DOWNLOAD Sharp R-269KM (serv.man15) Service Manual ↓ Size: 1.56 MB | Pages: 43 in PDF or view online for FREE

27

❇ COOKING MICRO 

▼ METHOD 

● STANDING

❇  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 (rice & pasta only):  After standing, rinse in boiling water prior to serving.

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 butter 

4 eggs (medium) 

90ml  (6tbsp) milk

salt & pepper

15g butter

2 eggs (medium) 

30ml (2tbsp) 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 20.4cm flan dish.  
  Heat on 100P for 30 seconds, until melted.   
  Coat the dish with the melted butter. 
3  Pour omelette mixture into flan dish. Cook on 
  70P for 3 minutes. Whisk mixture 
  and cook again on 70P for 5 minutes.

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 4 minutes, stirring 
 every 

minute.

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

R-269 [cover-28].indd   27

R-269 [cover-28].indd   27

7/23/08   11:03:03 AM

7/23/08   11:03:03 AM

28

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

Bread rolls/ 
Croissants

Christmas 
pudding

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

Quiche, 
(cooked, chilled) 

 

Meat pie 
(cooked, chilled)

 

Fruit pie 
(cooked, chilled)

70P

70P

70P

70P

70P

70P

50P

6 - 7 Minutes/

425g can

40 - 50 Seconds/

2 croissants/2 rolls

40 Seconds/125g slice

1 Minute/175g pudding

2 Minutes/2 sausage rolls
3 Minutes/4 sausage rolls
4 Minutes/6 sausage rolls

4 - 5 Minutes/175g
7 - 8 Minutes/400g

10 -11 Minutes/700g

4 - 5 Minutes/150g
8 - 9 Minutes/500g

12 - 13 Minutes/800g

30 - 40 Seconds/50g - 70g

5 - 6 Minutes/450g
8 - 9 Minutes/700g

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.

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

Serves 2 - 4   
75g fresh breadcrumbs
50g cooked ham, finely chopped
142ml double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice 
50g cheese, grated
fresh parsley sprigs to garnish

1 Place the breadcrumbs and ham in a bowl. 

Add enough cream to bind the mixture.  
Season with salt and pepper to taste and stir 
in the parsley. Cook on 100P for 3 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 4 minutes, until the cheese 

has melted. Garnish with sprigs of fresh 
parsley.  

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.

R-269 [cover-28].indd   28

R-269 [cover-28].indd   28

7/23/08   11:03:03 AM

7/23/08   11:03:03 AM

29

Serves 4-6   
75g celery, sliced
125g carrots, chopped
2 cloves garlic, crushed
100g leeks, sliced
125g black eyed beans, cooked
125g chick peas, chopped
125g kidney beans, cooked
100g sweetcorn, canned
400g chopped tomatoes, canned
600ml (1

 

pint) hot vegetable stock

salt and pepper to taste

1  Place the celery, carrots, garlic and leeks in a 

2.5 litre (approx. 4 pints) bowl and cook on 
100P for 3 minutes. 

2  Place the remaining ingredients into the bowl 

and mix well.

3  Cook on 50P for 40 minutes, stirring 3-4 

times during cooking.

Serves 2-4    
4 large green, red or yellow peppers
225g minced pork
200g cooked rice
75g red pepper, finely chopped
75g spring onions
15ml (1 tbsp) garlic purée
5ml (1 tsp) ground cumin
salt and pepper
1 egg (medium)
100g cheddar cheese, grated

1  Cut the top off the peppers. Remove seeds 

and membranes. Place in a greased 25cm 
(10”) flan dish.

2  In a medium bowl, combine all remaining 

ingredients except cheese. Fill each pepper 
with equal amounts of the mixture.

3  Sprinkle the cheese over the filling.
4  Place dish on the turntable and cook on 70P 

for 18 minutes.

Serves 4          
900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
600g fish fillets (e.g. fresh cod)
300ml (

1

/

2

 pint) white sauce (See Page 34)

10ml (2 tsp) dried dill

1  Place potatoes in a bowl, add the water.  

Cover and cook on 100P for 20 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 14 minutes. Flake the fish and 
mix into the sauce. Add the dill and mix well.

3  Pour into a casserole dish. Spread the potatoes 

on top. 

4  Cook on 70P for 20 minutes. 

Serves 4
20ml (4 tsp) indonesian curry paste
20ml (4 tsp) sweet chilli sauce
5ml (1 tsp) garlic purée
5ml (1 tsp) english mustard powder
30ml (2 tbsp) plain flour
284ml soured cream
4 salmon fillets (approx. 225g each)

1  Mix all the ingredients together in a bowl, 

except the cream and salmon.

2  Place a quarter of this mixture into another 

bowl, cut a slit into each fillet lengthways and 
then place equal amounts of the mixture into 
each slit.

3  Place the fillets into a flan dish and cook on 

70P for 14 minutes.

4  Stir the cream into the remaining mixture to 

make the sauce, keep refrigerated until required.

R-269 [29-42].indd   29

R-269 [29-42].indd   29

7/23/08   11:02:20 AM

7/23/08   11:02:20 AM

30

Serves 4          
75g onion, chopped
75g celery, sliced
75g green pepper, seeded and sliced
75g red pepper, seeded and sliced
300g fish fillet, chunks
250g uncooked prawns
1.25ml (

1

/

4 

tsp) cayenne pepper

2.5ml (

1

/

2 

tsp) ground cumin

75g canned sweetcorn, drained
200g white long grain rice
750ml (1

1

/

4 

pint) hot fish stock

salt and pepper to taste

1  Place all ingredients into a 2.5 litre (approx. 4 

pint) casserole dish and mix well.

2  Place on the turntable. Do not cover.
3  Cook on 70P for 35 minutes, stir 2-3 times 

during cooking.

Serves 4          
45ml (3 tbsp) plain flour
salt and pepper
500g braising steak, diced
450ml (

3

/

4 

pint) hot beef stock

150ml (

1

/

4 

pint) red wine

30ml (2 tbsp) tomato purée
30ml (2 tbsp) worcestershire sauce
salt and pepper to taste
30ml (2 tbsp) cornflour blended with water
200g carrots, sliced
100g onions, sliced
400g potatoes, par-boiled and cubed

1  Mix together the flour, salt and pepper, then 

toss the steak in the seasoned flour until well 
coated.

2  Pour the beef stock, wine, tomato puree, 

worcestershire sauce, seasoning and blended 
cornflour into a 2.5 litre (4 pint) casserole 
dish and stir well.

3  Stir in the steak, carrots, onions and potatoes.
4  Cook using sequence programming on 50P 

for 35 minutes then 70P for 20 minutes.

  Leave to stand for 5 minutes before serving, 

so that the meat relaxes to improve texture.

Serves 4   
2 medium aubergines
salt
25g margarine
150g onion, chopped
50g mushroom, chopped
15ml (1 tbsp) tomato purée
15ml (1 tbsp) garlic purée
200g canned tuna, drained
100g canned sweetcorn
50g cheddar cheese, grated

1  Cut the aubergines in half lengthways and score 

the flesh with a knife. Sprinkle with salt and 
leave for 30 minutes. Rinse well. 

2  Place the eggplant halves, cut side down, in a 

25.4cm flan dish. Cover and cook on 70P for 8 
minutes until soft.

3  Place the margarine, onion and mushroom in a 

bowl and cook on 100P for 3 minutes until soft.

4  Add the tomato purée, garlic purée, tuna and 

sweetcorn.

5  Scoop out the flesh from the aubergines and 

finely chop. Add to tuna mixture and mix well.

6  Pile the mixture into each aubergines half and 

sprinkle with cheese.

7  Place in a flan dish and cook on 70P for 12 

minutes.

R-269 [29-42].indd   30

R-269 [29-42].indd   30

7/23/08   11:02:21 AM

7/23/08   11:02:21 AM