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Serves 4-6         
Preparation time  -  18 minutes
275g (10oz) short crust pastry
6 slices bacon, chopped
1 large onion, chopped
4 eggs (size 3)
300ml (1/2 pint) milk
salt and pepper to taste
5ml (1tsp) dried mixed herbs
100g (4oz) Cheddar cheese, grated

1 Line a 20.4cm (8”) flan dish with pastry.  
2 Place the bacon and the onion in a bowl, cover

and cook on HIGH (100%) for 3-4 minutes.  

3 Place the eggs, milk, salt and pepper and

mixed herbs in a bowl and mix thoroughly.  

4 Spread the bacon and onion on pastry base.

Pour in the egg mixture and top with the grated
cheese.

5 Cook on MEDIUM HIGH (70%) for 33-35

minutes.

Stilton & mushroom:  Replace bacon with 125g (5oz) sliced mushrooms and Cheddar cheese with Stilton.
Cottage cheese & spinach:  Replace bacon with 125g (5oz) cooked spinach and cheddar with cottage cheese.

Serves 2            
Preparation time  -  8 minutes
2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) blue cheese, chopped
15ml (1tbsp) fresh chives, chopped
50g (2oz) mushrooms, sliced
salt and pepper to taste

1 Prick each potato in several places. Cook on

HIGH (100%) for 12 minutes. Halve and scoop
the flesh into a bowl, add the butter, cheese,
chives, mushrooms, salt and pepper and mix
thoroughly.

2 Pile mixture into the potato skins and place in a

flan dish, on the high rack. 

3 Cook on MEDIUM (50%) for 6-8 minutes.

Serves 4           
Preparation time  -  15 minutes
450g (1lb) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
2 medium onions, sliced
100g (4oz) cooked ham, chopped
300ml (1/2 pint) white sauce (See Page 28)
25g (1oz) cheese, grated 

1 Place alternate layers of potato, cheese, onion,

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

2 Cook on MEDIUM HIGH (70%) for 25-30

minutes.

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Serves 4           
Preparation time  -  6 - 8 minutes
450g (1lb) seasonal fresh fruit, lightly cooked
100g (4oz) brown sugar  
5ml (1tsp) cinnamon
100g (4oz) plain wholemeal flour
75g (3oz) rolled oats
75g (3oz) butter

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

and the cinnamon in a dish, mix well.

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

in  butter, until mixture resembles fine
breadcrumbs.  Add remaining brown sugar,
mix well. Sprinkle over the fruit and cook on
MEDIUM (50%) for 12-14 minutes.

300ml (1/2 pint)            
Preparation time  -  5 - 6 minutes
25g (1oz) butter 
25g (1oz) plain flour
300ml (1/2 pint) milk
salt and pepper to taste

1 Place the butter in a bowl and heat on HIGH

(100%) for 30 seconds, until melted.

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

HIGH (100%) for 5 minutes, stir halfway
through cooking until thick and smooth. Season
with salt and pepper to taste.

300ml (1/2 pint)        
Preparation time  -  4 - 5 minutes
25g (1oz) butter
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped

1 Melt the butter in a bowl on HIGH (100%) for

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

2 Cook on HIGH (100%) for 3 minutes. Stir

every minute until smooth and thick.

This dish is ideal served with meat or fish.

Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. Serve with
vegetables, fish or meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.
Onion sauce:   Stir 1 large cooked onion, finely chopped into the finished sauce.  Heat on 100% (HIGH)
for 2-3 minutes before serving. Serve with vegetables.
Sweet white sauce:  Omit salt and pepper from  basic recipe.  Add 15-30ml (1-2tbsp) caster sugar at
Stage 2.  Serve with puddings as an alternative to custard.

Makes 675g(1 1/2lb)    
Preparation time  -  15 minutes
675g (11/2lb) strawberries, hulled
45 ml (3tbsp) lemon juice
675g (11/2lb) caster sugar

1 Place strawberries and lemon juice in a very large

bowl, heat on HIGH (100%) for 5 minutes, or
until the fruit has softened.  Add sugar, mix well.

2 Cook on MEDIUM HIGH (70%) for 50 mins,

until setting point ❇ is reached, stir every 4-5 mins.

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

❇

To determine setting point, place 5ml (1tsp) of jam onto a chilled saucer. Allow to stand

for 1 min.  Move surface of the jam gently with your finger, if the surface wrinkles the setting point has been
reached.

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Serves 4-6               
Preparation time  -  6 - 8 minutes 
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3)
100g (4oz) self raising flour, sifted
30-45ml (2-3tbsp) milk

1 Line the base of 17.8cm (7”) cake dish with

kitchen paper.  

2 Cream the margarine and sugar together until

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

3 Pour into prepared container. 

Cook on HIGH (100%) for 4 mins, until a
skewer comes out cleanly.

4 Leave the cake to stand for 5 mins before turning out.

Serves 4-6              
Preparation time  -  12 - 14 minutes
150ml (1/4 pint) sunflower oil
225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese

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

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

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

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook on MEDIUM (50%) for
24 minutes, until firm to the touch and a skewer
comes out clean. Allow  to  cool  before
decorating.  

3 To prepare the topping, combine the cream

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

Serves 6-8       
Preparation time  -  10 - 12 minutes
225g (8oz) margarine 
225g (8oz) caster sugar
7.5ml (11/2tsp) vanilla essence
4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (1/2tsp) baking powder
75g (3oz) walnuts, roughly chopped

1 Combine margarine, sugar, vanilla essence and

eggs, until smooth.

2 Stir in remaining ingredients.
3 Grease and line the base of a square 20.4cm

(8”) dish with grease proof paper.  Spoon in
the mixture and smooth the surface.

4 Cook on MEDIUM (50%) for 24 minutes, until

firm to the touch.

Serves 4-6       
Preparation time  -  6 - 7 minutes
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
15ml (1tbsp) water 
60ml (4tbsp) jam or syrup to cover top

1 Line base of 1.2litre pudding basin with kitchen paper.
2 Cream margarine and sugar until light and fluffy.
3 Beat in eggs, fold in the flour and stir in the water.
4 Spoon the mixture into prepared basin and

smooth the surface. Cook on HIGH (100%) for
5 minutes. Allow to cool before turning out. 

5 Place jam or syrup in a bowl, heat on HIGH

(100%) for 30 seconds until runny and pour
over pudding.

AC Line Voltage  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Single phase 230-240V, 50Hz
Power Consumption: Microwave  . . . . . . . . . . . . . . . . . .1.24kW
Input Power: Microwave  . . . . . . . . . . . . . . . . . . . . . . . .5.4A
Output power: Microwave . . . . . . . . . . . . . . . . . . . . . . .800W (IEC 705)
MAFF heating category . . . . . . . . . . . . . . . . . . . . . . . . .E
Microwave frequency  . . . . . . . . . . . . . . . . . . . . . . . . . .2450MHz
Outside Dimensions  . . . . . . . . . . . . . . . . . . . . . . . . . . .449(W) x 282(H) x 385(D) mm
Cavity Dimensions  . . . . . . . . . . . . . . . . . . . . . . . . . . . .287(W) x 220(H) x 311(D) mm
Oven capacity  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 litres
Cooking uniformity  . . . . . . . . . . . . . . . . . . . . . . . . . . . .Turntable diameter 272mm
Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Approx. 13.3kg

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 specifications
without notice.

No part of this publication may be reproduced,
stored in a retrieval system or transmitted in any
form, electronic, mechanical, photocopying,
recording, translating 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.

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