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43

Serves 4-6    

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 5 minutes, until a skewer comes out
cleanly.

4 Leave the cake to stand for 5 minutes before

turning out.

Serves 4-6    

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, walnuts and mix well.

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook on 50P (MEDIUM) for
22 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. 

Keep refrigerated. 

Serves 6-8    

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 and line the base of a square 20.4cm

(8”) dish with kitchen paper.  Spoon in the
mixture and smooth the surface.

4 Cook on 50P (MEDIUM) for 20 minutes, until

firm to the touch.

2. R-343M  COOK BOOK  19/1/2000  9:22  Page 43

44

Makes  300ml (

1/

2

pint)           

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 1 minute, until melted.

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

100P (HIGH) for 5 minutes, stirring every 2
minutes until thick and smooth. Season with salt
and pepper to taste.

Makes  300ml (

1/

2

pint)        

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 1

minute. 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.

Makes  450ml (

3/

4

pint)        

30ml (2tbsp) cornflour
300ml (1/2 pint) evaporated milk
15ml (1tbsp) golden syrup
100g (4oz) soft brown sugar

1 Mix cornflour with a little of the milk to make a

paste and gradually stir in the remaining milk.
Add the golden syrup and sugar, mix well.

2 Cook on 100P (HIGH) for 6-7 minutes, stirring

every minute until thickened.

This sauce is ideal with vanilla ice-cream.

Makes   150ml (

1/

4

pint)        

50g (2oz) plain chocolate
30ml (2tbsp) water
90ml (6tbsp) evaporated milk
5ml (1tsp) cornflour
5ml (1tsp) caster sugar
5ml (1tsp) vanilla essence

1 Heat chocolate and  water on 100P (HIGH) for

1 minute, stir every 30 seconds, until evenly
melted.

2 Add the evaporated milk, cornflour and sugar.

Heat on 100P (HIGH) for 2-3 minutes, stirring
every minute. Stir in the vanilla essence.  

Serve hot or cold with ice-cream or chocolate
sponge.

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 1-2 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.

2. R-343M  COOK BOOK  19/1/2000  9:22  Page 44

45

Makes 675g(1

1/

2

lb)    

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 4 minutes,
or until the fruit has softened.  Add sugar, mix
well.

2 Cook on 70P (MEDIUM HIGH) for 40 mins,

until setting point

❇ is reached, stir every 5

mins.

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

Makes 900g (2lb)  

675g (11/2lb) raspberries, hulled
45ml (3tbsp) lemon juice
675g (11/2lb) caster sugar

1 Place raspberries and lemon juice in a very

large bowl, heat on 100P HIGH for 4 minutes.
Add the sugar, mix well.

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

every 5 minutes, until setting point 

❇ is reached.

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

Makes 800g (1

3/

4

lb)     

225g (8oz) dates, stoned and roughly chopped
225g (8oz) currants
175g (6oz) brown sugar
2 cloves garlic, crushed & 1 medium onion,chopped
10ml (2tsp) salt & 5ml (1tsp) chilli powder
300ml (1/2 pint) vinegar

1 Place all ingredients in a large bowl, mix well.
2 Cook on 70P (MEDIUM HIGH) for 20 minutes,

stir every 3-4 minutes.  

3 Spoon into hot,clean jars. Cover, seal and

label.

Makes 675g (1

1/

2

lb)     

100g (4oz) milk chocolate, broken into pieces
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk

1 Place chocolate into a bowl and heat on 100P

(HIGH) for 2 minutes, stir every minute until melted.

2 Add the butter, icing sugar and milk, mix well.

Heat on 100P (HIGH) for 3-4 minutes, beat
vigorously every minute until thick and glossy.

3 Pour into a greased, rectangular 20.4 x 15cm

(8” x 6”) dish and chill to set before cutting.

❇

To determine setting point, place 5ml (1tsp) jam onto chilled saucer. Allow to stand for 1

min.  Move surface of the jam gently with your finger, if the surface wrinkles setting point has been reached.

2. R-343M  COOK BOOK  19/1/2000  9:22  Page 45

AC Line Voltage . . . . . . . . . . . . . .Single phase 230-240V, 50Hz
AC Power required  . . . . . . . . . . .6.8 amps, 1.45kW
Output power  . . . . . . . . . . . . . . .900W (IEC 60705)
MAFF heating category  . . . . . . . .E
Microwave frequency  . . . . . . . . .2450MHz
Outside Dimensions  . . . . . . . . . . .520(W) x 305(H) x 413(D) mm
Cavity Dimensions  . . . . . . . . . . . .342(W) x 207(H) x 368(D) mm
Oven capacity . . . . . . . . . . . . . . .0.9 cu.ft (26 litres)
Cooking uniformity  . . . . . . . . . . .Turntable diameter (325mm)
Weight  . . . . . . . . . . . . . . . . . . . .Approx. 17kg

This oven complies with the requirements of
Directives 89/336/EEC and 73/23/EEC as
amended by 93/68/EEC.

PRINTED IN U.K.

TINS-A191URR0

SHARP ELECTRONICS (U.K.) LTD
Manchester, U. K.
LoCall 0345 125387. 

100% of the pulp used

in making this paper comes

from sustainable forests

2. R-343M  COOK BOOK  19/1/2000  9:22  Page 46