DOWNLOAD Sharp R-232M (serv.man2) Service Manual ↓ Size: 1.16 MB | Pages: 36 in PDF or view online for FREE

27

Serves 4          Cooking time -  35 minutes
Preparation time  -  10 - 12 minutes
1kg (2lb) rump steak or lean pork, 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 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 meat in the flour, salt and pepper, until

evenly coated.

2 Place the steak, remaining flour, onion, tomato

purée, stock and white wine in a casserole
dish. Cover and cook on 70P (MEDIUM HIGH)
for 30 minutes.

3 Stir in cornflour and mushrooms. Cook on 70P

(MEDIUM HIGH) for 5 minutes. Stir in the
cream to serve.

Ideally served on a bed of tagliatelle or rice.

Serves 6          Cooking time  -  41 minutes
Preparation time  -  45 minutes 
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (1/4 pint) hot stock
400g can of chopped tomatoes
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (1/2 pint) white sauce (See Page 31)
200g (7oz) cheese, grated 

1 Sprinkle aubergines with salt and leave to drain on

kitchen paper for 30 minutes. Heat 15ml (1tbsp)
olive oil, onions, parsley and garlic on 100P
(HIGH) for 30 seconds. Stir in meat, mix well and
cook on 100P (HIGH) for 4 minutes, stirring twice.

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on 100P (HIGH) for 4 minutes.

3 Rinse salt from aubergines and pat dry with

kitchen paper. Place in a bowl with remaining oil.
Cover and cook on 100P (HIGH) for 4 minutes.

4 Use 2/3 of the aubergines to cover bottom and

sides of a 1.5 litre casserole dish. Add meat
and top with remaining aubergines.

5 Stir half the cheese into the sauce. Pour over

aubergines and sprinkle with remaining cheese.

6 Cook on 50P (MEDIUM) for 25-28 minutes.

Serves 4          Cooking time  -  45 minutes
Preparation time  -  25 minutes
1 medium onion, chopped
1 clove garlic, crushed
25g (1oz) butter
450g (1lb) minced beef/lamb
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (1/4 pint) hot stock
10ml (2tsp) cornflour, mixed with 20ml (4tsp) cold water 
salt and pepper to taste
12 pieces of cannelloni
300ml (1/2  pint) cheese sauce (See Page 31)
extra grated cheese to sprinkle

1 Place onion, garlic and butter in a dish.  Cook

on 100P (HIGH) for 2 minutes.

2 Add the minced meat and cook on 100P

(HIGH) for 8 minutes, stirring twice during
cooking. 

3 Add mushrooms, tomato purée, tomatoes, meat

stock, cornflour and seasoning.  Cook on 100P
(HIGH) 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.

5 Pour the cheese sauce over the cannelloni and

sprinkle with cheese. Cook on 70P (MEDIUM
HIGH) for 20 minutes

R-232M O/M&C/B  11/6/99  11:46 am  Page 27

28

Serves 4          Cooking time  -  33 minutes
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/lamb
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 100%

(HIGH) for 1 minute. Stir in the onion, celery,
garlic and bacon. Cook on 100P (HIGH) for 
6 minutes, stir halfway through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced meat to the vegetable mixture.  Cook on
100P (HIGH) for 5 minutes, stir 2-3 times during
cooking to break up the mince as it cooks.

3 Add the herbs, wine and stock, mix thoroughly.

Cook on 70P (MEDIUM HIGH) for  20-22
minutes, stir 2-3 times during cooking until the
sauce has thickened. Season to taste and serve
hot with spaghetti.

Serves 4          Cooking time  -  45 minutes
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 70P
(MEDIUM HIGH) 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
centre to allow steam to escape.

5 Cover and cook on 100P (HIGH) for 15 minutes.

Shepherds pie:  Make as the bolognese sauce, omitting the wine.  Place in dish, top with 675g (11/2lb)
mashed potatoes. Heat on 100P (HIGH) 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.  

R-232M O/M&C/B  11/6/99  11:46 am  Page 28

29

Serves 4          Cooking time  -  17 minutes
Preparation time  -  6 - 7 minutes
50g (2oz) butter
1 medium onion, finely chopped
50g (2oz) plain flour
300ml (1/2 pint) milk
300ml (1/2  pint) single cream
2 egg yolks (size 3)
100g (4oz) cooked peas
450g (1lb) cooked turkey, chopped
2.5ml (1/2tsp) grated nutmeg
salt and pepper to taste
Garnish with fresh parsley sprigs to serve 

1 Melt the butter in a large bowl on 100P (HIGH)

for 1 minute.

2 Stir in the onion and cook on 100P (HIGH) for

2 minutes.

3 Stir in the flour and gradually add the milk and

cream.  Cook on 100P (HIGH) for 5 minutes,
stirring every minute, until smooth and thickened.

4 Allow to cool slightly before stirring in the egg

yolks.

5 Add peas, turkey, nutmeg and seasoning.

Cook on 100P (HIGH) for 12 minutes, stir every
3 minutes.

serves 4           Cooking time -  15 minutes
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
10ml (2tsp) cornflour
20ml (4tsp) water

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

over the chicken. Salt and pepper to taste.

3 Cook on 100P (HIGH) for 15 minutes.

Rearrange and coat the chicken with the sauce
twice during cooking.

Serves 4           Cooking time  -  34 minutes
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 100P (HIGH) for 2
minutes.

2 Stir in all remaining ingredients apart from the

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

3 Cook on 70P (MEDIUM HIGH) for 25 minutes.

Stir and coat the chicken twice during cooking.

Serve with rice or jacket potatoes.

R-232M O/M&C/B  11/6/99  11:46 am  Page 29

30

Serves 4-6        Cooking time  -  36 - 39 minutes
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 100P (HIGH) 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 70P (MEDIUM HIGH) 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           Cooking time  -  21 minutes
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

100P (HIGH) for 12-13 minutes. Halve and
scoop the flesh into a bowl, add the butter,
cheese, chives, mushrooms, salt and pepper,
mix thoroughly.

2 Pile mixture into the potato skins and place in a

flan dish, on the high rack. 

3 Cook on 50P (MEDIUM) for 8 minutes.

Serves 4          Cooking time  - 25-30 minutes
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 31)
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 70P (MEDIUM HIGH) for 25-30

minutes.

R-232M O/M&C/B  11/6/99  11:46 am  Page 30