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31

Serves 4          Cooking time  -  12-14 minutes
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
50P (MEDIUM) for 12-14 minutes.

❇

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.

300ml (

1/

2

pint)           Cooking time - 5 - 6 minutes

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 100P

(HIGH) for 30 seconds, until melted.

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

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

300ml (

1/

2

pint)        Cooking time  -  4 minutes

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 100P (HIGH) for

30 seconds Add the mustard, soured cream,
salt,   pepper and parsley. Mix well.

2 Cook on 100P (HIGH) 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 100P (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/

2

lb)    Cooking time - 55 mins

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 100P (HIGH) for 5 minutes, or until
the fruit has softened.  Add sugar, mix well.

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

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

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

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32

Serves 4-6              Cooking time  -  4 minutes
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 100P (HIGH) for 4 mins, until a
skewer comes out cleanly.

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

Serves 4-6             Cooking time  -  24 minutes
Preparation time  -  12 - 14 minutes
300ml (1/2 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, mix well.

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook on 50P (MEDIUM) 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       Cooking time  -  24-25 minutes
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 the base of a square 20.4cm (8”) dish.

Spoon in the mixture and smooth the surface.

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

firm to the touch.

Serves 4-6       Cooking time  -  5-6 minutes 
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 100P (HIGH) for 5
minutes. Allow to cool before turning out. 

5 Place jam or syrup in a bowl, heat on 100P

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

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AC Line Voltage  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Single phase 230-240V, 50Hz
Power Consumption:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.3kW
Input Current:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6A
Output power:
Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .800W (IEC 705)
MAFF heating category . . . . . . . . . . . . . . . . . . . . . . . . .E
Microwave frequency  . . . . . . . . . . . . . . . . . . . . . . . . . .2450MHz
Outside Dimensions  . . . . . . . . . . . . . . . . . . . . . . . . . . .449(W) x 282(H) x 369(D) mm
Cavity Dimensions  . . . . . . . . . . . . . . . . . . . . . . . . . . . .290(W) x 194H) x 313(D) mm
Oven capacity  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 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 specification
without notice.

No part of this publication may be reproduced,
stored in a retrieval system or transmitted in any
form, electronically, mechanically, photocopied,
recorded, translated or other means without prior
permission from SHARP Electronics (U.K.) Ltd.

The illustrations, technical information and data
contained in this publication, are to the best of our
knowledge, 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.

R-232M O/M&C/B  11/6/99  11:46 am  Page 33

SHARP ELECTRONICS (U.K.) LTD
Sharp House, Thorp Road, Newton Heath,
Manchester, M40 5BE, United Kingdom.

PRINTED IN THE UK 
TINS-A039URR1

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