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56

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

Help Line: 08705 274277 (office hours)

Makes 22 - 24 Scones
450g (1lb) self raising flour
100g (4oz) caster sugar
100g (4oz) butter
100g (4oz) sultanas
2 eggs (size 3), beaten with milk to
make 300ml (

1

/

2

pint)

1 egg (size 3), beaten to glaze

Preparation Time - 15 Minutes

1 Grease two large flan dishes.
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.

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 the rack, cook for 30 minutes at

130˚C.  Repeat for other scones.

Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

Makes 12
50g (2oz) plain chocolate, broken into pieces
25g (1oz) butter
75g (3oz) sponge cake, crumbled
25g (1oz) icing sugar
15ml (1tbsp) rum
100g (4oz) plain chocolate, to coat
100g (4oz) dark chocolate vermicelli, to coat

Preparation Time - 20 Minutes

1 Place chocolate and butter in a bowl. Heat on 100%

for 1 minute, stir until melted.

2 Add sponge, icing sugar and rum, mix well.
3 Chill the mixture until set enough to handle. Lightly

dust your hands with icing sugar and roll the truffle
mixture into 12 even sized balls.

4 Break chocolate and place in a bowl. Heat on

100% for 2 - 3 minutes, stir every 30 seconds until
melted.

5 Pour the vermicelli into a separate bowl.
6 Roll each truffle ball first in the chocolate and then in

the vermicelli, coat evenly. Place on greaseproof
paper, chill to set.

Makes 675g (1

1

/

2

lb)

150g (5

1

/

2

oz) milk chocolate, broken into pieces

100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk

Preparation Time - 20 Minutes

1 Place the chocolate in a bowl and heat on 100% for

2 minutes, stir every 30 seconds until melted.

2 Stir in butter, icing sugar and milk. Heat on 100% for

2 - 3 minutes, stir vigorously every minute until the
mixture is thick and glossy.

3 Pour into a greased, rectangular 20.4 x 15.3cm 

(8 x 6”) dish, chill to set before cutting.

R-774M O/M  21/03/2001  15:08  Page 56

57

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

Help Line: 08705 274277 (office hours)

Makes 300ml (

1

/

2

pint)

25g (1oz) butter
25g (1oz) plain flour
300ml (

1

/

2

pint) milk

salt and pepper to taste

1 Place the butter in a bowl, heat on 100% for 

1 minute until melted.

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

100% for 6 minutes, stir every minute until thick
and smooth. Season with salt and pepper.

Makes 600ml (1pint)
125g (5oz) onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, crushed (see Tip, page 46)
30g (1oz) butter
30g (1oz) plain flour
30ml (2tbsp) white wine vinegar
30ml (2tbsp) soy sauce
300ml (

1

/

2

pint) hot chicken stock

50g (2oz) soft dark brown sugar

Prepartion Time - 8 Minutes

1 Place the onion, green pepper, garlic and butter

in a bowl, mix well. Cook on 100% for 2
minutes.

2 Stir in the flour, gradually add the vinegar, soy

sauce, stock and sugar. Cook on 100% for 3 - 4
minutes, stir every minute until the mixture has
thickened. Blend in a food processor for a
smoother sauce.

Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g (5

1

/

2

oz) carrot, chopped

225g (8oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 46)
800g canned, chopped tomatoes
300ml (

1

/

2

pint) red wine

45 - 60ml (3 - 4 tbsp) medium chilli sauce
10ml (2tsp) mustard powder
30ml (2tbsp) tomato purée

Preparation Time - 8 Minutes

1 Place bacon, carrot, onion and garlic in a large

bowl, cover and heat on 100% for 3 minutes.

2 Add all other ingredients to bacon mixture and

mix well. Cook on 70% for 35 minutes.

3 Blend in a food processor until smooth, return to

bowl and cook on 70% for 3 minutes.

Makes 300ml (

1

/

2

pint)

125g (5oz) butter
175g (6oz) dark soft brown sugar
90ml (8tbsp) double cream
50g (2oz) walnuts, finely chopped

Preparation Time - 8 Minutes

1 Combine all ingredients in a bowl, heat on 70%

for 5 - 6 minutes, stir every minute until sugar has
dissolved and the mixture is thick and glossy.

R-774M O/M  21/03/2001  15:08  Page 57

58

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Help Line: 08705 274277 (office hours)

Makes 150ml (

1

/

4

pint)

75g (3oz) Blue Stilton cheese, finely chopped
300ml (

1

/

2

pint) soured cream

150ml (

1

/

4

pint) white wine

15ml (1tbsp) connflour, blended with water
30ml (2tbsp) fresh parsley, chopped
salt and pepper to taste

Preparation Time - 5 Minutes

1 Place the cheese, cream, wine, cornflour and

parsley in a bowl, mix well. Season.

2 Heat on 100% for 8 minutes.

Makes 600ml (1 pint)
50g (2oz) butter
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

Preparation Time - 8 Minutes

1 Place butter in a bowl, heat on 100% for 

1 minute until melted. Stir in flour, heat on 100%
for 1 minute.

2 Combine sugar, syrup, cream and milk, heat on

100% for 2 minutes. 

3 Gradually add cream mixture to the butter and

flour mixture. Heat on 100% for 5 - 6 minutes,
stir every minute until smooth and thick. Stir in
brandy.

Makes 675g (1

1

/

2

lb)

675g (1

1

/

2

lb) strawberries, washed and hulled

45ml (3tbsp) lemon juice (see Tip, page 41)
675g (1

1

/

2

lb) preserving sugar

Variation:
Raspberry Jam: Replace 675g (1

1

/

2

lb)

strawberries with 675g (1

1

/

2

lb) raspberries

Preparation Time - 15 Minutes

1 Place strawberries and lemon juice in a very

large bowl.

2 Heat on 100% for 5 minutes until strawberries

have softened. Add the sugar, mix well.

3 Cook on 70% for 25 - 30 minutes until setting

point* is reached, stir every 4 - 5 minutes.

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

Makes 300g (12oz)
100g (4oz) butter
450g (1lb) caster sugar
45ml (3tbsp) cornflour
juice of 4 medium lemons (see Tip, page 41)
grated rind of 2 lemons
4 egg yolks (size 3), beaten

Preparation Time - 8 Minutes

1 Place butter and sugar in a bowl. Heat on 100%

for 2 minutes until melted. 

2 Blend cornflour with lemon juice and rind. Stir

into the butter and sugar mixture. Heat on 100%
for 2 minutes until sugar has dissolved. Cool
slightly.

3 Beat in the egg yolks, cook on 50% for 10 - 12

minutes, stir every 2 minutes until thickened.

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

* 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.

R-774M O/M  21/03/2001  15:08  Page 58

NOTE: When cleaning oven please ensure that bottom
grill is cool.

Take care not to let soapy water drip through the small
holes in the oven walls and the cavity floor particularly if
the turntable is 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.
Heat up your oven regularly by using both heating
elements, refer to NOTES on page 12.  Remaining food
or fat splashed on the oven interior can cause smoke or
a bad smell.
To prevent splashing, cover food wherever possible.

ACCESSORIES
Racks should be washed in a mild washing-up liquid
solution and dried.  They are dishwasher safe.

TURNTABLE
Ensure the turntable is cleaned after every use with a
mild washing-up liquid solution and dried. The turntable
is dishwasher safe. This should prevent a build up of
grease and food debris.

OUTER CABINET
Wipe the outside 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.

• 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. Do not remove the
waveguide cover.

• Never use spray cleaners, oven buttons or

abrasive scourers as these damage the surface of
the oven.

• After Grill, Dual Grill, Oven, Pizza, Breakfast,

Instant Cook and Auto Cook modes, the oven
cavity, door, oven cabinet and accessories will
become very hot. Before cleaning, make sure they
have cooled down.

59

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

Help Line: 08705 274277 (office hours)

R-774M O/M  21/03/2001  15:09  Page 59