DOWNLOAD Sharp R-654M (serv.man12) Service Manual ↓ Size: 1.52 MB | Pages: 48 in PDF or view online for FREE

31

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

Help Line: 08705 274277 (office hours)

Place in a flan dish on the rack.
Use Multiple Sequence cooking. (Page 16).
Stage 1:  Cook on DUAL GRILL, 30P for the first half of
cooking time.  Turn over.
Stage 2: GRILL for second half of cooking time.  Stand for 2-
3 minutes after cooking.

As above.

As above.

Place in a flan dish on the rack.  Turn over halfway through
cooking.  Stand for 2-3 minutes after cooking.

As above.

As above.

Place in a flan dish on the turntable rack.  Stand for 2-3
minutes after cooking. 

As above.

As above.

Place in a flan dish on the rack.  Turn over halfway through
cooking.  No standing time is required.

As above.

Pierce each potato in several places.
Place in a flan dish on the turntable.  Turn over after 8 minutes
of the cooking time.
No standing time is required.

Remove any packaging.  Place in a flan dish on the turntable.  
No standing time is required.

Prepare sandwich:
Place two slices of ham and 50g (2oz) grated cheese between
2 slices of bread and butter.  Place sandwich in a flan dish on
the rack.  Turn over after 3 minutes of the cooking time.
No standing time is required.

9-10 Minutes 

for 100g (4oz)

11-12 Minutes

for 200g (7oz)

12-13 Minutes

for 400g (14oz)

10 Minutes 

for 100g (4oz)

11-12 Minutes

for 200g (7oz)

12-13 Minutes

for 400g (14oz)

5 Minutes 

for 200g (7oz)

7 Minutes

for 350g (12oz)

8 Minutes

for 450g (1lb)

11 Minutes

for 225g (8oz)

12-13 Minutes

for 450g (1lb)

16-17 Minutes

for 2 potatoes

(250g each)

6 Minutes 

for 1 baguette

6 Minutes

for 1 sandwich

Stage 1:

DUAL GRILL.

30 P

Stage 2:

GRILL.

Stage 1:

DUAL GRILL.

30 P.

Stage 2:

GRILL.

Stage 1:

DUAL GRILL.

30 P

Stage 2:

GRILL.

DUAL GRILL.

50 P.

DUAL GRILL.

50 P.

DUAL GRILL.

50 P.

DUAL GRILL.

50 P.

DUAL GRILL.

50 P.

DUAL GRILL.

50 P.

DUAL GRILL.

30 P.

DUAL GRILL.

30 P.

DUAL GRILL.

70 P.

DUAL GRILL.

10 P.

DUAL GRILL.

10 P.

NOTE:
•

Chilled foods are cooked from 5°C.

•

Frozen foods are cooked from -18°C.

R-654M O/M & C/B  07/02/2001  08:35  Page 31

32

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

Help Line: 08705 274277 (office hours)

Serves 4   
75g (3oz) onion, finely chopped
50g (2oz) celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
200g (7oz) canned, chopped tomatoes
15ml (1tbsp) tomato puree
300g (11oz) lean minced beef
5ml (1tsp) dried mixed herbs
150ml (

1

/

4

pint) red wine

450ml (

3/

4

pint) hot beef stock

salt and pepper to taste
150g (5

1

/

2oz) 

dried pasta

Serves 4   
75g (3oz) onion, finely chopped
50g (2oz) celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
200g (7oz) canned, chopped tomatoes
15ml (1tbsp) tomato puree
300g (1lb) Quorn mince
5ml (1tsp) dried mixed herbs
150ml (

1

/

4

pint) red wine

450ml (

3/

4

pint) hot vegetable stock

salt and pepper to taste
150g (5

1

/

2oz) 

dried pasta

1 Place all ingredients into a 2.5L casserole dish and mix well.
2 Cover with lid and place on the turntable.
3 Cook using MEAL IN ONE “Pasta Dish” key.
4 Stir when the oven indicates and again at the end of cooking.

NOTE: 
• Use standard pasta (uncooked).
• “Quick cook” pasta is not recommended for use in the above recipes.
• “Quorn” mince can be used from frozen or fresh.

R-654M O/M & C/B  07/02/2001  08:35  Page 32

33

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

Help Line: 08705 274277 (office hours)

1 Place all ingredients into a 2.5L casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook using MEAL IN ONE “Risotto” key.
4 Stir when the oven indicates and again at the end of cooking.

Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) white fish fillet, thinly sliced into 2” strips
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1/

2

tsp) ground cumin

grated rind of 

1/

2

lemon

50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (

2/

3

pint) hot fish stock

salt and pepper to taste

Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
50g (2oz) broccoli florets
75g (3oz) carrot, sliced
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1/

2

tsp) ground cumin

grated rind of 

1/

2

lemon

50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (

2/

3

pint) hot vegetable stock

salt and pepper to taste

Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) beef fillet, thinly sliced into 2” strips
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1/

2

tsp) ground cumin

grated rind of 

1/

2

lemon

50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (

2/

3

pint) hot beef stock

salt and pepper to taste

Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) chicken fillet, thinly sliced into 2” strips
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1/

2

tsp) ground cumin

grated rind of 

1/

2

lemon

50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (

2/

3

pint) hot chicken stock

salt and pepper to taste

R-654M O/M & C/B  07/02/2001  08:35  Page 33

34

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

Help Line: 08705 274277 (office hours)

1 Mix all ingredients together in a bowl except, potatoes, cheese, eggs and cream.
2 Place half of this mixture in the bottom of a round pyrex dish (24cm diameter x 4cm).
3 Layer half the potatoes on top and sprinkle with half the cheese.
4 Repeat with the remaining mixture, finishing with a layer of potatoes.
5 Mix the eggs and cream together and pour over the gratin. Sprinkle with the remaining cheese.
6 Place on the turntable and cook using MEAL IN ONE “Gratin” key.

NOTES:
• The above recipes are ideal for using leftovers from meals such as roast chicken.

We recommend to chill chicken and fish before using in the recipes.

• Canned potatoes can be used in place of cooking fresh potatoes.

Canned or frozen spinach can be used in place of cooking fresh spinach.

• PLEASE ENSURE WHERE STATED, THESE INGREDIENTS ARE COOKED BEFORE USING THEM IN GRATIN.

Serves 4   
55g (2oz) onion, sliced
2 cloves garlic, crushed
340g (13oz) cooked whtie fish fillet, chopped
95g (4oz) courgettes, sliced
300g (12oz) canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
450g (1lb) cooked potatoes, sliced
95g (4oz) Double Gloucester cheese, grated
2 eggs (size 3)
110ml (4fl.oz) single cream

Serves 4   
55g (2oz) onion, sliced
2 cloves garlic, crushed
225g (3oz) cooked spinach, chopped
55g (2oz) celery, sliced
55g (2oz) yellow peppers, sliced
95g (4oz) courgettes, sliced
300g (12oz) canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
450g (1lb) cooked potatoes, sliced
95g (4oz) Double Gloucester cheese, grated
2 eggs (size 3)
110ml (4fl.oz) single cream

Serves 4   
55g (2oz) onion, sliced
2 cloves garlic, crushed
340g (12oz) cooked chicken, chopped
95g (4oz) courgettes, sliced
300g (12oz) canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
450g (1lb) cooked potatoes, sliced
95g (4oz) Double Gloucester cheese, grated
2 eggs (size 3)
110ml (4fl.oz) single cream

R-654M O/M & C/B  07/02/2001  08:35  Page 34