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Serves 2 or 4
Preparation time  -  8 minutes
50g (2oz) butter
50g (2oz) fresh breadcrumbs
50g (2oz) cooked ham, finely chopped
90ml (6 tbsp) double cream
salt and pepper to taste
5ml (1 tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1 tbsp) lemon juice 
50g (2oz) cheese, grated
fresh parsley sprigs to garnish

1 Place the butter in a bowl and heat on 100P for

30 seconds. Stir in the breadcrumbs and ham.
Add enough cream to bind the mixture.  Season
with salt and pepper to taste and stir in the
parsley. Cook on 100P for 3 - 4 minutes.  

2 Cut the avocados in half. Remove the stone and

brush the flesh with lemon juice. Fill each
avocado half with the breadcrumb mixture.         

3 Place the filled avocados in a flan dish and

sprinkle with the grated cheese.  

4 Cook on 100P for 1 minute, until the cheese has

melted. Garnish with sprigs of fresh parsley. 

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Place on kitchen roll.

Place in a flan dish. Do not exceed

cooking time advised  by food

manufacturer.

Place in a flan dish. Do not exceed

cooking time advised  by food

manufacturer.

Place directly on the turntable or in a

flan dish. 

Remove from foil container and place

in  flan dish or on plate.

Remove from foil container and place

in  flan dish or on plate.

Canned foods
(Soup, Baked beans, 
Spaghetti, Vegetables)

Bread rolls/
Croissants

Christmas 
pudding

Sausage rolls
(cooked, chilled
approx. 50g (2oz)
each)

Quiche, 
(cooked, chilled) 

Meat pie 
(cooked, chilled)

Fruit pie 
(cooked, chilled)

6 - 7 Minutes/

425g (15oz) can 

40 - 50 Seconds/

2 croissants/2 rolls

40 Seconds/125g (5oz) slice

1 Minute/175g (6oz) pudding

50 Seconds/2 sausage rolls

1 Minute/4 sausage rolls

2 Minutes/6 sausage rolls

5 - 6 Minutes/small quiche
7 - 8 Minutes/large quiche

5 - 6 Minutes/small pie

9 - 10 Minutes/large pie

20 - 30 Seconds/50g - 70g

4 - 5 Minutes/450g (1lb)

6 - 7 Minutes/600g (1lb 5oz)

2 Minutes

Nil

30 Seconds

30 Seconds

1 - 2 Minutes
2 - 3 Minutes

2 - 3 Minutes
3 - 4 Minutes

1 Minute

1 - 2 Minutes
2 - 3 Minutes

70P

70P

70P

70P

70P

70P

50P

NOTE: Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies.

DO NOT EXCEED THE REHEATING TIMES GIVEN IN THE CHART ABOVE.

23

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Help Line: 08705 274277 (office hours)

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24

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 4   
Preparation time  -  10 minutes
25g (1oz) butter
125g (5oz) onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g (1

3

/

4

lb) canned, chopped tomatoes

juice and grated rind of 1 medium orange
900ml (1

1

/

2

pints) hot vegetable stock

salt and pepper to taste

1 Melt the butter in a large bowl on 100P for 30

seconds.

2 Add the onion, carrot and potato and heat on

100P for 6 minutes. Stir halfway through
cooking. 

3 Add the tomatoes, orange juice, orange rind and

stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook on
100P for 15 minutes, stir 2 - 3 times during
cooking, until the vegetables are tender.

4 Blend in a food processor. Return to the bowl

and heat on 100P for 5 minutes.

Serves 4    
Preparation time  -  6 minutes
125g (5oz) onion, chopped
225g (8oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (

1

/

2

pint) milk

450ml (

3

/

4

pint) hot vegetable stock

2.5ml (

1

/

2 

tsp) dried marjoram

2.5ml (

1

/

2 

tsp) dried basil

salt and pepper to taste
150ml (

1

/

4

pint) double cream

1 Cook the onion, mushrooms and butter together

in a bowl on 100P for 5 minutes.

2 Stir in the flour to form a paste, gradually add

the milk and the stock.

3 Stir in the marjoram, basil, salt and pepper to

taste.  Cook on 100P for 9 minutes, stir after 5
minutes through cooking.

4 Blend the soup and add the cream. Cook on

100P for 7 minutes. 

Serves 4          
Preparation time  -  18 minutes
675g (1

1

/

2

lb) potatoes, peeled and chopped

75ml (5tbsp) water
25g (1oz) butter
30-60ml (2 - 4 tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (

1

/

2

pint) parsley sauce (See Page 29)

25g (1oz) cheese, grated

1 Place potatoes in a bowl, add 75ml (5 tbsp)

water.  Cover and cook on 100P for 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 70P 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.

3 Cook on 70P for 7 minutes, until the cheese has

melted.

Serves 6
Preparation time  -  4 minutes
50g (2oz) butter
3 cloves garlic, crushed
175g (6oz) mushrooms, quartered
5ml (1 tsp) fresh parsley, chopped

1 Heat the butter on 100P for 20 - 30 seconds. Stir

in the garlic and cook on 100P for a further 30
seconds.

2 Stir in the mushrooms and parsley and cook on

50P for 10 minutes, stirring 2 - 3 times.
Serve in ramekin dishes with French bread. 

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25

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 4          
Preparation time  -  5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3 tbsp) dry white wine
300ml (

1

/

2

pint) mustard sauce (See Page 29)

sprig of fresh rosemary to garnish

1 Place the salmon steaks in a large flan dish, pierce

in several places and add the wine. Cover and
cook on 70P for 8 minutes.  Allow to stand whilst
preparing the sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on 70P for 2 minutes. Serve the sauce
separately.

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 100P 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 100P for 6 minutes, until the

vegetables are tender.  Stir 2 - 3 times during
cooking.

Stir fried vegetables are ideally served with meat
or fish.

Serves 4          
Preparation time  -  10 - 12 minutes
800g (1

3

/

4

lb) rump steak, cut into strips

50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) white wine

30ml (2 tbsp) cornflour blended with 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, stock and white wine in a casserole dish.
Cover and cook on 50P for 30 minutes. Stir 2 - 3
times during cooking.

3 Stir in cornflour, mushrooms and cream. Cook,

uncovered, on 50P for 8 minutes.

Ideal served on a bed of tagliatelle or rice.

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26

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 6          
Preparation time  -  45 minutes 
450g (1lb) aubergines, thinly sliced
30ml (2 tbsp) olive oil
225g (8oz) onion, chopped
15ml (1 tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (

1

/

4

pint) hot stock

400g (14oz) canned, chopped tomatoes
30ml (2 tbsp) tomato purée
salt and pepper to taste
300ml (

1

/

2

pint) white sauce (See Page 29)

200g (7oz) cheese, grated 

1 Sprinkle aubergines with salt and leave to drain on

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

2 Add stock, tomatoes, purée and seasoning.  Stir

well and cook on 100P 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 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 for 25 - 28 minutes.

Serves 4          
Preparation time  -  25 minutes
125g (5oz) onion, chopped
2 cloves garlic, crushed
25g (1oz) butter
450g (1lb) minced beef
100g (4oz) mushrooms, chopped
15ml (1 tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (

1

/

4

pint) hot beef stock

salt and pepper to taste
12 pieces of cannelloni
300ml (

1

/

2

pint) cheese sauce (See Page 29)

extra grated cheese to sprinkle

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

on 100P for 2 minutes.

2 Add the minced meat and cook on 100P for 8

minutes, stirring twice during cooking. 

3 Add mushrooms, tomato purée, tomatoes, beef

stock and seasoning.  Cook on 100P 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 for 20
minutes.

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

15ml (1 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 70P 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 with cling film, pierce and cook on 100P

for 15 minutes.

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