Sharp R-874 (serv.man7) User Manual / Operation Manual ▷ View online
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
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 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 30/3/01 9:11 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 30/3/01 9:11 am Page 63
64
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
TROUBLESHOOTING
If you think the oven is not working properly there are
some simple checks you can carry out yourself before
calling an engineer. This will help prevent unnecessary
service calls if the fault is something simple.
Simply answer “YES” or “NO” to the following questions:
some simple checks you can carry out yourself before
calling an engineer. This will help prevent unnecessary
service calls if the fault is something simple.
Simply answer “YES” or “NO” to the following questions:
1. Does the oven lamp come on when you open the
door?
YES/NO
(Put half a cup of water in the oven, on the turntable
and close the door. Select 100% and programme the
oven to cook for 1 minute.)
and close the door. Select 100% and programme the
oven to cook for 1 minute.)
2. Does the oven lamp come on?
YES/NO
3. Does the turntable rotate?
YES/NO
4. Does the cooling fan work? (Check by placing your
hand above the air-vent openings)
YES/NO
5. After 1 minute does the "beep" sound? YES/NO
6. Is the water in the cup hot?
6. Is the water in the cup hot?
YES/NO
(Take the cup out of the oven and close the door. Set
the grill time for the top and bottom grill for 3 minutes.)
the grill time for the top and bottom grill for 3 minutes.)
7. At the end of 3 minutes do both the grill elements
become red?
YES/NO
(Programme the oven on convection 180°C for 3
minutes.)
minutes.)
8. Does the oven lamp come on?
YES/NO
9. Does the turntable rotate?
YES/NO
10. After 3 minutes is the oven cavity hot? YES/NO
If you answer “NO” to any question first check that the
oven is plugged in properly and the fuse has not blown,
if there is no fault with either, check the troubleshooting
chart on page 65.
oven is plugged in properly and the fuse has not blown,
if there is no fault with either, check the troubleshooting
chart on page 65.
WARNINGS:
• It is hazardous for anyone other than a
competent person to carry out any
service or repair operation which
involves the removal of a cover which
gives protection against exposure to
microwave energy.
service or repair operation which
involves the removal of a cover which
gives protection against exposure to
microwave energy.
• The door seal stops microwave leakage during oven
operation, but does not form an airtight seal. It is
normal to see drops of water, light or feel warm air
around the oven door. Food with a high moisture
content will release steam and cause condensation
inside the door which may drip from the oven.
normal to see drops of water, light or feel warm air
around the oven door. Food with a high moisture
content will release steam and cause condensation
inside the door which may drip from the oven.
• Repairs & Modifications: Do not attempt to operate
the oven if it is not working properly.
• Outer Cabinet & Lamp Access: Never remove the
outer cabinet. This would be very dangerous due to
high voltage parts inside which must never be
touched, as this could be fatal. As your oven is not
fitted with a lamp access cover, if the lamp fails, do
not attempt to replace the lamp yourself, call a
SHARP approved service facility.
high voltage parts inside which must never be
touched, as this could be fatal. As your oven is not
fitted with a lamp access cover, if the lamp fails, do
not attempt to replace the lamp yourself, call a
SHARP approved service facility.
NOTES:
The following cooking conditions should not cause
concern:
1. If you cook food for more than the standard time
The following cooking conditions should not cause
concern:
1. If you cook food for more than the standard time
(see chart opposite) at the same power level, the
oven’s safety mechanisms will automatically
activate. The microwave power level will be
reduced and the grill heating elements will turn
on and off.
oven’s safety mechanisms will automatically
activate. The microwave power level will be
reduced and the grill heating elements will turn
on and off.
2. After Grill, Dual Cooking, Convection, Instant
Cook, Express Cook and Meal in One modes, the
cooling fan will switch on for cooling the oven
cavity. When the cooling fan works, the display
may show “NOW COOLING”. To clear it, press
the STOP/CLEAR key and the display will show
the time of day, if set.
During these modes, the cooling fan will also
work when you press the STOP/CLEAR key. You
may feel air blowing out of the air-vent openings.
cooling fan will switch on for cooling the oven
cavity. When the cooling fan works, the display
may show “NOW COOLING”. To clear it, press
the STOP/CLEAR key and the display will show
the time of day, if set.
During these modes, the cooling fan will also
work when you press the STOP/CLEAR key. You
may feel air blowing out of the air-vent openings.
IMPORTANT: If the display shows nothing even if the power plug is properly connected, the energy save
mode should carry on. To release it, open and then close the oven door. See page 8.
mode should carry on. To release it, open and then close the oven door. See page 8.
Dual cooking
DUAL - 2
Microwave 100% cooking
Microwave 10% - 70% cooking
DUAL - 3
Microwave 100% cooking
Microwave 10% - 70% cooking
COOKING MODE
Microwave 100% cooking
Grill cooking
GRILL - 1
GRILL - 2
GRILL - 3
STANDARD TIME
20 MINUTES
30 MINUTES
45 MINUTES
TOP GRILL 15 MINUTES
BOTTOM GRILL 15 MINUTES
MICROWAVE 20 MINUTES
TOP GRILL 15 MINUTES
TOP GRILL 30 MINUTES
TOP GRILL 15 MINUTES
TOP GRILL 30 MINUTES
MICROWAVE 20 MINUTES
BOTTOM GRILL 15 MINUTES
BOTTOM GRILL 45 MINUTES
BOTTOM GRILL 15 MINUTES
BOTTOM GRILL 45 MINUTES
R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 64
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