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

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

45
REHEATING CHART
FOOD
COOKING
METHOD
COOKING
TIME
MODE
6 - 7 Minutes for 425g
(15oz) can
40 - 50 seconds for
125g (5oz) slice
1 Minute for
175g (6oz) pudding
4 - 5 Minutes for
450g (1lb) pudding
20 - 30 seconds
for 2
3 - 4 Minutes for
6 sausage  rolls
5 - 6 Minutes for
225g (8oz) quiche
7 - 8 Minutes for
450g (1lb) quiche
3 - 4 Minutes for
225g (8oz) pie
5 - 6 Minutes for
450g (1lb) pie
8 - 9 Minutes for
600g (1lb 5oz) pie
20 - 30 Seconds for
50 - 70g (2 -3oz pie
3 - 4 Minutes for
225g (8oz) pie
7 - 8 Minutes for
450g (1lb) pie
Remove from the can. Place in a dish, cover.
Stir halfway through cooking.
Stand for 2 minutes after cooking.
Place in a flan dish. Do not exceed cooking time
advised by food manufacturer.
Stand for 30 seconds after cooking.
As above
Place in a flan dish. Do not exceed cooking time
advised by food manufacturer.
Stand for 1 minute after cooking.
Place on the turntable.
Place in a flan dish on the rack.
Stand for 2 minutes after cooking.
Remove foil container.
Place in a flan dish on the rack.
Stand for 3 minutes after cooking.
Remove foil container.
Place in a flan dish on the low rack.
Stand for 3 minutes after cooking.
Remove foil container. Place in a flan dish on the
turntable. Stand for 1 minute after cooking.
Remove foil container.
Place in a flan dish on the low rack.
Stand for 3 minutes after cooking.
70%
70%
70%
70%
70%
DUAL GRILL - 1,
30%
DUAL GRILL - 1,
30%
DUAL GRILL - 1,
50%
50%
DUAL GRILL - 1,
50%
Canned foods
(soups, beans,
vegetables, etc.)
Christmas
pudding
Bread rolls/
Croissants
Sausage rolls
(cooked, chilled
approx. 50g (2oz)
each)
Quiche,
(cooked, chilled)
Meat Pie
(cooked, chilled)
Fruit Pie
(cooked, chilled)
NOTES:
Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies.
DO NOT EXCEED THE REHEATING TIMES GIVEN IN THE CHART ABOVE.
R-795M New CkBk  4/8/02  8:30 AM  Page 45
46
RECIPES
Serves 4 - 6
75g (3oz) celery, sliced
125g (5oz) carrots, chopped
2 cloves garlic, crushed (see tip, page 52)
100g (4oz) leeks, sliced
125g (5oz) black eyed beans, cooked
125g (5oz) chick peas, chopped
125g (5oz) kidney beans, cooked
100g (4oz) sweetcorn, canned
400g (14oz) chopped tomatoes, canned
1 pint hot vegetable stock
salt and pepper to taste
1 Place the celery, carrots, garlic and leeks in a 2.5 litre
bowl and cook on 100% for 3 minutes.
2 Place the remaining ingredients into the bowl and
mix well.
3 Cook on 50% for 35 minutes, stirring 2 - 3 times
during cooking. 
V
EGETABLE
BEAN SOUP
Serves 4
15ml (1 tbsp) 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
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.
B
ROCCOLI
CHEESE SOUP
Serves 2 - 4
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
75g (3oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice 
75g (3oz) Double Gloucester cheese, grated
fresh parsley sprigs to garnish 
1 Place the butter in a bowl and heat on 100% for 30
seconds. 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.
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 2 minute, then on
GRILL - 1 for 8 minutes until brown and crispy.
A
VOCADO AU GRATIN
Serves 2 - 3
6 medium open cap mushrooms
75g (3oz) butter
2 cloves garlic, crushed (see tip, page 52)
75g (3oz) fresh breadcrumbs
50g (2oz) cheese, grated
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 on GRILL - 3 for 10 -11 minutes.
C
RISPY STUFFED MUSHROOMS
Stilton stuffed mushrooms: Omit garlic and grated cheese. Add 100g (4oz) Stilton crumbled at
Stage 2.
R-795M New CkBk  4/8/02  8:30 AM  Page 46
47
RECIPES
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 (4 tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed (see tip, page 52)
15ml (1 tbsp) fresh parsley, chopped
50g (2oz) whole black olives
15ml (1 tbsp) lemon juice (see tip below)
salt and pepper to taste
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 with French bread.
S
ALAD PROVENCALE
Serves 6
50g (2oz) butter
3 cloves garlic, crushed (see tip, page 52)
250g (9oz) tiger prawns, cooked and peeled
5ml (1 tsp) fresh parsley, chopped
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.
G
ARLIC PRAWNS
Microwave Tip: 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
Garlic mushrooms:
Substitute prawns with 175g (6oz) mushrooms, cut into quarters.
Serves 4
200g (7oz) white long grain rice
600ml (1 pint) hot chicken stock
2.5ml (
1
/
2
tsp) turmeric
salt and pepper to taste
1 red pepper, seeded and sliced
100g (4oz) prawns, peeled and cooked
100g (4oz) peas
100g (4oz) cockles, cooked
100g (4oz) mussels, cooked
100g (4oz) whole baby corn
225g (8oz) chicken, cooked and chopped
1 Place the rice in a large bowl and add the stock,
turmeric and seasoning. Cook on 70% for 14 - 15
minutes, until the rice is tender, stir 2 - 3 times
during cooking. Drain.
2 Stir in the red pepper, prawns, peas, cockles, mussels,
baby corn and chicken. Cook on 100% for 8 minutes,
stirring after 4 minutes.
P
AELLA
Microwave Tip: Softening crystalised honey
Place 100g (4oz) honey in a bowl. Heat on 100% for 1 minute until runny.
R-795M New CkBk  4/8/02  8:30 AM  Page 47
48
RECIPES
Serves 2 - 4
4 wooden skewers (see tip, page 54)
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 (1 tsp) fresh dill, chopped
50g (2oz) butter
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.  
F
ISH KEBABS
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 (1 tbsp) fresh dill, chopped
450g (1lb) puff pastry
1 egg, to glaze
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.
5 Place one dish on the rack.  Cook at 160°C for 45
minutes  until golden. Repeat for the other flan dish.
S
ALMON PARCELS
Serves 4
450g (1lb) white fish fillets (Cod or Haddock)
50g (2oz) butter
275g (9oz) courgettes, sliced
100g (4oz) mushrooms, sliced
450ml (
3
/
4
pint) white sauce (see tip,  page 63)
2.5ml (
1
/
2
tsp) dried tarragon (see tip, page 54)
2.5ml (
1
/
2
tsp) dried basil (see tip, page 54)
10ml (2 tsp) English mustard powder
TOPPING:
900g (2lb) potato, peeled and quartered
300ml (
1
/
2
pint) water
100g (4oz) margarine
60ml (4 tbsp) milk
salt and pepper to taste
100g (4oz) cheddar cheese, grated
1 Arrange fish in a single layer in a flan dish.
Cover and cook on 100% for 7 minutes.
2 Place butter, courgettes and mushrooms in a 2.5 litre
(approx. 4 pint) casserole dish. Cover and cook on
100% for 3 minutes.
3 Break the fish into flakes and add to the vegetables.
4 Stir herbs and mustard powder into the sauce.
5 Add to fish mixture.
6 Place the potatoes into a bowl with 300ml (
1
/
2
pint)
water and cook on 100% for 20 minutes, stirring twice.
7 Drain the potatoes and mash with butter, milk and
seasoning.
8 Spread over the fish mixture and sprinkle with the
cheese.
9 Place on the rack and cook at 130°C for 45 minutes.
F
ISH PIE
R-795M New CkBk  4/8/02  8:30 AM  Page 48
Page of 29
Display

Click on the first or last page to see other R-795M (serv.man28) service manuals if exist.