DOWNLOAD Sharp R-556D (serv.man4) Service Manual ↓ Size: 625.83 KB | Pages: 56 in PDF or view online for FREE

47

Makes  300ml (

1

/

2

pint)           

25g margarine
25g plain flour
300ml (

1

/

2

pint) milk

salt and pepper to taste

1 Place the margarine in a bowl and heat on

100P for 30 seconds, until melted.

2 Stir in the flour and gradually whisk in the

milk.  Cook on 100P for 5 minutes, stirring
every 2 minutes until thick and smooth.
Season with salt and pepper to taste.

Stir in 75g grated mature cheddar cheese and 5ml (1tsp) mustard 
powder at Stage 2. 
Serve with vegetables, fish or meat.

Stir 15 - 30ml (1-2tbsp) fresh, chopped parsley into the finished sauce.
Serve with fish.

Stir 225g cooked onion, finely chopped into the finished sauce.

Heat on 100P for 1 - 2 minutes before serving. Serve with vegetables.

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.

Makes  300ml (

1

/

2

pint)        

25g margarine
45ml (3 tbsp) whole grain mustard
200ml (7 floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped

1 Melt the margarine in a bowl on 100P for 30

seconds. Add the mustard, soured cream,
salt, pepper and parsley. Mix well.

2 Cook on 100P 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 (2 tbsp) cornflour
300ml (

1

/

2

pint) evaporated milk

15ml (1tbsp) golden syrup
100g 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 for 6-7 minutes, stirring every

minute until thickened.

This sauce is ideal with vanilla ice-cream.

Makes   150ml (

1

/

4

pint)        

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

1 Heat chocolate and  water on 100P for 1

minute, stir every 30 seconds, until evenly
melted.

2 Add the evaporated milk, cornflour and sugar.

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

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

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 49 (1,1)

48

Makes 675g    
675g strawberries, hulled
45 ml (3 tbsp) lemon juice
675g preserving sugar

1 Place strawberries and lemon juice in a very

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

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

❇

is reached, stir every 5 mins.

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

label.

Makes 675g  
675g raspberries, hulled
45ml (3 tbsp) lemon juice
675g preserving sugar

1 Place raspberries and lemon juice in a very

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

2 Cook on 70P for 50 mins, stir every 5 minutes,

until setting point ❇ is reached.

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

label.   

Makes 800g     
225g dates, stoned and roughly chopped
225g currants
125g onion, finely chopped
175g brown sugar
2 cloves garlic, crushed
10ml (2 tsp) salt 
5ml (1 tsp) chilli powder
300ml (

1

/

2

pint) vinegar

1 Place all ingredients in a large bowl, mix well.
2 Cook on 70P for 20 minutes, stir every 3 - 4

minutes.  

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

label.

Makes 675g     
150g milk chocolate, broken into pieces
100g margarine, melted
450g icing sugar
45ml (3 tbsp) milk

1 Place chocolate into a bowl and heat on 100P

for 2 minutes, stir every 30 seconds until melted.

2 Add the margarine, icing sugar and milk, mix

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

3 Pour into a greased, rectangular 20cm 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.

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 50 (1,1)

49

• It is important to clean the interior of your

microwave oven after each use.

• To clean the oven interior, use a mild detergent

solution, such as washing-up liquid, with warm
water on a soft cloth.

• Food and liquid splashes will build-up on the

oven walls and ceiling. If grease, fat and food
debris is allowed to build-up in the oven
interior it may overheat, smoke or even catch
fire when next using the oven.

• Keep the waveguide cover clean at all times.

The waveguide cover is constructed from a
fragile material and should be cleaned with
care (follow the cleaning instructions above).
NOTE: Excessive soaking may cause
disintegration of the waveguide cover.
The waveguide cover is a consumable part and
without regular cleaning, will need to be
replaced.

• Food will release steam during cooking and

cause condensation inside the oven and door.
It is important to wipe the oven dry. A build-
up of condensation will eventually lead to rust
forming on the oven interior.

•

• Ensure the turntable and roller stay are

cleaned after every use with a mild washing-up
liquid solution and dried. This will prevent the
build-up of grease and food debris.
The turntable is dishwasher safe.

• CLEAN THE OVEN AT REGULAR

NOTES:
• Never use spray cleaners, oven pads or abrasive scourers as these damage the surface of the oven.
• A steam cleaner should not be used. 
• Take care not to let soapy water drip through the small holes in the oven walls and the cavity floor.

Excess water spillage through these holes will cause damage to the oven interior.

• Wipe the outside of the microwave oven with

a mild detergent solution, such as washing-up
liquid, with warm water on a soft cloth.

• The control panel must be wiped clean and

dried with the door open, therefore
inactivating the oven.

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 51 (1,1)

50

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.
Follow this simple check below:
Place half a cup of water on the turntable and
close the door. Select HIGH and programme the
oven to cook for 1 minute.
1. Does the oven lamp come on when it is cooking?
2. Does the turntable rotate?
3. Does the cooling fan work? (Check by placing

your hand above the air vent openings.)

4. After 1 minute does the audible signal sound?
5. Is the water in the cup hot?
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 chart below.

• 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.

• If the display starts counting down when you

press the CLEAR key, close the door and press
the STOP/CLEAR button or unplug the
appliance. Call a SHARP approved service facility.

• Repairs and Modifications: Do not attempt to

operate the oven if it is not working properly.

• Outer Cabinet & Lamp Access: Never remove

the outer cabinet. This is very dangerous due
to high voltage parts inside which must never
be touched, as this could be fatal.
Your oven is not fitted with a lamp access
cover. If the lamp fails, do not attempt to
replace the lamp yourself, call a SHARP
approved service facility.

When the 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 the potatoes have been pierced, place
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 and OFF during cooking/defrosting.

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

Draught circulates
around the door.

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

Flashing or arcing from
within the cavity when
cooking.

Arcing potatoes.

The display is lit but the
control panel will not
work when pressed.

Oven cooks too slowly.

Oven makes a noise.

Outer cabinet is hot.

NOTE:
If you cook food for more than the standard time
(see chart below) using the same cooking mode,
the oven’s safety mechanisms automatically activate.
The microwave power level will be reduced.

Microwave HIGH cooking

40 Minutes

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 52 (1,1)