DOWNLOAD Sharp R-26STM (serv.man15) Service Manual ↓ Size: 1.06 MB | Pages: 40 in PDF or view online for FREE

23

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

5 Minutes

4 Minutes

2 Minutes

2 Minutes

2 Minutes

3 Minutes

2 Minutes

3 Minutes

2 Minutes

2 Minutes

2 Minutes

6 Minutes/

225g 

6 Minutes/

225g

6 Minutes/

225g

6 Minutes/

225g

7 Minutes/

225g

5 Minutes/

225g

6 Minutes/ 

225g

5 Minutes/

225g

12 Minutes/ 

2 potatoes

11 Minutes/ 

225g

8 Minutes/

225g

6 Minutes/ 

225g

7 Minutes/

225g

7 Minutes/

225g

6 Minutes/

225g

12 Minutes/

2 cobs

6 Minutes/

225g

6 Minutes/

450g

6 Minutes/

450g

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

100P

Place in dish. Add 30ml (2 tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Add 30ml (2 tbsp) water.

Cover dish.  Stir halfway through cooking.

Place in dish. Add 45ml (3 tbsp) water.

Cover. Stir halfway through cooking.

Slice or break into florets. Place in dish. 

Add 30ml (2 tbsp) water. Cover.

Stir halfway through cooking.

Place in dish. Add 45ml (3 tbsp) water.

Cover.  Stir 1/2 through cooking.

Place in dish. Add 30ml (2 tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Add 45ml (3 tbsp) water.

Cover. Stir halfway through cooking.

Place in dish. Add 30ml (2 tbsp) water.

Cover dish. Stir halfway through cooking.

Prick in several places. Place in dish.

Place on the edge of the turntable.

Cut into quarters. Place in dish. Add 60ml

(4 tbsp) water. Cover. Stir halfway through

cooking.

Place in dish. Add 45ml (3 tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Add 15ml (1 tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Add 15ml (1 tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Add 15ml (1 tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Add 15ml (1 tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Cover dish. Turnover halfway

through cooking. 

Place in dish. Cover dish. Stir halfway

through cooking.

Peel & slice. Place in a dish and cover.  

Stir during cooking.

Place in a dish and cover. Stir during

cooking.

▼ METHOD

● STANDING

NOTE:
•

Fresh vegetables and fruit are cooked from 20°C (ambient temperature).

•

Frozen vegetables are cooked from -18°C.

R26STM_Part1.qxd  21/12/05  4:03 PM  Page 23

24

❇ COOKING

▼ 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

R26STM_Part1.qxd  21/12/05  4:03 PM  Page 24

25

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.

R26STM_Part1.qxd  21/12/05  4:03 PM  Page 25

26

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 31)

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
10ml (2 tsp) indonesian curry paste
20ml (4 tsp) sweet chilli sauce
5ml (1 tsp) garlic purée
5ml (1 tsp) tomato purée
5ml (1 tsp) english mustard powder
50g soured cream
100g couscous, tomato flavour
4 salmon steaks (approx. 225g each)

1

Mix all the ingredients together in a bowl, 
except the couscous and salmon.

2

Add 100g boiling water to a small bowl and 
add the couscous, leave in bowl for 5 minutes.

3

Mix well then add the curry paste and stir.

4

Place equal amounts of couscous mixture in 
the centre of the thin ends of the steaks.

5

Place the fillets into a flan dish and cook on 
70P for 14 minutes.

R26STM_Part2.qxd  21/12/05  2:54 PM  Page 1