Sharp R-771M (serv.man3) User Manual / Operation Manual ▷ View online
51
B
READ & SCONES
Microwave Tip: Ripening cheese
Place 100g (4oz) cheese (e.g. Camembert or Brie)
on a plate and heat on MEDIUM for 20-30 seconds.
Place 100g (4oz) cheese (e.g. Camembert or Brie)
on a plate and heat on MEDIUM for 20-30 seconds.
275g (10oz) potato, cooked and mashed
275g (10oz) self raising flour
100g (4oz) mature Cheddar cheese, grated
5ml (1tsp) salt
5ml (1tsp) mixed dried herbs
2 cloves garlic, crushed (see Tip, Page 42)
10ml (2tsp) whole grain mustard
1 egg (size 3), beaten
75ml (5tbsp) milk
1 egg (size 3), beaten to glaze
5ml (1tsp) fresh parsley, chopped to sprinkle
275g (10oz) self raising flour
100g (4oz) mature Cheddar cheese, grated
5ml (1tsp) salt
5ml (1tsp) mixed dried herbs
2 cloves garlic, crushed (see Tip, Page 42)
10ml (2tsp) whole grain mustard
1 egg (size 3), beaten
75ml (5tbsp) milk
1 egg (size 3), beaten to glaze
5ml (1tsp) fresh parsley, chopped to sprinkle
1 Place the potato, flour, cheese, salt, herbs, garlic
and mustard in a large bowl, mix well.
2 Add the egg and milk, mix to form a soft dough.
Knead the dough into a round shape approx.
23cm (9") in diameter. Place in a 25.4cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.
23cm (9") in diameter. Place in a 25.4cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.
3 Place on the low rack and cook at 130˚C for 30
minutes.
Serve with soup, cheese or salad.
OTATO BREAD
S
ERVES
4
P
REPARATION
TIME
-15
MINUTES
P
1 Combine flour, oatmeal, salt, bicarbonate of soda
in a large bowl. Rub in the butter.
2 Add the yoghurt and milk, mix to form a soft but
not sticky dough.
3 Knead lightly into a round shape approx. 20.4 cm
(8") in diameter. Place in a greased 25.4cm (10")
flan dish.
flan dish.
4 Use a knife to mark into 8 wedges, cut only
halfway through dough. Glaze surface with egg,
sprinkle with sesame seeds.
sprinkle with sesame seeds.
5 Place on the turntable, cook at 130
o
C for 20
minutes.
Serve with cheese and a salad.
ODA BREAD
S
S
ERVES
4
P
REPARATION
TIME
-15
MINUTES
175g (6oz) wholemeal self raising flour
100g (4oz) medium oatmeal
2.5ml (
100g (4oz) medium oatmeal
2.5ml (
1
/
2
tsp) salt
5ml (1tsp) bicarbonate of soda
25g (1oz) butter
120ml (4floz) natural yoghurt
90ml (6tbsp) milk
1 egg (size 3), beaten to glaze
sesame seeds to sprinkle
25g (1oz) butter
120ml (4floz) natural yoghurt
90ml (6tbsp) milk
1 egg (size 3), beaten to glaze
sesame seeds to sprinkle
1 Place dates in a large bowl, add the boiling water,
leave aside to cool.
2 Place flours, sugar, salt and bicarbonate of soda
in a bowl, mix well. Rub in butter until mixture
resembles fine breadcrumbs, stir in walnuts.
resembles fine breadcrumbs, stir in walnuts.
3 Add the date mixture, milk and egg, mix well.
4 Grease and line the base of a 1.5 litre (2
4 Grease and line the base of a 1.5 litre (2
1
/
2
pint),
straight-sided loaf dish with greaseproof paper.
Spoon in loaf mixture and smooth the surface.
Spoon in loaf mixture and smooth the surface.
5 Place on the turntable, cook for 20 minutes at
130
o
C.
175g (6oz) dates, chopped
150ml (
150ml (
1
/
4
pint) boiling water
225g (8oz) plain flour
125g (5oz) wholemeal flour
125g (5oz) caster sugar
2.5ml (
125g (5oz) wholemeal flour
125g (5oz) caster sugar
2.5ml (
1
/
2
tsp) salt
2.5ml (
1
/
2
tsp) bicarbonate of soda
100g (4oz) butter
125g (5oz) walnuts, roughly chopped
150ml (
125g (5oz) walnuts, roughly chopped
150ml (
1
/
4
pint) milk
1 egg (size 3), beaten
ATE & WALNUT BREAD
S
ERVES
6-8
P
REPARATION
TIME
- 15
MINUTES
D
Serve sliced, spread generously with butter.
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51
52
B
READ & SCONES
250g (9oz) strong plain flour
5ml (1tsp) dried yeast
5ml (1tsp) caster sugar
5ml (1tsp) salt
25g (1oz) butter
1 egg (size 3), beaten
120ml (4floz) hand hot milk
25g (1oz) butter, melted
filling:
100g (4oz) ground almonds
100g (4oz) caster sugar
2.5ml (
5ml (1tsp) dried yeast
5ml (1tsp) caster sugar
5ml (1tsp) salt
25g (1oz) butter
1 egg (size 3), beaten
120ml (4floz) hand hot milk
25g (1oz) butter, melted
filling:
100g (4oz) ground almonds
100g (4oz) caster sugar
2.5ml (
1
/
2
tsp) almond essence
2 egg whites (size 3)
topping:
175g (6oz) icing sugar
10ml (2tsp) lemon juice
10ml (2tsp) water
flaked almonds, to sprinkle
glacé cherries, halved, to sprinkle
topping:
175g (6oz) icing sugar
10ml (2tsp) lemon juice
10ml (2tsp) water
flaked almonds, to sprinkle
glacé cherries, halved, to sprinkle
1 Place flour, yeast, sugar and salt in a bowl, mix well.
Rub in butter. Add egg and milk, mix to a soft dough.
Knead lightly. Return to the bowl, cover with cling film.
Knead lightly. Return to the bowl, cover with cling film.
2 Place on turntable, prove on LOW for 6-7 minutes.
3 Roll the dough into a rectangle 20.4 x 38cm (8 x
3 Roll the dough into a rectangle 20.4 x 38cm (8 x
14"), brush with melted butter.
4 Prepare filling, mix almonds, sugar, essence and
egg whites to a paste. Spread over the dough, roll
up tightly from longest side.
up tightly from longest side.
5 Place roll in a large, greased flan dish, join ends
to form a ring. Using scissors snip 1cm (
1
/
2
") into
the dough all the way around at 2cm (
3
/
4
")
intervals. Cover loosely with cling film.
6 Place on the turntable, prove on LOW for 4-5
minutes. Remove cover.
7 Place on the turntable, cook on DUAL GRILL-1,
MEDIUM HIGH for 6-7 minutes until golden. Cool
before decorating.
before decorating.
8 To prepare topping, mix icing sugar, lemon juice
and water until smooth. Spread evenly over tea
ring, sprinkle with flaked almonds and cherries.
ring, sprinkle with flaked almonds and cherries.
ANISH TEA RING
D
S
ERVES
6-8
P
REPARATION
TIME
- 25
MINUTES
RUIT SCONES
S
ERVES
6-8
P
REPARATION
TIME
-15
MINUTES
225g (8oz) self raising flour
50g (2oz) caster sugar
50g (2oz) butter
50g (2oz) sultanas
1 egg (size 3), beaten with milk to make 150ml (
50g (2oz) caster sugar
50g (2oz) butter
50g (2oz) sultanas
1 egg (size 3), beaten with milk to make 150ml (
1
/
4
pint)
1 egg (size 3), beaten to glaze
F
1 Grease two large flan dishes.
2 Combine the flour and sugar in a bowl, rub in the
2 Combine the flour and sugar in a bowl, rub in the
butter and stir in the fruit. Add enough egg and
milk mixture to form a soft dough.
milk mixture to form a soft dough.
3 Roll out until 2cm (
3
/
4
") thick, cut out scones
6.4cm (2
1
/
2
") in diameter.
4 Place the scones in the prepared dishes and
brush with egg to glaze.
5 Place one dish on low rack, cook for 20 minutes
at 160˚C. Repeat for other scones.
Variations:
Wholemeal scones: Substitute white self raising flour
with wholemeal self raising flour, omit sultanas.
Date scones: Substitute white self raising flour with
wholemeal self raising flour and the sultanas with 50g
(2oz) dates, finely chopped.
Spiced apple scones: Substitute white self raising
flour with wholemeal flour and sultanas with 1 eating
apple, grated. Add 5ml (1tsp) cinnamon at Stage 2.
Cheese and chive scones: Omit sugar and sultanas.
Add 100g (4oz) grated Cheddar cheese, 15ml (1tbsp)
dried chives, salt and pepper at Stage 2.
Fresh herb scones: Omit sugar and sultanas. Add
5ml (1tsp) fresh parsley, 5ml (1tsp) fresh sage and 5ml
(1tsp) fresh thyme at Stage 2.
Wholemeal scones: Substitute white self raising flour
with wholemeal self raising flour, omit sultanas.
Date scones: Substitute white self raising flour with
wholemeal self raising flour and the sultanas with 50g
(2oz) dates, finely chopped.
Spiced apple scones: Substitute white self raising
flour with wholemeal flour and sultanas with 1 eating
apple, grated. Add 5ml (1tsp) cinnamon at Stage 2.
Cheese and chive scones: Omit sugar and sultanas.
Add 100g (4oz) grated Cheddar cheese, 15ml (1tbsp)
dried chives, salt and pepper at Stage 2.
Fresh herb scones: Omit sugar and sultanas. Add
5ml (1tsp) fresh parsley, 5ml (1tsp) fresh sage and 5ml
(1tsp) fresh thyme at Stage 2.
Microwave Tip: Drying breadcrumbs
Spread 100g (4oz) fresh breadcrumbs evenly over
a large plate. Heat on HIGH for 2-3 minutes, stir
every minute until crispy.
Spread 100g (4oz) fresh breadcrumbs evenly over
a large plate. Heat on HIGH for 2-3 minutes, stir
every minute until crispy.
NOTE: For information on using the DUAL GRILL-1 see page 9 of the operation manual
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53
25g (1oz) butter
25g (1oz) plain flour
300ml (
25g (1oz) plain flour
300ml (
1
/
2
pint) milk
salt and pepper to taste
1 Place the butter in a bowl, heat on HIGH for 1
minute until melted.
2 Stir in the flour and whisk in the milk. Cook on
HIGH for 3 minutes, stir every minute until thick
and smooth. Season with salt and pepper
and smooth. Season with salt and pepper
W
HITE SAUCE
M
AKES
300
ML
(
1
/
2
PINT
)
P
REPARATION
TIME
- 4
MINUTES
1 Place the milk, onion, carrot, celery, cloves and
peppercorns in a bowl. Heat on MEDIUM for 4
minutes. Cover and leave to infuse for 35 minutes
(optional). Strain and reserve the liquid.
minutes. Cover and leave to infuse for 35 minutes
(optional). Strain and reserve the liquid.
2 Heat butter on HIGH for 1 minute until melted.
Stir in flour and gradually add the strained milk.
3 Heat on HIGH for 4 minutes, whisking every
minute. Season with salt and pepper to taste.
Serve with vegetables, meat or fish.
B
ECHAMEL SAUCE
300ml (
1
/
2
pint) milk
1 small onion, sliced
1 small carrot, sliced
1 small carrot, sliced
1
/
2
stick of celery, sliced
2 whole cloves
6 white peppercorns
25g (1oz) butter
25g (1oz) plain flour
salt and pepper to taste
6 white peppercorns
25g (1oz) butter
25g (1oz) plain flour
salt and pepper to taste
M
AKES
300
ML
(
1
/
2
PINT
)
P
REPARATION
TIME
- 8
MINUTES
1 Combine all ingredients in a large bowl. Cook on
HIGH for 24 minutes, stir every 5-6 minutes.
2 Blend in a food processor until smooth.
Serve with chicken, pasta or stuffed tofu, see page 42.
8 large tomatoes, chopped
1 large onion, chopped
2 cloves garlic, crushed (see Tip, page 42)
300ml (
1 large onion, chopped
2 cloves garlic, crushed (see Tip, page 42)
300ml (
1
/
2
pint) red wine
2.5ml (
1
/
2
tsp) chilli powder
15ml (1tbsp) whole grain mustard
30ml (2tbsp) tomato paste
30ml (2tbsp) tomato paste
S
PICY TOMATO SAUCE
M
AKES
600
ML
(1
PINT
)
P
REPARATION
TIME
- 8
MINUTES
S
AUCES
Mushroom sauce: Add 2 sliced spring onions, 50g
(2oz) chopped mushrooms and 5ml (1tsp) chopped
parsley at the beginning of Stage 2. Serve with fish.
Sweet white sauce: Omit salt and pepper from the
basic recipe. Add 50g (2oz) caster sugar at Stage 2.
Serve with puddings as an alternative to custard.
(2oz) chopped mushrooms and 5ml (1tsp) chopped
parsley at the beginning of Stage 2. Serve with fish.
Sweet white sauce: Omit salt and pepper from the
basic recipe. Add 50g (2oz) caster sugar at Stage 2.
Serve with puddings as an alternative to custard.
Variations:
Cheese sauce: Add 75g (3oz) grated cheese and 5ml (1tsp)
mustard powder at Stage 2. Serve with vegetables, fish, meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) chopped
parsley into the finished sauce. Serve with fish.
Onion sauce: Stir 1 large cooked onion, finely chopped,
into finished sauce. Heat on HIGH for 1 minute. Serve
with meat or vegetables.
Cheese sauce: Add 75g (3oz) grated cheese and 5ml (1tsp)
mustard powder at Stage 2. Serve with vegetables, fish, meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) chopped
parsley into the finished sauce. Serve with fish.
Onion sauce: Stir 1 large cooked onion, finely chopped,
into finished sauce. Heat on HIGH for 1 minute. Serve
with meat or vegetables.
25g (1oz) butter
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped
USTARD SAUCE
M
M
AKES
300
ML
(
1
/
2
PINT
)
P
REPARATION
TIME
- 5
MINUTES
1 Place butter in a bowl, heat on HIGH for 30
seconds. Add the mustard, soured cream, salt,
pepper and parsley, mix well.
pepper and parsley, mix well.
2 Cook on HIGH for 3 minutes, stir every minute,
until smooth and thick.
Serve with meat or fish.
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54
S
AUCES / PRESERVES
*Setting point:
To determine, place 5ml (1tsp) jam
onto a saucer. Chill. Move surface of jam with finger,
if it wrinkles, setting point has been reached.
if it wrinkles, setting point has been reached.
1 Place strawberries and lemon juice in a very large bowl.
2 Heat on HIGH for 5 minutes until strawberries
2 Heat on HIGH for 5 minutes until strawberries
have softened. Add the sugar, mix well.
3 Cook on MEDIUM HIGH for 25-30 minutes until
setting point* is reached, stir every 4-5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
675g (1
1
/
2
lb) strawberries, washed and hulled
45ml (3tbsp) lemon juice (see Tip, page 37)
675g (1
675g (1
1
/
2
lb) caster sugar
TRAWBERRY JAM
S
M
AKES
675g (1
1
/
2
LB
)
P
REPARATION
TIME
- 15
MINUTES
1 Place butter and sugar in a bowl. Heat on HIGH
for 2 minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the
butter and sugar mixture. Heat on HIGH for 2
minutes until sugar has dissolved. Cool slightly.
minutes until sugar has dissolved. Cool slightly.
3 Beat in the egg yolks, cook on MEDIUM for 10-12
minutes, stir every 2 minutes until thickened.
4 Pour into hot, clean jars. Cover, seal and label.
100g (4oz) butter
250g (9oz) caster sugar
15ml (1tbsp) cornflour
juice of 3 medium lemons (see Tip, page 37)
grated rind of 2 lemons
4 egg yolks (size 3), beaten
250g (9oz) caster sugar
15ml (1tbsp) cornflour
juice of 3 medium lemons (see Tip, page 37)
grated rind of 2 lemons
4 egg yolks (size 3), beaten
L
EMON CURD
M
AKES
300g (12
OZ
)
P
REPARATION
TIME
- 8
MINUTES
1 Place all ingredients in a large bowl, mix well.
2 Cook on MEDIUM HIGH for 17-18 minutes, stir
2 Cook on MEDIUM HIGH for 17-18 minutes, stir
every 3-4 minutes.
3 Spoon into hot, clean jars. Cover, seal and label.
225g (8oz) dates, stoned and roughly chopped
225g (8oz) currants
1 medium onion, finely chopped
175g (6oz) brown sugar
2 cloves garlic, crushed (see Tip, page 42)
10ml (2tsp) salt
5ml (1tsp) chilli powder
300ml (
225g (8oz) currants
1 medium onion, finely chopped
175g (6oz) brown sugar
2 cloves garlic, crushed (see Tip, page 42)
10ml (2tsp) salt
5ml (1tsp) chilli powder
300ml (
1
/
2
pint) vinegar
ATE CHUTNEY
M
AKES
800g (1
3
/
4
LB
)
P
REPARATION
TIME
- 15
MINUTES
D
75g (3oz) Danish Blue cheese, finely chopped
45ml (3tbsp) soured cream
30ml (2tbsp) fresh parsley, chopped
salt and pepper to taste
45ml (3tbsp) soured cream
30ml (2tbsp) fresh parsley, chopped
salt and pepper to taste
M
AKES
150
ML
(
1
/
4
PINT
)
P
REPARATION
TIME
- 5
MINUTES
LUE CHEESE SAUCE
B
1 Place the cheese, soured cream and parsley in a
bowl, mix well. Season.
2 Heat on HIGH for 2-3 minutes.
50g (2oz) butter
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1tbsp) golden syrup
150ml (
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1tbsp) golden syrup
150ml (
1
/
4
pint) double cream
300ml (
1
/
2
pint) milk
60ml (4tbsp) brandy to taste
RANDY SAUCE
M
AKES
600
ML
(1
PINT
)
P
REPARATION
TIME
- 8
MINUTES
B
1 Place butter in a bowl, heat on HIGH for 1 minute
until melted. Stir in flour, heat on HIGH for 1
minute.
minute.
2 Combine sugar, syrup, cream and milk, heat on
HIGH for 2 minutes.
3 Gradually add cream mixture to the butter and flour
mixture. Heat on HIGH for 5-6 minutes, stir every
minute until smooth and thick. Stir in brandy.
minute until smooth and thick. Stir in brandy.
Serve hot with Figgy Pudding (page 47).
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