Sharp R-874 (serv.man12) User Manual / Operation Manual ▷ View online
DANISH TEA RING
Serves 6 - 8
250g (9oz) strong plain flour
5ml (1 tsp) dried yeast
5ml (1 tsp) caster sugar
5ml (1 tsp) salt
25g (1oz) butter
1 egg (size 3), beaten
120ml (4floz) hand hot milk
25g (1oz) butter, melted
FILLING:
100g (4oz) ground almonds
100g (4oz) caster sugar
2.5ml (
250g (9oz) strong plain flour
5ml (1 tsp) dried yeast
5ml (1 tsp) caster sugar
5ml (1 tsp) salt
25g (1oz) butter
1 egg (size 3), beaten
120ml (4floz) hand hot milk
25g (1oz) butter, melted
FILLING:
100g (4oz) ground almonds
100g (4oz) caster sugar
2.5ml (
1
/
2
tsp) almond essence
2 egg whites (size 3)
TOPPING:
175g (6oz) icing sugar
10ml (2 tsp) lemon juice
10ml (2 tsp) water
flaked almonds, to sprinkle
glacé cherries, halved, to sprinkle
TOPPING:
175g (6oz) icing sugar
10ml (2 tsp) lemon juice
10ml (2 tsp) water
flaked almonds, to sprinkle
glacé cherries, halved, to sprinkle
1 Place flour, yeast, sugar and salt in a bowl, mix
well. Rub in butter. Add egg and milk, mix to a
soft dough. Knead lightly. Return to the bowl,
cover with cling film.
soft dough. Knead lightly. Return to the bowl,
cover with cling film.
2 Place on low rack, prove on CONVECTION
40°C for 20 minutes.
3 Roll the dough into a rectangle 20 x 38cm (8 x
14"), brush with melted butter.
4 To prepare filling, mix ground almonds, sugar,
essence and egg whites to a paste. Spread over
the dough, roll up tightly from longest side.
the dough, roll up tightly from longest side.
5 Place roll in a large, greased flan dish, join ends
to form a ring. Using scissors snip 1cm (
1
/
2
") into
the dough along the length of the ring at 2cm
(
(
3
/
4
") intervals. Cover loosely with cling film.
6 Place on turntable, prove on CONVECTION
40°C for 20 minutes. Remove cover.
7 Place on low rack, bake in a preheated oven
CONVECTION 220°C for 15 - 20 minutes until
golden. Cool before decorating.
golden. Cool before decorating.
8 To prepare topping, mix icing sugar, lemon juice
and water until smooth. Spread evenly over tea
ring, sprinkle with flaked almonds and cherries.
ring, sprinkle with flaked almonds and cherries.
FRUIT SCONES
Serves 6 - 8
450g (1lb) self raising flour
100g (4oz) caster sugar
100g (4oz) butter
100g (4oz) sultanas
2 eggs (size 3), beaten with milk to
make 300ml (
450g (1lb) self raising flour
100g (4oz) caster sugar
100g (4oz) butter
100g (4oz) sultanas
2 eggs (size 3), beaten with milk to
make 300ml (
1
/
2
pint)
1 egg (size 3), beaten to glaze
Variations:
Wholemeal scones: Substitute white self raising flour
with wholemeal self raising flour, omit sultanas.
Date scones: Substitute white self raising flour with
wholemeal self raising flour and the sultanas with 100g
(4oz) dates, finely chopped.
Spiced apple scones: Substitute white self raising
flour with wholemeal flour and sultanas with 1 eating
apple, grated. Add 10ml (2 tsp) cinnamon at Stage 2.
Cheese and chive scones: Omit sugar and
sultanas. Add 175g (6oz) grated Cheddar cheese,
15ml (1 tbsp) dried chives, salt and pepper at Stage 2.
Fresh herb scones: Omit sugar and sultanas. Add
10ml (2 tsp) fresh parsley, 10ml (2 tsp) fresh sage and
10ml (2 tsp) fresh thyme at Stage 2.
Wholemeal scones: Substitute white self raising flour
with wholemeal self raising flour, omit sultanas.
Date scones: Substitute white self raising flour with
wholemeal self raising flour and the sultanas with 100g
(4oz) dates, finely chopped.
Spiced apple scones: Substitute white self raising
flour with wholemeal flour and sultanas with 1 eating
apple, grated. Add 10ml (2 tsp) cinnamon at Stage 2.
Cheese and chive scones: Omit sugar and
sultanas. Add 175g (6oz) grated Cheddar cheese,
15ml (1 tbsp) dried chives, salt and pepper at Stage 2.
Fresh herb scones: Omit sugar and sultanas. Add
10ml (2 tsp) fresh parsley, 10ml (2 tsp) fresh sage and
10ml (2 tsp) fresh thyme at Stage 2.
1 Grease two large flan dishes.
2 Combine the flour and sugar in a bowl, rub in
2 Combine the flour and sugar in a bowl, rub in
the butter and stir in the fruit. Add enough egg
and milk mixture to form a soft dough.
and milk mixture to form a soft dough.
3 Roll out until 2cm (
3
/
4
") thick, cut out scones
6.5cm (2
1
/
2
") in diameter.
4 Place the scones in the prepared dishes and
brush with egg to glaze.
5 Place one dish on the low rack and the other on
the high rack. Cook for 45 minutes using
CONVECTION 200°C until golden, changing
the two dishes around after 25 minutes.
CONVECTION 200°C until golden, changing
the two dishes around after 25 minutes.
Microwave Tip: Drying breadcrumbs
Spread 100g (4oz) fresh breadcrumbs evenly over a
large plate. Heat on 100% for 2 - 3 minutes, stir
every minute until crispy.
large plate. Heat on 100% for 2 - 3 minutes, stir
every minute until crispy.
RECIPES
60
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Help Line: 08705 274277 (office hours)
R-874M/R-84STM Op Man/Ck Bk 28/3/01 8:41 am Page 60
WHITE SAUCE
Makes 300ml (
1
/
2
pint)
25g (1oz) butter
25g (1oz) plain flour
300ml (
25g (1oz) plain flour
300ml (
1
/
2
pint) milk
salt and pepper to taste
1 Place the butter in a bowl, heat on 100% for 1
minute until melted.
2 Stir in the flour and whisk in the milk. Cook on
100% for 6 minutes, stir every 2 minutes until
thick and smooth. Season with salt and pepper.
thick and smooth. Season with salt and pepper.
SWEET AND SOUR SAUCE
Makes 600ml (1 pint)
125g (5oz) onion, finely chopped
1 green pepper, finly chopped
2 cloves garlic, crushed (see Tip, page 51)
30g (1oz) butter
30g (1oz) plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (
125g (5oz) onion, finely chopped
1 green pepper, finly chopped
2 cloves garlic, crushed (see Tip, page 51)
30g (1oz) butter
30g (1oz) plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (
1
/
2
pint) hot chicken stock
50g (2oz) soft dark brown sugar
1 Place the onion, green pepper, garlic and butter in
a bowl, mix well. Cook on 100% for 2 minutes.
2 Stir in the flour, gradually add the vinegar, soy
sauce, stock and sugar. Cook on 100% for 3 - 4
minutes, stir every minute until the mixture has
thickened. Blend in a food processor for a
smoother sauce.
minutes, stir every minute until the mixture has
thickened. Blend in a food processor for a
smoother sauce.
SPICY TOMATO SAUCE
Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g (5
3 rashers bacon, chopped (optional)
150g (5
1
/
2
oz) carrot, chopped
225g (8oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 51)
800g canned, chopped tomatoes
300ml (
2 cloves garlic, crushed (see Tip, page 51)
800g canned, chopped tomatoes
300ml (
1
/
2
pint) red wine
45 - 60ml (3 - 4 tsp) medium chilli sauce
10ml (2 tsp) whole grain mustard
30ml (2 tbsp) tomato purée
10ml (2 tsp) whole grain mustard
30ml (2 tbsp) tomato purée
1 Place bacon, carrot, onion and garlic in a large
bowl, cover and heat on 100% for 3 minutes.
2 Add all other ingredients to bacon mixture and
mix well. Cook 70% for 35 minutes.
3 Blend in a food processor until smooth, return to
bowl and cook on 70% for 3 minutes.
Serve with stuffed tofu, see page 52.
MUSTARD SAUCE
Makes 300ml (
1
/
2
pint)
25g (1oz) butter
45ml (3 tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
45ml (3 tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
1 Place butter in a bowl, heat on 100% for 30
seconds. Add the mustard, soured cream, salt,
and pepper, mix well.
and pepper, mix well.
2 Cook on 100% for 4 minutes, stir every minute,
until smooth and thick.
Serve with meat or fish.
Variations:
Cheese sauce: Add 75g (3oz) grated cheese
and 5ml (1 tsp) mustard powder at Stage 2. Serve
with vegetables, fish, meat.
Parsley sauce: Stir 15 - 30ml (1 - 2 tbsp) chopped
parsley into the finished sauce. Serve with fish.
Onion sauce: Stir 225g (8oz) cooked onion,
finely chopped, into finished sauce. Heat on 100%
for 1 minute. Serve with meat or vegetables.
Cheese sauce: Add 75g (3oz) grated cheese
and 5ml (1 tsp) mustard powder at Stage 2. Serve
with vegetables, fish, meat.
Parsley sauce: Stir 15 - 30ml (1 - 2 tbsp) chopped
parsley into the finished sauce. Serve with fish.
Onion sauce: Stir 225g (8oz) cooked onion,
finely chopped, into finished sauce. Heat on 100%
for 1 minute. Serve with meat or vegetables.
Mushroom sauce: Add 2 sliced spring onions,
50g (2oz) chopped mushrooms and 5ml (1 tsp)
chopped parsley at the beginning of Stage 2. Serve
with fish.
Sweet white sauce: Omit salt and pepper from
the basic recipe. Add 50g (2oz) caster sugar at
Stage 2. Serve with puddings as an alternative to
custard.
50g (2oz) chopped mushrooms and 5ml (1 tsp)
chopped parsley at the beginning of Stage 2. Serve
with fish.
Sweet white sauce: Omit salt and pepper from
the basic recipe. Add 50g (2oz) caster sugar at
Stage 2. Serve with puddings as an alternative to
custard.
61
RECIPES
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Help Line: 08705 274277 (office hours)
R-874M/R-84STM Op Man/Ck Bk 28/3/01 8:41 am Page 61
BLUE CHEESE SAUCE
Makes 450ml (
3
/
4
pint)
75g (3oz) Blue Stilton cheese, finely chopped
300ml (
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
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.
BRANDY SAUCE
Makes 600ml (1 pint)
50g (2oz) butter
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1 tbsp) golden syrup
150ml (
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.
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.
stir every minute until smooth and thick. Stir in
brandy.
Serve hot with Figgy Pudding (page 56).
STRAWBERRY JAM
Makes 675g (1
1
/
2
lb)
675g (1
1
/
2
lb) strawberries, washed and hulled
45ml (3 tbsp) lemon juice
675g (1
675g (1
1
/
2
lb) preserving sugar
Variation:
Raspberry Jam: Replace 675g (1
Raspberry Jam: Replace 675g (1
1
/
2
lb) strawberries
with 675g (1
1
/
2
lb) raspberries.
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.
LEMON CURD
Makes 300g (12oz)
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
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.
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.
* 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.
point has been reached.
62
RECIPES
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
R-874M/R-84STM Op Man/Ck Bk 28/3/01 8:41 am Page 62
63
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
CLEANING & MAINTENANCE
OVEN INTERIOR
Clean the microwave oven cavity, after
each use with a mild detergent solution on
a soft cloth, pay special attention to the
waveguide cover.
Clean the microwave oven cavity, after
each use with a mild detergent solution on
a soft cloth, pay special attention to the
waveguide cover.
Take care not to let soapy water drip through the
small holes in the oven walls and the cavity floor
particularly if the turntable and turntable support are
removed. Excess water spillage through these holes
will cause damage to the oven interior. It is
important that the door seals and sealing surfaces
are kept clean at all times, wipe regularly with a
damp cloth.
Heat up your oven regularly by using both grill
elements, refer to page 11.
Remaining food or fat splashed on the oven interior
can cause smoke or a bad smell.
To prevent splashing, cover food wherever possible.
small holes in the oven walls and the cavity floor
particularly if the turntable and turntable support are
removed. Excess water spillage through these holes
will cause damage to the oven interior. It is
important that the door seals and sealing surfaces
are kept clean at all times, wipe regularly with a
damp cloth.
Heat up your oven regularly by using both grill
elements, refer to page 11.
Remaining food or fat splashed on the oven interior
can cause smoke or a bad smell.
To prevent splashing, cover food wherever possible.
• Keep the waveguide cover clean at all times.
If you leave grease or fat in the cavity, it may
overheat, smoke or even catch fire when
next using the oven. Do not remove the
waveguide cover.
overheat, smoke or even catch fire when
next using the oven. Do not remove the
waveguide cover.
• Never use spray cleaners, oven pads or abrasive
scourers as these damage the surface of the oven.
• After Grill, Dual Cook, Convection, Instant Cook,
Express Cook and Meal In One modes, the oven
cavity, door, oven cabinet and accessories will
become very hot. Before cleaning, make sure they
have cooled down.
cavity, door, oven cabinet and accessories will
become very hot. Before cleaning, make sure they
have cooled down.
• Do not allow grease or dirt to build up on
the door seals and adjacent parts as
this may prevent the door from closing
correctly and may cause a leakage of
microwaves. To clean use a mild
detergent solution on a soft damp cloth.
this may prevent the door from closing
correctly and may cause a leakage of
microwaves. To clean use a mild
detergent solution on a soft damp cloth.
OUTER CABINET
Wipe the outside cabinet with a mild detergent
solution on a soft cloth. The control panel must be
wiped clean whilst the door is open, therefore
deactivating the oven.
Wipe the outside cabinet with a mild detergent
solution on a soft cloth. The control panel must be
wiped clean whilst the door is open, therefore
deactivating the oven.
ACCESSORIES
Racks should be washed in a mild washing-up liquid
solution and dried. They are dishwasher safe.
Racks should be washed in a mild washing-up liquid
solution and dried. They are dishwasher safe.
TURNTABLE
Ensure the turntable is cleaned after every use with
a mild washing-up liquid solution and dried. The
turntable is dishwasher safe. This should prevent a
build up of grease and food debris.
Ensure the turntable is cleaned after every use with
a mild washing-up liquid solution and dried. The
turntable is dishwasher safe. This should prevent a
build up of grease and food debris.
WARNINGS:
R-874M/R-84STM Op Man/Ck Bk 28/3/01 8:41 am Page 63
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