DOWNLOAD Sharp R-98STM (serv.man2) Service Manual ↓ Size: 4.61 MB | Pages: 99 in PDF or view online for FREE

45ml (3 tbsp) vegetable oil
450g carrot, sliced
450g swede, diced
350g celery, sliced
225g onion, sliced
100g parsnip, sliced
100g leek, sliced
150g pearl barley
100g butternut squash
100g turnip
1200ml (2 pints) hot vegetable stock
DUMPLINGS:
150g self raising flour
5ml (1 tsp) mustard powder
35g margarine
30ml (2 tbsp) parmesan cheese, grated
30ml (2 tbsp) parsley, chopped
75ml (3 fl.oz) milk

1 Place the oil, carrot, swede, celery and onion in a 3.5

litre (approx. 6 pint) casserole dish, mix well and cook
on 100% for 5 minutes.

2 Add remaining ingredients, mix well.
3 Cook on 70% for 45 minutes, stirring every 15 minutes.
4 To prepare the dumplings, mix the flour and mustard in

a bowl, rub in the margarine and stir in the parmesan
and parsley. Add the milk to form a firm dough.

5 Divide dough into 8 equal sized pieces and roll into

balls.

6 Add dumplings to the casserole after 30 minutes of

cooking.

7 Turn the dumplings over after 10 minutes of cooking.

1 x 150g ready made pizza base (approx. 9”)
tomato pizza topping, to cover base
75g courgette, sliced
50g aubergine, diced
50g baby sweetcorn, sliced
25g broccoli florets
50g yellow pepper, sliced
100g mozzarella cheese, grated

1 Place the pizza base in a 25cm (10”) flan dish.
2 Spread the pizza topping over the base.
3 Preheat the oven to CONVECTION 250ºC.
4 Arrange the vegetables over the topping, then sprinkle

with the cheese.

5 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 30% for 10 minutes.

Microwave Tip: Improving smells in the oven
Place half a lemon in a bowl, add 300ml (

1

/

2

pint) water and heat on 100% for 10 - 12 minutes.

Wipe the oven using a dry cloth.

p75   8/15/06   4:17:00 PM

p75   8/15/06   4:17:00 PM

BASE:
150g margarine
100g caster sugar
50g light brown sugar
1 egg (medium)
2.5ml (

1

/

2

tsp) vanilla essence

300g plain flour
10g baking powder
FILLING:
1 ripe banana, mashed
225g cream cheese, softened (see tip, page 82)
50g caster sugar
45ml (3 tbsp) orange juice
TOPPING:
75g fresh blueberry
150g sliced strawberry
2 kiwis, peeled and sliced
45ml (3 tbsp) apricot jam

1 Preheat the oven to CONVECTION 180ºC.
2 To prepare the base, cream together the margarine

and sugars. Stir in the egg and vanilla essence, then mix
in the flour and baking powder.

3 Press the dough evenly into a greased 25cm (10”) flan

dish.

4 Place on the lower shelf and cook on CONVECTION

180ºC for 16 minutes. Rotate the dish 180º after half
the cooking time.

5 Leave the base to cool before adding the filling.
6 To prepare the filling, in a bowl mix the banana, cream

cheese, sugar and orange juice until smooth. Spread on
top of the cooled base.

7 Arrange the fruit on top of the filling. Place the jam in

a small dish and heat on 100% for 30 seconds - 1
minute, until melted. Drizzle or brush over the fruit to
glaze.

BASE:
50g margarine
15ml (1 tbsp) golden syrup
225g ginger or digestive biscuits, crushed 
FILLING:
50g margarine
50g caster sugar
45ml (3 tbsp) clear honey (see tip, page 87)
2 eggs (medium), beaten
450g cream cheese (see tip, page 82)
45ml (3 tbsp) milk
150ml (

1

/

4

pint) single cream

15ml (1 tbsp) cornflour
5ml (1 tsp) vanilla essence
TO DECORATE:
Slices of fresh fruit, 
e.g. strawberry, kiwi fruit

1 To prepare the base, place the margarine and syrup in

a bowl, heat on 70% for 2 minutes. Add the crushed
biscuits, mix well. Spread the mixture evenly over the
base of a greased 25cm (10”) flan dish. Set aside. 

2 To prepare the filling, beat the margarine, sugar, honey,

eggs and cream cheese together until smooth.
Mix in the milk, cream, cornflour and vanilla essence.

3 Pour the mixture into the biscuit base and spread

evenly.

4 Place on the low rack and cook on DUAL

CONVECTION 160ºC, 10% for 35 minutes.

5 Leave to cool in the refrigerator for 3 - 4 hours or

overnight.

6 Decorate with fresh fruit to serve

Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places.
Place on the turntable and heat on 100% for 1 minute. Allow to cool before peeling.

p76_cre   8/28/06   1:56:17 PM

p76_cre   8/28/06   1:56:17 PM

1500ml (2

1

/

2

pints) milk

200g pudding rice
75g caster sugar
50g margarine
5ml (1 tsp) ground nutmeg (optional)

1 Place the milk in a 2.5 litre (approx. 4 pint) casserole

dish. Heat on 100% for 8 minutes. Stir in the rice, sugar
and margarine, heat on 100% for 5 minutes.

2 Place on the low rack, cook on DUAL CONVECTION,

180ºC, 30% for 45 - 50 minutes. Stir 3 times during
cooking and again at the end of cooking.

3 Sprinkle with ground nutmeg to serve.

BASE:
300g plain flour
100g caster sugar
150g margarine
1 egg (medium), beaten
15ml (1 tbsp) milk
FILLING:
900ml (1

1

/

2

pints) milk

175g caster sugar
8 eggs (medium)
10ml (2 tsp) nutmeg, grated 

1 To prepare the base, combine the flour and sugar in a

large bowl.

2 Add the margarine and rub in until the mixture

resembles fine breadcrumbs.

3 Mix the egg and milk together and pour into the flour,

mix to form a soft dough.

4 Roll out on a floured surface until large enough to cover

the base of a greased, deep, 24cm square glass dish.

5 To prepare the filling, pour the milk into a bowl and

warm on 100% for 3 minutes.

6 Whisk in the sugar and eggs then strain the mixture

into the pastry base. Sprinkle with nutmeg.

7 Place on the low rack and cook on DUAL

CONVECTION, 180ºC, 30% for 35 minutes.

225g self raising flour
100g shredded suet
150ml (

1

/

4

pint) hot water

175g strawberry jam
1 egg, beaten to glaze

1 Combine flour and suet with enough hot water to

form a soft dough.

2 Roll out to give a rectangle 23cm x 40cm,

approximately 6mm (

1

/

4

") thick.

3 Spread jam evenly over the surface and roll up

lengthways, place seam side down in a greased 0.75
litre (1

1

/

4

pint) loaf dish. Glaze with the egg.

4 Place on the low rack and bake on DUAL

CONVECTION, 200ºC, 30% for 15 minutes until firm
to the touch.
Serve with custard, see tip, page 79.

Microwave Tip: Ripening cheese
Place 100g cheese (e.g. Camembert or Brie) on a plate and heat on 50% for 20 - 30 seconds.

p77_cre   8/28/06   1:57:20 PM

p77_cre   8/28/06   1:57:20 PM

FILLING:
225g raspberry, fresh or frozen
2 eating apples, peeled and thinly sliced
50g brown sugar
15ml (1 tbsp) Crème de Cassis (optional)
CRUMBLE:
75g margarine
125g plain flour
100g ground almonds
75g caster sugar
50g toasted flaked almonds, to decorate

1 Place raspberry, apple, sugar and crème de cassis in a

1.5 litre (2

1

/

2

pint) casserole dish, mix well.

2 Heat on 100% for 8 minutes, stir every minute.

Put to one side whilst preparing crumble.

3 Rub the margarine into the flour until mixture

resembles fine breadcrumbs, stir in the ground
almonds and caster sugar.

4 Spoon the crumble evenly on top of the fruit.
5 Place on the low rack, cook on DUAL GRILL, 30% for

6 - 8 minutes.
Top with toasted flaked almonds to serve.

450ml (

3

/

4

pint) milk

150ml (

1

/

4

pint) double cream

6 eggs (medium), beaten
100g demerara sugar
2.5ml (

1

/

2

tsp) grated nutmeg

175g mixed dried fruit
50g walnut, chopped
325g thick white sliced bread, buttered
25g demerara sugar to sprinkle

1 Mix milk, cream, eggs, sugar and nutmeg in a bowl.
2 In a separate bowl mix the dried fruit and walnut.
3 Preheat the oven to CONVECTION 200ºC.
4 Place a layer of bread, buttered side up on the bottom

of a greased 2.5 litre (approx. 4 pint) casserole dish.
Sprinkle with the dried fruit mixture and add a little of
the milk mixture. Repeat this process for the remaining
ingredients, finishing with a layer of bread and reserving
enough milk mixture to cover.
Sprinkle with demerara sugar.

4 Place on the low rack, bake on DUAL CONVECTION,

200ºC, 30% for 30 minutes until set, golden brown and
crispy.

50g margarine
150g brown sugar
15ml (1 tbsp) instant coffee powder
3 eggs (medium)
300g milk chocolate, broken in pieces
25g plain flour
100g chopped pecan nuts
225g shortcrust pastry
7.5ml (1

1

/

2

tsp) rum extract

284ml whipping cream, whipped

1 In a large bowl, beat together the margarine, sugar and

coffee until blended. Gradually add the eggs, beating
well after each addition. 

2 Place the chocolate in a small bowl and heat on 50%

for 2 to 3 minutes until melted, stir 2 - 3 times. 

3 Mix the chocolate, flour and pecan nuts into the coffee

mixture until smooth.

4 Line a greased 20cm (8”) flan dish with the pastry,

spoon the filling into the pastry base.

5 Place on the low rack and cook on DUAL

CONVECTION, 180ºC, 30% for 20 minutes.

6 Fold the rum extract into the whipped cream and

serve with the Torte.

p78   8/15/06   4:20:16 PM

p78   8/15/06   4:20:16 PM