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Model
R-774M (serv.man9)
Pages
35
Size
309.7 KB
Type
PDF
Document
User Manual / Operation Manual
Brand
Device
Home Appliance / Microwave Oven / Part 2
File
r-774m-sm9.pdf
Date

Sharp R-774M (serv.man9) User Manual / Operation Manual ▷ View online

RECIPES
40
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
AVOCADO AU GRATIN
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
Garnish with fresh sprigs of parsley to serve
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.
CREAMY MUSHROOM SOUP
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
BROCCOLI & CHEESE SOUP
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.
CRISPY STUFFED MUSHROOMS
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.
R-774M O/M  21/03/2001  15:05  Page 40
RECIPES
41
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
CHEESY FISH GOUJONS
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.
GARLIC PRAWNS
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
Variation:
Garlic Mushrooms: 
Substitute prawns with 175g
(6oz) mushrooms, cut into quarters.
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.
SALAD PROVENCALE
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
Serve with French Bread
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.
Microwave Tips: More juice from oranges and lemons
Cut fruit in half and pierce with a fork. Place in a shallow flan dish, cut side down. Heat on 100% for 
2 minutes.
R-774M O/M  21/03/2001  15:05  Page 41
RECIPES
42
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
FISH CRUMBLE PIE
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.
SALMON PARCELS
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.
FISH KEBABS
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.  
R-774M O/M  21/03/2001  15:05  Page 42
RECIPES 
43
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
MEXICAN TACOS
Serves 4
225g (8oz) lean minced beef, pork or lamb
2 cloves garlic, crushed (see Tip, page 46)
75g (3oz) onion, chopped
2 fresh, green chillis, chopped
225g (8oz) canned, chopped tomatoes
100g (4oz) canned, red kidney beans
8 taco shells, pre-cooked
175g (6oz) Cheddar cheese, grated
Mexican dish of spicy filled corn tortillas. Serve with
Guacamole, soured cream and crisp salad.
Preparation Time - 15 Minutes
1 Place the mince, garlic and onion in a bowl, mix
well. Cook on 100% for 7 - 8 minutes, stir twice.
2 Stir in chillis, tomatoes and  beans. Cook on
100% for 18 minutes. Place taco shells on
kitchen paper on turntable. Heat on 100% 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-1, 30% for 7 - 8 minutes. 
PICNIC PASTIES
Serves 4
200g (7oz) cooked ham, roughly chopped 
25g (1oz) margarine          
100g (4oz) button mushrooms, finely sliced
4 - 6 spring onions, finely sliced
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) cheese, grated
Pastry:
225g (8oz) plain flour
100g (4oz) plain wholemeal flour
5ml (1tsp) dried mixed herbs (Tip , page 48)
salt and pepper to taste
100g (4oz) margarine          
cold water to mix
1 egg (size 3), beaten to glaze
Preparation Time - 15 Minutes
1 Combine ham, margarine, mushrooms, onion,
herbs and seasoning. Cook on 100% 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 and divide into 4. 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 turntable and cook at 130˚C for 30
minutes then at 160°C for 10 minutes until brown
and crispy. Repeat for the remaining two pasties.
CHILLI CON CARNE
Serves 4
45ml (3tbsp) vegetable oil
150g (5
1
/
2
oz) onion, finely chopped
100g (4oz) celery, finely chopped
2 cloves garlic, crushed (see Tip, page 46)
75g (3oz) bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
15ml (1tbsp) dried mixed herbs (see Tip, page 48)
300ml (
1
/
2
pint) red wine
450g (1lb) canned, red kidney beans
5-15ml (1 - 3tsp) chilli powder, to taste
300ml (
1
/
2
pint) hot beef stock
salt and pepper to taste
Preparation Time - 12 Minutes
1 Place the oil, onion, celery, garlic and bacon in
a large bowl, mix well. Cover and cook on
100% for 7 - 8 minutes.
2 Add the bay leaf, tomatoes, purée and minced
beef to the vegetable mixture. Cook on 100% for
9 - 10 minutes, stir 2- 3 times during cooking.
3 Add herbs, wine, kidney beans, chilli powder
and stock. Season, mix well.  Cover and cook on
100% for 5 minutes, then for 21 - 22 minutes on
50% until sauce is thick. Stir 2 - 3 times during
cooking. Serve hot with spaghetti.
Shepherd's Pie: 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-1, 70% for 9 - 10 minutes until evenly brown.
R-774M O/M  21/03/2001  15:05  Page 43
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