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51

STUFFED POTATOES
Spain  : Patatas Rellenas
Total cooking time: approx. 10 - 14 minutes
Utensils:  Bowl with lid (2 litre capacity) 
 China 

plates

Ingredients
4 

Medium-sized potatoes (400 g)

100 ml  Water
60g Ham, 

finely 

diced

1

/

2

 

Onion (25 g), finely chopped

75-100 ml  Milk
2 tbsp  Grated Parmesan cheese (20 g)
 Salt
 Pepper
2 tbsp  Grated Emmental cheese

Procedure
1. Put the potatoes in the bowl, add the water, cover and 

cook on the centre of the oven floor (position 1). Turn 
once during cooking.

  7 - 9 min.  MICRO 100P 
  Allow to cool.
2. Halve the potatoes lengthways and carefully scoop out 

the flesh. Mix the potato with the ham, onion, milk and 
Parmesan until it is smooth. Season with salt and pepper.

3. Fill the potato skins with the mixture, top with the 

grated Emmental, place on the plates and cook on the 
centre of the oven floor (position 1).

  3 - 5 min.  MICRO 100P
  Leave the potatoes to stand for about 2 minutes after 

cooking.

PEARS IN CHOCOLATE SAUCE
France : Poires au chocolat
Total cooking time: approx. 8 - 14 minutes 
Utensils: Bowl with lid (2 Iitre capacity)
 

Bowl with lid (1 Iitre capacity)

Ingredients
4 Pears 

(600 

g)

60 g 

Sugar

1 

Packet of vanilla sugar (10 g)

1 tbsp  Pear liqueur, 30% proof
150 ml  Water
130 g  Plain chocolate, broken into pieces
100 g  Crème fraiche

Procedure
1.  Peel the pears, keeping them whole.
2. Put sugar, vanilla sugar, liqueur and water into the bowl. 

Stir and heat on the centre of the oven floor (position 1).

  1 - 2 min.  MICRO 100P 
3.  Place the pears in the juice, cover and cook on the 

centre of the oven floor (position 1).

  8 - 10 min.  MICRO 100P 
  Take the pears out of the juice and allow to cool.
4. Put 50 ml of the juice in the small bowl, add the 

cream and chocolate. Cover and heat on the centre of 
the oven floor (position 1).

  1 - 2 min.  MICRO 100P 
5.  Stir the sauce well and pour over the pears to serve.
Tip:  You could also serve this with vanilla ice cream.

LASAGNE
Italy : Lasagne al forno
Total cooking time: approx. 23 - 28 minutes 
Utensils:  Bowl with lid (2 Iitre capacity)
 

Shallow rectangular gratin dish

 

(approx. 20x20x6 cm)

Ingredients

300 g  Tomatoes, tinned

50 g 

Ham, finely diced

1 

Onion (50 g), finely chopped

1 Garlic 

clove, 

crushed

250 g  Minced beef

2 tbsp  Tomato puree (30 g)

 

Salt and pepper

 

Oregano, thyme, basil

150 ml  Crème fraiche

100 ml  Milk

50 g 

Grated Parmesan cheese

1 tsp 

Chopped mixed herbs

1 tsp 

Olive oil

 

Salt, pepper and nutmeg

1 tsp 

Vegetable oil for greasing dish

125 g  Green lasagne sheets

1 tsp 

Grated Parmesan cheese

1 tsp 

Butter or margarine

Procedure
1.  Slice the tomatoes and mix with the diced onion and 

ham, garlic, minced beef and tomato puree. Season, 
cover the dish and cook on the centre of the oven floor 
(position1). Stir once during cooking.

  6 - 8 min.  MICRO 100P
2.  Mix together the cream, milk, Parmesan cheese, herbs 

and oil. Season.

3. Grease the dish and cover the base with 

1/3

 of the 

pasta sheets. Spread half of the meat mixture on 
top of the pasta and cover with some of the cheese 
sauce. Lay another 

1/3

 of the pasta on top of this, 

followed by the meat mixture and some sauce. Finish 
with the last 

1/3

 of the pasta covered with a lot of 

sauce and top with grated Parmesan. Place butter 
flakes on top. Place the gratin dish into the glass tray 
in lower position (position 2) and cook.

  17 - 20 min.  COMBI LOW 50P
  Leave the lasagne 5 to 10 minutes to stand after 

cooking. 

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52

BERRY JELLY WITH VANILLA SAUCE
Denmark : Rødgrød med vanilie sovs
Total cooking time: approx. 8 - 11 minutes 
Utensils: 2 dishes with lids (2 Iitre capacity)

Ingredients
150 g  Redcurrants, washed, stems and stalks
 removed
150 g  Strawberries, washed, stalks removed
150 g  Raspberries, washed and checked
250 ml  White wine
100 g  Sugar
50 ml 

Lemon juice

8 Gelatine 

sheets

300 ml  Milk
 Flavouring 

from 

1/2

 vanilla pod

30 g 

Sugar

15 g 

Cornflour

Procedure
1.  Reserve some of the fruit for decoration. Puree the rest 

of the berries with the wine. Put into the bowl, cover 
and cook on the centre of the oven floor (position 1).

  5 - 7 min.  MICRO 100P 
  Add sugar and lemon juice.
2.  Leave gelatine in cold water for 10 minutes to soften. 

Remove and squeeze out water. Stir gelatine into the 
hot fruit until it dissolves. Put the jelly into the fridge to 
set.

3. To make the vanilla sauce, put the milk in a bowl. 

Slice the vanilla pod open and scrape out the vanilla 
flavouring. Stir the flavouring, sugar and cornflour into 
the milk and cover before cooking. Cook on the centre 
of the oven floor (position 1). Stir occasionally during 
cooking and to finish.

  3 - 4 min.  MICRO 100P 
4.  Tip the set jelly onto a plate and garnish with the 

whole berries. Serve with the vanilla sauce.

Tip:  You can also use frozen fruit once it is defrosted.

FIERY DRINK
Niederlande : Vuurdrank for 10 Portions
Total cooking time: approx. 8 - 10 minutes 
Utensils: Bowl with lid (2 Iitre capacity)

Ingredients
500 ml  White wine
500 ml  Red wine, dry
500 ml  Rum, 54% proof
1  

Whole orange, untreated

3  

Cinnamon sticks

75 g 

Sugar

10 tsp  Rock candy

Procedure
1.  Pour the alcohol into the bowl. Peel the orange so that 

the peel is thin and put this in the alcohol together 
with the cinnamon and sugar. Cover and heat on the 
centre of the oven floor (position 1).

  8 - 10 min.  MICRO 100P 
  Remove the peel and cinnamon. Put one teaspoon of 

the rock candy into each grog glass, top up with the 
fiery drink and serve.

CHOCOLATE WITH CREAM
Österreich : Schokolade mit Schlagobers for 1 Portion
Total cooking time: approx. 1 - 1

1

/

2

 minutes

Utensils: large cup (200 ml capacity)

Ingredients
150 ml  Milk
30 g 

Plain chocolate, grated

30 ml 

Cream

 Chocolate 

vermicelli

Procedure
1.  Pour the milk into the cup. Add the chocolate, stir and 

heat on the centre of the oven floor (position 1). Stir 
occasionally.

  approx. 1 - 1

 min.  MICRO 100P

2.  Whip the cream until stiff and spoon this on top of the 

chocolate. Serve garnished with chocolate vermicelli.

HOT LEMON
Deutschland : Heisse Zitrone for 1 Portion
Total cooking time: approx. 1 - 1

1

/

2

 minutes   

Utensils: Tea glass (150 ml capacity)

Ingredients
100 ml   Water
 

Juice of 1 lemon

2-3 tsp   Sugar

Procedure
1.  Pour water and lemon juice into the glass and heat on 

the centre of the oven floor (position 1).

  approx. 1 - 1

 min.  MICRO 100P 

  Stir in sugar to taste.

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53

ASPARAGUS SOUFFLÉS
For 2 servings
Total cooking time: approx. 25 minutes 
Utensils: Bowl with 0.5 Iitre capacity
 

4 Ramekin dishes (diameter approx. 8cm)

 Glass 

tray

Ingredients
50 g 

Mushrooms, roughly chopped

25 g 

Smoked ham, finely diced

170 g  Bottled asparagus (save the liquid)
1  

Tomato (60g), quartered

25 g 

Sour cream

50 ml 

Asparagus liquid

1 tsp 

Plain flour

1 Egg 

yolk

1 Egg 

white

 

Salt, pepper, ground nutmeg

 

Butter to grease the dishes

Procedure
1.  Mix together in a small bowl the sour cream, 

asparagus liquid, flour and seasonings. Heat on the 
centre of the oven floor (position 1). Stir once during 
heating. 

  50 sec.  MICRO 100P 
  Then allow the sause to cool.
2. Grease the ramekin dishes. Beat the egg white until 

stiff peaks form.

3. Trim 5 asparagus spears per dish to about 1cm higher 

than the dish. Arrange the spears around the rim of 
each dish. Cut the trimmed sections into thin slices.

4. Mix the egg yolk into the cooled sauce. Add the 

mushrooms, ham and asparagus slices and mix well. 
Finally, fold in the egg white.

5. Spoon the mixture into the dishes to just under the 

rim. Place a tomato segment on top of each. Place the 
ramekin dishes into the steam tray on the glass tray in 
lower position (position 2).

  25 min.   STEAM HIGH Position 2

BACON RISOTTO
Total cooking time: approx. 35 minutes 
Utensils: Shallow, oval ovenproof dish  

 

 (diameter 

22cm)

 Glass 

tray

Ingredients
50 g 

Smoked, streaky bacon, finely diced

50 g 

Onion, finely chopped

200 g  Round-gram (Arborio) rice
300 ml   Meat stock (cold)
70 g 

Grated Swiss Brinz cheese   

 

 

(alternatively grated Emmentaler)

1 pinch  Saffron
 Salt, 

pepper

Procedure
1.  Place the diced bacon and chopped onion in the 

dish.

2. Add the rice and the stock, and mix well. Place the 

dish into the steam tray on the glass tray in lower 
position (position 2). 

  35 min.  STEAM HIGH Position 2
3. Mix in the cheese and saffron and season to taste.
Tip: Accompany with sauféed chanterelle or cultivated 

white mushrooms and a mixed salad.

BREAD DUMPLINGS
Total cooking time: approx. 25 minutes 
Utensils: 5 cups or pudding dishes
 

Small bowl with lid 

 Glass 

tray

Ingredients
20 g 

Butter or margarine

50 g 

Onion, finely chopped

About 500 ml Milk
200 g  Dried bread cubes  

 

 

 

(from about 5 bread rolls)

3 Eggs
 

Butter to grease the cup

Procedure
1.  Place the butter and the onion into the small bowl and 

cover. Place the bowl on the centre of the oven floor 
(position 1) and cook.  

  approx. 2 min.  MICRO 100P 
2. Cut the bread rolls into rough cubes, cover with the 

milk and allow to stand for 10 minutes. Beat the eggs.

3. Mix the onion, eggs and softened bread to a smooth 

dough. Add a little more milk if neccessary.

4. Lightly grease the cups with butter and divide the 

dough equally among 5 cups. Place the cups into the 
steam tray on the glass tray in lower position (position 
2) and cook.

  25 min.  STEAM HIGH Position 2
  Allow the dumplings to stand for about 5 minutes in 

the oven without opening the door.

5. Turn the dumplings out onto a plate to serve.

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54

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.
To benefit from this guarantee, any fault that occurs must be notified to Sharp, or its appointed Service Facility, 
within one year from the date the product was purchased. Proof of purchase, such as a receipt or invoice, must 
be provided.
If the product is exchanged, the replacement shall be covered by the unexpired portion of the original guarantee.
In the unlikely event of the product requiring repair, please contact the supplier from whom it was purchased. 
Where this is not possible, please contact an appointed Service Facility. Details of Service Facilities appointed by 
Sharp can be obtained from www.sharp.co.uk/customersupport/service or by contacting the Sharp 
Customer Information Centre whose details are given below.
This guarantee shall only apply to faults that are due to inferior workmanship or materials. It does not cover faults 
or damage caused by accident, misuse, fair wear and tear, neglect, tampering with the product, or repair other 
than by a Service Facility appointed by Sharp.
The product is intended for private domestic use only. The guarantee will not apply if the product is used in the 
course of a business, trade or profession.
The guarantee does not cover:
• Glass/ceramic turntables, as they can be damaged by handling/cleaning methods.
• Faults resulting from inadequate cleaning. Regular cleaning is required to prevent a build up of food residue 

that can also affect the performance of the product.

• Carriage costs to or from the repair centre.
No person has any authority to vary the terms or conditions of this guarantee. 
This guarantee is offered as an additional benefit to your statutory rights, and does not affect these rights in any 
way.
You may not transfer your rights or obligations under this warranty to anyone else.
If you have any difficulty operating the product, or would like information on other Sharp products, please 
telephone the Sharp Customer Information Centre on the number given below.

Website:  

www.sharp.co.uk/customersupport

Telephone:  08705 274277 (01 676 0648 in Southern Ireland)

Sharp Electronics (UK) Ltd. is a company registered in England under number 965877

whose registered office is at

4 Furzeground Way, Stockley Park, Uxbridge, Middlesex, UB11 1EZ.

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