DOWNLOAD Sharp R-953 Service Manual ↓ Size: 3.14 MB | Pages: 69 in PDF or view online for FREE

Serve with new potatoes and fresh vegetables.

1 Mix peppercorns, tarragon and salt. Rub evenly

onto the steaks and arrange in a flan dish, add
orange juice and rind. Sprinkle generously with
oil. Marinade in fridge for 30 minutes.

2 Place on low rack, use sequence cooking to cook

on MEDIUM for 10 minutes, then on DUAL
GRILL, MEDIUM for 8 minutes.

3 Remove fish steaks from flan dish. Stir cornflour

mixture into remaining juice. Heat on HIGH for 3
minutes until thickened, stir after 1 minute.

4 Return the fish steaks to the sauce and heat on

MEDIUM HIGH for 1 minute.

S

ERVES

 

4

P

REPARATION

 

TIME

 - 35 

MINUTES

S

ERVES

 

4

P

REPARATION

 

TIME

 - 8 

MINUTES

1 Cut fish into thin strips approx. 6.4cm (2.5") long.
2 Combine breadcrumbs and cheese. Season.
3 Dip fish strips first into egg, then into  breadcrumb

mixture, coat evenly.

4 Brush a large flan dish with olive oil and spread

half the coated fish in a single layer over the base.

5 Place on high rack. Cook on DUAL GRILL, LOW

for 12 minutes, turn over after 7 minutes. Repeat
for the remaining fish.

S

ERVES

 

4

P

REPARATION

 

TIME

  -  10 

MINUTES

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 HIGH

for 1 minute. Brush kebabs with the dill butter,
place in a flan dish on the high rack.

3 Cook on DUAL GRILL, MEDIUM for 12 minutes.

Turn over and rearrange the kebabs every 4
minutes.

1 Arrange haddock in a single layer in a large flan

dish, cover. Cook on HIGH for 5  minutes. Remove
any skin and bones from fish, flake flesh.

2 Place butter in a large bowl, heat on HIGH  for 30

seconds until melted. Stir in onion, cook on HIGH
for a further 30 seconds. Stir in rice and boiling
water, cook on MEDIUM HIGH for 14-15 minutes
until rice is tender. Stir 2-3 times during cooking.
Drain if necessary.

3 Add fish, cream,eggs, seasoning, mix well. Cook

on HIGH for 4-5 minutes, stir after 2 minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

 - 8 

MINUTES

Garnish with parsley to serve.

RJC 11-68

15/6/99, 12:18 pm

16

1 Place the rice in a large bowl and add the stock,

turmeric and seasoning. Cook on MEDIUM HIGH
for 14-15 minutes, until the rice is tender, stir 2-
3 times during cooking. Drain.

2 Stir in the pepper, prawns, peas, cockles,

mussels, baby corn and chicken. Cook on HIGH
for 6 minutes ,stirring halfway through cooking.

S

ERVES

 

4

P

REPARATION

 

TIME

 - 6 

MINUTES

1 Wash the trout. Discard heads and tails and pat

dry. Place in a large flan dish, pierce in several
places. Season. Pour over the orange juice and
sprinkle with the rind and flaked almonds.

2 Place on low rack, cook on DUAL GRILL,

MEDIUM for 9-10 minutes. Turn over halfway
through cooking.

S

ERVES

 

2

P

REPARATION

 

TIME

  -  6 

MINUTES

Garnish with slices of orange to serve.

S

ERVES

 

4

P

REPARATION

 

TIME

 - 18 

MINUTES

1 Rinse the fish under cold water, pat dry with

kitchen paper. Season with salt & pepper. Place
in a large flan dish, pierce the fish in several
places. Dot with butter. Cover and cook on HIGH
for 6-7 minutes per 450g (1lb).

2 Prepare the sauce.
3 Place the fish in a warm serving dish, reheat on

HIGH for 1 minute, garnish with fennel.
Serve the sauce separately.

Serve with fresh vegetables, new potatoes and
Hollandaise sauce.

RJC 11-68

15/6/99, 12:18 pm

17

1 Put leeks, butter, onions and marjoram in a

casserole  and heat for 3-4 mins on HIGH.

2 Stir in the flour and add the milk. Stir to a smooth

sauce.

3 Cook for 3-4 mins on HIGH uncovered.
4 Stir in the cheese and taste for seasoning.
5 Place fish fillet in a large bowl and pour the sauce

over.

6 Cook on HIGH for 25 minutes.
7 After cooking take out the fish and stir in the sauce

well. Garnish with chopped parsley.

S

ERVES

 

4

P

REPARATION

1 Mix ingredients of sauce together.
2 Place fish fillet (e.g. rosefish fillet) in a bowl and

spread the sauce on the fish fillet.

3 Cook on MEDIUM HIGH for 25 minutes.

S

ERVES

 

4

P

REPARATION

S

ERVES

 6

 P

REPARATION

 

TIME

  -  15 

MINUTES

1 Mix together the flour, salt, pepper and herbs and

toss the beef and bacon in the seasoned flour
until well coated.

2 Put the butter in the microwave bowl and melt on HIGH

for 40-60 seconds. Stir in the beef, bacon, carrot,
onions and potatoes.

3 Pour in the beef stock and wine, add the mush-

rooms, cover loosely and cook on MEDIUM LOW
for 45 minutes. Leave to stand for 5 minutes
before serving, so that the meat relaxes to im-
prove the temperature.

RJC 11-68

15/6/99, 12:19 pm

18

1 Place flours in a bowl, rub in the margarine until

the mixture resembles fine breadcrumbs.
Combine with enough cold water to make a firm
dough. Chill whilst preparing the filling.

2 Place celery, mushrooms and onion in a bowl. Cook

on HIGH for 4-5 minutes. Stir halfway  through cooking.

3 Add sausage, curry paste, basil and seasoning.
4 Preheat the oven to 220

°

C.

5 Roll out pastry to make a rectangle 30 x 23cm

(12 x 9"). Spoon sausage mixture down the
centre in a band 6cm (2.4") wide.

6 Make diagonal cuts in pastry 1cm (

1

/

2

") apart

down each side of the filling and brush with a little
of the beaten egg.

7 Fold end of pastry over the meat, fold pastry strips

alternately from each side over the filling to create
a plait. Place plait in a greased flan dish, brush with
egg. Sprinkle with sunflower seeds.

8 Place on low rack and bake in a preheated oven

on DUAL COOK 220

°

C, MEDIUM for 17-18

minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

  -  25 

MINUTES

Microwave Tip: Toasting Almonds
Place 25g (1oz) almonds in a shallow flan dish
with a knob of butter, heat on HIGH for 3
minutes, stir every minute until golden.

1 To prepare pastry, place flour in a bowl and rub in

butter until mixture resembles fine breadcrumbs.
Stir in egg and enough cold water to form a soft
but not sticky dough. Line a greased 25.4cm (10")
flan with pastry. Chill whilst preparing the filling.

2 Place courgettes and water in large bowl. Cover, cook

on HIGH for 5 minutes. Drain, put to one side.

3 Place pork, onion, garlic and rosemary in a bowl

and cook on HIGH for 8 minutes, stirring 2-3 times
during cooking. Drain, put to one side.

4 Arrange half the courgettes on the pastry base,

spread pork mixture evenly on top. Arrange the
remaining courgettes on top in a circular fan shape.

5 Combine the cream, whole eggs & yolk, nutmeg,

salt and pepper until smooth, pour over the tart.

6 Place on the low rack and cook on DUAL BAKE

200

°

C, MEDIUM-LOW for 35-40 minutes until set

and evenly brown.

S

ERVES

 4

 P

REPARATION

 

TIME

  -  20 

MINUTES

RJC 11-68

15/6/99, 12:19 pm

19