R-85STM Operation Manual 27/07/2004 08:42 Page A OPERATION MANUAL with COOKBOOK R-85STM MICROWAVE OVEN with TOP & BOTTOM GRILLS and CONVECTION 900W (IEC 60705)
R-85STM Operation Manual 23/06/2004 15:18 Page B OPERATION MANUAL This operation manual contains important information which you should read carefully before using your microwave oven. IMPORTANT: There may be a serious risk to health if this operation manual is not followed or if the oven is modified so that it operates with the door open. If you require any advice or assistance regarding your Sharp product, please visit our website: www.sharp.co.
R-85STM Operation Manual 23/06/2004 15:18 Page 1 CONTENTS YOUR OVEN AND ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 CONTROL PANEL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 SAFETY: Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Installation . . . . . . . . . . . . . . . . . . . . . . . . . .
R-85STM Operation Manual 23/06/2004 15:18 Page 2 YOUR OVEN AND ACCESSORIES 10 OVEN: 1. Control panel 2. Oven lamp 3. Door opening button 4. Waveguide cover (DO NOT REMOVE) 5. Bottom grill heating element 6. Turntable motor shaft 7. Oven cavity 8. Door seals and sealing surfaces 9. Door latches 10. Top grill heating element 11. Ventilation openings 12. Outer cabinet 13. Power cord 1 2 3 9 8 7 6 5 4 11 13 12 ACCESSORIES: Check to make sure the following accessories are provided: 14. Turntable 15.
R-85STM Operation Manual 23/06/2004 15:18 Page 3 CONTROL PANEL 1 1. DIGITAL DISPLAY KEYS: 2. TIME 3. CONV. (0C) 4. COMBI 5. INSTANT COOK 6. EXPRESS COOK 7. EXPRESS DEFROST 8. LESS/MORE 9. INFO 10. START/AUTO MINUTE 11. STOP/CLEAR 12. KITCHEN TIMER/CLOCK SET 13. WEIGHT UP/DOWN 14. MICRO POWER 15. GRILL 2 15 3 4 14 5 6 7 13 8 12 9 11 10 10 9 DIGITAL DISPLAY INDICATORS: 1. LESS/MORE 2. INFO 3. MICROWAVE POWER LEVEL 4. WEIGHT 5. MICROWAVE 6. CONVECTION 7. BOTTOM GRILL 8. TOP GRILL 9.
R-85STM Operation Manual 23/06/2004 15:18 Page 4 IMPORTANT SAFETY INSTRUCTIONS PLEASE READ CAREFULLY AND KEEP FOR FUTURE REFERENCE Pacemaker: If you have a heart pacemaker, consult your doctor or the pacemaker manufacturer prior to oven use. Oven Use: • The oven is for domestic use only. • Never operate when empty, except as directed in the ‘Grill cooking’ section on page 12. • Do not leave or store anything inside the oven when not in use. • Never attempt to use the oven with the door open.
R-85STM Operation Manual 23/06/2004 15:18 Page 5 INSTALLATION 3. The minimum height of free space necessary above the top surface of the oven is 19cm. ELECTRICAL CONNECTION. • Do not allow water to come into contact with the power supply cord or plug. • Insert the plug properly into the socket. • Do not connect other appliances to the same socket using an adaptor plug.
R-85STM Operation Manual 23/06/2004 15:18 Page 6 HEATING CATEGORY Microwave output power in Watts (based on international (IEC 60705) standard). Letter representing the oven heating category. The heating category (a letter A to E) developed by MAFF (Ministry of Agriculture, Fisheries and Food) with microwave oven and food manufacturers indicates the ability of the oven to heat small quantities of food (up to 500g [1lb 2oz]). It does not represent the general performance of the oven. Microwave Symbol.
R-85STM Operation Manual 23/06/2004 15:18 Page 7 BEFORE OPERATION Your oven comes pre-set in Energy Save Mode (see page 8 for details). To operate the oven in Energy Save Mode: 1. Plug in the oven. Nothing will appear on the display at this time. 2. Open the door. The display will flash: 3. Close the door. The display will show: NOTES: In Energy Save Mode, if you do not operate the oven for 3 minutes or more (i.e.
R-85STM Operation Manual 23/06/2004 15:18 Page 8 ENERGY SAVE MODE 1. Time of day appears on the display. Your oven has an Energy Save Mode. This facility saves electricity when the oven is not in use. • If the oven is not used, it will default to Energy Save Mode after 3 minutes. The display is blank and the oven cannot be operated. 2. Press the KITCHEN TIMER/CLOCK SET key 3 times. • To operate the oven, open and then close the door. “0” will be displayed and the oven is ready to use.
R-85STM Operation Manual 23/06/2004 15:18 Page 9 SETTING THE CLOCK Your oven has a 12 hour clock. 1. Select the clock. • To select the 12 hour clock, press the KITCHEN TIMER/CLOCK SET key twice. x2 x2 2. Enter the hours by pressing the TIME keys. To set the time of day follow the instructions opposite. NOTES: • Press the STOP/CLEAR key if you make a mistake during programming. • If you press any of the TIME keys too many times, continue to press the key until the desired time re-appears.
R-85STM Operation Manual 27/07/2004 08:42 Page 10 HOW TO OPERATE YOUR OVEN Opening and closing the door: To open the oven door, push the door opening button. Example: To cook for 2 minutes 30 seconds on 70% microwave power. Starting the oven: Close the door and press the START/AUTO MINUTE key. 1. Enter the cooking time by pressing the 1 MIN. key twice, then the 10 SEC. key three times.
R-85STM Operation Manual 23/06/2004 15:18 Page 11 HOW TO OPERATE YOUR OVEN MANUAL DEFROSTING • Enter the defrosting time and use microwave power levels 10% or 30% to defrost (refer to page 7). • Stir or turn the food, where possible, 2 - 3 times during defrosting. • After defrosting, cover the food in foil and leave to stand until thoroughly defrosted. • Refer to the defrosting charts in the cookbook section, page 36. Example: To defrost for 10 minutes on 30% microwave power.
R-85STM Operation Manual 23/06/2004 15:18 Page 12 GRILL COOKING The oven has top and bottom grills which can be used separately or combined. These have one power setting only. The grill is assisted by the turntable which rotates simultaneously to ensure even browning. Use the racks for grilling small items of food such as bacon, gammon and teacakes, turn over halfway through grilling. Food can be placed either directly onto the racks, or into a flan dish/heat-resistant plate on the high rack.
R-85STM Operation Manual 27/07/2004 08:42 Page 13 PREHEATING THE OVEN Example: To preheat the oven to 180ºC. Your oven can be preheated to a desired temperature prior to convection cooking. 1. Enter the temperature by pressing the CONV. (ºC) key 5 times. NOTES: • When the oven reaches the desired temperature, the audible signal will sound and the temperature will be displayed in ºC. Do not press the STOP/CLEAR key after opening and closing the door, as this will cancel the Convection mode.
R-85STM Operation Manual 27/07/2004 08:42 Page 14 CONVECTION COOKING Your oven can be programmed to cook with ten different temperatures by combining the top and bottom grills with the convection fan. (Please refer to the notes below.) Example: To cook for 20 minutes at 200ºC convection. 1. Enter the cooking time by pressing the 10 MIN. key twice. x2 The temperatures available in ºC are: 250ºC, 230ºC, 220ºC, 200ºC, 180ºC, 160ºC, 130ºC, 100ºC, 70ºC, 40ºC. 2. Input the temperature by pressing the CONV.
R-85STM Operation Manual 23/06/2004 15:18 Page 15 DUAL COOKING Dual Cook combines microwave power with convection or grill. Example for Microwave and Convection: To cook for 20 minutes using Dual-1, 230ºC, 10% microwave power. 1. Enter the cooking time by pressing the 10 MIN. key twice The combination of microwave power with convection or grill reduces cooking time and provides a crisp, brown finish. x2 There are three Dual Cook modes: 1. Dual-1 - Convection with microwave. 2.
R-85STM Operation Manual 23/06/2004 15:18 Page 16 DUAL COOKING Example for Microwave and Grill: To cook for 15 minutes using Dual-2, 50% microwave power. NOTES: • For DUAL-2 and DUAL-3 it is not necessary to preheat the grill. • Follow the recommended dual cooking times and procedures in the charts on pages 40 - 43. • When browning foods in a deep container, place on the turntable or low rack. • Temperature measurements taken whilst the oven is in convection mode will differ from the displayed level.
R-85STM Operation Manual 28/06/2004 10:24 Page 17 INSTANT COOK INSTANT COOK enables you to cook 4 popular foods. Example: To cook three Baked Potatoes. 1. Select the menu required by pressing the BAKED POTATO key 3 times. x3 After 2 seconds the oven will start cooking automatically and the display will count down through the cooking time. For cooking instructions please refer to the chart on page 18. Follow the example opposite for details on how to operate this function.
R-85STM Operation Manual 23/06/2004 15:18 Page 18 INSTANT COOK INSTANT COOK CHART MENU WEIGHT RANGE COOKING INSTRUCTIONS Baked Potatoes 1 - 4 potatoes (pieces) • Pierce each potato in several places and place towards 1 potato = the edge of the turntable. approx. 250g) • After cooking, leave to stand for 2 - 3 minutes. Pizza 0.1kg - 0.9kg (Thin & Crispy or Deep Pan type) • Lightly grease the turntable with oil. • Remove all packaging and place on the turntable.
R-85STM Operation Manual 23/06/2004 15:18 Page 19 EXPRESS COOK / EXPRESS DEFROST EXPRESS COOK enables you to cook 6 popular menus from frozen or chilled. Please refer to the chart on pages 20. EXPRESS DEFROST enables you to defrost 3 popular menus. Please refer to the chart on page 21. Follow the examples below for details on how to operate these functions. EXPRESS COOK Example: To cook 0.6kg of Roast Beef from frozen. EXPRESS DEFROST Example: To defrost a 1.8kg Meat Joint. 1.
R-85STM Operation Manual 23/06/2004 15:18 Page 20 EXPRESS COOK / EXPRESS DEFROST EXPRESS COOK CHART MENU WEIGHT RANGE COOKING PROCEDURE Roast Beef/Lamb 0.6kg - 1.8kg • Place meat in a flan dish on the low rack. • Turn meat over when the audible signal sounds. • After cooking, leave meat to stand wrapped in aluminium foil for 10 minutes. NOTE: Select MORE for well done. It is not possible to use the LESS key for beef/lamb. 0.6kg - 1.8kg • Place meat in a flan dish on the low rack.
R-85STM Operation Manual 23/06/2004 15:18 Page 21 EXPRESS COOK / EXPRESS DEFROST EXPRESS DEFROST CHART MENU WEIGHT RANGE COOKING PROCEDURE Meat Joint: Beef/Lamb/Pork 0.6kg - 1.8kg • Place meat in a flan dish on the turntable. • Turn meat over when the audible signal sounds. • Stand, wrapped in foil, for 60 - 90 minutes until thoroughly defrosted. Chicken Quarters 0.3kg - 1.2kg • Place quarters, best side-up, in a flan dish on the turntable.
R-85STM Operation Manual 23/06/2004 15:18 Page 22 CONVENIENT FUNCTIONS 4. Select Grill-1 by pressing the GRILL key once. 1. SEQUENCE COOKING This function allows you to cook using up to 4 automatic cooking stages for microwave mode and 2 automatic cooking stages for grill and dual cooking modes. Once programmed there is no need to interfere with the cooking operation as the oven will automatically move onto the next stage.
R-85STM Operation Manual 23/06/2004 15:18 Page 23 CONVENIENT FUNCTIONS 2. LESS AND MORE The LESS ( ▼ ) and MORE ( ▲ ) keys enable you to: • Cook/defrost food for less or more time than the automatic programmes. • Decrease or increase cooking/defrosting time whilst the oven is in use (manual cooking only). TO USE WITH MANUAL COOKING: TO USE WITH AUTOMATIC PROGRAMMES: Example: To cook for 10 minutes on 50% microwave power and then decrease the cooking time by 2 minutes. 1.
R-85STM Operation Manual 23/06/2004 15:18 Page 24 CONVENIENT FUNCTIONS 3. KITCHEN TIMER Example: To set the timer for 5 minutes. Use the KITCHEN TIMER as a minute timer or to monitor the standing time for cooked/defrosted food. 1. Press the KITCHEN TIMER key once. x1 NOTES: • You can enter any time up to 99 minutes, 90 seconds. • To cancel the KITCHEN TIMER simply press the STOP/CLEAR key and the display will return to the time of day, if set.
R-85STM Operation Manual 23/06/2004 15:18 Page 25 CONVENIENT FUNCTIONS 5. INFORMATION GUIDE The INFO key provides a step-by-step information guide to the keys on the oven. Your oven comes set with the Information Guide ON. There are two options (A and B) when you use the INFO key: A. GUIDE OF KEYS allows you to press a B. GUIDE ON/OFF allows you to turn key to display information about it. the information guide on or off. Example: To display the information for EXPRESS COOK “Frozen Roast Pork”. 1.
R-85STM Operation Manual 23/06/2004 15:18 Page 26 MICROWAVE COOKING ADVICE Microwaves cook food faster than conventional cooking. It is therefore essential that certain techniques are followed to ensure good results. Many of the following techniques are similar to those used in conventional cooking. WARNING: Liquids and foods must not be heated in sealed containers or jars/containers with lids on, as pressure will build up inside and may cause the jar/container to explode.
R-85STM Operation Manual 23/06/2004 15:18 Page 27 MICROWAVE COOKING ADVICE Food Characteristics Composition Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating time. Care should be taken as overheating can lead to fire. Bones in food conduct heat, making the food cook more quickly. Care must be taken so that the food is cooked evenly. Density Food density will affect the amount of cooking time needed.
R-85STM Operation Manual 23/06/2004 15:18 Page 28 SUITABLE COOKWARE To cook/defrost food in a microwave oven, the microwave energy must be able to pass through the container to penetrate the food. Therefore it is important to choose suitable cookware. Cookware Round/oval dishes are preferable to square/oblong ones, as the food in the corners tends to overcook. A variety of cookware can be used as listed below.
R-85STM Operation Manual 23/06/2004 15:18 Page 29 DEFROSTING ADVICE Using your microwave oven is the quickest defrosting method. It is a simple process but the following instructions are essential to ensure the food is thoroughly defrosted. • Remove all packaging and wrapping before defrosting. • To defrost food, use microwave power levels 30% or 10%. • Please refer to the defrosting chart on page 36 for further information.
R-85STM Operation Manual 23/06/2004 15:18 Page 30 REHEATING ADVICE For the reheating of foods, follow the advice and guidelines below to ensure food is thoroughly reheated before serving. Plated meals Remove any poultry or meat portions, reheat these separately, see below. Place smaller items of food to the centre of the plate, larger and thicker foods to the edge. Cover with vented microwave cling film and reheat on 50%, stir/rearrange halfway through reheating.
R-85STM Operation Manual 23/06/2004 15:18 Page 31 CLEANING & MAINTENANCE OVEN INTERIOR • It is important to clean the interior of your microwave oven after each use. • Food will release steam during cooking and cause condensation inside the oven and door. It is important to wipe the oven dry. A buildup of condensation will eventually lead to rust forming on the oven interior. • To clean the oven interior, use a mild detergent solution, such as washing-up liquid, with warm water on a soft cloth.
R-85STM Operation Manual 23/06/2004 15:18 Page 32 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. Follow this simple check below: Place half a cup of water on the turntable and close the door. Programme the oven to cook for 1 minute using 100% microwave power. 1. Does the oven lamp come on when it is cooking? 2.
R-85STM Operation Manual 23/06/2004 15:18 Page 33 TROUBLESHOOTING TROUBLESHOOTING CHART QUERY ANSWER Draught circulates around the door. When the oven is working, air circulates within the cavity. The door does not form an airtight seal so air may escape from the door. Condensation forms in the oven, and may drip from the door. The oven cavity will normally be colder than the food being cooked, and so steam produced when cooking will condense on the colder surface.
R-85STM Operation Manual 23/06/2004 15:18 Page 34 TO REPLACE THE MAINS PLUG The wires in the mains cable are colour coded as shown: Green and yellow stripes = EARTH Blue = NEUTRAL Brown = LIVE Make sure the terminal screws are tight and the cable is held securely by the cable grip where it enters the plug. Like most appliances in your home, your oven must be connected to a single phase 230-240V, 50Hz alternating current supply.
R-85STM Cookbook 23/06/2004 15:18 Page 35 COOKBOOK CONTENTS INTRODUCTION & CONVERSION CHARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35 DEFROSTING CHART: Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 COOKING CHART Fish, Fresh & Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37 Rice, Pasta and Eggs . . . . . . . . . . . .
R-85STM Cookbook 23/06/2004 15:18 Page 36 DEFROSTING CHART FOOD DEFROST MICRO TIME POWER LEVEL ▼ METHOD ● STANDING TIME 22 - 23 Minutes/ 450g 10% Place in a flan dish. Turn over 4 - 5 times during defrosting. Shield. 60 - 90 Minutes 5 - 8 Minutes/ 450g 30% Place on a plate. Turn over 3 - 4 times, removing defrosted mince each time. 15 - 30 Minutes Steak 2cm (3/4”) thick 11 - 12 Minutes/ 450g 30% Place in a flan dish. Turn 2 - 3 times, 15 - 30 Minutes separate during defrosting. Shield.
R-85STM Cookbook 23/06/2004 15:18 Page 37 COOKING CHART FOOD COOKING MICRO TIME POWER LEVEL 7 Minutes/ 450g METHOD STANDING TIME 100% Place in a single layer in a flan dish. Cover and cook. 2 - 3 Minutes 100% Place in a single layer in a flan dish. Cover and cook. 2 - 3 Minutes 5 Minutes/ 225g 100% Slice. Add 30ml (2 tbsp) water. Cover dish. Stir halfway through cooking. 2 Minutes 5 - 6 Minutes/ 225g 100% Add 30ml (2 tbsp) water. Cover dish. Stir halfway through cooking.
R-85STM Cookbook 23/06/2004 15:18 Page 38 COOKING CHART FOOD ❇ COOKING MICRO TIME POWER LEVEL ▼ METHOD ● STANDING TIME White rice (long grain) 14 - 15 Minutes 70% Add 300ml (1/2 pint) boiling water/100g rice. Do not cover. Stir twice during cooking. 2 Minutes Brown rice 21 - 22 Minutes 70% Add 400ml (14fl.oz) boiling water/100g rice. Do not cover. Stir twice during cooking. 2 Minutes Spaghetti (short cut) 11 - 12 Minutes 70% Add 300ml (1/2 pint) boiling water/100g pasta. Do not cover.
R-85STM Cookbook 23/06/2004 15:18 Page 39 GRILL - 3 COOKING CHART FOOD COOKING TIME METHOD COOKING MODE Tea Cakes and Muffins 4 - 5 Minutes for 1 - 6 halves Slice in half. Place directly onto the turntable. Turn over halfway through cooking. GRILL - 3 Crumpets 5 - 6 Minutes for 1 - 6 crumpets Place directly onto the turntable. Turn over halfway through cooking. GRILL - 3 6 Minutes for 2 slices Place bread directly onto the turntable. Grill for 3 minutes.
R-85STM Cookbook 23/06/2004 15:19 Page 40 DUAL -1 COOKING CHART FOOD COOKING TIME METHOD COOKING MODE Beef (rare) (chilled) 10 - 11 Minutes per 450g Place on the low rack. Calculate cooking time. DUAL - 1 160°C, 50% Beef/Lamb (medium) (chilled) 13 - 14 Minutes per 450g Place on the low rack. Calculate cooking time. DUAL - 1 160°C, 50% Beef/Lamb (well done) (chilled) 17 - 18 Minutes per 450g Place on the low rack. Calculate cooking time.
R-85STM Cookbook 23/06/2004 15:19 Page 41 DUAL - 2 COOKING CHART FOOD Beef rare (chilled) COOKING TIME METHOD 10 - 11 Minutes Place fat side down in a flan dish on the low rack. Calculate the cooking time. per 450g Use Sequence cooking. (Page 22). COOKING MODE Stage 1: 70% Stage 2: DUAL - 2, 70% Stage 1: Cook on 70% throughout cooking time, apart from the last 4 minutes. Turn over, remove juices halfway through Stage 1. Stage 2: Cook on DUAL - 2, 70% for the final 4 minutes of cooking time.
R-85STM Cookbook 23/06/2004 15:19 Page 42 DUAL - 2 COOKING CHART FOOD Lamb Chops (chilled) COOKING TIME 10 Minutes per 450g METHOD Place in a flan dish on the low rack. Calculate the cooking time. Use Sequence cooking. (Page 22). Stage 1: Cook on DUAL - 2, 70% throughout, apart from the last 3 minutes. Turn over, remove juices after Stage 1. Stage 2: Cook on GRILL - 1 for the final 3 minutes of cooking time. Pork Chops (Boneless) (chilled) 14 Minutes per 450g Place in a flan dish on the low rack.
R-85STM Cookbook 23/06/2004 15:19 Page 43 DUAL - 2 COOKING CHART FOOD Pizza (thin and deep) (frozen) COOKING TIME METHOD COOKING MODE Remove all packaging and place directly onto the turntable. Use Sequence cooking. (Page 22). Stage 1: DUAL - 2, 100% 4 Mins. 30 Secs. Stage 1: Cook on DUAL - 2, 100% for 1 min and 30 sec. Stage 2: Cook on GRILL - 3 for 3 minutes. for 200g Stage 2: GRILL - 3 6 Mins. 30 Secs. Stage 1: Cook on DUAL - 2, 100% for 2 min and 30 sec.
R-85STM Cookbook 23/06/2004 15:19 Page 44 REHEATING CHART FOOD COOKING TIME Canned foods (soups, beans, vegetables, etc.) 6 - 7 Minutes for 425g can Remove from the can. Place in a dish, cover. Stir halfway through cooking. Stand for 2 minutes after cooking. 70% 40 - 50 seconds for 125g slice Place in a flan dish. Do not exceed cooking time advised by food manufacturer. Stand for 30 seconds after cooking.
R-85STM Cookbook 23/06/2004 15:19 Page 45 RECIPES VEGETABLE & BEAN SOUP Serves 4 - 6 75g celery, sliced 125g carrots, chopped 2 cloves garlic, crushed (see tip, page 48) 100g leeks, sliced 125g black eyed beans, cooked 125g chick peas, chopped 125g kidney beans, cooked 100g sweetcorn, canned 400g chopped tomatoes, canned 1 pint hot vegetable stock salt and pepper to taste 1 Place the celery, carrots, garlic and leeks in a 2.5 litre bowl and cook on 100% for 3 minutes.
R-85STM Cookbook 23/06/2004 15:19 Page 46 RECIPES PAELLA Serves 4 200g white long grain rice 600ml (1 pint) hot chicken stock 2.5ml (1/2 tsp) turmeric salt and pepper to taste 1 red pepper, seeded and sliced 100g prawns, peeled and cooked 100g peas 100g cockles, cooked 100g mussels, cooked 100g whole baby corn 225g chicken, cooked and chopped 1 Place the rice in a large bowl and add the stock, turmeric and seasoning.
R-85STM Cookbook 23/06/2004 15:19 Page 47 RECIPES FISH PIE Serves 4 450g white fish fillets (Cod or Haddock) 50g butter 275g courgettes, sliced 100g mushrooms, sliced 450ml (3/4 pint) white sauce (see tip, page 61) 2.5ml (1/2 tsp) dried tarragon (see tip, page 55) 2.
R-85STM Cookbook 23/06/2004 15:19 Page 48 RECIPES CITRUS PORK CASSEROLE Serves 6 225g carrots, diced 150g celery, sliced 175g onion, finely chopped 600g pork, cubed 400g chopped tomatoes, canned 400g canned apricot halves, drained 2 cloves garlic, crushed (see tip below) juice and rind of half a lemon 150ml (1/4 pint) hot stock salt and pepper to taste 1 Place the carrots, celery and onion into a 2.5 litre casserole dish and cook on 100% for 4 minutes.
R-85STM Cookbook 23/06/2004 15:19 Page 49 RECIPES STEAK & KIDNEY PUDDING Serves 4 450g stewing steak, chopped 100g kidney, chopped 125g onion, chopped 2.5ml (1/2 tsp) dried mixed herbs (see tip, page 55) 450ml (3/4 pint) beef stock 15ml (1 tbsp) cornflour mixed with a little water PASTRY: 225g self-raising flour 2.5ml (1/2 tsp) salt 5ml (1 tsp) baking powder 100g suet 150ml (1/4 pint) cold water 15ml (1 tbsp) milk to glaze 1 Place steak, kidney, onion, mixed herbs and stock in a casserole dish.
R-85STM Cookbook 23/06/2004 15:19 Page 50 RECIPES CHICKEN SATAY Serves 4 MARINADE: 15ml (1 tbsp) groundnut oil 15ml (1 tbsp) lemon juice 60ml (4 tbsp) satay sauce 1 clove garlic, crushed (see tip, page 48) Tabasco sauce to taste 450g chicken fillets, cubed 4 wooden skewers (see tip, page 53) 1 Place all the marinade ingredients in a large bowl, mix well. Stir in the chicken, refrigerate for 2 hours to marinate. 2 Thread the chicken onto skewers leaving no wood exposed.
R-85STM Cookbook 23/06/2004 15:19 Page 51 RECIPES GARLIC CHICKEN Serves 4 - 6 125g green peppers, chunks 125g red peppers, chunks 125g yellow peppers, chunks head of garlic, seperate cloves and peel 150g onion, sliced 800g chicken fillets, cubed 400g chopped tomatoes, canned 5ml (1 tsp) caster sugar 10ml (2 tsp) fresh basil, chopped salt and pepper to taste 1 Place the peppers, garlic, onion and chicken into a 2.5 litre (approx. 4 pints) bowl and cook on 100% for 4 minutes.
R-85STM Cookbook 23/06/2004 15:19 Page 52 RECIPES VEGETABLE CHILLI Serves 4 - 6 30ml (2 tbsp) olive oil 175g onion, chopped 2 cloves garlic, crushed (see tip, page 48) 75g tomato purée 225g carrots, chopped 1 red pepper, seeded and sliced 1 green pepper, seeded and sliced 150g fresh baby sweetcorn, chopped 4 sticks celery, sliced 225g courgettes, sliced 5ml (1 tsp) ground cumin 10ml (2 tsp) mild chilli powder 2.
R-85STM Cookbook 23/06/2004 15:19 Page 53 RECIPES CHEESY JACKETS Serves 2 2 baking potatoes (approx. 250g each) 50g butter 100g Double Gloucester cheese, finely chopped 15ml (1 tbsp) chives, chopped 50g mushrooms, finely chopped salt and pepper to taste Cheese & sweetcorn jackets: 1 Prick each potato in several places. Place in a flan dish on low rack. Cook on DUAL - 1, 250°C, 50% for 20 minutes until brown and crispy. Turnover after 7 minutes.
R-85STM Cookbook 23/06/2004 15:19 Page 54 RECIPES MEDITERRANEAN PASTA Serves 4 1 aubergine, thickly sliced cooking salt 3 x 30ml (2 tbsp) vegetable oil 1 red pepper, large chunks 1 yellow pepper, large chunks 3 courgettes, thickly sliced 125g onion, sliced 100g mushrooms, thickly sliced 225g leeks, sliced 2 cloves garlic, crushed (see tip, page 48) 350g pasta (bows, shells, or tubes), cooked 100 g feta cheese, crumbled 1 Place the aubergines in a colander, sprinkle with salt and leave to drain for 30 m
R-85STM Cookbook 23/06/2004 15:19 Page 55 RECIPES VEGETABLE COUS COUS Serves 4 - 6 450g carrots, sliced 450g swede, diced 350g celery, sliced 225g onion, sliced 1.2 litres (2 pints) hot vegetable stock 250g cous cous 1 Place the carrots, swede, celery, onion and stock into a 3 litre (5 pint) casserole dish, mix well and cook on 70% for 20 minutes, stirring twice. 2 Add the cous cous, mix well and cook on 70% for 10 minutes. Serve hot as an accompaniment or cold as a salad.
R-85STM Cookbook 23/06/2004 15:19 Page 56 RECIPES FIGGY PUDDING Serves 6 125g dried figs, roughly chopped 125g dried apricots, roughly chopped 100g raisins 100g currants 60ml (4 tbsp) brandy 75g plain flour 2.5ml (1/2 tsp) allspice 2.5ml (1/2 tsp) grated nutmeg 2.
R-85STM Cookbook 23/06/2004 15:19 Page 57 RECIPES MOIST CARROT CAKE Serves 6 - 8 150ml (1/4 pint) sunflower oil 225g soft brown sugar 3 eggs (medium), beaten 175g self raising flour 5ml (1 tsp) bicarbonate of soda 1.25 ml (1/4 tsp) salt 10ml (2 tsp) cinnamon 300g carrots, grated 100g walnut halves, roughly chopped ICING: 225g cream cheese (see tip, page 51) grated rind of 1 lemon 5ml (1 tsp) lemon juice 30ml (2 tbsp) icing sugar 25g walnuts, finely chopped to sprinkle 1 Combine the oil, sugar and eggs.
R-85STM Cookbook 23/06/2004 15:19 Page 58 RECIPES PLAIN MICROWAVE CAKE Serves 4 - 6 100g margarine 100g caster sugar 2 eggs (medium), beaten 100g self raising flour 30 - 45ml (2 - 3 tbsp) water 1 Cream margarine and sugar, beat in the eggs. Fold in the flour and water. Grease and line the base of a 18cm cake dish with kitchen paper. Spoon mixture into dish and smooth. 2 Cook on 100% for 4 - 5 minutes until firm. Allow to cool slightly before turning out.
R-85STM Cookbook 23/06/2004 15:19 Page 59 RECIPES POTATO BREAD Serves 4 325g potato, cooked and mashed 325g parsnips, cooked and mashed 225g self raising flour 2 cloves garlic, crushed (see tip, page 48) 10ml (2 tsp) whole grain mustard 2 eggs (medium), beaten 75ml (5 tbsp) milk 5ml (1 tsp) fresh parsley, chopped to sprinkle 1 Place the potato, parsnips, flour, garlic and mustard in a large bowl, mix well. 2 Add the egg and milk, mix to form a soft dough. Knead the dough into a round shape approx.
R-85STM Cookbook 23/06/2004 15:19 Page 60 RECIPES CHOCOLATE CREAMS Makes 8 biscuits BISCUITS: 100g butter 50g caster sugar 100g self raising flour 25g cocoa powder 2.5ml (1/2 tsp) vanilla essence BUTTERCREAM: 50g butter 75g icing sugar 30ml (2 tbsp) cocoa powder 1 Grease two small round baking trays 2 Combine all the biscuit ingredients in a bowl, rub in then mix well. 3 Preheat the oven to CONVECTION 200°C.
R-85STM Cookbook 23/06/2004 15:19 Page 61 RECIPES WHITE SAUCE Makes 300ml 25g butter 25g plain flour 300ml (1/2 pint) milk salt and pepper to taste (1/2 pint) 1 Place the butter in a bowl and heat on 100% for 1 minute, until melted. 2 Stir in the flour and whisk in the milk. Cook on 100% for 8 minutes, stir every 2 minutes until thick and smooth. Season with salt and pepper to taste. Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2. Serve with vegetables, fish or meat.
R-85STM Cookbook 23/06/2004 15:19 Page 62 RECIPES BLUE CHEESE SAUCE (3/4 Makes 450ml pint) 75g Blue Stilton cheese, finely chopped 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 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.
R-85STM Operation Manual 23/06/2004 15:18 Page 63 GUARANTEE Sharp Electronics (UK) Ltd. (“Sharp”) guarantees that for a period of 12 months from the date of purchase the enclosed product will be free from defects in materials and workmanship. Sharp agrees to provide for the repair or, at its option, the replacement of a defective product. Sharp reserves the right to replace defective parts, or the product, with new or refurbished items. Items that are replaced become the property of Sharp.
R-85STM Operation Manual 23/06/2004 15:18 Page 64 SPECIFICATIONS AC Line Voltage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Single phase 230-240V, 50Hz Power Consumption: Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.45kW Top Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.00kW Bottom Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .0.55kW Convection . . . . . . .
R-85STM Operation Manual 23/06/2004 15:18 Page 65
R-85STM Operation Manual 23/06/2004 15:18 Page 66 Sharp Electronics (U.K.) Ltd Manchester, U. K. U.K.: 08705 274277 (office hours) Ireland: 01 676 0648 (office hours) Website: www.sharp.co.
R-85STM Operation Manual 23/06/2004 15:18 Page 67 Sharp Electronics (U.K.) Ltd Manchester, U. K. U.K.: 08705 274277 (office hours) Ireland: 01 676 0648 (office hours) Website: www.sharp.co.
