DOWNLOAD Sharp R-741M (serv.man3) Service Manual ↓ Size: 1.08 MB | Pages: 56 in PDF or view online for FREE

1 Place the courgettes, red and green pepper,

aubergine and olive oil in a large bowl, cook on
70P (MEDIUM HIGH) for 6-7 minutes or until the
vegetables have softened. Stir after half the
cooking time.

2 Stir in the remaining ingredients and cook on 70P

(MEDIUM HIGH) for a further 4-5 minutes. Toss
gently and transfer to a serving dish, chill before
serving.

S

ERVES

 2 - 4

S

ERVES

 4

1 Cut fish into thin strips approx. 6.4cm (2.5") long.
2 Combine breadcrumbs and cheese. Season.
3 Dip fish strips first into egg, then into  breadcrumb

mixture, coat evenly.

4 Brush a large flan dish with olive oil and spread

half the coated fish in a single layer over the base.

5 Place on high rack. Use sequence programming

to cook on DUAL GRILL,10P ( LOW) for 11-12
minutes, then on GRILL for 9 minutes, turn over
after 6 minutes. Repeat for the remaining fish.

S

ERVES

 4

1 Thread pieces of courgette, mushroom, fish,

orange and tomato onto each skewer in a regular
sequence. Leave no wood exposed.

2 Heat the dill and butter in a small bowl on 100P

(HIGH) for 1 minute. Brush kebabs with the dill
butter, place in a flan dish on the high rack.

3 Cook on DUAL GRILL, 50P (MEDIUM) for 12-13

minutes. Turn over and rearrange the kebabs
every 3-4 minutes.

Untitled-4

16/7/99, 12:05 pm

31

S

ERVES

 4

1 Place butter in a large bowl, heat on 100P ( HIGH ) for

1 minute until melted. Stir in onion, cook on 100P
(HIGH)  for a further minute. Stir in pasta and boiling
water, cook on  70P (MEDIUM HIGH) for 11-12
minutes until pasta is tender. Stir 2-3 times during
cooking. Drain if necessary.

2 Mix the Tuna, sauce and broccoli with the

seasoning. Cook on 100P (HIGH) for 4-5 minutes,
stir after 2 minutes.

3.Add grated cheese and grill for 4-6 minutes until

golden.

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 and
sprinkle with the rind and flaked almonds.

2 Place on low rack, cook on DUAL GRILL, 50P

(MEDIUM) for 8-9 minutes.

S

ERVES

 2

Garnish with slices of orange to serve.

S

ERVES

 4

Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets
of kitchen paper on the turntable. Heat on MEDIUM
HIGH for 2 minutes until dry. Ensure the herbs do
not become too dry. Woody herbs take a little longer
to dry than leafy herbs.

1 Combine ham, margarine, mushrooms, onion,

herbs and seasoning. Cook on 100P (HIGH) for
2-3 minutes. Stir in cheese, allow to cool.

2 To make pastry mix flour, herbs and seasoning.

Rub in margarine until mixture resembles
breadcrumbs. Add enough water to form a soft
dough. Roll out pastry, cut out four 20.4cm (8")
circles of pastry and dampen edge with water.

3 Spoon ham mixture into the centre of each pastry

circle. Fold pastry over to form a semi-circle pasty.
Pinch edges together and brush surface with egg.
Place two pasties in a greased flan dish.

4 Place on low rack and cook on DUAL GRILL, 50P

(MEDIUM HIGH )for 10 minutes until brown and
crispy. Repeat for the remaining two pasties.

Untitled-4

16/7/99, 12:05 pm

32

S

ERVES

 4

1 Place the mince, garlic and onion in a bowl, mix

well. Cook on 100P (HIGH) for 7 minutes, stir
twice.

2 Stir in chillis, tomatoes and  beans. Cook on 100P

(HIGH) for 18 minutes. Place taco shells on
kitchen paper on turntable. Heat on 100P (HIGH)
for 2 minutes. Fill with chilli bean mixture, sprinkle
with cheese.

3 Pack tacos together, open end up in a large

casserole or flan dish. Place on turntable, cook
on DUAL GRILL, 30P (MEDIUM LOW) for 7
minutes.

Mexican dish of spicy filled corn tortillas. Serve with
Guacamole, soured cream and crisp salad.

1 Place the steak, flour, salt and pepper in a 2.5

litre (approx. 4 pint) casserole dish, mix well.

2 Stir in the onion, purée, stock and wine.

Cover and cook on 50P (MEDIUM) for 40 min-
utes, stir 2-3 times during cooking.

3 Stir in mushrooms, cook on 50p (MEDIUM )for

6 minutes.

4 Stir in the cream before serving.

Serve on a bed of tagliatelle or rice.

S

ERVES

 4

1 Melt the butter and oil in a large bowl on 100P

(HIGH) for 1 minute. Stir in the onion, celery,
garlic and bacon. Cover and cook on 100P (HIGH)
for 7 minutes.

2 Add the bay leaf, tomatoes, purée and minced

beef to the vegetable mixture. Cook on 100P
(HIGH ) for 8 minutes, stir 2-3 times during
cooking.

3 Add herbs, wine, stock. Season, mix well.  Cover

and cook on 100P (HIGH) for 5 minutes, then for
20 minutes on  50P (MEDIUM) until sauce is
thick. Stir 2-3 times during cooking. Serve hot
with spaghetti.

S

ERVES

 4

Make as above, omit  wine. Place

in a dish and top with 700g (1

1

/

2

lb) mashed potato.

Place on turntable and cook on DUAL GRILL, 50P
(MEDIUM HIGH) for 10 minutes until evenly brown.

Chilli con carne:  

Make as above. At Stage 3 add

450g (1lb) canned red kidney beans and 5-15ml
(1-3tsp) chilli powder, to taste.

Untitled-4

16/7/99, 12:05 pm

33

1 Place steak, kidney, onion, mixed herbs and

stock in a casserole dish. Cover and cook on 50P
(MEDIUM) for 40 minutes. Stir after half the
cooking time and add the cornflour to thicken.

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl, mix well.

3 Add enough cold water to form a soft dough. Roll

out 

2

/

3

 of the pastry and use it to line the base and

sides of a greased 1.2 litre (2 pint) pudding basin.

4 Fill pastry lined basin with meat. Roll out remaining

pastry, cut out a circle to cover pudding. Brush
with milk. Make a slit in the centre. Cover with
cling film, cook on 100P ( HIGH) for 12 minutes.

S

ERVES

 4

S

ERVES

 4

1 Place all the marinade ingredients in a large bowl,

mix well.  Stir in the chicken, refrigerate for 2hours
to marinate.

2 Thread the chicken onto skewers leaving no

wood exposed.  Place in a large flan dish on the
high rack.

3 Cook on 50P (MEDIUM HIGH), DUAL GRILL for

12 minutes. Turn over and rearrange the skew-
ers every 3 minutes.

1 Open out chicken breasts, flatten with a rolling pin.
2 Place Camembert, onions, parsley and

seasoning in a bowl, mix well. Place a quarter of
the  mixture  in   the  centre  of  each  breast.   Fold
up into a tight parcel. Secure with cocktail sticks.
Ensure no filling is visible.

3 Place the breasts seam side upwards in a flan dish.
4 Place on the low rack and cook on 50P (MEDIUM

HIGH), DUAL GRILL for 16 minutes, turn over
and add cheese after 8 minutes.

Sprinkle with toasted almonds to serve.

S

ERVES

 4

Untitled-4

16/7/99, 12:05 pm

34