DOWNLOAD Sharp R-25STM (serv.man2) Service Manual ↓ Size: 667.35 KB | Pages: 41 in PDF or view online for FREE

27

❇ COOKING

● STANDING

14 - 15 Minutes

20 - 21 Minutes

11 - 12 Minutes

12 - 13 Minutes

10 - 11 Minutes 

11 - 12 Minutes

4 - 5 Minutes

4 - 5 Minutes

6 - 7 Minutes

7 - 8 Minutes

8 - 9 Minutes

15g margarine 

4 eggs (medium) 

90ml  (6 tbsp) milk

salt & pepper

15g margarine

2 eggs (medium) 

30ml (2 tbsp) milk

salt & pepper

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

30 Seconds

30 Seconds

Add 300ml (1/2 pint) boiling water/100g rice.

Do not cover. Stir twice during cooking.

Add 400ml (14fl.oz) boiling water/100g rice.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.   

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.   

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking. 

Add 300ml (1/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

1  Whisk together eggs and milk. Season.
2  Place butter in a 25cm (10”) flan dish.

Heat on 100P for 1 minutes, until melted.
Coat the dish with the melted butter. 

3  Pour omelette mixture into flan dish.

Cook on 100P for 2 minutes.
Whisk mixture and cook again on 100P for
a further 1 minute.

1  Melt the butter in a bowl on 70P for 30

seconds.

2 Add the eggs, milk and seasoning and mix

well.

3  Cook on 70P for 2 minutes, stirring every

30 seconds, stir well after cooking.

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

100P

100P

NOTES:
• Ensure you read all cookery notes on page 26.
• Eggs and Fresh Pasta are cooked from 5°C (chilled).
❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to be

adjusted according to quantity of rice or pasta, see Method.

● Standing Time: After standing, rinse rice and pasta in boiling water prior to serving.

R-25STM Cookbook  11/03/2005  14:04  Page 27

28

NOTES:
•

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.

•

Ambient and canned foods are reheated from 20°C (ambient temperature).

•

Chilled foods are reheated from 5°C.

6 - 7 Minutes

for 425g can

40 Seconds

for 125g slice

1 Minute

for 175g pudding

40 - 50 Seconds

for 2 rolls/croissants

50 Seconds for

2 sausage rolls

1 Minute for

4 sausage rolls

2 Minutes for

6 sausage rolls

4 - 5 Minutes

for 175g quiche

6 - 7 Minutes

for 400g quiche

8 - 9 Minutes

for 600g quiche

5 - 6 Minutes

for 150g pie

9 - 10 Minutes

for 600g pie

20 - 30 Seconds

for 50 - 70g pie

4 - 5 Minutes

for 450g pie

6 - 7 Minutes

for 600g pie

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

50P

50P

50P

Remove from the can.

Place in a dish and cover.

Stir halfway through cooking.

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 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 in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Remove foil container.

Place in a flan dish or on a plate.

Remove foil container.

Place in a flan dish or on a plate.

Remove foil container.

Place in a flan dish or on a plate.

Remove foil container.

Place in a flan dish or on a plate.

Remove foil container.

Place in a flan dish or on a plate.

Remove foil container.

Place in a flan dish or on a plate.

Remove foil container.

Place in a flan dish or on a plate.

Remove foil container.

Place in a flan dish or on a plate.

2 Minutes

30 Seconds

30 Seconds

Nil

30 Seconds

30 Seconds

30 Seconds

1 - 2 Minutes

2 - 3 Minutes

3 - 4 Minutes

2 - 3 Minutes

3 - 4 Minutes

1 Minute

1 - 2 Minutes

2 - 3 Minutes

R-25STM Cookbook  11/03/2005  14:04  Page 28

29

50g butter
50g fresh breadcrumbs
50g 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 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.

25g butter
125g onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g 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.

125g onion, chopped
225g mushrooms, sliced
25g butter
25g 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.

4 Blend in a food processor, return to the bowl and

add the cream. Cook on 100P for 6 minutes.

R-25STM Cookbook  11/03/2005  14:04  Page 29

30

800g rump steak, cut into strips
50g plain flour
salt and pepper to taste
125g onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) white wine

15ml (1 tbsp) cornflour mixed with a little water
100g 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 50P for 30 minutes. Stir 2 - 3 times
during cooking

3 Stir in cornflour, mushrooms and cream. Leave

uncovered and cook on 50P for 8 minutes.

Serve on a bed of tagliatelle or rice.

675g potatoes, peeled and chopped
75ml (5 tbsp) water
25g margarine
30-60ml (2 - 4 tbsp) milk
salt and pepper to taste
450g fish fillets (e.g. fresh cod)
300ml (

1

/

2

pint) parsley sauce (see page 37)

25g cheese, grated

1 Place the potatoes in a bowl and add the water.

Cover and cook on 100P for 14 minutes, until soft
enough to mash. Mash with margarine, 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.

4 salmon steaks (approx. 175g each)
45ml (3 tbsp) dry white wine
300ml (

1

/

2

pint) mustard sauce (See page 38)

1 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 100P for 1 minute. Serve the sauce
separately.

Garnish with a sprig of fresh rosemary.

50g butter
3 cloves garlic, crushed
175g tiger prawns, cooked and peeled
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 garlic bread.

Substitute mushrooms with 250g tiger prawns, cooked and peeled.

R-25STM Cookbook  11/03/2005  14:04  Page 30