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31

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 4 - 6             
Preparation time  -  12 - 14 minutes
150ml (

1

/

4 

pint) sunflower oil

225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
TOPPING: 225g (8oz) low fat cream cheese

grated rind of 1 lemon/5ml (1 tsp) lemon juice

30ml (2 tbsp) 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 and walnuts, mix well.

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook on 50P for  24 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. 

Serves 4 - 6        
Preparation time  -  6 - 7 minutes
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
15ml (1 tbsp) water 
60ml (4 tbsp) jam or syrup to cover top

1 Line base of 1.2 litre pudding basin with kitchen paper.
2 Cream margarine and sugar until light and fluffy.
3 Beat in eggs, fold in the flour and stir in the water.
4 Spoon the mixture into prepared basin and

smooth the surface. Cook on 100P for 5 - 6
minutes. Allow to cool before turning out. 

5 Place jam or syrup in a bowl, heat on 100P for 1

minute until runny and pour over pudding.

Serves 6 - 8       
Preparation time  -  10 - 12 minutes
225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (1

1

/

2 

tsp) vanilla essence

4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (

1

/

2 

tsp) 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 a square 20.4cm (8”) dish.

Spoon in the mixture and smooth the surface.

4 Cook on 50P for 24 minutes, until firm to the

touch.

Variations:  
Chocolate Sponge: Reduce self raising flour to 50g (2oz) and add 50g (2oz) Cocoa Powder at stage 3.
Sultana Sponge: Add 75g (3oz) Sultanas at stage 3.
Sponge Cake: At stage 1, line base of 17.8cm (7”) cake dish with kitchen paper. Omit stage 5.

R-64STM O/M & C/B  5/4/01  8:54 am  Page 31

32

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

300ml (

1

/

2

pint)          

Preparation time  -  5 - 6 minutes
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 for

30 seconds, until melted.

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

100P for 5 minutes, stirring halfway through
cooking until thick and smooth. Season with salt
and pepper to taste.

Makes 675g(1

1

/

2

lb)    

Preparation time  -  15 minutes
675g (1

1

/

2

lb) strawberries, hulled

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

1

/

2

lb) preserving sugar

1 Place strawberries and lemon juice in a large bowl,

heat on 100P for 5 minutes, or until the fruit has
softened.  Add sugar, mix well.

2 Cook on 70P for 45 - 50 minutes, until setting point

❇

is reached, stir every 4 - 5 minutes.

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

❇

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.

Serves 4         
Preparation time  -  6 - 8 minutes
450g (1lb) seasonal fresh fruit, lightly cooked
100g (4oz) brown sugar  
5ml (1 tsp) cinnamon
100g (4oz) plain wholemeal flour
75g (3oz) rolled oats 
75g (3oz) butter

1 Place the fruit, 50g (2oz) of the brown sugar

and the cinnamon in a dish, mix well.

2 Place flour and oats in bowl, mix well and rub in

butter, until mixture resembles fine breadcrumbs.
Add remaining brown sugar, mix well. Sprinkle
over the fruit and cook on DUAL GRILL 30P for 
8 - 10 minutes.

Serves 6 - 8          
Preparation time  -  15 minutes
175g (6oz) butter
100g (4oz) demerara sugar  
175g (6oz) golden syrup
275g (10oz) jumbo oats

1 Place the butter, sugar and syrup in a large bowl.

Heat on 100P for 4 minutes, stir every minute until
melted, add the oats, mix well.

2 Spoon mixture into a greased 20.4 cm (8”) flan

dish, smooth the surface.

3 Place on the turntable, use sequence

programming to cook on 50P for 5 minutes, then
on 30P for 10 minutes until brown.

Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.

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

Stir 225g (8oz) cooked onion, finely chopped into the finished sauce.  Heat on 100P for
2 - 3 minutes before serving. Serve with vegetables.

Stir in 45g (3 tbsp) whole grain mustard, 200ml (7floz) soured cream, 15ml (1 tbsp) fresh
parsley and salt and pepper at Stage 2 instead of the flour and milk. Mix well. Cook on
100P for 3 minutes. Stir every minute until smooth and thick. Serve with fish or meat.

Sweet white sauce: Omit salt and pepper from  basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar at

Stage 2.  Serve with puddings as an alternative to custard.

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33

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

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.

• 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 100P.)

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 34.

• 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.

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34

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Microwave 100P cooking

Grill cooking

Dual grilling

with Microwave 50 P

with Microwave 30 P and 10 P

STANDARD TIME
40 MINUTES
45 MINUTES

Grill 10 MINUTES
Grill 45 MINUTES

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.

NOTE:
If you cook food for more than the standard time 
(see chart opposite) on the same cooking mode, the
oven’s safety mechanisms will automatically activate.
The microwave power level will be reduced or the
grill heating elements will turn on and off.

R-64STM O/M & C/B  5/4/01  8:54 am  Page 34