DOWNLOAD Sharp R-795M (serv.man28) Service Manual ↓ Size: 122.64 KB | Pages: 29 in PDF or view online for FREE

Model
R-795M (serv.man28)
Pages
29
Size
122.64 KB
Type
PDF
Document
User Manual / Operation Manual
Brand
Device
Home Appliance / Microwave Oven / Cookbook
File
r-795m-sm28.pdf
Date
PREV: Sharp R-795M (serv.man27) User Manual / Operation Manual

Sharp R-795M (serv.man28) User Manual / Operation Manual ▷ View online

64
RECIPES
Makes 450ml (
3
/
4
pint)
75g (3oz) Blue Stilton cheese, finely chopped
300ml (
1
/
2
pint) soured cream
150ml (
1
/
4
pint) white wine
15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste
1 Place the cheese, cream wine, cornflour and parsley
in a bowl, mix well. Season.
2 Heat on 100% for 8 minutes, stir twice during
cooking and again before serving.
Ideal served with pasta.
B
LUE CHEESE SAUCE
Makes 600ml (1 pint)
50g (2oz) butter
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1 tbsp) golden syrup
150ml (
1
/
4
pint) double cream
300ml (
1
/
2
pint) milk
60ml (4 tbsp) brandy to taste
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.
Serve hot with Figgy Pudding, see page 58.
B
RANDY SAUCE
Makes 675g (1
3
/
4
lb)
675g (1
1
/
2
lb) strawberries, washed and hulled
45ml (3 tbsp) lemon juice
675g (1
1
/
2
lb) preserving sugar
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.
S
TRAWBERRY JAM
Makes 675g (1
3
/
4
lb)
100g (4oz) butter
450g (1lb) caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons
grated rind of 2 lemons
4 egg yolks (size 3), beaten
1 Place butter and sugar in a bowl. Heat on 100% for 2
minutes until melted. 
2 Mix cornflour, 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.
L
EMON CURD
* 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. 
Raspberry jam:
Replace 675g (1
1
/
2
lb) strawberries with  675g (1
1
/
2
lb) raspberries.
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute.
Allow to cool before peeling.
R-795M New CkBk  4/8/02  8:30 AM  Page 64
64
RECIPES
Makes 450ml (
3
/
4
pint)
75g (3oz) Blue Stilton cheese, finely chopped
300ml (
1
/
2
pint) soured cream
150ml (
1
/
4
pint) white wine
15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste
1 Place the cheese, cream wine, cornflour and parsley
in a bowl, mix well. Season.
2 Heat on 100% for 8 minutes, stir twice during
cooking and again before serving.
Ideal served with pasta.
B
LUE CHEESE SAUCE
Makes 600ml (1 pint)
50g (2oz) butter
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1 tbsp) golden syrup
150ml (
1
/
4
pint) double cream
300ml (
1
/
2
pint) milk
60ml (4 tbsp) brandy to taste
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.
Serve hot with Figgy Pudding, see page 58.
B
RANDY SAUCE
Makes 675g (1
3
/
4
lb)
675g (1
1
/
2
lb) strawberries, washed and hulled
45ml (3 tbsp) lemon juice
675g (1
1
/
2
lb) preserving sugar
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.
S
TRAWBERRY JAM
Makes 675g (1
3
/
4
lb)
100g (4oz) butter
450g (1lb) caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons
grated rind of 2 lemons
4 egg yolks (size 3), beaten
1 Place butter and sugar in a bowl. Heat on 100% for 2
minutes until melted. 
2 Mix cornflour, 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.
L
EMON CURD
* 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. 
Raspberry jam:
Replace 675g (1
1
/
2
lb) strawberries with  675g (1
1
/
2
lb) raspberries.
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute.
Allow to cool before peeling.
R-795M New CkBk  4/8/02  8:30 AM  Page 64
64
RECIPES
Makes 450ml (
3
/
4
pint)
75g (3oz) Blue Stilton cheese, finely chopped
300ml (
1
/
2
pint) soured cream
150ml (
1
/
4
pint) white wine
15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste
1 Place the cheese, cream wine, cornflour and parsley
in a bowl, mix well. Season.
2 Heat on 100% for 8 minutes, stir twice during
cooking and again before serving.
Ideal served with pasta.
B
LUE CHEESE SAUCE
Makes 600ml (1 pint)
50g (2oz) butter
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1 tbsp) golden syrup
150ml (
1
/
4
pint) double cream
300ml (
1
/
2
pint) milk
60ml (4 tbsp) brandy to taste
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.
Serve hot with Figgy Pudding, see page 58.
B
RANDY SAUCE
Makes 675g (1
3
/
4
lb)
675g (1
1
/
2
lb) strawberries, washed and hulled
45ml (3 tbsp) lemon juice
675g (1
1
/
2
lb) preserving sugar
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.
S
TRAWBERRY JAM
Makes 675g (1
3
/
4
lb)
100g (4oz) butter
450g (1lb) caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons
grated rind of 2 lemons
4 egg yolks (size 3), beaten
1 Place butter and sugar in a bowl. Heat on 100% for 2
minutes until melted. 
2 Mix cornflour, 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.
L
EMON CURD
* 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. 
Raspberry jam:
Replace 675g (1
1
/
2
lb) strawberries with  675g (1
1
/
2
lb) raspberries.
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute.
Allow to cool before peeling.
R-795M New CkBk  4/8/02  8:30 AM  Page 64
64
RECIPES
Makes 450ml (
3
/
4
pint)
75g (3oz) Blue Stilton cheese, finely chopped
300ml (
1
/
2
pint) soured cream
150ml (
1
/
4
pint) white wine
15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste
1 Place the cheese, cream wine, cornflour and parsley
in a bowl, mix well. Season.
2 Heat on 100% for 8 minutes, stir twice during
cooking and again before serving.
Ideal served with pasta.
B
LUE CHEESE SAUCE
Makes 600ml (1 pint)
50g (2oz) butter
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1 tbsp) golden syrup
150ml (
1
/
4
pint) double cream
300ml (
1
/
2
pint) milk
60ml (4 tbsp) brandy to taste
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.
Serve hot with Figgy Pudding, see page 58.
B
RANDY SAUCE
Makes 675g (1
3
/
4
lb)
675g (1
1
/
2
lb) strawberries, washed and hulled
45ml (3 tbsp) lemon juice
675g (1
1
/
2
lb) preserving sugar
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.
S
TRAWBERRY JAM
Makes 675g (1
3
/
4
lb)
100g (4oz) butter
450g (1lb) caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons
grated rind of 2 lemons
4 egg yolks (size 3), beaten
1 Place butter and sugar in a bowl. Heat on 100% for 2
minutes until melted. 
2 Mix cornflour, 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.
L
EMON CURD
* 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. 
Raspberry jam:
Replace 675g (1
1
/
2
lb) strawberries with  675g (1
1
/
2
lb) raspberries.
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute.
Allow to cool before peeling.
R-795M New CkBk  4/8/02  8:30 AM  Page 64
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