DOWNLOAD Sharp R-206 (serv.man4) Service Manual ↓ Size: 383.93 KB | Pages: 36 in PDF or view online for FREE

A39887,R206 O/M

23

TINSEA941WRRZ-K32 UK R206

Serves 4           
Preparation time  -  20 - 25 minutes
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
125g (5oz) onion, chopped
2.5ml (

1

/

2 

tsp) dried mixed herbs

450ml (

3

/

4

pint) hot beef stock

30ml (2 tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (

1

/

2 

tsp) salt

5ml (1 tsp) baking powder
100g (4oz) suet
approximately 150ml (1/4 pint) cold water
15ml (1 tbsp) milk

1 Place steak, kidney, onion, herbs and stock in a

large casserole dish. Cover and cook on
MEDIUM HIGH (70%) for 30 minutes. Stir
halfway through cooking and add the cornflour
to thicken.

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

powder and suet in a bowl and mix well. 

3 Add enough cold water to form a soft dough.

Knead lightly. Roll out 

2

/

3

of the pastry and line

a 1 litre (1

3

/

4

pint) greased pudding basin with

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

4 Fill the basin with the meat mixture, top with

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

5 Cover and cook on HIGH (100%) for 15

minutes.

Serves 4          
Preparation time  -  10 minutes
50g (2oz) butter
125g (5oz) onion, finely chopped
175g (6oz) leeks, sliced
50g (2oz) plain flour
5ml (1tsp) mustard powder
300ml (

1

/

2

pint) milk

300ml (

1

/

2

pint) single cream

600g (1lb 5oz) cooked turkey, chopped
salt and pepper to taste
15ml (1 tbsp) fresh parsley, chopped to garnish

1 Place the butter in a large bowl and heat on

HIGH (100%) for 30 seconds.

2 Stir in the onion and leeks. Cook on HIGH

(100%) for 3 minutes.

3 Stir in the flour and mustard powder, gradually

add the milk and cream.  Cook on HIGH
(100%) for 5 - 6 minutes, stirring every
minute, until smooth and thickened.

4 Add the turkey and seasoning. Cook on

HIGH (100%) for 16 minutes. Stir 2 - 3 times.

Garnish with parsley to serve.

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

1

/

2

tsp) dried tarragon

15ml (1 tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1 tbsp) cornflour blended with water
salt and pepper to taste

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

pour over the chicken.

3 Cover and cook on MEDIUM HIGH (70%)

for 25 minutes.  Turnover and coat the
chicken with the sauce several times during
cooking.

R-206 New style OM(3.3)  03.6.2 5:45 PM  Page 23

A39887,R206 O/M

TINSEA941WRRZ-K32 UK R206

24

Serves 2            
Preparation time  -  20 minutes
2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) Double Gloucester cheese, finely
chopped
15ml (1 tbsp) fresh chives, chopped
50g (2oz) mushrooms, finely choppped
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 back into the potato skins and

place in a flan dish. 

3 Cook on MEDIUM (50%) for 10 - 12 minutes.

Serves 4           
Preparation time  -  15 minutes
600g (1lb 5oz) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
125g (5oz) onion, sliced
100g (4oz) cooked ham, chopped
225g (8oz) leeks, sliced
425ml (

3

/

4

pint) white sauce (See Page 25)

50g (2oz) cheese, grated 

1 Place alternate layers of potato, cheese, onion,

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

2 Cook on MEDIUM HIGH (70%) for 30

minutes.

Serves 4
Preparation time  -  6 - 8 minutes
225g (8oz) mushrooms, sliced
125g (5oz) onion, chopped
1 clove garlic, crushed
60ml (4 tbsp) tomato purée
300ml (

1

/

2

pint) red wine

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

1 Place mushrooms, onion and garlic in a large

casserole dish. Cook on HIGH (100%) for 3
minutes.

2 Stir in all remaining ingredients except for the

chicken. Finally add the chicken and coat with
the sauce.

4 Cook on MEDIUM HIGH (70%) for 35

minutes. Stir and coat the chicken twice
during cooking.

Serve with rice or jacket potatoes.

R-206 New style OM(3.3)  03.6.2 5:45 PM  Page 24

A39887,R206 O/M

25

TINSEA941WRRZ-K32 UK R206

Serves 4          
Preparation time  -  10 - 12 minutes
15ml (1 tbsp) sunflower oil
30ml (2 tbsp) soy sauce
15ml (1 tbsp) sherry
2.5cm (1”) root ginger, peeled and finely grated 
1 garlic clove, crushed
2 medium carrots, cut into fine strips 
100g (4oz) button mushrooms, chopped
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g (4oz) canned water chestnuts, sliced

1

/

4

head of chinese leaves, thinly sliced

1 Place the oil, soy sauce, sherry, ginger, garlic

and carrots in a large bowl, mix thoroughly.  

2 Cover and cook on HIGH (100%) for 5

minutes, stirring once.

3 Add the button mushrooms, beansprouts,

mange-tout, red pepper, spring onions, water
chestnuts and chinese leaves. Mix thoroughly.

4 Cook on HIGH (100%) for 6 minutes, until

the vegetables are tender. Stir twice during
cooking.

Stir fried vegetables are ideally served with
meat or fish.

Makes 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 6 minutes, stir halfway
through cooking until thick and smooth.
Season with salt and pepper to taste.

Makes 300ml (

1

/

2

pint)        

Preparation time  -  4 - 5 minutes
25g (1oz) butter
45ml (3 tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1 tbsp) 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.

Stir in 100g (4oz) grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.

Stir 15-30ml (1 - 2 tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.

Stir 225g (8oz) cooked onion, finely chopped into the finished sauce.
Heat on HIGH (100%) for 2 - 3 minutes before serving. Serve with vegetables.

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

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

R-206 New style OM(3.3)  03.6.2 5:45 PM  Page 25

A39887,R206 O/M

TINSEA941WRRZ-K32 UK R206

26

Serves 4           
Preparation time  -  6 - 8 minutes
900g (2lb) seasonal fresh fruit, lightly cooked
150g (5oz) brown sugar  
5ml (1 tsp) cinnamon
150g (5oz) plain wholemeal flour
100g (4oz) rolled oats
75g (3oz) butter

1 Place the fruit, 75g (3oz) of the brown sugar

and the cinnamon in a 2.5 litre casserole 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 LOW (30%) for 16 minutes.

Serves 4 - 6

Preparation time 12 - 14 minutes
175g (6oz) caster sugar
175g (6oz) margarine
3 eggs (size 3)
75g (3oz) self raising flour
50g (2oz) cocoa powder
75g (3oz) plain or milk chocolate drops
30ml (2 tbsp) milk

1 Cream the sugar and margarine until light and

fluffy.

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

the mixture.

4 Add chocolate drops and milk, stir well.
5 Spoon into a greased and lined 7” PYREX cake

dish.

6 Cook on MEDIUM (50%) for 16 minutes.

Leave to stand for 10 minutes. 

Makes 675g (1

1

/

2

lb)    

Preparation time  -  15 minutes
675g (1

1

/

2

lb) strawberries, hulled

45 ml (3 tbsp) lemon juice
675g (1

1

/

2

lb) preserving 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 45 - 50

minutes, until setting point 

❇

is reached, stir

every 4 - 5 minutes.

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

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

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

R-206 New style OM(3.3)  03.6.2 5:45 PM  Page 26