DOWNLOAD Sharp R-65STM (serv.man2) Service Manual ↓ Size: 824.26 KB | Pages: 45 in PDF or view online for FREE

31

12 - 13 Minutes

per 450g

14 - 15 Minutes

per 450g

18 - 19 Minutes

per 450g

21 - 22 Minutes

per 450g

13 - 15 Minutes

per 450g

12 - 13 Minutes

per 450g

15 - 16 Minutes

per 450g

15 Minutes

per 450g

12 Minutes

per 450g

9 - 10 Minutes

per 450g

Place fat side down in a flan dish on the turntable.
Calculate the cooking time.
Use Sequence cooking. (Page 17). 

Stage 1: Cook on 50P. Turn over, halfway through Stage 1.
Stage 2: Cook on DUAL GRILL, 50P for the final 6 - 8

minutes of cooking time.
Stand for 10 minutes after cooking.

As above

As above

Place fat side down in a flan dish on the turntable.
Calculate the cooking time.
Use Sequence cooking. (Page 17).

Stage 1: Cook on 50P throughout cooking time, apart from

the last 6 - 8 minutes. Turn over, remove juices
halfway through Stage 1.

Stage 2: Cook on DUAL GRILL, 50P for the final 6 - 8

minutes of cooking time.
Stand for 10 minutes after cooking.

Place breast side down in a flan dish on the turntable.
Calculate the cooking time.
Use Sequence cooking. (Page 17).

Stage 1: Cook on 100P throughout cooking time, apart from

the last 6 - 8 minutes. Turn over, remove juices
halfway through Stage 1.

Stage 2: Cook on DUAL GRILL, 50P for the final 6 - 8 minutes

of cooking time. Stand for 10 minutes after cooking.

Place best side down in a flan dish on the rack.
Calculate the cooking time.
Use Sequence cooking. (Page 17).

Stage 1: Cook on 100P throughout cooking time, apart from

the last 6 - 8 minutes.

Stage 2: Cook on DUAL GRILL, 50P for the final 6 - 8

minutes of cooking time.
Stand for 5 minutes after cooking.

Place in a flan dish on the rack.

Turn over halfway through cooking.

Stand for 3 - 4 minutes after cooking.

Place in a flan dish on the rack.

Turn over halfway through cooking.

Stand for 3 - 4 minutes after cooking.

Place in a flan dish on the rack.

Turn over halfway through cooking.

Stand for 2 - 3 minutes after cooking.

Place in a flan dish on the rack.

Turn over halfway through cooking.

Stand for 2 - 3 minutes after cooking.

Stage 1: 50P

DUAL GRILL,

50P

As above

As above

Stage 1: 50P

DUAL GRILL,

50P

Stage 1: 100P

DUAL GRILL,

50P

Stage 1: 100P

DUAL GRILL,

50P

DUAL GRILL,

50P

DUAL GRILL,

30P

DUAL GRILL,

50P

DUAL GRILL,

30P

NOTES: • Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

R-65STM Cookbook  11/03/2005  14:37  Page 31

32

8 - 9 Minutes

for 100g

11 - 12 Minutes

for 200g

12 - 13 Minutes

for 400g

10 Minutes

for 100g

11 - 12 Minutes

for 200g

12 - 13 Minutes

for 400g

5 Minutes

for 200g

7 Minutes

for 350g

8 Minutes

for 450g

11 Minutes

for 225g

12 - 13 Minutes

for 450g

16 - 17 Minutes

for 2 Potatoes

(250g each)

6 Minutes 

for 1 baguette

6 Minutes

for 1 sandwich

Place in a flan dish on the rack.
Use Sequence cooking. (Page 17).

Stage 1: Cook on DUAL GRILL, 30P for the first half of

cooking time. Turn over after Stage 1.

Stage 2: Cook on 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 rack.

Stand for 2 - 3 minutes after cooking. 

As above

As above

Place in a flan dish on the high 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 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.

DUAL GRILL,

30P

GRILL

As above.

As above.

DUAL GRILL,

50P

As above.

As above.

DUAL GRILL,

50P

As above.

As above.

DUAL GRILL,

30P

As above.

DUAL GRILL,

70P

DUAL GRILL,

10P

DUAL GRILL,

10P

NOTES: • Ambient foods are cooked from 20°C.

• Chilled foods are cooked from 5°C.
• Frozen foods are cooked from -18°C.

R-65STM Cookbook  11/03/2005  14:37  Page 32

33

125g onion, chopped
225g mushroom, sliced
25g margarine
25g plain flour
300ml (

1

/

2

pint) milk

450ml (

3

/

4

pint) hot vegetable stock

2.5ml (

1

/

2

tsp) dried marjoram

2.5ml (

1

/

2

tsp) dried basil

salt and pepper to taste
150ml (

1

/

4

pint) double cream

1 Place the onion, mushrooms and margarine in a bowl,

cook on 100P for 5 minutes.

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

milk and the stock.

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

Cook on 100P for 9 minutes, stir after 5 minutes
through cooking.

4 Blend the soup and add the cream. Cook on 100P for

7 minutes.

350g onion, sliced
15ml (1 tbsp) vegetable oil
50g plain flour
1.2 litres (2 pints) hot meat or vegetable stock
salt and pepper to taste
30ml (2 tbsp) parsley, chopped
4 thick slices French bread
50g cheese, grated 

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

on 100P 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 for 18 minutes.
4 Pour the soup into serving bowls, submerge bread

and sprinkle generously with cheese.

5 Heat on 70P for 2 minutes, until the cheese has

melted.

25g margarine
125g onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1

1

/

2

pints) hot vegetable stock

salt and pepper to taste 

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

seconds.

2 Add the onion, carrot and potato and heat on 100P

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 for 15
minutes, stir 2 - 3 times during cooking, until the
vegetables are tender.

4 Blend in a food processor. Return to bowl and heat

on 100P for 5 minutes.

Lentil & bacon soup: Make as above. After Stage 2, add 50g cooked lentils and 2 rashers of bacon

(cooked and chopped). Omit the French bread and grated cheese.

R-65STM Cookbook  11/03/2005  14:37  Page 33

34

200g white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (

1

/

2

tsp) turmeric

salt to taste
1 red pepper, seeded and sliced
100g prawns, cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g baby corn
225g chicken, cooked and chopped

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

and salt. Cook on 70P for 14 - 15 minutes, 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 for 8 minutes,
stirring after 4 minutes.

An excellent party or supper dish.

4 salmon steaks (approx. 175g each)
45ml (3 tbsp) dry white wine
300ml (

1

/

2

pint) mustard sauce (see page 39)

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 for 8 minutes.  Allow to stand whilst preparing
the sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on 70P for 2 minutes.

Serve the sauce separately.

675g potatoes, peeled and chopped
75ml (5 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
450g fish fillets (e.g. fresh cod)
300ml (

1

/

2

pint) parsley sauce (see page 39)

25g cheese, grated 

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

Cover and cook on 100P for 14 minutes, until soft
enough to mash.  Mash with margarine, milk and
seasoning. 

2 Place fish in a flan dish in a single layer, cover and

cook on 70P 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 DUAL GRILL, 50P for 10 minutes, until the

cheese has melted. 

2 medium trout (approx. 225g each)
salt and pepper to taste
juice and rind of one orange
50g 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.  Sprinkle with the
rind and flaked almonds 2 minutes before the end of
the cooking sequence.

2 Place on the rack, cook on 50P for 5 minutes, and

then DUAL GRILL, 50P for 2 - 4 minutes.
Garnish with slices of orange.

R-65STM Cookbook  11/03/2005  14:37  Page 34