DOWNLOAD Sharp R-84ST (serv.man8) Service Manual ↓ Size: 2.65 MB | Pages: 72 in PDF or view online for FREE

1 Place all ingredients into a 2.5L casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook using MEAL IN ONE “Risotto” key.
4 Stir when the oven indicates and again at the end of cooking.

Serves 4   
125g (5oz) onion, chopped
100g (4oz) celery, sliced
100g (4oz) green pepper, seeded and sliced
100g (4oz) red pepper, seeded and sliced
225g (8oz) white fish fillet, thinly sliced into 2” strips
2.5ml (

1

/

2

tsp) cayenne pepper

5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g (4oz) canned sweetcorn, drained
200g (8oz) white long grain rice
700ml (1

1

/

4

pint) hot fish stock

salt and pepper to taste

Serves 4   
125g (5oz) onion, chopped
100g (4oz) celery, sliced
100g (4oz) green pepper, seeded and sliced
100g (4oz) red pepper, seeded and sliced
125g (5oz) broccoli florets
100g (4oz) carrot, sliced
2.5ml (

1

/

2

tsp) cayenne pepper

5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g (4oz) canned sweetcorn, drained
200g (8oz) white long grain rice
700ml (1

1

/

4

pint) hot vegetable stock

salt and pepper to taste

Serves 4   
125g (5oz) onion, chopped
100g (4oz) celery, sliced
100g (4oz) green pepper, seeded and sliced
100g (4oz) red pepper, seeded and sliced
225g (8oz) beef fillet, thinly sliced into 2” strips
2.5ml (

1

/

2

tsp) cayenne pepper

5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g (4oz) canned sweetcorn, drained
200g (8oz) white long grain rice
700ml (1

1

/

4

pint) hot beef stock

salt and pepper to taste

Serves 4   
125g (5oz) onion, chopped
100g (4oz) celery, sliced
100g (4oz) green pepper, seeded and sliced
100g (4oz) red pepper, seeded and sliced
225g (8oz) chicken fillet, thinly sliced into 2” strips
2.5ml (

1

/

2

tsp) cayenne pepper

5 ml (1 tsp) ground cumin
grated rind of 1 lemon
100g (4oz) canned sweetcorn, drained
200g (8oz) white long grain rice
700ml (1

1

/

4

pint) hot chicken stock

salt and pepper to taste

43

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

Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 43

1 Mix all ingredients together in a bowl except, potatoes, cheese, eggs and cream.
2 Place half of this mixture in the bottom of an oval ‘Pyrex’ dish (30cm x 21cm x 5cm) or a round ‘Pyrex’ dish

(26.5cm diameter x 4.5cm).

3 Layer half the potatoes on top and sprinkle with half the cheese.
4 Repeat with the remaining mixture, finishing with a layer of potatoes.
5 Mix the eggs and cream together and pour over the gratin. Sprinkle with the remaining cheese.
6 Place on the low rack and cook using MEAL IN ONE “Gratin” key.

NOTES:
• The above recipes are ideal for using leftovers from meals such as roast chicken.

We recommend to chill chicken and fish before using in the recipes.

• Canned potatoes can be used in place of cooking fresh potatoes.

Canned or frozen spinach can be used in place of cooking fresh spinach.

• PLEASE ENSURE WHERE STATED, THESE INGREDIENTS ARE COOKED BEFORE USING THEM IN GRATIN.

Serves 4   
75g (3oz) onion, chopped
2 cloves garlic, crushed
450g (1lb) cooked fish fillet, chopped
125g (5oz) courgettes, sliced
400g (14oz) canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
600g (1lb 6oz) cooked potatoes, sliced
125g (5oz) Double Gloucester cheese, grated
3 eggs (size 3)
150ml (

1

/

4

pint) single cream

Serves 4   
75g (3oz) onion, chopped
2 cloves garlic, crushed
300g (11oz) cooked spinach, chopped
75g (3oz) celery, sliced
75g (3oz) yellow peppers, sliced
125g (5oz) courgettes, sliced
400g (14oz) canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
600g (1lb 6oz) cooked potatoes, sliced
125g (5oz) Double Gloucester cheese, grated
3 eggs (size 3)
150ml (

1

/

4

pint) single cream

Serves 4   
75g (3oz) onion, chopped
2 cloves garlic, crushed
450g (1lb) cooked chicken, chopped
125g (5oz) courgettes, sliced
400g (14oz) canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
600g (1lb 6oz) cooked potatoes, sliced
125g (5oz) Double Gloucester cheese, grated
3 eggs (size 3)
150ml (

1

/

4

pint) single cream

44

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

Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 44

Serves 2-4   
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
15ml (1tbsp) lemon juice 
50g (2oz) cheese, grated
fresh parsley sprigs to garnish 

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 high rack, use sequence

programming to cook on 100% for 2 minute, then
on GRILL for 6 - 7 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

tsp) dried marjoram (see Tip, page 53)

2.5ml (

1

/

2

tsp) dried basil (see Tip, page 53)

salt and pepper to taste
150ml (

1

/

4

pint) double cream

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 - 10 minutes, stir after
4 minutes.

4 Blend and add the cream, cook on 100% 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

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 51)
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.

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 GRILL - 3 for 10 minutes.

45

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

Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 45

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

1 Cut fish into thin strips approx. 6.4cm (2.5")

long.

2 Combine cheese and seasoning.
3 Dip fish strips first into the 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 51)
250g (9oz) tiger prawns, cooked and peeled
5ml (1 tsp) fresh parsley, chopped

Variation:
Garlic Mushrooms: Substitute prawns with 250g (9oz)
mushrooms cut into quarters.

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 8

minutes, stirring every minute. Sprinkle with
parsley to serve.
Serve in ramekin dishes with French bread.

Serves 6   
25g (1oz) butter
6 rashers rindless, streaky bacon, sliced
75g (3oz) onion, finely chopped
50g (2oz) mushrooms, thinly sliced
450g (1lb) turkey, diced
25g (1oz) plain flour
300ml (

1

/

2

pint) hot chicken stock

salt and pepper
50g (2oz) creme fraiche or double cream
15ml (1 tbsp) parsley, finely chopped
550g (1lb 4oz) puff pastry
1 egg (size 3), beaten

1 Melt the butter for 30 seconds on 100%.  Add

the bacon, onion, mushroom and turkey and
cook for 8 minutes on 100%.

2 Stir in the flour and gradually whisk in the chicken

stock and seasoning. Cook for 10 minutes on
100%. Stir twice.

3 Stir in the creme fraiche or double cream and

parsley. Leave until completely cooled.

4 Roll out 6 squares of pastry measuring 7” x 7”.

Divide the filling into six and place in the centre.

5 Brush the edges with egg. Pull up opposite

corners to meet in the centre, then pinch the
seams together carefully.

6 Brush all over with egg and place on a greased

baking tray and cook on convection 200°C for
20 minutes.

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 convection 200°C.
3 Divide pastry into four and roll out to 18cm (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 low rack, the other on the

high rack.  Cook on convection 200°C for 20
minutes. Swap the trays over and cook for a
further 20 minutes until golden.

46

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

Help Line: 08705 274277 (office hours)

R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 46