on DUAL - 1,

200°C, 50% for 20 minutes.

STUFFED TOFU WITH SPICY TOMATO SAUCE

Serves 4 500g (1lb 2oz) tofu, drained 100g (4oz) Mozzarella, thinly sliced 75g (3oz) Danish Blue, thinly sliced 1 quantity Spicy Tomato Sauce (see page 61)

1 Cut tofu in half to make 4 pieces. 2 Slice each piece horizontally along one side to

make a pocket. Fill each pocket with sliced

cheese, place in a large flan dish. Pour in sauce. 3 Place on turntable, cook on 50% for 12 - 14

minutes.

Microwave Tip: Heating taco shells

Place 8 - 10 pre-cooked crisp taco shells on kitchen paper on the turntable. Heat on 100% for 1

- 2 minutes until warm. Spoon in filling as

preferred.

VEGETABLE CHILLI

Serves 4 - 6 30ml (2 tbsp) olive oil 175g (6oz) onion, chopped 2 cloves garlic, crushed (see Tip, page 51) 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 (1 tsp) ground cumin 10ml (2 tsp) mild chilli powder

2.5ml (

/2 tsp) 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 (1 tbsp) cornflour blended with water

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

large bowl. Heat on 100% for 2 minutes.

2 Add the carrots, red and green pepper and

sweetcorn, mix well. Cover and cook on 100% for 3 minutes.

3 Stir in the remaining ingredients (apart from the

cornflour). Mix well and cook on 70% for 20 minutes, stir 3 - 4 times during cooking.

4 Add the blended cornflour, mix well and cook on

100% for 5 - 6 minutes.

Serve hot with rice or as a filling for tacos.

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 52

CHEESY JACKETS

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

Cheese & sweetcorn jackets: Omit the Double Gloucester cheese, chives and mushrooms. Add 100g (4oz) of grated Cheddar cheese and 50g (2oz) sweet corn kernels at Stage 2.

1 Prick each potato in several places. Place in a

flan dish on low rack. Cook on DUAL - 1, 250°C, 70% for 14 - 15 minutes until brown and crispy. Turnover after 7 minutes.

2 Halve each potato and scoop the flesh into a

bowl, add the butter, cheese, chives and mushrooms, mix well. Season. Pile the mixture back into the potato skins.

3 Place the filled potatoes in a flan dish on the low

rack. Cook on DUAL - 2, 50% for 7 - 8 minutes until brown and crispy.

PARTY PASTA

Serves 4 600g (1

/2lb) canned, chopped tomatoes

150g (5

/2oz) red pesto

600g (1

/2lb) sun-dried tomatoes, chopped salt and pepper to taste 500g (1lb 2oz) fresh ravioli (meat or vegetarian) 600ml (1 pint) cheese sauce (see page 61) 150g (5

/2oz) mozzarella cheese

1 Empty the tomatoes into a large bowl and cook

on 100% for 8 minutes to reduce the juice.

2 Combine the Pesto and sun-dried tomatoes with

the tomatoes and season.

3 Spread a

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

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

4 Sprinkle the grated mozzarella all over and

place on the low rack. Cook on DUAL - 1, 220°C, 50% for 25 minutes.

QUICHE LORRAINE

Serves 4 - 6 300g (11oz) short crust pastry 6 rashers of bacon, chopped 125g (5oz) onion, finely chopped 4 eggs (size 3) 300ml (

/2 pint) milk salt and pepper to taste 5ml (1 tsp) dried mixed herbs (see Tip, page 53) 225g (8oz) Cheddar cheese, grated

Variation:

Stilton & mushrooms: Replace bacon with 125g (5oz) sliced mushrooms and Cheddar with Stilton.

1 Line a 25cm (10") flan dish with pastry. 2 Place bacon and onion in a bowl, cook on 100%

for 3 minutes. 3 Place eggs, milk, seasoning in a bowl, mix well. 4 Spread bacon and onion evenly over the pastry.

Pour egg mixture over, top with grated cheese. 5 Place on the low rack, and cook on DUAL - 1,

220°C, 30% for 25 minutes until set and brown.

Cook’s Tip: Wooden skewers

To remove food easily from wooden skewers, soak the skewers in water for 30 minutes prior to using them.

Microwave Tip: Softening cream cheese

Place 225g (8oz) cream cheese on a plate. Heat on 30% for 1 minute until soft.

Microwave Tip: Drying herbs

Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for 3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.

RECIPES

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 53

EGG FRIED RICE

Serves 4 30ml (2 tbsp) groundnut oil 1 clove garlic, crushed (see Tip, page 51) 4 spring onions, sliced 100g (4oz) button mushrooms, halved 50g (2oz) peas 175g (6oz) long grain white rice, cooked 15ml (1 tbsp) dark soy sauce 2 eggs (size 3), beaten salt and pepper to taste

1 Place the oil, garlic, spring onions, mushrooms

and peas in a large bowl, mix well. Heat on 100% for 2 minutes.

2 Stir in the rice and soy sauce. Heat on 100% for

6 - 7 minutes, stir every 2-3 minutes until the rice is evenly hot.

3 Pour egg over the rice, do not stir into the rice.

Cook on 100% for 2 minutes and then break up the egg and stir evenly into the rice. Season.

Microwave Tip: Softening avocados

Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute. Allow to cool before peeling.

CANNELLONI

Serves 4 125g (5oz) onion, chopped 2 cloves garlic, crushed (see Tip, page 51) 25g (1oz) butter 450g (1lb) lean minced beef 100g (4oz) mushrooms, chopped 15ml (1 tbsp) tomato purée 400g (14oz) canned chopped tomatoes 150ml (

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

pint) cheese sauce (see page 61) extra grated cheese to sprinkle 15ml (1 tbsp) fresh oregano, chopped to garnish

1 Place onion, garlic and butter in a bowl, heat on

100% for 2 minutes. Add the mince, cook on 100% for 7 minutes, stir halfway through cooking.

2 Add mushrooms, purée, tomatoes, stock and

seasoning. Cook on 70% for 25 minutes until thickened, stir every 5 minutes.

3 Place 3 - 4 pieces of lasagne in a bowl, cover with

boiling water. Cook on 100% for 4 minutes until tender enough to bend. Remove from water, dry on kitchen paper. Repeat for the remaining lasagne.

4 Place a large spoonful of meat mixture at one end

of a piece of lasagne, roll up and place seam side down in a deep, square 25.4cm (10") dish. Repeat for remaining lasagne. Place any remaining meat around the filled lasagne.

5 Pour the cheese sauce on top of the filled lasagne.

Sprinkle generously with cheese and oregano.

6 Place on low rack, cook on DUAL - 1, 220°C, 70%

for 20 minutes until brown and crispy.

STUFFED TOMATOES

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

1 Slice the top of each tomato and scoope out the

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

3 Place on the low rack and cook on DUAL - 2, 50%

for 10 minutes until the tomatoes are tender and the cheese is brown and crispy.

RECIPES

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 54

VEGETABLE LAYERED LOAF

Serves 4 - 6 450g (1lb) potatoes, grated 125g (5oz) Cheddar cheese, grated 125g (5oz) fresh wholemeal breadcrumbs 2 small courgettes, sliced 1 large carrot, grated 2 sticks celery, sliced 2 eggs (size 3) 150ml (

/2 pint) milk 75g (3oz) Cheddar cheese, grated to sprinkle 15ml (1 tbsp) fresh parsley, chopped

1 Combine the potato, cheese and breadcrumbs in

a bowl.

2 Line the base of a greased 1.5 litre loaf dish with

half of the potato mixture. Place a layer of courgettes on top of the mixture, followed by a layer of carrot, then a layer of celery. Add the remaining potato mixture. Beat the egg and milk together and pour over the layers. Finally, sprinkle with grated cheese and parsley over the top.

3 Place on the low rack and cook on DUAL - 1,

220°C, 50%, for 20 minutes.

SPICY POTATOES

Serves 4 30ml (2tbsp) vegetable oil 10ml (2 tsp) ground cinnamon 10ml (2 tsp) ground coriander 5ml (1 tsp) cayenne pepper 10ml (2 tsp) sesame seeds 5ml (1 tsp) caraway seeds 50g (2oz) butter

1.3cm (

/2“) fresh root ginger, peeled and grated 2 cloves garlic, crushed (see Tip, page 51) 675g (1

/2lb) cooked potatoes, cut into

2.5cm (1”) pieces pinch of salt

1 Place the oil, cinnamon, coriandar, cayenne

pepper, sesame and caraway seeds in a 2.5 litre (approx. 4 pint) casserole dish, mix well. Heat on 100% for 1 minute.

2 Add the butter, ginger and garlic. Cook on 70%

for 3 minutes. Stir in the potatoes and salt.

3 Place on the turntable, cook 50% for 8 - 10

minutes, stir every 2 - 3 minutes.

Garnish with fresh chopped coriander, serve with grilled or roasted meats.

SWEET AND SOUR VEGETABLES

Serves 4 15ml (1 tbsp) sunflower oil 1 clove garlic, crushed (see Tip, page 51) 2 medium carrots, cut into strips 150g (5

/2oz) fresh baby sweetcorn 100g (4oz) button mushrooms, halved 50g (2oz) beansprouts 100g (4oz) mange-tout 1 red pepper, seeded and thinly sliced 1 yellow pepper, seeded and thinly sliced 6 spring onions, chopped 100g (4oz) canned water chestnuts, sliced 2 sticks celey, sliced 225g (8oz) canned pineapple chunks 300g (11oz) cabbage, shredded 1 quantity of sweet and sour sauce (see page 61)

1 Place the oil, garlic, carrots and sweetcorn in a

large bowl and mix well. Cover and cook on 100% for 4 - 5 minutes.

2 Stir in the mushrooms, beansprouts, mange-tout,

red and yellow pepper, spring onion, chestnuts, celery, pineapple and cabbage.

3 Cover and cook on 100% for 6 - 8 minutes until

the vegetables are tender, stir thoroughly halfway through cooking and add the sweet and sour sauce.

RECIPES

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 55

FIGGY PUDDING

Serves 6 125g (5oz) dried figs, roughly chopped 125g (5oz) dried apricots, roughly chopped 100g (4oz) raisins 100g (4oz) currants 60ml (4tbsp) brandy 75g (3oz) plain flour

2.5ml (

/2 tsp) allspice

2.5ml (

tsp) grated nutmeg

2.5ml (

/2 tsp) ground cinnamon 50g (2oz) fresh breadcrumbs 75g (3oz) shredded suet 100g (4oz) soft brown sugar 50g (2oz) blanched almonds, roughly chopped grated rind of 1 medium orange grated rind of 1 medium lemon 1 eating apple, grated 15ml (1 tbsp) black treacle 1 egg (size 3), beaten

1 Place figs, apricots, raisins, currants, and brandy

in a large bowl, mix well. Leave for 2 hours.

2 Place the flour, spices, breadcrumbs, suet, sugar,

almonds, orange and lemon rind and apple in a bowl, mix well. Stir into the dried fruit mixture along with the treacle and beaten egg.

3 Grease 1.2 litre (2 pints) pudding basin and line

the base with a circle of kitchen paper. Spoon in the pudding mixture, smooth the surface and cover with cling film.

4 Cook on 50% for 16 - 17 minutes until firm to the

touch.

Serve with brandy sauce, see page 62.

APPLE PIE

Serves 6 PASTRY: 150g (5

oz) butter 350g (12oz) flour 50g (2oz) caster sugar 2 egg yolks (size 3) cold water to mix FILLING: 1kg (2lb) cooking apples, peeled and sliced 100g (4oz) demerara sugar 10ml (2 tsp) ground cinnamon (optional) grated rind of 1 orange (optional) 1 egg (size 3) mixed with a little milk to glaze demerara sugar

1 For pastry, rub butter into flour until mixture

resembles breadcrumbs. Stir in sugar and bind with egg yolk. Add enough cold water to make a soft, but not sticky, dough. Chill whilst making the filling.

2 For filling, combine apple, sugar, cinnamon

(optional) and orange rind (optional) in a large bowl. Cook on 100% for 8 minutes, stirring twice.

3 Line the base of a greased 20cm x 2.5cm (8” x

1”) pie dish with half the pastry. Cook the pastry base on 50% for 7 - 8 minutes. Spoon in apple mixture, roll out remaining pastry and cover.

4 Pinch pastry edges to seal amd make a slit in the

centre with a sharp knife. Brush with egg mixture to glaze and prinkle generously with sugar.

5 Place on the low rack, cook on DUAL - 1, 220°C,

10%, for 20 - 25 minutes, until golden brown.

Microwave Tip: Reheating Christmas pudding

Place a 500g (1lb 2oz) pudding in a shallow flan dish. Cover and heat on 70% for 3 - 4 minutes.

CHOCOLATE FUDGE

Makes 675g (11/2lb) 150g (5

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

1 Place the chocolate in a bowl and heat on 100%

for 2 minutes, stir every 30 seconds until melted.

2 Stir in butter, icing sugar and milk. Heat on

100% for 2 - 3 minutes, stir vigorously every minute until the mixture is thick and glossy.

3 Pour into a greased, rectangular 20 x 15cm

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

RECIPES

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MOST CARROT CAKE

Serves 6 - 8 150ml (

/4 pint) sunflower oil 225g (8oz) soft brown sugar 3 eggs (size 3), beaten 175g (6oz) self raising flour 5ml (1tsp) bicarbonate of soda

1.25 ml (

/4 tsp) salt 10ml (2 tsp) cinnamon 300g (11oz) carrots, grated 100g (4oz) walnut halves, roughly chopped ICING: 225g (8oz) cream cheese (See Tip, page 53) grated rind of 1 lemon 5ml (1 tsp) lemon juice 30ml (2 tbsp) icing sugar 25g (1oz) walnuts, finely chopped to sprinkle

1 Combine the oil, sugar and eggs. Fold in the

flour, bicarbonate of soda, salt and cinnamon. Add the carrots and walnuts, mix well.

2 Grease and line a 20.4cm (8") soufflé dish with

greaseproof paper, pour in the cake mixture.

3 Place on turntable, cook on DUAL - 1, 180°C,

30%, for 26 minutes. Allow to cool before decorating.

4 To prepare icing, combine cream cheese, lemon

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

If iced with cream cheese, keep cake refrigerated. Eat within 2 days.

Variation: Carrot & Courgette: Substitute 150g (5

/2oz) of the

carrots with 150g (5

oz) grated courgettes. Add with

the carrots and walnuts in stage 1.

CHOCOLATE BROWNIES

Serves 6 - 8 225g (8oz) margarine 225g (8oz) caster sugar

7.5ml (1

/2 tsp) vanilla essence 4 eggs (size 3), beaten 100g (4oz) plain flour 50g (2oz) cocoa powder

2.5ml (

/2 tsp) baking powder

75g (3oz) walnuts, roughly chopped

1 Combine the margarine, sugar, vanilla essence and

eggs together until smooth. 2 Stir in the remaining ingredients. 3 Grease and line the base of a deep, square

20.4cm ( 8") dish with greaseproof paper, spoon in

the brownie mixture and smooth the surface. 4 Place on the turntable, cook on DUAL - 1, 180°C,

30%, for 15 minutes.

RASPBERRY AND CHOCOLATE CAKE

Serves 8 250g (9oz) self raising flour Large pinch of salt 175g (6oz) butter, cut into small pieces 100g (4oz) ground almonds 100g (4oz) caster sugar 2 eggs (size 3), beaten 60ml (4 tbsp) milk 10ml (2 tsp) almond essence 100g (4oz) white chocolate, chopped 300g (11oz) fresh raspberries Icing sugar, for dusting

1 Grease a 20.4cm (8”) round cake tin and line the

base with greaseproof paper. 2 Sift the flour and salt into a large bowl. Rub the

butter into the flour until the mixture resembles

breadcrumbs. Stir in the ground almonds and sugar. 3 Beat the eggs, milk and almond essence together

and mix into the flour mixture. Add the chocolate

and raspberries and mix in gently. 4 Spread the mixture into the cake tin, place on the

low rack and cook on DUAL - 1, 180°C, 50%, for

30 minutes. Allow the cake to cool. Dust with

icing sugar.

RECIPES

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 57

PLAIN MICROWAVE CAKE

Serves 4 - 6 100g (4oz) margarine 100g (4oz) caster sugar 2 eggs (size 3), beaten 100g (4oz) self raising flour 30 - 45ml (2 - 3 tbsp) water

1 Cream margarine and sugar, beat in the eggs.

Fold in the flour and water. Grease and line the base of a 18cm (7") cake dish with kitchen paper. Spoon mixture into dish and smooth.

2 Cook on 100% for 4 - 5 minutes until firm. Allow

to cool slightly before turning out.

CHOCOLATE CHIP COOKIES

Serves 6 - 8 175g (6oz) margarine 100g (4oz) caster sugar 225g (8oz) self raising flour 50g (2oz) milk chocolate, finely chopped 25g (1oz) walnuts, finely chopped

The biscuits will be soft when hot but will harden as they cool.

1 Cream margarine and sugar until light and fluffy.

Stir in the flour, chocolate and walnuts to make a soft but firm dough.

2 Divide mixture into 8 even sized balls, place

apart in two large flan dishes and flatten slightly.

3 Place one dish on low rack and the other on the

high rack. Bake on CONVECTION 180°C for 30 minutes until golden brown around the edges. Swap the dishes round after 20 minutes.

4 Allow to cool before removing from the dish.

CHERRY AND ALMOND CAKE

Serves 6 175g (6oz) butter 175g (6 oz) caster sugar 3 eggs (size 3) 175g (6oz) plain flour 5ml (1 tsp) baking powder 100g (4oz) glacé cherries, quartered 75g (3oz) ground almonds 5ml (1 tsp) almond essence 15ml (1 tbsp) milk

1 Cream the butter and sugar together until light

and fluffy, beat in the eggs.

2 Fold in flour and baking powder, stir in the cherries,

ground almonds, almond essence and milk.

3 Grease and line the base of a 18cm (7”) cake

dish with greaseproof paper. Spoon in the cake mixture and smooth the surface.

4 Place on the turntable, cook on DUAL - 1,

200°C, 30%, for 17 minutes.

Microwave Tip: Toasting coconut

Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

TRUFFLES

Makes 12 50g (2oz) plain chocalate, broken into pieces 25g (1oz) butter 75g (3oz) sponge cak, crumbled 25g (1oz) icing sugar 15ml (1 tbsp) rum 100g (4oz) plain chocolate, to coat 100g (4oz) dark chocolate vermicelli, to coat

1 Place chocolate and butter in a bowl. Heat on

100% for 1 minute, stir until melted. 2 Add sponge, icing sugar and rum, mix well. 3 Chill the mixture until set enough to handle.

Lightly dust your hands with icing sugar and roll

the truffle mixture into 12 even sized balls. 4 Break chocolat and place in a bowl. Heat on

100% for 2 - 3 minutes, stir every 30 seconds

until melted 5 Pour the vermicelli into a separate bowl. 6 Roll each truffle ball first in the chocolate and

then in the vermicelli, coat evenly. Place on

greasproof paper, chill to set.

RECIPES

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POTATO BREAD

Serves 4 325g (12oz) potato, cooked and mashed 275g (10oz) self raising flour 100g (4oz) mature Cheddar cheese, grated 5ml (1 tsp) salt 5ml (1 tsp) mixed dried herbs (see Tip, page 53) 2 cloves garlic, crushed (see Tip, Page 51) 10ml (2 tsp) whole grain mustard 1 egg (size 3), beaten 75ml (5 tbsp) milk 1 egg (size 3), beaten to glaze 5ml (1 tsp) fresh parsley, chopped to sprinkle

1 Place the potato, flour, cheese, salt, herbs, garlic

and mustard in a large bowl, mix well.

2 Add the egg and milk, mix to form a soft dough.

Knead the dough into a round shape approx. 20cm (8") in diameter. Place in a 25cm (10") flan dish, brush with egg to glaze, sprinkle with parsley.

3 Place on the low rack, cook on DUAL - 1, 220°C,

30% for 25 minutes until golden.

Serve with soup, cheese or salad.

FIG & WALNUT BREAD

Serves 6 - 8 175g (6oz) figs, chopped 150ml (

/4 pint) boiling water 225g (8oz) plain flour 125g (5oz) wholemeal flour 125g (5oz) caster sugar

2.5ml (

tsp) salt

2.5ml (

tsp) bicarbonate of soda 100g (4oz) butter 125g (5oz) walnuts, roughly chopped 150ml (

pint) milk

1 egg (size 3), beaten

1 Place figs in a large bowl, add the boiling water,

leave aside to cool. 2 Preheat the oven to Convection 180°C. 3 Place flours, sugar, salt and bicarbonate of soda in a

bowl, mix well. Rub in butter until mixture resembles

fine breadcrumbs, stir in walnuts. 4 Add the fig mixture, milk and egg, mix well. 5 Grease and line the base of a 1.5 litre (2

/2 pint), straight-sided loaf dish with greaseproof paper. Spoon in loaf mixture and smooth the surface.

6 Place on the low rack, cook in a preheated oven on

DUAL - 1, 180°C, 50% for 20 minutes, until a skewer comes out cleanly.

Serve sliced, spread generously with butter.

SODA BREAD

Serves 4 225g (8oz) wholemeal self raising flour 150g (5

2oz) medium oatmeal

2.5ml (

/2 tsp) salt

2.5ml (

/2 tsp) bicarbonate of soda 50g (2 oz) butter 120ml (4floz) natural yoghurt 90ml (6 tbsp) milk 1 egg (size 3), beaten to glaze sesame seeds to sprinkle

1 Combine flour, oatmeal, salt, bicardonate of

soda in a large bowl. Rub in the butter.

2 Add the yoghurt and milk, mix to form a soft but

not sticky dough.

3 Knead lightly into a round shape approx. 20cm

(8”) in diameter. Place in a greased 25cm (10”) flan dish.

4 Use a knife to mark into 8 wedges, cut only

halfway through the dough. Glaze surface with egg, sprinkle with sesame seeds.

5 Place on low rack, bake in a preheated oven on

DUAL - 1, 200°C, 10% for 17 - 18 minutes until golden.

Serve with cheese and a salad.

RECIPES

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DANISH TEA RING

Serves 6 - 8 250g (9oz) strong plain flour 5ml (1 tsp) dried yeast 5ml (1 tsp) caster sugar 5ml (1 tsp) salt 25g (1oz) butter 1 egg (size 3), beaten 120ml (4floz) hand hot milk 25g (1oz) butter, melted FILLING: 100g (4oz) ground almonds 100g (4oz) caster sugar

2.5ml (

/2 tsp) almond essence 2 egg whites (size 3) TOPPING: 175g (6oz) icing sugar 10ml (2 tsp) lemon juice 10ml (2 tsp) water flaked almonds, to sprinkle glacé cherries, halved, to sprinkle

1 Place flour, yeast, sugar and salt in a bowl, mix

well. Rub in butter. Add egg and milk, mix to a soft dough. Knead lightly. Return to the bowl, cover with cling film.

2 Place on low rack, prove on CONVECTION

40°C for 20 minutes.

3 Roll the dough into a rectangle 20 x 38cm (8 x

14"), brush with melted butter.

4 To prepare filling, mix ground almonds, sugar,

essence and egg whites to a paste. Spread over the dough, roll up tightly from longest side.

5 Place roll in a large, greased flan dish, join ends

to form a ring. Using scissors snip 1cm (

/2") into the dough along the length of the ring at 2cm (

/4") intervals. Cover loosely with cling film.

6 Place on turntable, prove on CONVECTION

40°C for 20 minutes. Remove cover.

7 Place on low rack, bake in a preheated oven

CONVECTION 220°C for 15 - 20 minutes until golden. Cool before decorating.

8 To prepare topping, mix icing sugar, lemon juice

and water until smooth. Spread evenly over tea ring, sprinkle with flaked almonds and cherries.

FRUIT SCONES

Serves 6 - 8 450g (1lb) self raising flour 100g (4oz) caster sugar 100g (4oz) butter 100g (4oz) sultanas 2 eggs (size 3), beaten with milk to make 300ml (

/2 pint)

1 egg (size 3), beaten to glaze

Variations: Wholemeal scones: Substitute white self raising flour

with wholemeal self raising flour, omit sultanas. Date scones: Substitute white self raising flour with wholemeal self raising flour and the sultanas with 100g (4oz) dates, finely chopped. Spiced apple scones: Substitute white self raising flour with wholemeal flour and sultanas with 1 eating apple, grated. Add 10ml (2 tsp) cinnamon at Stage 2. Cheese and chive scones: Omit sugar and sultanas. Add 175g (6oz) grated Cheddar cheese, 15ml (1 tbsp) dried chives, salt and pepper at Stage 2. Fresh herb scones: Omit sugar and sultanas. Add 10ml (2 tsp) fresh parsley, 10ml (2 tsp) fresh sage and 10ml (2 tsp) fresh thyme at Stage 2.

1 Grease two large flan dishes. 2 Combine the flour and sugar in a bowl, rub in

the butter and stir in the fruit. Add enough egg and milk mixture to form a soft dough.

3 Roll out until 2cm (

/4") thick, cut out scones

6.5cm (2

/2") in diameter.

4 Place the scones in the prepared dishes and

brush with egg to glaze.

5 Place one dish on the low rack and the other on

the high rack. Cook for 45 minutes using CONVECTION 200°C until golden, changing the two dishes around after 25 minutes.

Microwave Tip: Drying breadcrumbs

Spread 100g (4oz) fresh breadcrumbs evenly over a large plate. Heat on 100% for 2 - 3 minutes, stir every minute until crispy.

RECIPES

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WHITE SAUCE

Makes 300ml (1/2 pint) 25g (1oz) butter 25g (1oz) plain flour 300ml (

/2 pint) milk

salt and pepper to taste

1 Place the butter in a bowl, heat on 100% for 1

minute until melted.

2 Stir in the flour and whisk in the milk. Cook on

100% for 6 minutes, stir every 2 minutes until thick and smooth. Season with salt and pepper.

SWEET AND SOUR SAUCE

Makes 600ml (1 pint) 125g (5oz) onion, finely chopped 1 green pepper, finly chopped 2 cloves garlic, crushed (see Tip, page 51) 30g (1oz) butter 30g (1oz) plain flour 30ml (2 tbsp) white wine vinegar 30ml (2 tbsp) soy sauce 300ml (

/2 pint) hot chicken stock

50g (2oz) soft dark brown sugar

1 Place the onion, green pepper, garlic and butter in

a bowl, mix well. Cook on 100% for 2 minutes.

2 Stir in the flour, gradually add the vinegar, soy

sauce, stock and sugar. Cook on 100% for 3 - 4 minutes, stir every minute until the mixture has thickened. Blend in a food processor for a smoother sauce.

SPICY TOMATO SAUCE

Makes 600ml (1 pint) 3 rashers bacon, chopped (optional) 150g (5

2oz) carrot, chopped

225g (8oz) onion, chopped 2 cloves garlic, crushed (see Tip, page 51) 800g canned, chopped tomatoes 300ml (

2 pint) red wine

45 - 60ml (3 - 4 tsp) medium chilli sauce 10ml (2 tsp) whole grain mustard 30ml (2 tbsp) tomato purée

1 Place bacon, carrot, onion and garlic in a large

bowl, cover and heat on 100% for 3 minutes.

2 Add all other ingredients to bacon mixture and

mix well. Cook 70% for 35 minutes.

3 Blend in a food processor until smooth, return to

bowl and cook on 70% for 3 minutes.

Serve with stuffed tofu, see page 52.

MUSTARD SAUCE

Makes 300ml (1/2 pint) 25g (1oz) butter 45ml (3 tbsp) whole grain mustard 200ml (7floz) soured cream salt and pepper to taste

1 Place butter in a bowl, heat on 100% for 30

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

2 Cook on 100% for 4 minutes, stir every minute,

until smooth and thick.

Serve with meat or fish.

Variations: Cheese sauce: Add 75g (3oz) grated cheese

and 5ml (1 tsp) mustard powder at Stage 2. Serve with vegetables, fish, meat. Parsley sauce: Stir 15 - 30ml (1 - 2 tbsp) chopped parsley into the finished sauce. Serve with fish. Onion sauce: Stir 225g (8oz) cooked onion, finely chopped, into finished sauce. Heat on 100% for 1 minute. Serve with meat or vegetables.

Mushroom sauce: Add 2 sliced spring onions, 50g (2oz) chopped mushrooms and 5ml (1 tsp) chopped parsley at the beginning of Stage 2. Serve with fish. Sweet white sauce: Omit salt and pepper from the basic recipe. Add 50g (2oz) caster sugar at Stage 2. Serve with puddings as an alternative to custard.

RECIPES

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R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 61

BLUE CHEESE SAUCE

Makes 450ml (3/4 pint) 75g (3oz) Blue Stilton cheese, finely chopped 300ml (

/2 pint) soured cream

150ml (

/4 pint) white wine 15ml (1 tbsp) cornflour blended with water 30ml (2 tbsp) fresh parsley, chopped salt and pepper to taste

1 Place the cheese, cream wine, cornflour and

parsley in a bowl, mix well. Season.

2 Heat on 100% for 8 minutes, stir twice during

cooking and again before serving.

Ideal served with pasta.

BRANDY SAUCE

Makes 600ml (1 pint) 50g (2oz) butter 50g (2oz) plain flour 75g (3oz) brown sugar 15ml (1 tbsp) golden syrup 150ml (

/4 pint) double cream 300ml (

pint) milk

60ml (4 tbsp) brandy to taste

1 Place butter in a bowl, heat on 100% for 1

minute until melted. Stir in flour, heat on 100% for 1 minute.

2 Combine sugar, syrup, cream and milk, heat on

100% for 2 minutes.

3 Gradually add cream mixture to the butter and

flour mixture. Heat on 100% for 5 - 6 minutes, stir every minute until smooth and thick. Stir in brandy.

Serve hot with Figgy Pudding (page 56).

STRAWBERRY JAM

Makes 675g (11/2

lb)

675g (1

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

lb) preserving sugar

Variation:

Raspberry Jam: Replace 675g (1

/2lb) strawberries

with 675g (1

/2lb) raspberries.

1 Place strawberries and lemon juice in a very

large bowl.

2 Heat on 100% for 5 minutes until strawberries

have softened. Add the sugar, mix well.

3 Cook on 70% for 25 - 30 minutes until setting

point* is reached, stir every 4 - 5 minutes.

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

LEMON CURD

Makes 300g (12oz) 100g (4oz) butter 450g (1lb) caster sugar 45ml (3 tbsp) cornflour juice of 4 medium lemons grated rind of 2 lemons 4 egg yolks (size 3), beaten

1 Place butter and sugar in a bowl. Heat on 100%

for 2 minutes until melted.

2 Mix cornflour, lemon juice and rind. Stir into the

butter and sugar mixture. Heat on 100% for 2 minutes until sugar has dissolved. Cool slightly.

3 Beat in the egg yolks, cook on 50% for 10 - 12

minutes, stir every 2 minutes until thickened.

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

* Setting point

To determine, place 5ml (1tsp) jam onto a saucer. Chill. Move surface of jam with finger, if it wrinkles, setting point has been reached.

RECIPES

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CLEANING & MAINTENANCE

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 turntable support 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. Heat up your oven regularly by using both grill elements, refer to page 11. Remaining food or fat splashed on the oven interior can cause smoke or a bad smell. To prevent splashing, cover food wherever possible.

• 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. Do not remove the waveguide cover.

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

• After Grill, Dual Cook, Convection, Instant Cook, Express Cook and Meal In One modes, the oven cavity, door, oven cabinet and accessories will become very hot. Before cleaning, make sure they have cooled down.

• 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.

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 deactivating the oven.

ACCESSORIES

Racks should be washed in a mild washing-up liquid solution and dried. They are dishwasher safe.

TURNTABLE

Ensure the turntable is cleaned after every use with a mild washing-up liquid solution and dried. The turntable is dishwasher safe. This should prevent a build up of grease and food debris.

WARNINGS:

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

TROUBLESHOOTING

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:

1. Does the oven lamp come on when you open the door? YES/NO

(Put half a cup of water in the oven, on the turntable and close the door. Select 100% and programme the oven to cook for 1 minute.)

2. Does the oven lamp come on? YES/NO

3. Does the turntable rotate? YES/NO

4. Does the cooling fan work? (Check by placing your hand above the air-vent openings) YES/NO

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

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

(Take the cup out of the oven and close the door. Set the grill time for the top and bottom grill for 3 minutes.)

7. At the end of 3 minutes do both the grill elements become red? YES/NO

(Programme the oven on convection 180°C for 3 minutes.)

8. Does the oven lamp come on? YES/NO

9. Does the turntable rotate? YES/NO

10. After 3 minutes is the oven cavity 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 the troubleshooting chart on page 65.

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

SHARP approved service facility.

NOTES:

The following cooking conditions should not cause concern:

1. If you cook food for more than the standard time (see chart opposite) at the same power level, the oven’s safety mechanisms will automatically activate. The microwave power level will be reduced and the grill heating elements will turn on and off.

2. After Grill, Dual Cooking, Convection, Instant Cook, Express Cook and Meal in One modes, the cooling fan will switch on for cooling the oven cavity. When the cooling fan works, the display may show “NOW COOLING”. To clear it, press the STOP/CLEAR key and the display will show the time of day, if set. During these modes, the cooling fan will also work when you press the STOP/CLEAR key. You may feel air blowing out of the air-vent openings.

IMPORTANT: If the display shows nothing even if the power plug is properly connected, the energy save mode should carry on. To release it, open and then close the oven door. See page 8.

Dual cooking

DUAL - 2

Microwave 100% cooking

Microwave 10% - 70% cooking

DUAL - 3

Microwave 100% cooking

Microwave 10% - 70% cooking

COOKING MODE

Microwave 100% cooking

Grill cooking

GRILL - 1 GRILL - 2 GRILL - 3

STANDARD TIME

20 MINUTES

30 MINUTES 45 MINUTES TOP GRILL 15 MINUTES BOTTOM GRILL 15 MINUTES

MICROWAVE 20 MINUTES TOP GRILL 15 MINUTES TOP GRILL 30 MINUTES

MICROWAVE 20 MINUTES BOTTOM GRILL 15 MINUTES BOTTOM GRILL 45 MINUTES

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TROUBLESHOOTING

TO REPLACE THE MAINS PLUG

POSSIBLE CAUSE

When oven is working, air circulates within the cavity. The door does not form an airtight seal, so it is normal for air to 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 possibly roughen the surface of the cavity, but would not otherwise damage the oven.

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 power level has been selected. The microwave energy pulses ON/OFF during cooking/defrosting. The cabinet may become hot to the touch - keep children away.

Outer cabinet/door is hot.

PROBLEM

Draught circulates around the door.

Flashing or arcing from within the cavity when cooking.

Arcing potatoes.

After setting the time, the oven does not start.

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.

WARNING! THIS APPLIANCE MUST BE EARTHED. IF YOU HAVE ANY DOUBTS ABOUT YOUR ELECTRICAL SUPPLY ASK A QUALIFIED ELECTRICIAN.

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

• 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).

CALLING FOR SERVICE

GUARANTEE

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

SHARP

approved service facility

, 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

SHARP approved service facility.

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.

R-874M/R-84STM Op Man/Ck Bk 5/4/01 2:17 pm Page 66

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

SPECIFICATIONS

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

Output power:

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

Grill (Top Grill) . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1000W

Grill (Bottom Grill) . . . . . . . . . . . . . . . . . . . . . . . . . . .500W

Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1450W

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

Input Current:

Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6.5A

Power Consumption:

Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.45kW

Top grill heater . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1kW

Bottom grill heater . . . . . . . . . . . . . . . . . . . . . . . . . .0.55kW

Microwave & Top Grill Heater . . . . . . . . . . . . . . . . . .2.4kW

Microwave & Bottom Grill Heater . . . . . . . . . . . . . . .1.95kW

Top & Bottom Grill Heater . . . . . . . . . . . . . . . . . . . . .1.5kW

Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.525kW

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

Outside Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . .520(W) x 309(H) x 488(D)mm

Cavity Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . .349(W) x 207(H) x 357(D) mm

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

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

Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Approx. 19kg (R-874M and R-884M)

Approx. 20kg (R-84STM)

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-874M/R-84STM Op Man/Ck Bk 13/09/2001 14:17 Page 67

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 68

R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 69

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-A264URR0

100% of the pulp used

in making this paper comes

from sustainable forests

R-874M/R-84STM Op Man/Ck Bk 07/09/2001 2:37 PM Page 70

Sharp R-84STM, R-874M, R-884M User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual