DOWNLOAD Sharp R-352AM (serv.man2) Service Manual ↓ Size: 1.18 MB | Pages: 56 in PDF or view online for FREE

35

FOOD

Soup  
(canned)

Baked beans 
(canned)

Spaghetti
(canned) 

Potatoes
(canned)

Vegetables 
(canned)

Bread rolls
(medium)

Croissants

Christmas 
pudding

Sausage rolls
(cooked, chilled

approx. 50g/2oz 

Quiche, 
(cooked, chilled) 

Meat pie 
(cooked, chilled)

Fruit pie 
(cooked, chilled)

COOKING TIME

5-6 Minutes/

425g (15oz) can

4-5 Minutes/

450g (1lb) can 

4-5 Minutes/ 

425g (15oz) can

4-5 Minutes/

450g (1lb) can

4-5 Minutes/

400g (14oz) can

40 Seconds/

2 rolls

30 Seconds/

2 croissants

40-50 Seconds/
125g (5oz) slice

1 Minute/

175g (6oz) pudding

4-5 Minutes/500g

(1lb 2oz) pudding

40 Seconds/ 

2 sausage rolls

1 Minute/

4 sausage rolls

2 Minutes/ 

6 sausage rolls

4-5 Minutes/

small quiche

6-8 Minutes/

large quiche

4-5 Minutes/

small pie

8-9 Minutes/

large pie

2-3 Minutes/

small pie

4-5 minutes/

large pie

MICROWAVE

POWER LEVEL

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P 

MEDIUM HIGH

70P

HIGH

100P

HIGH

100P

HIGH

100P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM

50P

MEDIUM

50P

METHOD

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Drain. Place in a dish

and cover. Stir halfway through cooking.

Remove from can. Drain. Place in a dish

and cover. Stir halfway through cooking.

Place on kitchen roll.

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.

Place directly on the turntable or in a

flan dish. 

Place directly on the turntable or in a

flan dish. 

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.

Remove from foil container and place

in  a flan dish or on plate.

Remove from foil container and place

in  a flan dish or on plate.

Remove from foil container and place

in a flan dish or on plate.

Remove from foil container and place

in  a flan dish or on plate.

STANDING

TIME  

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

Nil

Nil

30 Seconds

30 Seconds

1 Minute

30 Seconds

30 Seconds

30 Seconds

1-2 Minutes

2-3 Minutes

2-3 Minutes

2-3 Minutes

1-2 Minute

2-3 Minutes

36

Serves 4   

2 large onions, sliced
15ml (1tbsp) corn oil
50g (2oz) plain flour
1.2 litres (2 pints) hot beef or vegetable stock
salt and pepper to taste
30ml (2tbsp) parsley, chopped
4 thick slices French bread
50g (2oz) cheese, grated

1 Place the onion and oil in a bowl, mix well and

heat on 100P (HIGH) for 1 minute.

2 Stir in the flour to make a paste and gradually

add stock.  Season and add the parsley.

3 Cover the bowl and cook on 70P (MEDIUM

HIGH)  for 18 minutes.

4 Pour the soup into serving bowls, submerge

bread and sprinkle generously with cheese.

5 Heat on 70P (MEDIUM HIGH) for 1 minute,

until the cheese has melted.

Serves 4   

1 medium onion, chopped
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (1/2 pint) hot vegetable stock
2.5ml (1/2tsp) dried marjoram
salt and pepper to taste
300ml (1/2 pint) milk

1 Place the onion, mushrooms and butter in a

bowl, mix well and cook on 100P (HIGH) for 3
minutes.

2 Stir in the flour to form a paste. Gradually add

the stock.

3 Stir in the marjoram, salt and pepper to taste.

Cook on 100P (HIGH) for 8 minutes, stir
halfway through cooking.

4 Blend the soup and add the milk. Check the

seasoning and cook on 100P (HIGH) for 6
minutes. 

Lentil and bacon soup: Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of
bacon (cooked and chopped). Omit the French bread and grated cheese. 

Serves 4    

Orange and tomato flavours combine to make an
unusually refreshing soup.
25g (1oz) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
800g (1

3/

4

lb) canned, chopped tomatoes

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

1/

2

pints) hot vegetable stock

salt and pepper to taste

1 Melt the butter in a large bowl on 100P (HIGH)

for 30 seconds.  

2 Add the onion, carrot and potato and heat on

100P (HIGH) 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 (HIGH) for 15 minutes, stir 2-3 times
during cooking, until the vegetables are tender.

4 Blend and serve immediately.

Serves 4    

50g (2oz) butter
3 cloves garlic, crushed
250g (9oz) tiger prawns, cooked and peeled
15ml (1tbsp) fresh parsley, chopped

1 Heat the butter on 100P (HIGH) for 1 minute.

Stir in the garlic and cook on 100P (HIGH) for
1 minute.

2 Stir in the prawns and cook on 50P (MEDIUM)

for 7 minutes, stirring every minute. Sprinkle
with parsley to serve.
Serve in ramekin dishes with garlic bread.

Serves 2-4   
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
100g (4oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
2.5ml (1/2tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice 
50g (2oz) cheese, grated
fresh parsley sprigs to garnish 

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

(HIGH) for 40 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 (HIGH)
for 2 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 (HIGH) for 1 minute, until the

cheese has melted. Garnish with sprigs of fresh
parsley. 

Serves 4   

50g (2oz) butter
4 large leeks, chopped
4 large potatoes, chopped
900ml (11/2 pints) hot vegetable stock
salt and pepper to taste

1 Heat the butter in a large bowl on 100P (HIGH)

for 1 minute.

2 Add leeks and potatoes and mix well. Cover

and cook on 100P (HIGH) for 5 minutes, stir
after 2 minutes.

3 Add the stock to the potato mixture. Mix well.
4 Cook on 70P (MEDIUM HIGH) for 20 minutes,

until vegetables are tender, stir every 5 minutes.
Season with salt & pepper.

Garlic mushrooms:  Substitute prawns with 175g (6oz) mushrooms, cut into quarters.

37

38

Serves 4   

4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 50)
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 (MEDIUM HIGH) for 8 minutes.
Allow to stand whilst preparing the sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on 100P (HIGH) for 1 minute. Serve the
sauce separately.
Garnish with a sprig of fresh rosemary.

Serves 4    

200g (7oz) white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (1/2tsp) turmeric
salt to taste
1 red pepper, seeded and sliced
100g (4oz) prawns, cockles, & mussels, cooked
100g (4oz) peas
100g (4oz) baby corn
225g (8oz) chicken, cooked and chopped

1 Place the rice in a large bowl, add the stock,

turmeric and salt.  Cook on 70P (MEDIUM
HIGH) for 13-14 minutes and, until the rice is
tender, stir 2-3 times during cooking.  Drain.

2 Stir in red pepper, prawns, peas, cockles,

mussels, baby corn and chicken.  Cook on
100P (HIGH) for 8 minutes, stirring after 4
minutes.

An excellent party or supper dish. 

Serves 2    

2 medium trout (approx. 225g (8oz) each)
salt and pepper to taste
juice and rind of 1 orange
50g (2oz) flaked almonds
slices of orange to garnish

1 Wash the trout. Discard heads and tails and pat

dry. Place in a large flan dish, pierce in several
places. Season. Pour over the orange juice and
sprinkle with the rind and flaked almonds.

2 Place on a low rack, cook on DUAL GRILL, 50P

(MEDIUM) for 8-9 minutes.

Garnish with slices of orange to serve.

Serves 4          

700g (11/2lb) potatoes, peeled and chopped
75ml (5tbsp) water
25g (1oz) butter
30ml (2tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (1/2 pint) parsley sauce (See Page 50)
25g (1oz) cheese, grated

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

water.  Cover and cook on 100P (HIGH) for 12
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 (MEDIUM HIGH) 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 (MEDIUM HIGH) for 7-8 minutes,

until the cheese has melted.