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39

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

Help Line: 08705 274277 (office hours)

Cover, place on the

turntable, bake at 160oC.

Cover, place on the

turntable, bake at 160oC.

Cover, place on the

turntable, bake at 160oC.

Cover, place on the

turntable, bake at 160oC.

Cover, place on the

turntable, 160oC.

Place on the turntable,

bake at 160oC.

Place on the turntable,

bake at 160oC.

Place on the turntable,

bake at 160oC.

Place on the turntable,

bake at 130oC.

Place on the turntable,

bake at 130oC.

Place on the turntable,

bake at 130oC.

Place on the turntable,

bake at 130oC.

Place on the turntable,

bake at 160oC.

Place on the turntable,

bake at 160oC.

Place on the turntable,

bake at 130oC.

Cover, place on the

turntable, bake at 160oC.

Place on the turntable,

bake at 160oC, turn over

every 10 minutes.

Place fat side down in a casserole dish with a lid, onto
the turntable. Turn over halfway through cooking.

Place fat side down in a casserole dish with a lid, onto
the turntable. Turn over halfway through cooking.

Pierce, place fat side down in a casserole dish with a
lid, onto the turntable. Turn over halfway through
cooking.

Pierce, place best side down in a flan dish on the
turntable. Turn over halfway through cooking.

Pierce, place best side down in a flan dish on the
turntable. Turn over halfway through cooking.

Pierce and place on the turntable.

Place in a flan dish on the turntable.

Place in a flan dish on the turntable.

Place the pie in its foil container on the turntable.

Place the pie in its foil container on the turntable.

Place the pie in its foil container on the turntable.

Place the pie in its foil container on the turntable.

Place container in a flan dish or directly on the
turntable.

Place container in a flan dish or directly on the
turntable.

Place in a flan dish on the turntable.

Place all ingredients into a large casserole dish with
600ml (1 pint) of stock. Cover the dish with a lid and
place on the turntable.
Stir 2-3 times.

Cut into even sized pieces and place in a flan dish with
90ml (6 tablespoons) of oil.
Turn over every 10 minutes.

27-30 Minutes

for 450g (1lb)

35-40 Minutes

for 450g (1lb)

23 Minutes

for 450g (1lb)

18 Minutes

for 450g (1lb)

20 Minutes

for 450g (1lb)

60 Minutes

2 potatoes

250g  each

15 Minutes

for 300g (10oz)

20 Minutes

for 300g (10oz)

30 Minutes

for 450g (1lb)

35 Minutes

for 450g (1lb)

20 Minutes

for 450g (1lb)

15 Minutes

for 450g (1lb)

20 Minutes

for 450g (1lb)

30 Minutes

for 450g (1lb)

15 Minutes

1 baguette

45 Minutes

for 450g (1lb)

of meat

30 Minutes

for 450g (1lb)

NOTE:
• Meat should be cooked in a glass casserole dish with glass lid.

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Help Line: 08705 274277 (office hours)

Serves 2 or 4   
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
50g (2oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados (see Tip, page 49)
15ml (1tbsp) lemon juice (see Tip, page 41)
50g (2oz) cheese, grated

Preparation Time - 8 Minutes

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

1 minute. Stir in the breadcrumbs and ham, add
enough cream to bind the mixture. Season with
salt and pepper to taste and stir in the parsley,
cook on 100% for 2 - 3 minutes.

2 Cut the avocados in half, remove the stone and

brush the flesh with lemon juice. Fill each
avocado half with the breadcrumb mixture. 

3 Place the avocados in a large flan dish and

sprinkle with the grated cheese. 

4 Place the dish on the rack, use sequence

programming to cook on 100% for 1 minute,
then on GRILL-1 for 6 minutes until brown and
crispy.

Serves 4   
125g (5oz) onion, chopped
225g (8oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (

1

/

2

pint) milk

450ml (

3

/

4

pint) hot vegetable stock

2.5ml (

1

/

2

sp) dried marjoram (see Tip, page 48)

2.5ml (

1

/

2

tsp) dried basil (see Tip, page 48)

salt and pepper to taste
150ml (

1

/

4

pint) double cream

Preparation Time - 6 Minutes

1 Cook the onion, mushrooms and butter together

in a bowl on 100% for 4 minutes.

2 Stir in the flour to form a paste, gradually add

the milk and stock.

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

taste. Cook on 100% for 8 - 9 minutes, stir after
4 minutes.

4 Blend and add the cream, cook on 100P for 6

minutes

Serves 4   
15ml (1tbsp) sunflower oil
225g (8oz) onion, finely chopped
400g (14oz) broccoli, broken into small florets
25g (1oz) plain flour
1 litre (1

3

/

4

pints) hot vegetable stock

300ml (

1

/

2

pint) milk

225g (8oz) Double Gloucester cheese, grated
salt and pepper to taste

Preparation Time - 8 Minutes

1 Place oil, onion and broccoli in a large bowl,

mix well. Cover and cook on 100% for 5
minutes.

2 Stir in the flour to form a paste, add the stock,

milk and cheese, mix well. Cover and cook on
100% for 10 minutes.

3 Blend in a food processor. Return to bowl and

season. Heat on 70% for 18 minutes, stir 3 - 4
times.

Serves 2 - 3   
6 medium open cap mushrooms
75g (3oz) butter
2 cloves garlic, crushed (See Tip, page 46)
75g (3oz) fresh breadcrumbs
50g (2oz) cheese, grated
Variation:
Stilton Stuffed Mushrooms: Omit garlic and grated
cheese. Add 100g (4oz) Stilton, crumbled at Stage 2.

Preparation Time - 6 Minutes

1 Remove and chop mushroom stalks. Place

mushroom caps on the turntable open side up.

2 Heat butter with garlic on 100% for 1 minute, stir

in chopped mushroom stalks and breadcrumbs.
Fill mushrooms with mixture, sprinkle with cheese.  

3 Cook on the turntable using GRILL-3 for 10 - 11

minutes.

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Help Line: 08705 274277 (office hours)

Serves 4   
450g (1lb) white fish fillets
100g (4oz) Parmesan cheese
salt and pepper to taste
1 egg (size 3), beaten
sunflower oil

Preparation Time - 8 Minutes

1 Cut fish into thin strips approximately 6.4cm

(2.5”) long.

2 Combine cheese and seasoning.
3 Dip fish strips first into egg, then into the cheese

mixture. Coat evenly.

4 Brush the turntable with oil and spread the

coated fish in a single layer over the base.

5 Cook on GRILL-3 for 12 minutes. Turn over after

7 minutes.

Serves 6
50g (2oz) butter
3 cloves garlic, crushed (see Tip, page 46)
250g (9oz) tiger prawns, cooked and peeled
5ml (1tsp) fresh parsley, chopped

Preparation Time - 4 Minutes

1 Heat the butter on 100% for 30 seconds. Stir in

the garlic and cook on 100% for a further
minute.

2 Stir in the prawns and cook on 50% for 7

minutes, stirring every minute. Sprinkle with
parsley to serve. 

Serve in ramekin dishes with French bread.

Serves 2 - 4   
225g (8oz) courgettes, sliced

1

/

2

red pepper, seeded and sliced

1

/

2

yellow pepper, seeded and sliced

225g (8oz) augergine, cubed
60ml (4tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed (see Tip, page 46)
15ml (1tbsp) fresh parsley, chopped
50g (2oz) whole black olives
15ml (1tbsp) lemon juice (see Tip below)
salt and pepper to taste

Preparation Time - 8 Minutes

1 Place the courgettes, red and yellow peppers,

aubergine and olive oil in a large bowl, cook on
70% for 6 minutes or until the vegetables have
softened. Stir after half the cooking time.

2 Stir in the remaining ingredients and cook on

70% for a further 5 minutes. Toss gently and
transfer to a serving dish. 

Chill before serving.

Cut fruit in half and pierce with a fork. Place in a shallow flan dish, cut side down. Heat on 100% for 
2 minutes.

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42

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Help Line: 08705 274277 (office hours)

Serves 4   
450g (1lb) white fish fillets (Cod or Haddock)
50g (2oz) butter
225g (8 oz) courgettes, sliced
100g (4oz) mushrooms, sliced
75g (3oz) peas
2.5ml (

1

/

2

tsp) dried marjoram (see Page 48)

2.5ml (

1

/

2

tsp) dried thyme (see Page 48)

300ml (

1

/

2

pint) white sauce (see Page 57)

salt and pepper to taste
CRUMBLE:
175g (6oz) plain flour
100g (4oz) jumbo oats
100g (4oz) margarine
100g (4oz) cheese, grated
1.25ml (

1

/

4

tsp) dried marjoram (see page 48)

salt and pepper to taste

Preparation Time - 12 Minutes

1 Arrange fish in a single layer in a large flan dish.

Cover and cook on 100% for 5 - 6 minutes.

2 Place butter, courgette, mushrooms and peas in a

2.5 litre (approx. 4 pint) casserole dish. Cook on
100% for 2 - 3 minutes. Stir in flaked fish.

3 Stir herbs into white sauce. Season. Add to fish

mixture.

4 To prepare crumble, place the flour and oats in a

bowl, rub in the margarine until the mixture
resembles breadcrumbs. Spread crumble over the
fish mixture and sprinkle generously with cheese
and marjoram. Season.

5 Place on the turntable and bake at 130°C for 30

minutes, then 160°C for 10 minutes until brown.

Serves 4
200g (7oz) canned asparagus, chopped
225g (8oz) salmon fillet, cooked, flaked
200g (7oz) cream cheese and chives
salt and pepper to taste
15ml (1tbsp) fresh dill, chopped
450g (1lb) puff pastry
1 egg to glaze

Preparation Time - 18 Minutes

1 Drain asparagus, place in a bowl with the

salmon, cream cheese, seasoning and dill, mix
well.

2 Preheat the oven to 160°C.
3 Divide pastry into four and roll out into 17.8cm

(7”) squares.

4 Place equal amounts of mixture into the centre of

each square. Brush edges with egg. Form parcels
by folding the corners over the filling. Pinch
edges to form a raised edge. Brush with egg.
Place in two large, greased flan dishes or on
baking trays.

5 Place one dish on the rack.  Cook for 45 minutes

on 160°C until golden. Repeat for the other flan
dish.

Serves 2 - 4   
4 wooden skewers (see Tip, page 48)
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g (1lb) firm fleshed fish skinned and cut 
into 16 cubes
4 slices of orange
2 firm medium tomatoes, halved
5ml (1tsp) fresh dill, chopped
50g (2oz) butter

Preparation Time - 10 Minutes

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 100%

for 30 seconds. Brush kebabs with the dill butter,
place in a flan dish on the rack.

3 Cook on DUAL GRILL-1, 50%  for 18 minutes.

Turn over and rearrange the kebabs every 6
minutes.  

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