R-959M[1-34].
R-959M[1-34].qxd 29/8/06 1:48 PM Page B 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: www.sharp.co.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 1 CONTENTS YOUR OVEN AND ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 CONTROL PANEL: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 SAFETY: Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Installation . . . . . . . . . . . . . . . . . . . . . . . . .
R-959M[1-34].qxd 29/8/06 1:48 PM Page 2 YOUR OVEN AND ACCESSORIES 9 10 OVEN: 1. Control panel 2. Shelf runners 3. Waveguide cover (DO NOT REMOVE) 4. Coupling 5. Oven cavity 6. Door seals and sealing surfaces 7. Door latches 8. Door opening handle 9. Grill heating element 10. Oven lamp 11. Ventilation openings 12. Outer cabinet 13. Power cord 1 2 8 7 6 5 4 3 11 13 ACCESSORIES: Check to make sure the following accessories are provided: 14. Turntable 15. Turntable support 16. Low rack 17.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 3 CONTROL PANEL DIGITAL DISPLAY INDICATORS: 1. COOK 2. GRILL 3. CONVECTION 4. MICROWAVE 3 2 4 1 KEYS: 5. TIME 6. GRILL 7. COMBI. 8. EXPRESS COOK 9. EXPRESS DEFROST 10. AUTO COOK 11. LESS/MORE 12. AUTO START/CLOCK 13. START/AUTO MINUTE 14. STOP/CLEAR 15. KITCHEN TIMER 16. WEIGHT 17. CONV. (ºC) 18. MICRO. POWER 5 18 6 17 7 8 9 NOTE: The control panel's design slightly different due to the model you purchased.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 4 IMPORTANT SAFETY INSTRUCTIONS PLEASE READ CAREFULLY AND KEEP FOR FUTURE REFERENCE Oven Use: • The oven is for domestic food use only. • Never operate when empty, except as directed in the ‘Heating without food’ section on page 12. • 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.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 5 INSTALLATION 3. 4. 5. 6. 7. position is strong enough to take the oven weight, plus the heaviest item likely to be cooked in the oven. The minimum 13cm height of free space necessary above the top surface of the oven is 13cm. 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.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 6 HEATING CATEGORY Microwave output power in Watts (based on international (IEC 60705) standard). Letter representing the oven heating category. 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 Symbol.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 7 BEFORE OPERATION Your oven has an energy save mode. 1. Plug in the oven. Nothing will appear on the display at this time. 2. 2. Open the door. The display will flash the message shown. 3. Close the door. The display will show “ . 0”. NOTE: When new, the very first time the grill and convection are used, smoke and odour will be given off. To avoid this happening when food is being cooked, heat the oven without food for approx. 20 minutes.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 8 ENERGY SAVE MODE 1. Time of day appears on the display. Your oven has an Energy Save Mode. This facility saves electricity when the oven is not in use. • If the oven is not used, it will default to Energy Save Mode after 3 minutes. The display is blank and the oven cannot be operated. 2. Press the AUTO START/CLOCK key once. • To operate the oven, open and then close the door. “0” will be displayed and the oven is ready to use.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 9 SETTING THE CLOCK Your oven has a 12 hour clock. 1. Select the clock. • To select the 12 hour clock, press the AUTO START/CLOCK key once. x1 x1 2. Enter the hours by pressing the TIME keys. To set the time of day follow the instructions opposite. NOTES: • Press the STOP/CLEAR key if you make a mistake during programming. • If you press any of the TIME keys too many times, continue to press the key until the desired time re-appears.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 10 HOW TO OPERATE YOUR OVEN Opening and closing the door: To open the oven door, pull the door opening handle. Example: To cook for 2 minutes 30 seconds on 70% microwave power. Starting the oven: Close the door and press the START/AUTO MINUTE key. 1. Enter the cooking time by pressing the 1 MIN. key twice, then the 10 SEC. key three times. x2 Stopping the oven: If you want to stop the oven during cooking, press the STOP/CLEAR key once or open the oven door.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 11 HOW TO OPERATE YOUR OVEN MANUAL DEFROSTING • Enter the defrosting time and use microwave power levels 10% or 30% to defrost (refer to page 7). • Stir or turn the food, where possible, 2 - 3 times during defrosting. • After defrosting, cover the food in foil and leave to stand until thoroughly defrosted. • Refer to the defrosting charts in the cookbook section, page 38. Example: To defrost for 10 minutes on 30% microwave power.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 12 HEATING WITHOUT FOOD You may detect smoke or a burning smell when using the grill and convection for the first time. This is normal and not a sign that the oven is out of order. To avoid this problem, when first using the oven, heat the oven without food for 20 minutes on grill and then at convection 250ºC. 1. Enter the required heating time by pressing the 10 MIN. key twice.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 13 GRILL COOKING The grill at the top of the oven cavity has one power setting only. The grill is assisted by the turntable which rotates simultaneously to ensure even browning. Use the racks for grilling small items of food such as bacon, gammon and teacakes, turn over halfway through grilling. Food can be placed either directly onto the racks, or into a flan dish/heat-resistant plate on the racks. Example: To grill for 20 minutes, using GRILL.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 14 PREHEATING THE OVEN Example: To preheat the oven to 180ºC. Your oven can be preheated to a desired temperature prior to convection cooking. 1. Enter the temperature by pressing the CONV. (ºC) key 6 times. NOTES: • When the oven is preheating, the turntable should be in the oven. • When the oven reaches the desired temperature, the audible signal will sound and the temperature will be displayed in ºC.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 15 CONVECTION COOKING Example: To cook for 20 minutes at 200ºC convection. The temperatures available in ºC are: 250ºC, 230ºC, 220ºC, 200ºC, 190ºC, 180ºC, 160ºC, 130ºC, 100ºC, 40ºC. 1. Enter the cooking time by pressing the 10 MIN. key twice. Convection cooking is ideal for cooking cakes, buns, biscuits, scones and for proving bread at 40˚C.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 16 DUAL COOKING Dual Cook combines microwave power with convection or the grill. The combination of microwave power with convection or the grill reduces cooking time and provides a crisp, brown finish. Example for Microwave and Convection: To cook for 20 minutes using Dual Convection, 230ºC, 10% microwave power. 1. Enter the cooking time by pressing the 10 MIN. key twice x2 There are two Dual Cook modes: 1. Dual Convection - Convection with microwave. 2.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 17 DUAL COOKING NOTES: • For DUAL GRILL it is not necessary to preheat the grill. • Use the high rack and low rack for Dual Cooking (refer to the cooking charts on pages 37 - 94 in the cookbook section.) • The shelves are not suitable for Dual Cooking. • Follow the recommended dual cooking times and procedures in the charts on pages 40 - 43 in the cookbook section. • When browning foods in a deep container, place on the turntable or low rack.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 18 EXPRESS COOK / EXPRESS DEFROST EXPRESS COOK enables you to cook 3 popular menus from frozen or chilled. Please refer to the chart on page 19. EXPRESS DEFROST enables you to defrost 3 popular menus. Please refer to the chart on page 20. Follow the examples below for details on how to operate these functions. EXPRESS COOK Example: To cook 0.6kg of Roast Beef from frozen. EXPRESS DEFROST Example: To defrost 1.2kg of Chicken portions. 1.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 19 EXPRESS COOK / EXPRESS DEFROST EXPRESS COOK CHART 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. NOTE: Select MORE for well done. It is not possible to use the LESS key for beef/lamb. 0.6kg - 1.8kg • Place meat in a flan dish on the low rack.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 20 EXPRESS COOK / EXPRESS DEFROST EXPRESS DEFROST CHART MENU WEIGHT RANGE COOKING PROCEDURE Chicken Portions 0.3kg - 1.2kg Approx. weight of each portion: leg portions = 300g breast with wing portions = 400g • Place portions, best side-up, in a flan dish on the turntable. • Turn portions over when the audible signal sounds. • Stand, wrapped in foil, for 15 - 30 minutes until thoroughly defrosted. Steaks/Chops 0.2kg - 1.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 21 AUTOCOOK Example: To cook 0.3kg of Oven Chips (AUTOCOOK 5). AUTOCOOK enables you to cook the foods listed on the control panel. 1. Select the menu required by pressing the AUTOCOOK key 5 times. x5 For cooking instructions please refer to the charts on pages 22 - 23. 2. Enter the weight by pressing the WEIGHT UP key 3 times. Press the AUTOCOOK key until the number corresponding to the food listed on the control panel, appears in the display.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 22 AUTOCOOK AUTOCOOK CHART MENU WEIGHT RANGE COOKING INSTRUCTIONS AUTOCOOK 1 Chilled Ready Meals Stirrable: e.g. Spaghetti bolognese, Beef stew Non-stirrable: e.g. Lasagne, Cottage pie 0.30kg - 0.80kg AUTOCOOK 2 Frozen Ready Meals Stirrable: e.g. Spaghetti bolognese, Beef stew Non-stirrable: e.g. Lasagne, Cottage pie 0.30kg - 0.80kg • See and follow the IMPORTANT NOTE FOR READY MEALS on page 23.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 23 AUTOCOOK AUTOCOOK CHART MENU WEIGHT RANGE COOKING INSTRUCTIONS AUTOCOOK 7 Rice/Pasta 0.1kg - 0.3kg • • • • • • AUTOCOOK 8 Cake 0.8kg - 1.4kg • Carefully follow the chosen recipe in the cookbook section. • Place the cake in the oven on the low rack. NOTES: • Cakes recommended from the cookbook section: Moist Carrot Cake (approx 1.1kg) Parkin (approx 1.4kg) Chocolate Brownies (approx 1.3kg) Lattice Cake (approx 0.8kg) Cherry and Almond Cake (approx 0.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 24 CONVENIENT FUNCTIONS 1. SEQUENCE COOKING 4. Select Grill by pressing the GRILL key once. This function allows you to cook using up to 4 different stages which can include Microwave, Grill, Convection or Dual Cooking. Once programmed there is no need to interfere with the cooking operation as the oven will automatically move onto the next stage.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 25 CONVENIENT FUNCTIONS 3. LESS AND MORE The LESS ( ▼ ) and MORE ( ▲ ) keys enable you to: • Cook/defrost food for less or more time than the automatic programmes. • Decrease or increase cooking/defrosting time whilst the oven is in use (manual cooking only). TO USE WITH MANUAL COOKING: TO USE WITH AUTOMATIC PROGRAMMES: Example: To cook for 10 minutes on 50% microwave power and then decrease the cooking time by 2 minutes. 1.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 26 CONVENIENT FUNCTIONS 4. AUTO START 1. Enter the desired start time by pressing the 1 MIN. key 4 times, then the 10 SEC. key 3 times. AUTO START enables you to programme the oven to cook at any time during the: • next 12 hours (if the 12 hour clock is set). • You can only use AUTO START with manual cooking. • Before programming the oven, always check the display is showing the correct time of day.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 27 CONVENIENT FUNCTIONS 5. KITCHEN TIMER Example: To set the timer for 5 minutes. 1. Press the KITCHEN TIMER key once. Use the KITCHEN TIMER as a minute timer or to monitor the standing time for cooked/defrosted food. x1 NOTES: • You can enter any time up to 99 minutes, 90 seconds. • To cancel the KITCHEN TIMER simply press the STOP/CLEAR key and the display will return to the time of day, if set.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 28 MICROWAVE COOKING ADVICE Many of the following techniques are similar to those used in conventional cooking. Microwaves cook food faster than conventional cooking. It is therefore essential that certain techniques are followed to ensure good results. COOKING ADVICE NOTES: • Always attend the oven when in use. • Ensure that the utensils are suitable for use in a microwave oven. (See “Suitable Cookware” on page 30).
R-959M[1-34].qxd 29/8/06 1:48 PM Page 29 MICROWAVE COOKING ADVICE Food Characteristics Composition Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating time. Care should be taken as overheating can lead to fire. Bones in food conduct heat, making the food cook more quickly. Care must be taken so that the food is cooked evenly. Density Food density will affect the amount of cooking time needed.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 30 SUITABLE COOKWARE Round/oval dishes are preferable to square/oblong ones, as the food in the corners tends to overcook. A variety of cookware can be used as listed below. To cook/defrost food in a microwave oven, the microwave energy must be able to pass through the container to penetrate the food. Therefore it is important to choose suitable cookware.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 31 DEFROSTING ADVICE Defrosting food using your microwave oven is the quickest method of all. It is a simple proccess but the following instructions are essential to ensure the food is thoroughly defrosted. Rearrange Foods that are placed towards the outside of the dish will defrost quicker than foods in the centre. It is therefore essential that the food is rearranged up to 4 times during defrosting.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 32 REHEATING ADVICE For the reheating of foods, follow the advice and guidelines below to ensure food is thoroughly reheated before serving. Plated meals 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.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 33 CLEANING & MAINTENANCE OVEN INTERIOR This may prevent the door from closing correctly and may cause a leakage of • It is important to clean the interior of your microwaves (follow the cleaning microwave oven after each use. instructions). • To clean the oven interior, use a mild detergent • Ensure the accessories are cleaned after every solution, such as washing-up liquid, with warm use with a mild washing-up liquid solution and water on a soft cloth. dried.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 34 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. Follow this simple check below: Place half a cup of water on the turntable and close the door. Programme the oven to cook for 1 minute using 100% microwave power. 1. Does the oven lamp come on when it is cooking? 2.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 35 TROUBLESHOOTING TROUBLESHOOTING CHART QUERY ANSWER Draught circulates around the door. When the oven is working, air circulates within the cavity. The door does not form an airtight seal so air may escape from the door. Condensation forms in the oven, and may drip 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.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 36 TO REPLACE THE MAINS PLUG The wires in the mains cable are colour coded as shown: Green and yellow stripes = EARTH Blue = NEUTRAL Brown = LIVE 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 230-240V, 50Hz alternating current supply.
P37 8/25/06 7:16:02 PM COOKBOOK CONTENTS INTRODUCTION & CONVERSION CHARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37 DEFROSTING CHART Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38 COOKING CHART Fresh & Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 Eggs, Fish, Rice and Pasta . . . . . . . . . . . . . . . . . . .
p38 8/16/06 10:56:50 AM DEFROSTING CHART FOOD Meat Joints (Beef,Lamb,Pork) DEFROST TIME POWER LEVEL METHOD STANDING TIME 19 - 20 Minutes per 450g 10% Place in a flan dish. Turn over 4 - 5 times during defrosting. Shield. 60 - 90 Minutes Minced Meat 6 - 7 Minutes per 450g 30% Place on a plate. Turn over 3 - 4 times, removing defrosted mince each time. 15 - 20 Minutes Steak & Chops 8 - 9 Minutes per 450g 30% Place in a flan dish. Turn 2 - 3 times, separate during defrosting. Shield.
cookbook959.PDF 8/11/06 7:20:43 PM COOKING CHART FOOD Scrambled Eggs COOKING TIME POWER LEVEL METHOD STANDING TIME 15g butter 2 eggs (medium) 30ml (2 tbsp) milk salt & pepper 100% 1 Melt the butter in a bowl on 100% for 30 seconds. 2 Add the eggs, milk and seasoning and mix well. 3 Cook on 100% for 11/2 - 2 minutes, stirring every 30 seconds. 30 Seconds Thick Fish Fillets (11/2 inches) (Chilled) 10 - 12 Minutes per 450g 70% Place in a single layer in a flan dish. Cover and cook.
p40 8/11/06 7:30:31 PM COOKING CHART FOOD COOKING TIME POWER LEVEL BEANS & PULSES METHOD STANDING TIME Pre-soak all beans and pulses overnight, except lentils Black-eyed Beans/ Butter Beans 30 Minutes per 225g 50% Add 750ml (11/2 pints) boiling water to beans. Do not cover. Stir 3 times during cooking. 5 Minutes Chick Peas 50 Minutes per 225g 50% Add 750ml (11/2 pints) boiling water to beans. Do not cover. Stir 3 times during cooking.
p41 8/11/06 7:34:43 PM DUAL CONVECTION COOKING CHART FOOD Meat Pie (uncooked, frozen) COOKING TIME 25 Minutes for a 450g pie METHOD COOKING MODE 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 200ºC DUAL CONV. 200ºC, 10% Preheat oven to 220°C. Glaze and place in a flan dish on the low rack. Stand for 3 - 4 minutes after cooking. Preheat 220ºC DUAL CONV. 220ºC, 10% 30 Minutes Preheat oven to 250°C.
p42 8/11/06 7:36:25 PM DUAL GRILL COOKING CHART FOOD COOKING TIME METHOD COOKING MODE 12 - 13 Minutes Oven Chips for 200g (thin & standard) (frozen) 14 - 15 Minutes for 300g Place in a flan dish on the high rack. Turn over 3/4 of the way through cooking. No standing time is required. DUAL GRILL, 30% Oven Chips (thick) (frozen) 16 - 17 Minutes for 300g Place in a flan dish on the high rack. Turn over 3/4 of the way through cooking. No standing time is required.
VJCSUK~1.PDF 8/8/06 4:09:57 AM DUAL GRILL COOKING CHART FOOD COOKING TIME METHOD Crispy Crumb Foods (chilled) 8 - 9 Minutes for 100g Place in a flan dish on the high rack. Turn over after 6 minutes. DUAL GRILL, 10% 10 - 11 Minutes for 200g Place in a flan dish on the high rack. Turn over after 7 minutes. DUAL GRILL, 10% 12 - 13 Minutes for 300g Place in a flan dish on the high rack. Turn over after 8 minutes. DUAL GRILL, 10% 14 - 15 Minutes for 400g Place in a flan dish on the high rack.
VJCSUK~1.PDF 8/8/06 4:30:01 AM REHEATING CHART FOOD Canned foods (soups, beans, vegetables, etc.) COOKING TIME METHOD COOKING MODE 5 - 6 Minutes for 425g Remove from the can. Place in a dish, cover. Stir halfway through cooking. Stand for 2 minutes after cooking. MICROWAVE 100% 30 - 40 seconds for a 125g slice Place in a flan dish. Do not exceed cooking time advised by food manufacturer. Stand for 30 seconds after cooking. MICROWAVE 70% 50 Sec. - 1 Min. for a 175g pudding Place in a flan dish.
p45_cre 8/28/06 10:00:39 AM RECIPES GREEK LENTIL SOUP Serves 45ml (3 tbsp) olive oil 75g onion, chopped 1 clove garlic, crushed (see tip, page 60) 1 medium carrot, chopped 1 stick celery, chopped 100g dried red lentils 2.5ml (1/2 tsp) dried thyme (see tip, page 56) 2.5ml (1/2 tsp) dried marjoram (see tip, page 56) 175g canned, chopped tomatoes 900ml (11/2 pints) hot vegetable stock salt and pepper to taste 1 Combine the olive oil, onion and garlic together in a large bowl and heat on 100% for 2 minutes.
p46 8/11/06 8:02:58 PM
p47_cre 8/28/06 10:02:50 AM RECIPES TUNA STUFFED AUBERGINES Serves 2 medium aubergines salt 25g margarine 125g onion, chopped 15ml (1 tbsp) tomato purée 2.5ml (1/2 tsp) dried oregano (see tip, page 56) 200g canned tuna, drained 50g fresh breadcrumbs 50g cheddar cheese, grated 1 Cut the aubergines in half lengthways and score the flesh with a knife. Sprinkle with salt and leave for 30 minutes. Rinse well. 2 Place the aubergine halves, cut side down, in a 25cm (10”) flan dish.
p48_cre 8/28/06 10:12:40 AM RECIPES FISH & BULGAR WHEAT SALAD Serves 225g bulgar wheat or cous cous 600ml (1 pint) boiling water 30ml (2 tbsp) olive oil 225g onion, chopped 50g celery, chopped 225g courgette, chopped 300ml (1/2 pint) hot fish stock 100g cabbage, shredded 100g dwarf green beans 16 cherry tomatoes 450g hoki or cod fillets, in small chunks 5ml (1 tsp) ground coriander salt and pepper to taste 30ml (2 tbsp) olive oil 30ml (2 tbsp) fresh mint, chopped juice & grated rind of 1 lemon (see tip,
p49_cre 8/28/06 11:25:06 AM RECIPES GRILLED TUNA STEAK WITH ORANGE 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 - 1 hour. 2 Place on low rack, use sequence cooking to cook on 50% for 10 minutes, then on DUAL GRILL, 50% for 8 minutes. 3 Remove fish steaks from flan dish. Stir cornflour mixture into remaining juice.
p50_cre 8/28/06 3:31:51 PM RECIPES PINEAPPLE SWORDFISH Serves 4 swordfish steaks (approx.
p51_cre 8/28/06 11:27:06 AM RECIPES SWEET & SOUR SPARE RIBS Serves 300g hoisin sauce 45ml (3 tbsp) red wine 1.6kg pork spare ribs, separated 1 quantity sweet and sour sauce (see page 93) 1 Place hoisin sauce and wine in a large bowl, mix well. Coat the ribs with the sauce and leave in bowl to marinate overnight. 2 Preheat oven to CONVECTION 200ºC 3 Place ribs on two baking trays. Place one tray on the upper shelf and the other on the lower shelf. Cook for 55 minutes on CONVECTION 200ºC.
p52_cre 8/28/06 11:29:45 AM RECIPES STEAK KEBABS Serves 75g soy sauce 150g red wine 1 clove garlic, crushed (see tip, page 60) 675g lean steak, cut into 1” cubes 2 large green peppers, seeded and cut into chunks 4 medium tomatoes, cut into quarters 16 fresh pineapple chunks 1 In a medium bowl, mix the soy sauce, wine and garlic. Add the steak cubes and stir to coat. Cover the bowl and refrigerate for at least 4 hours or overnight. 2 Remove the steak cubes from the marinade.
p53_cre 8/28/06 11:32:37 AM RECIPES BACON & STILTON PIE Serves 225g self raising flour pinch of salt 100g shredded suet 150ml (1/4 pint) water 15ml (1 tbsp) olive oil 75g onion, chopped 150g back bacon, diced 225g leek, thinly sliced 150g stilton, crumbled 90ml (6 tbsp) single cream seasoning 1 egg yolk, beaten egg white to glaze 1 Sift the flour and salt into a large mixing bowl and stir in the suet.
p54_cre 8/28/06 11:36:24 AM RECIPES CHINESE BEEF Serv 45ml (3 tbsp) sesame oil 15ml (1 tbsp) garlic puree 900g beef joint, thinly sliced 150ml (1/4 pint) oyster sauce 150ml (1/4 pint) hot beef stock 175g red onion, sliced 200g carrot, thinly sliced 200g mangetout, whole 1 red pepper, cut into chunks 200g baby sweetcorn, cut in half 1 Combine the oil and garlic in a 3.5 litre (approx. 6 pints) casserole dish. Add the beef , mix well to coat evenly, stir in the oyster sauce and stock.
p55_cre 8/28/06 11:38:58 AM RECIPES LAMB BALTI Serv 225g onion, sliced 100g balti curry paste 30ml (2 tbsp) plain flour 300ml (1/2 pint) hot lamb stock 900g lamb, cubed 300g courgette, cut into cubes 300g canned chickpeas, drained 1 Place the onions and paste into a 3.5 litre (approx. 6 pint) casserole dish, mix well. 2 Place on the turntable and cook on 100% for 3 minutes. 3 Mix in the flour, then gradually add the stock, then the lamb.
p56_cre 8/28/06 11:42:16 AM RECIPES CHICKEN SATAY Serves MARINADE: 15ml (1 tbsp) groundnut oil 15ml (1 tbsp) lemon juice (see tip, page 81) 60ml (4 tbsp) satay sauce 1 clove garlic, crushed (see tip, page 60) tabasco sauce to taste 450g chicken fillets, cubed 4 wooden skewers 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.
p57_cre 8/28/06 11:52:21 AM RECIPES STICKY MUSTARD DRUMSTICKS Serves 90ml (6 tbsp) wholegrain mustard 45ml (3 tbsp) dijon mustard 45ml (3 tbsp) clear honey (see tip, page 87) 12 chicken drumsticks (approx. 125g each) 1 In a medium bowl, combine the mustards and honey. Add the drumsticks and stir to coat. Cover the dish and leave to marinate in the refrigerator for 2 - 4 hours or overnight. 2 Turn the drumsticks in the marinade to coat them evenly before placing in a 25cm (10”) flan dish.
p58_cre 8/28/06 11:57:33 AM RECIPES CHICKEN CACCIATORE Serves 225g mushroom, sliced 125g onion, chopped 1 clove garlic, crushed (see tip, page 60) 60ml (4 tbsp) tomato purée 300ml (1/2 pint) red wine 5ml (1 tsp) dried oregano (see tip, page 56) 5ml (1 tsp) dried parsley (see tip, page 56) salt and pepper to taste 4 chicken portions 1 Place the mushrooms, onion and garlic in a 2.5 litre (approx. 4 pint) casserole dish. Cook on 100% for 4 minutes.
p59_cre 8/28/06 11:59:42 AM RECIPES CHICKEN KORMA Serves 900g chicken, cut into large pieces 175g natural yoghurt 2 cloves garlic, crushed (see tip, page 60) 50g creamed coconut 10ml (2 tsp) turmeric 25g margarine 125g 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 pepper to taste 10ml (2 tsp) cornflour 150ml (1/4 pint) single cream 25g roasted cashew nuts 1 Place chicken in a bowl, stir in yoghurt,
p60 8/15/06 3:57:44 PM RECIPES CHICKEN PARMESAN BAKE Serv 100g parmesan cheese, grated 1 egg (medium), beaten 6 chicken breast fillets (approx. 200g each) 25g plain flour 400g canned chopped tomatoes 1 clove garlic, crushed (see tip below) 10ml (2 tsp) fresh oregano, chopped 300ml (1/2 pint) hot chicken stock salt and pepper to taste 50g cheddar or parmesan cheese, grated 1 Place the parmesan cheese in a flan dish. 2 Pour the egg into a second flan dish.
p61_cre 8/28/06 12:05:13 PM RECIPES SPINACH GRATIN Serves 75g onion, chopped 2 cloves garlic, crushed (see tip, page 60) 300g creamed spinach 75g celery, sliced 75g yellow pepper, sliced 125g courgette, sliced 400g canned, chopped tomatoes 5ml (1/2 tsp) dried basil (see tip, page 56) 5ml (1/2 tsp) english mustard powder salt and pepper to taste 600g par-boiled potato, sliced 125g double gloucester cheese, grated 3 eggs (medium) 150ml (1/4 pint) single cream 1 Mix all the ingredients together in a large
p62_cre 8/28/06 12:07:06 PM RECIPES LENTIL BAKE Serv 175g carrot, sliced 225g leek, sliced 100g celery, sliced 75g onion, chopped 3 cloves garlic, crushed (see tip, page 60) 225g dried red lentils 200g canned chickpeas, drained 200g canned flageolet beans, drained 400g canned chopped tomatoes 600ml (1 pint) hot vegetable stock 600g par-boiled potato, sliced 125g mature cheddar cheese, grated 1 Place all the ingredients except for the potatoes and cheese into a 3.5 litre (approx.
p63_cre 8/28/06 12:08:58 PM RECIPES CAULIFLOWER BIRYANI WITH QUORN Serv 15ml (1 tbsp) vegetable oil 10ml (2 tsp) mustard seeds 10ml (2 tsp) sesame seeds 200g white basmati rice 5ml (1 tsp) chilli powder 5ml (1 tsp) turmeric 5ml (1 tsp) ground coriander 5ml (1 tsp) garam masala 30ml (2 tbsp) water 400g cauliflower, cut into small florets 225g quorn mince 1/2 a red pepper, seeded and cut into strips 1/2 a green pepper, seeded and cut into strips 400g canned chopped tomatoes 600ml (1 pint) boiling water 150
p64_cre 8/28/06 12:24:34 PM RECIPES VEGETABLE CHILLI Serv 30ml (2 tbsp) olive oil 175g onion, chopped 2 cloves garlic, crushed (see tip, page 60) 75g tomato purée 225g carrot, chopped 1 red and 1 green pepper, seeded and sliced 150g baby sweetcorn, chopped 4 sticks celery, sliced 225g courgette, sliced 5ml (1 tsp) ground cumin 10ml (2 tsp) mild chilli powder 2.
p65_cre 8/28/06 12:25:58 PM RECIPES BEAN CASSEROLE Serv 30ml (2 tbsp) olive oil 450g aubergine, cut in 2.5cm (1") cubes 225g leek, sliced 2 cloves garlic, crushed (see tip, page 60) 100g celery, sliced 3x 400g cans, chopped tomatoes 450g canned, mixed beans 3 vegetable stock cubes 5ml (1 tsp) basil 100g fresh baby sweetcorn, halved salt and pepper to taste 1 Place the oil, aubergine, leeks, garlic and celery in a 3 litre (5 pint) casserole dish, mix well.
cookbook959.PDF 8/15/06 4:05:02 PM RECIPES PUSSY CAT PIZZA 2 x 150g ready made pizza bases (approx 9”) TOPPING: 60ml (4 tbsp) tomato relish 8 cherry tomatoes, sliced 175g mozzarella cheese, grated 2 salami snack sausages, sliced 1/2 green pepper, thinly sliced Ideal for childrens' parties. 1 Cut out a cat face template approx. 10cm (4") in diameter with triangular ears. 2 Use the template to cut out 4 cat faces, 2 from each base. Place the 4 faces in two 25cm (10”) flan dishes.
p67 8/28/06 1:46:03 PM RECIPES CHEESE & ONION PIE Serves 6 300g onion, chopped 125g red leicester cheese, grated 325g cheddar cheese, grated 2 eggs (medium) 45ml (3 tbsp) milk salt and pepper to taste 525g shortcrust pastry 1 egg (medium), beaten, to glaze 1 Place the onion in a bowl and cook on 100% for 4 minutes, stir halfway through cooking. 2 Add the cheeses, egg, milk and seasoning, mix well. Set aside. 3 Roll out 300g of pastry large enough to line a greased 25cm (10”) flan dish.
p68 8/16/06 5:36:02 PM RECIPES SPANISH OMELETTE Serv 15ml (1 tbsp) olive oil 6 spring onions, sliced 1 small red pepper, seeded and sliced 1 small green pepper, seeded and sliced 175g potato, cooked and sliced 5 eggs (medium), beaten salt and pepper to taste 75g cheddar cheese, grated 15ml (1 tbsp) fresh parsley, chopped 1 Place the oil in a 25cm (10") flan dish together with the spring onion, red and green pepper, mix well. Cook on 100% for 3 - 4 minutes until tender.
p69_cre 8/28/06 1:48:56 PM RECIPES HAWAIIAN BARBECUE PIZZA Serves 1 x 150g ready made pizza base (approx 50g barbecue sauce 100g mozzarella cheese, grated 100g cooked chicken, chopped 100g pineapple chunks 50g green pepper, sliced 50g red onion, sliced 1 Preheat the oven to CONVECTION 250ºC. 2 Place the pizza base in a 25cm (10”) flan dish. Spread the barbecue sauce over the base and sprinkle with half the cheese.
p70_cre 8/28/06 1:51:02 PM RECIPES BLUE CHEESE PASTA Serves 225g dried pasta, e.g. farfalle (pasta bows) 600ml (1 pint) boiling water 50g pine nuts 1 quantity of blue cheese sauce (see page 93) 15ml (1 tbsp) fresh parsley, chopped to garnish 1 Place pasta in a large bowl, add boiling water, cook on 70% for 12 - 14 minutes until tender, drain. 2 Add the pinenuts, mix well. Place in a warm serving dish and cover with sauce. Serve hot garnished with parsley.
p71_cre 8/28/06 1:52:23 PM RECIPES TUNA PASTA BAKE Serves 225g aubergine, cubed 225g canned tuna, drained 15ml (1 tbsp) olive oil 5ml (1 tsp) basil 225g fresh spinach fusilli (pasta twists) 600ml (1 pint) boiling water 300ml (1/2 pint) cheese sauce (see page 92) 100g cheddar cheese, grated 1 Place aubergine cubes, tuna, oil and herbs in a bowl, mix well. Cook on 100% for 3 minutes. 2 Pour the cheese sauce into the tuna mixture and add the pasta, mix well. 3 Place in a 2.
p72 8/15/06 4:14:11 PM RECIPES BEEF RISOTTO Serves 30ml (2 tbsp) olive oil 125g onion, finely chopped 1 stick celery, finely sliced 1 green pepper, seeded and sliced 1 red pepper, seeded and sliced 225g beef fillet, thinly sliced into 5cm (2") strips 2.
p73_cre 8/28/06 1:53:24 PM RECIPES ROASTED VEGETABLES Serves 1 red pepper, sliced 1 green pepper, sliced 1 yellow pepper, sliced 1 parsnip, sliced 75g red onion, chopped 175g courgette, sliced 125g carrot, sliced 125g asparagus, cut into 3cm lengths 60ml (4 tbsp) extra virgin olive oil 10ml (2 tsp) all purpose seasoning 5ml (1 tsp) Italian seasoning 1 2 3 4 Preheat the oven to CONVECTION 230ºC. Place all the ingredients in a large bowl, mix thoroughly.
p74_cre 8/28/06 1:54:43 PM RECIPES VEGETABLE LAYERED LOAF Serv 450g potato, grated 125g cheddar cheese, grated 75g fresh wholemeal breadcrumbs 150g courgette, sliced 100g carrot, grated 100g celery, sliced 2 eggs (medium), beaten 150ml (1/4 pint) milk 100g courgette, sliced 75g cheddar cheese, grated to sprinkle 1 Combine the potato, cheese and breadcrumbs in a bowl. (Ensure all of the water is squeezed out of the grated potato.) 2 Line the base of a greased 1.
p75 8/15/06 4:17:00 PM RECIPES VEGETABLE CASSEROLE & DUMPLINGS Serv 45ml (3 tbsp) vegetable oil 450g carrot, sliced 450g swede, diced 350g celery, sliced 225g onion, sliced 100g parsnip, sliced 100g leek, sliced 150g pearl barley 100g butternut squash 100g turnip 1200ml (2 pints) hot vegetable stock DUMPLINGS: 150g self raising flour 5ml (1 tsp) mustard powder 35g margarine 30ml (2 tbsp) parmesan cheese, grated 30ml (2 tbsp) parsley, chopped 75ml (3 fl.
p76_cre 8/28/06 1:56:17 PM RECIPES FRUIT TART Serv BASE: 150g margarine 100g caster sugar 50g light brown sugar 1 egg (medium) 2.5ml (1/2 tsp) vanilla essence 300g plain flour 10g baking powder FILLING: 1 ripe banana, mashed 225g cream cheese, softened (see tip, page 82) 50g caster sugar 45ml (3 tbsp) orange juice TOPPING: 75g fresh blueberry 150g sliced strawberry 2 kiwis, peeled and sliced 45ml (3 tbsp) apricot jam 1 Preheat the oven to CONVECTION 180ºC.
p77_cre 8/28/06 1:57:20 PM RECIPES RICE PUDDING Serves 1500ml (21/2 pints) milk 200g pudding rice 75g caster sugar 50g margarine 5ml (1 tsp) ground nutmeg (optional) 1 Place the milk in a 2.5 litre (approx. 4 pint) casserole dish. Heat on 100% for 8 minutes. Stir in the rice, sugar and margarine, heat on 100% for 5 minutes. 2 Place on the low rack, cook on DUAL CONVECTION, 180ºC, 30% for 45 - 50 minutes. Stir 3 times during cooking and again at the end of cooking. 3 Sprinkle with ground nutmeg to serve.
p78 8/15/06 4:20:16 PM RECIPES COFFEE & CHOCOLATE TORTE Serv 50g margarine 150g brown sugar 15ml (1 tbsp) instant coffee powder 3 eggs (medium) 300g milk chocolate, broken in pieces 25g plain flour 100g chopped pecan nuts 225g shortcrust pastry 7.5ml (11/2 tsp) rum extract 284ml whipping cream, whipped 1 In a large bowl, beat together the margarine, sugar and coffee until blended. Gradually add the eggs, beating well after each addition.
p79_cre 8/16/06 5:50:33 PM RECIPES LEMON MERINGUE PIE Serv 225g shortcrust pastry FILLING: 1 x 325g jar lemon curd MERINGUE: 4 egg whites (medium) 225g caster sugar 1 Preheat the oven to CONVECTION 200ºC. 2 Line a greased 25cm (10") flan dish with the pastry. Place on the lower shelf, bake on CONVECTION 200ºC for 15 minutes until golden. Rotate dish after half the cooking time. Allow to cool. 3 Spoon the lemon curd into the pastry case and spread evenly. 4 Preheat the oven to CONVECTION 180ºC.
p80 8/15/06 4:22:20 PM RECIPES APPLE PIE Serves PASTRY: 150g butter 350g plain flour 50g sugar 2 egg yolks (medium) cold water to mix FILLING: 1kg cooking apple, peeled & sliced 100g demerara sugar 10ml (2 tsp) ground cinnamon grated rind of 1 orange (optional) 1 egg (medium) mixed with a little milk to glaze demerara sugar, to decorate 1 For pastry, rub butter into flour until the mixture resembles breadcrumbs. Stir in sugar and bind with egg yolk.
p81_cre 8/16/06 5:49:35 PM RECIPES BROWNIE PIZZA Serv BASE: 175g margarine 175g caster sugar 5ml (1 tsp) vanilla essence 3 eggs (medium), beaten 75g plain flour 50g cocoa powder 2.5ml (1/4 tsp) baking powder 50g walnut, chopped 100g milk chocolate drops TOPPING: 200g white chocolate, finely chopped fudge pieces, finely chopped 1 Mix the margarine, sugar, essence and eggs together until smooth. 2 Stir in the remaining ingredients except for the chocolate drops.
p82_cre 8/28/06 1:58:17 PM RECIPES MOIST CARROT CAKE Serv 150ml (1/4 pint) sunflower oil 225g soft brown sugar 3 eggs (medium), beaten 225g self raising flour 5ml (1 tsp) bicarbonate of soda 10ml (2 tsp) cinnamon 300g carrot, grated 125g walnut, roughly chopped ICING: 225g cream cheese (see tip below) grated rind of 1 lemon 5ml (1 tsp) lemon juice (see tip, page 81) 30ml (2 tbsp) icing sugar 25g walnuts, finely chopped to sprinkle 1 Combine the oil, sugar and eggs.
p83_cre 8/28/06 1:59:13 PM RECIPES DATE & CINNAMON SLICES 1 In a small bowl, combine the sugar and cinnamon. Set aside. 2 In a medium bowl, stir together the flour, sugar and baking powder. Rub in the margarine until the mixture resembles coarse crumbs. Stir in the date. 3 In a small bowl, beat the eggs and milk together. Stir the egg mixture, keeping 1 tablespoonful for glazing, into the flour mixture until a soft dough is formed. 4 Turn out onto a lightly floured surface and knead gently.
p84 8/15/06 4:27:24 PM RECIPES LATTICE CAKE Serv 100g margarine 100g caster sugar 3 eggs (medium), beaten 100g plain flour 75g ground almond 175g mixed dried fruit DECORATE: 50g marzipan (see tip below) 25g glacé cherry, halved 25g walnut halves Microwave Tip: Softening hard marzipan Remove marzipan from packaging, place on turntable and heat on 100% for 30 seconds. 1 Cream the margarine and sugar until light and fluffy, beat in the eggs. Fold in the flour, ground almond and fruit until well combined.
p85_cre 8/28/06 2:13:07 PM RECIPES HONEY & LEMON SQUARES Mak res 125g margarine 50g set honey 50g soft brown sugar 1 egg (medium) grated rind and juice of 1 lemon (see tip, page 81) 175g self raising flour 30ml (2 tbsp) milk TOPPING: 15ml (1 tbsp) lemon juice (see tip, page 81) 15ml (1 tbsp) clear honey (see tip, page 87) demerara sugar to sprinkle 1 Grease and line the base of a squar with greaseproof paper. 2 Cream the margarine, honey and sugar until light and fluffy.
p86 8/15/06 4:30:08 PM RECIPES CARAMEL SHORTBREAD Serv SHORTBREAD: 100g margarine 50g caster sugar 125g plain flour 25g ground rice CARAMEL: 50g margarine 50g caster sugar 200g condensed milk 15ml (1 tbsp) golden syrup TOPPING: 150g milk chocolate, broken into small pieces SHORTBREAD: 1 To prepare the shortbread, cream the margarine and sugar until light and fluffy, gradually add the flour and ground rice to make a firm dough.
p87_cre 8/28/06 2:14:27 PM RECIPES CHOCOLATE BROWNIES Serv 340g margarine 340g caster sugar 7.5ml (11/2 tsp) vanilla essence 6 eggs (medium), beaten 150g plain flour 75g cocoa powder 2.5ml (1/2 tsp) baking powder 100g walnut, 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 20cm ( 8") dish with greaseproof paper, spoon in the brownie mixture and smooth the surface.
p88_cre 8/28/06 2:15:51 PM RECIPES GINGER BISCUITS 1 Cream the margarine and sugar together until light and fluffy. Beat in the treacle and syrup. 2 Sieve the flour, ginger and spice onto the mixture and fold in until a soft dough is formed. 3 Preheat the oven to CONVECTION 200ºC. 4 Turn out onto a floured surface and knead well. Divide the dough into 24 even sized pieces and roll into balls. 5 Place apart on two greased baking trays and flatten slightly.
p89_cre 8/28/06 2:17:03 PM RECIPES POTATO BREAD Serves 275g potato, cooked and mashed 275g self raising flour 100g mature cheddar cheese, grated 5ml (1 tsp) salt 5ml (1 tsp) mixed dried herbs (see tip, page 56) 2 cloves garlic, crushed (see tip, page 60) 10ml (2 tsp) whole grain mustard 1 egg (medium), beaten 75ml (5 tbsp) milk 1 egg (medium), 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.
p90_cre 8/28/06 2:18:03 PM RECIPES DANISH TEA RING Serv 250g strong white bread flour 5ml (1 tsp) dried yeast 5ml (1 tsp) caster sugar 25g margarine 1 egg (medium), beaten 120ml (4 fl.oz) hand hot milk 25g margarine, melted FILLING: 100g ground almond 100g caster sugar 2.
p91_cre 8/16/06 5:52:56 PM RECIPES MILK BREAD 675g strong white bread flour 1 x 7g sachet of easy blend yeast 10ml (2 tsp) caster sugar 5ml (1 tsp) salt 50g margarine 450ml (3/4 pint) hand hot milk 1 egg (medium), beaten to glaze 1 Place flour, yeast, sugar and salt in a large bowl, mix well. Rub in the margarine, add milk, mix to a soft, pliable dough. Turn out and knead for about 10 minutes until smooth. Return dough to bowl, cover with cling film.
p92_cre 8/28/06 2:18:57 PM RECIPES CHELSEA BUNS Serves 225g strong white bread flour 10ml (2 tsp) dried yeast 5ml (1 tsp) caster sugar 15g margarine 1 egg (medium), beaten 120ml (4 fl.oz) hand hot milk FILLING: 50g margarine 50g soft brown sugar 175g mixed dried fruit juice and grated rind of 1 medium orange 5ml (1 tsp) cinnamon GLAZE: 30ml (2 tbsp) golden syrup 1 In a bowl mix flour, yeast and sugar. Rub in margarine. Add egg and milk, mix to a soft dough, knead for about 10 minutes until smooth.
p93_cre 8/28/06 2:20:33 PM RECIPES SWEET & SOUR SAUCE Mak ) 125g onion, finely chopped 1 green pepper, finely chopped 2 cloves garlic, crushed (see tip, page 60) 30g margarine 30g plain flour 30ml (2 tbsp) white wine vinegar 30ml (2 tbsp) soy sauce 300ml (1/2 pint) hot chicken stock 50g soft dark brown sugar 1 Place the onion, green pepper, garlic and margarine 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.
p94_cre 8/28/06 2:21:21 PM RECIPES CHOCOLATE SAUCE Mak ( 1/4 pint) 50g plain or milk chocolate 30ml (2 tbsp) water 90ml (6 tbsp) evaporated milk 5ml (1 tsp) cornflour 5ml (1 tsp) caster sugar 5ml (1 tsp) vanilla essence 1 Heat chocolate and water on 100% for 1 minute, stir after 30 seconds. Stir vigorously until melted. 2 Add evaporated milk, cornflour and sugar. Heat on 100% for 1 - 2 minutes, mix well. Finally, stir in the vanilla essence. Serve hot or cold with ice-cream, chocolate sponge.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 37 GUARANTEE Sharp Electronics (UK) Ltd. (“Sharp”) guarantees that for a period of 12 months from the date of purchase the enclosed product will be free from defects in materials and workmanship. Sharp agrees to provide for the repair or, at its option, the replacement of a defective product. Sharp reserves the right to replace defective parts, or the product, with new or refurbished items. Items that are replaced become the property of Sharp.
R-959M[1-34].qxd 29/8/06 1:48 PM Page 38 SPECIFICATIONS AC Line Voltage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Single phase 230-240V, 50Hz Power Consumption: Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.55kW Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.85kW Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.85kW Microwave/Grill . . . . . . .
R-959M[1-34].qxd 29/8/06 1:48 PM Page 39 Sharp Electronics (U.K.) Ltd London, U. K. U.K.: 08705 274277 (office hours) Ireland: 01 676 0648 (office hours) Website: http://www.sharp.co.
