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59

Makes  600ml (1 pint)        

125g (5oz) onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, crushed
30g (1oz) butter
30g (1oz) plain flour
30ml (2tbsp) white wine vinegar
30ml (2tbsp) soy sauce
300ml (

1/2

pint) hot chicken stock

50g (2oz) soft dark brown sugar

1 Place the onion, green pepper, garlic and butter

in a bowl, mix well. Cook on 100% for 2
minutes.

2 Stir in the flour, gradually add the vinegar, soy

sauce, stock and sugar. Cook on 100% for 3-4
minutes, stir every minute until the mixture has
thickened.  Blend in a food processor for a
smoother sauce.

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 100% for

1 minute, until melted.

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

100% for 5 minutes, stirring every 2 minutes until
thick and smooth. Season with salt and pepper to
taste.

Makes  600ml (1 pint)        

3 rashers bacon, chopped (optional)
150g (5

1/2

oz) carrot, chopped

225g (8oz) onion, chopped
2 cloves garlic, crushed
800g canned, chopped tomatoes
300ml (

1/2

pint) red wine

45-60ml (3-4tbsp) medium chilli sauce
10ml (2tsp) mustard powder
30ml (2tbsp) tomato puree

1 Place bacon, carrot, onion and garlic in a large

bowl, cover and heat on 100% for 3 minutes.

2 Add all other ingredients to bacon mixture and

mix well. Cook on 70% for 35 minutes.

3 Blend in a food processor until smooth, return to

bowl and cook on 70% for 3 minutes.

Serve with Stuffed Tofu (page 52).

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 100% for 1

minute, stir every 30 seconds, until evenly
melted.

2 Add the evaporated milk, cornflour and sugar.

Heat on 100% 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.
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.

R-393M O/M & C/B  08/06/2000  16:08  Page 59

60

Makes 675g(1

1/

2

lb)    

675g (1

1/

2

lb) strawberries, hulled

45 ml (3tbsp) lemon juice
675g (1

1/

2

lb) preserving sugar

1 Place strawberries and lemon juice in a very

large bowl, heat on 100% for 4 minutes, or until
the fruit has softened.  Add sugar, mix well.

2 Cook on 70% for 40 mins, until setting point

❇ is

reached, stir every 5 mins.

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

Makes 300g (12oz)  

100g (4oz) butter
450g (1lb) caster sugar
45ml (3tbsp) cornflour
juice of 4 medium lemons
grated rind of 2 lemons
4 egg yolks (size 3), beaten

1 Place butter and sugar in a bowl. Heat on 100%

for 2 minutes until melted. 

2 Blend cornflour with lemon juice and rind. Stir

into the butter and sugar mixture. Heat on 100%
for 3 minutes until sugar has dissolved. Cool
slightly.

3 Beat in the egg yolks, cook on 50% for 8-9

minutes, stir every 2 minutes until thickened.

4 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
125g (5oz) 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 70% for 20 minutes, stir every 3-4

minutes.  

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

Makes 675g (1

1/

2

lb)     

150g (5

1/

2

oz) 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 100% for 2

minutes, stir every minute until melted.

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

Heat on 100% 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.

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61

ACCESSORIES
Accessories should be washed in a mild washing-up
liquid solution and dried. They are dishwasher safe.
OUTER CABINET
Wipe the outer cabinet with a mild detergent solution on
a soft cloth.  The control panel must be wiped clean
whilst the door is open, therefore inactivating the oven.

• Keep the waveguide cover clean at all times. If you

leave grease or fat in the cavity, it may overheat,
smoke or even catch fire when next using the oven.

• Never use spray cleaners, oven pads or abrasive

scourers as these damage the surface of the oven.

After Grill, Dual, AutoCook and Express Cook
modes the oven cavity, door, cabinet and
accessories will become very hot. Before cleaning,
ensure that they have cooled down.
Slight tarnishing of the oven cavity around the area of
the grill heater is likely to occur, this effect does not
indicate a problem.
Take care not to let soapy water drip through the small
holes in the oven walls and the cavity floor particularly
if the turntable and roller stay are removed. Excess
water spillage through these holes will cause damage
to the oven interior. It is important that the door seals
and sealing surfaces are kept clean at all times, wipe 
regularly with a damp cloth.

• The door seal stops microwave leakage during oven

operation, but does not form an airtight seal. It is
normal to see drops of water, light or feel warm air
around the oven door. Food with a high moisture
content will release steam and cause condensation
inside the door which may drip from the oven.

• Repairs & Modifications: Do not attempt to operate

the oven if it is not working properly. 

• Outer Cabinet & Lamp Access:  Never remove the

outer cabinet. This would be very dangerous due to
high voltage parts inside which must never be
touched, as this could be fatal. As your oven is not
fitted with a lamp access cover, if the lamp fails, do
not attempt to replace the lamp yourself, call a
Service Technician appointed by SHARP. 

If you think the oven is not working properly there are
some simple checks you can carry out yourself before
calling an engineer. This will help prevent unnecessary
service calls if the fault is something simple.
Simply answer “YES” or “NO” to the following questions:
(Put half a cup of water in the oven, on the turntable
and close the door. Programme the oven to cook for 1
minute and select 100%.

1. Does the oven lamp come on when it is cooking?

YES/NO

2. Does the turntable rotate?

YES/NO

3. Does the cooling fan work? (Check by placing your

hand above the air vent openings)

YES/NO

4. After 1 minute does the "beep" sound?

YES/NO

5. Is the water in the cup hot?

YES/NO

6. (Take the cup out of the oven and close the door. Set

the grill time for 3 minutes).

At the end of 3 minutes, does the grill heating

element become hot?

YES/NO

If you answer “NO” to any question first check that the
oven is plugged in properly and the fuse has not blown,
if there is no fault with either, check against the
troubleshooting chart on page 62.

R-393M O/M & C/B  08/06/2000  16:08  Page 61

62

When oven is working, air circulates within the cavity. The door does not form an
airtight seal so air may escape from the door.

The oven cavity will normally be colder than the food being cooked, and so steam
produced when cooking will condense on the colder surface. The amount of steam
produced depends on the water content of the food being cooked. Some foods,
such as potatoes have a high moisture content. Condensation trapped in the door
glass should clear after a few hours.

Arcing will occur when a metallic object comes into close proximity to the oven cavity
during cooking. This may possibly roughen the surface of the cavity, but would not
otherwise damage the oven. 

Ensure all “eyes” are removed and stand directly onto the turntable or in a heat
resistant flan dish or similar.

Check the door is closed properly.

Ensure correct power level has been selected.

The microwave energy pulses ON/OFF during cooking/defrosting.

The cabinet may become warm to the touch - keep children away.

Outer cabinet is hot.

Draught circulates around
the door.

Flashing or arcing from
within the cavity when
cooking.
Arcing potatoes.

After setting the time, the
oven does not start.

Oven cooks too slowly.
Oven makes a noise.

Condensation forms in the
oven, and may drip from
the door.

The wires in the mains cable are colour coded as
shown opposite:

As the colours of the cores in the mains lead of your
oven may not correspond with the coloured marking
identifying the terminals in your plug, connect the wires
as shown:
Make sure the terminal screws are tight and the cable is
held securely by the cable grip where it enters the plug.
Like most appliances in your home, your oven must be
connected to a single phase  230-240 Volt, 50Hz
alternating current supply.
If you do not make the proper electrical connections you
might damage the oven or injure yourself.  Neither
SHARP nor the supplier will be liable if this happens. 

green and yellow stripes =

blue

=

brown

=

• The green and yellow wire to the plug terminal

marked E or

or coloured green or coloured

green and yellow.

• The blue wire to the plug terminal marked N or

coloured black or coloured blue.

• The brown wire to the plug terminal marked L or

coloured red or coloured brown.

R-393M O/M & C/B  08/06/2000  16:08  Page 62