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DUAL - 1

160°C, 50%

DUAL - 1

160°C, 50%

DUAL - 1

160°C, 50%

DUAL - 1

160°C, 50%

DUAL - 1

200°C, 50%

Preheated oven. 

DUAL - 1

200°C, 30%

Preheated oven. 

DUAL - 1

200°C, 30%

Preheated oven. 

DUAL - 1

200°C, 30%

Preheated oven. 

DUAL - 1

220°C, 30%

Preheated oven. 

DUAL - 1

230°C, 10%

Preheated oven. 

DUAL - 1

250°C, 50%

Preheated oven. 

DUAL - 1

220°C, 30%

Place on the low rack.
Calculate cooking time.

As above.

As above.

Place on the low rack. 
Calculate the cooking time.

Place breast side up on the low rack.
Stand for 10 minutes after cooking.

Preheat oven to 200°C. Remove from foil container.
Place in a flan dish on the low rack.
Stand for 3 - 4 minutes after cooking.

Preheat oven to 200°C. Remove from foil container.
Glaze and place in a flan dish on the low rack.
Stand for 3 - 4 minutes after cooking.

Preheat oven to 200°C. Remove from foil container.
Glaze and place in a flan dish on the low rack.
Stand for 3 - 4 minutes after cooking.

Preheat oven to 220°C.
Glaze and place in a flan dish on the low rack. 
Stand for 3 - 4 minutes after cooking.

Preheat oven to 230°C. Remove any packaging.
Place in a flan dish on the low rack. 
No standing time is required. 

Preheat oven to 250°C.
Pierce each potato in several places.
Place on the low rack.
No standing time is required.

Cut into even sized pieces. Brush with oil.
Place in a flan dish on the low rack.
No standing time is required.

11 - 12 Minutes

for 450g (1lb)

13 - 14 Minutes

for 450g (1lb)

15 - 16 Minutes

for 450g (1lb)

17 - 18 Minutes

for 450g (1lb)

10 - 11 Minutes

for 450g (1lb)

21 - 22 Minutes

for a 450g (1lb)

quiche

29 - 30 Minutes

for a 450g (1lb)

pie

24 - 25 Minutes

for a 450g (1lb)

pie

11 - 12 Minutes

for 6 sausage

rolls (approx.

50g, 2oz each)

6 Minutes for 1

baguette

14 - 15 Minutes

for a 500g (1lb

2oz) (each

weighing 250g)

35 Minutes for

675g (11/2lb)

potatoes

41

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

Help Line: 08705 274277 (office hours)

* For poultry weighing 2.4kg or more, place in a flan dish on the turntable.

NOTES: • Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

R-874M/R-84STM Op Man/Ck Bk  28/3/01  8:41 am  Page 41

Serves 4   
120g (5oz) onion, finely chopped
80g (3

1

/

2

oz) celery, finely chopped

2 cloves garlic, crushed
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2 tbsp) tomato puree
350g (12oz) lean minced beef
15ml (1 tbsp) dried mixed herbs
200ml (

1

/

3 

pint) red wine

500ml (18fl.oz) hot beef stock
salt and pepper to taste
250g (8

1

/

2oz) 

dried pasta

Serves 4   
120g (5oz) onion, finely chopped
80g (3

1

/

2

oz) celery, finely chopped

2 cloves garlic, crushed
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2 tbsp) tomato puree
350g (12oz) Quorn mince
15ml (1 tbsp) dried mixed herbs
200ml (

1

/

3 

pint) red wine

500ml (18fl.oz) hot vegetable stock
salt and pepper to taste
250g (8

1

/

2oz) 

dried pasta

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 “Pasta Dish” key.
4 Stir when the oven indicates and again at the end of cooking.

NOTES:
• “Quick cook” pasta is not recommended for use in the above recipes.
• “Quorn” mince can be used from frozen or fresh.

42

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 42

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  28/3/01  8:41 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  28/3/01  8:41 am  Page 44