Sharp R-212M (serv.man4) User Manual / Operation Manual ▷ View online
23
RECIPES
POACHED SALMON WITH MUSTARD
SAUCE
SAUCE
Serves 4
Preparation time - 5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 26)
Garnish with a sprig of fresh rosemary
Preparation time - 5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 26)
Garnish with a sprig of fresh rosemary
1 Place the salmon steaks in a large flan dish,
pierce in several places and add the wine. Cover
and cook on MEDIUM HIGH (70%) for 8
minutes. Allow to stand whilst preparing the
sauce.
and cook on MEDIUM HIGH (70%) for 8
minutes. Allow to stand whilst preparing the
sauce.
2 Place the salmon steaks in a warm serving dish,
reheat on MEDIUM HIGH (70%) for 2
minutes. Serve the sauce separately.
minutes. Serve the sauce separately.
FISH PIE
Serves 4
Preparation time - 18 minutes
700g (11/2lb) potatoes, peeled and chopped
25g (1oz) butter
30ml (2tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (1/2 pint) parsley sauce (See Page 26)
25g (1oz) cheese, grated
Preparation time - 18 minutes
700g (11/2lb) potatoes, peeled and chopped
25g (1oz) butter
30ml (2tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (1/2 pint) parsley sauce (See Page 26)
25g (1oz) cheese, grated
1 Place potatoes in a bowl, add 75ml (5tbsp)
water. Cover and cook on HIGH (100%) for
14 minutes, until soft enough to mash. Mash
with butter, milk and seasoning.
14 minutes, until soft enough to mash. Mash
with butter, milk and seasoning.
2 Place fish in a flan dish in a single layer, cover
and cook on MEDIUM HIGH (70%) for 7
minutes. Flake the fish and mix with the parsley
sauce. Pour into a flan or casserole dish. Spread
the potatoes on top and sprinkle with the grated
cheese.
minutes. Flake the fish and mix with the parsley
sauce. Pour into a flan or casserole dish. Spread
the potatoes on top and sprinkle with the grated
cheese.
3 Cook on MEDIUM HIGH (70%) for 7 minutes,
until the cheese has melted.
BEEF STROGANOFF
Serves 4
Preparation time - 10 - 12 minutes
1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (3/4 pint) hot beef stock
150ml (1/4 pint) white wine
30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (1/4 pint) soured cream
Preparation time - 10 - 12 minutes
1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (3/4 pint) hot beef stock
150ml (1/4 pint) white wine
30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (1/4 pint) soured cream
1 Toss the steak in the flour, salt and pepper, until
evenly coated.
2 Place the steak, remaining flour, onion, tomato
purée, beef stock and white wine in a casserole
dish. Cover and cook on MEDIUM HIGH
(70%) for 30 minutes.
dish. Cover and cook on MEDIUM HIGH
(70%) for 30 minutes.
3 Stir in cornflour and mushrooms. Cook on
MEDIUM HIGH (70%) for 5 minutes. Stir in
the cream to serve.
the cream to serve.
Ideal served on a bed of tagliatelle or rice.
24
RECIPES
BOLOGNESE SAUCE
Serves 4
Preparation time - 10 - 12 minutes
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2tbsp) dried mixed herbs
300ml (1/2 pint) dry red wine
300ml (1/2 pint) beef stock
salt and pepper to taste
Preparation time - 10 - 12 minutes
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2tbsp) dried mixed herbs
300ml (1/2 pint) dry red wine
300ml (1/2 pint) beef stock
salt and pepper to taste
1 Melt the butter and oil in a large bowl on
HIGH (100%) for 30 seconds. Stir in the onion,
celery, garlic and bacon. Cook on HIGH
(100%) for 6 minutes, stir halfway through
cooking.
celery, garlic and bacon. Cook on HIGH
(100%) for 6 minutes, stir halfway through
cooking.
2 Add the bay leaf, tomatoes, tomato purée and
minced beef to the vegetable mixture. Cook on
HIGH (100%) for 5 minutes, stir twice during
cooking to break up the mince as it cooks.
HIGH (100%) for 5 minutes, stir twice during
cooking to break up the mince as it cooks.
3 Add the herbs, wine and stock, mix thoroughly.
Cook on MEDIUM HIGH (70%) for 20
minutes, stir 2-3 times during cooking until the
sauce has thickened. Season to taste and serve
hot with spaghetti.
minutes, stir 2-3 times during cooking until the
sauce has thickened. Season to taste and serve
hot with spaghetti.
Bolognese Sauce- Variations:
Shepherds pie: Make as the bolognese sauce omitting the wine. Place in dish, top with 700g (11/2lb)
mashed potatoes. Heat on HIGH (100%) for 5-6 minutes.
Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g (1lb) canned red kidney beans
and 5-15ml (1-3 tsp) chilli powder, to taste.
mashed potatoes. Heat on HIGH (100%) for 5-6 minutes.
Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g (1lb) canned red kidney beans
and 5-15ml (1-3 tsp) chilli powder, to taste.
CANNELLONI
Serves 4
Preparation time - 25 minutes
1 medium onion, chopped
1 clove garlic, crushed
25g (1oz) butter
450g (1lb) minced beef
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (1/4 pint) hot beef stock
10ml (2 tsp) Cornflour
salt and pepper to taste
12 pieces of cannelloni
300ml (1/2 pint) cheese sauce (See Page 26)
extra grated cheese to sprinkle
Preparation time - 25 minutes
1 medium onion, chopped
1 clove garlic, crushed
25g (1oz) butter
450g (1lb) minced beef
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (1/4 pint) hot beef stock
10ml (2 tsp) Cornflour
salt and pepper to taste
12 pieces of cannelloni
300ml (1/2 pint) cheese sauce (See Page 26)
extra grated cheese to sprinkle
1 Place onion, garlic and butter in a dish. Cook
on HIGH (100%) for 2 minutes.
2 Add the minced beef and cook on HIGH
(100%) for 8 minutes, stirring twice during
cooking.
cooking.
3 Add mushrooms, tomato purée, tomatoes, beef
stock, cornflour, 4 tsp of water and seasoning.
Cook on HIGH (100%) for 15 minutes, stir
every 5 minutes until thick.
Cook on HIGH (100%) for 15 minutes, stir
every 5 minutes until thick.
4 Fill cannelloni with meat mixture and place in a
deep 20.4cm (8”) square dish. Place any
remaining mixture around the cannelloni.
remaining mixture around the cannelloni.
5 Pour the cheese sauce over the cannelloni and
sprinkle with cheese. Cook on MEDIUM HIGH
(70%) for 20 minutes.
(70%) for 20 minutes.
25
RECIPES
STEAK & KIDNEY PUDDING
Serves 4
Preparation time - 20 - 25 minutes
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
1 medium onion, chopped
2.5ml (1tsp) dried mixed herbs
450ml (3/4 pint) hot beef stock
15ml (1tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (1/2tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
approximately 150ml (1/4 pint) cold water
15ml (1tbsp) milk
Preparation time - 20 - 25 minutes
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
1 medium onion, chopped
2.5ml (1tsp) dried mixed herbs
450ml (3/4 pint) hot beef stock
15ml (1tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (1/2tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
approximately 150ml (1/4 pint) cold water
15ml (1tbsp) 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.
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.
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.
the centre to allow steam to escape.
5 Cover and cook on HIGH (100%) for 15
minutes.
HONEYED CHICKEN
Serves 4
Preparation time - 5 minutes
4 boneless chicken breasts
30ml (2tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (1/2tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (1/4 pint) chicken stock
5ml (1tsp) Cornflour
Salt & Pepper
Preparation time - 5 minutes
4 boneless chicken breasts
30ml (2tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (1/2tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (1/4 pint) chicken stock
5ml (1tsp) Cornflour
Salt & Pepper
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour
2 Mix all remaining ingredients together and pour
over the chicken. Salt and pepper to taste.
3 Cook on HIGH (100%) for 15 minutes.
Rearrange and coat the chicken with the sauce
twice during cooking.
twice during cooking.
CHICKEN CACCIATORE
Serves 4
Preparation time - 6 - 8 minutes
Chicken Cacciatore is a tasty, colourful dish.
225g (8oz) mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (1/2 pint) red wine
5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste
4 chicken portions
Preparation time - 6 - 8 minutes
Chicken Cacciatore is a tasty, colourful dish.
225g (8oz) mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (1/2 pint) red wine
5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste
4 chicken portions
1 Place mushrooms, onion and garlic in a large
casserole dish. Cook on HIGH (100%) for 2
minutes.
minutes.
2 Stir in all remaining ingredients apart from the
chicken. Finally add the chicken and coat with
the sauce.
the sauce.
3 Cook on MEDIUM HIGH (70%) for 25
minutes. Stir and coat the chicken twice during
cooking.
cooking.
Serve with rice or jacket potatoes.
26
RECIPES
BLUE CHEESE & CHIVE JACKETS
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
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.
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.
CHEESE, HAM & POTATO CASSEROLE
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 this page)
25g (1oz) cheese, grated
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 this page)
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.
all ingredients are used. Top with grated
cheese.
2 Cook on MEDIUM HIGH (70%) for 25-30
minutes.
WHITE SAUCE
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
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.
through cooking until thick and smooth. Season
with salt and pepper to taste.
MUSTARD SAUCE
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
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.
pepper and parsley. Mix well.
2 Cook on HIGH (100%) for 3 minutes. Stir
every minute until smooth and thick.
This sauce is ideal served with meat or fish.
Variations:
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 HIGH (100%)
for 2-3 minutes before serving. Serve with vegetables.
Sweet white sauce: Omit salt and pepper from basic recipe. Add 15-30ml (1-2tbsp) caster sugar at
Stage 2. Serve with puddings as an alternative to custard.
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 HIGH (100%)
for 2-3 minutes before serving. Serve with vegetables.
Sweet white sauce: Omit salt and pepper from basic recipe. Add 15-30ml (1-2tbsp) caster sugar at
Stage 2. Serve with puddings as an alternative to custard.
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