Sharp R-654(sl)m Manual

							Bacon
Beef/Gammon
Steak
Fish fingers
(frozen)
Toast
Cheese on toast
Tea cakes and
muffins
Crumpets
Pitta Bread
Croissants14 Minutes/
2-6 rashers
16-18 minutes/
1-2 steaks
16 minutes/
2-12 fingers
8 minutes/
2-4 slices
14 minutes/
2 slices
10-12 minutes/
2-4 halves
14 minutes/
2-4 crumpets
7 minutes/
1-2 pittas
6 minutes/
1-4 croissantsPlace in a flan dish on the rack. Turn over halfway through cooking. 
Place on the rack. Turn over halfway through cooking. 
Place on the rack. Turn over halfway through cooking. 
Place on the rack. Turn over after 5 minutes.
Place bread on the rack. Grill one side for 4 minutes, turn over and cover
with 50 g grated cheese. Grill for remaining time.
Slice in half. Place on the rack. Turn over halfway through cooking.
Place on the rack. Turn over halfway through cooking. 
Place on the rack. Turn over halfway through cooking. 
Place on the rack. Turn over halfway through cooking. GRILL
GRILL
GRILL
GRILL
GRILL
GRILL
GRILL
GRILL
GRILL
2 Minutes
Nil
30 Seconds
30 Seconds
1-2 Minutes
2-3 Minutes
2-3  Minutes
3-4 Minutes
1-2 Minutes
2-3 MinutesCanned Foods
(Soup, Baked
beans, Spaghetti, 
Vegetables)
Bread rolls
Croissants
Christmas 
pudding
Sausage rolls
(cooked, chilled
approx. 50g
(2oz) each)
Quiche, 
(cooked, chilled) 
Meat pie 
(cooked, chilled)
Fruit pie 
(cooked, chilled)70P
70P
70P
70P
70P
70P
50P6-7 Minutes/
425g (15oz) can 
40-50 Seconds/
2 croissants/2 rolls
40 Seconds/125g (5oz) slice
1 Minute/175g (6oz) pudding
50 Seconds/2 sausage rolls
1 Minute/4 sausage rolls
2 Minutes/6 sausage rolls
5-6 Minutes/small quiche
7-8 Minutes/large quiche
5-6 Minutes/small pie
9-10 Minutes/large pie
20-30 Seconds/50g-70g
4-5 Minutes/450g(1lb)
6-7 minutes/600g(1lb5oz)Remove from can. Place in a dish and
cover. Stir halfway through cooking.
Place on kitchen roll.
Place in a flan dish. Do not exceed cooking
time advised  by food manufacturer.
Place in a flan dish. Do not exceed cooking
time advised  by food manufacturer.
Place directly on the turntable or in a flan
dish. 
Remove from foil container and place in
flan dish or on plate.
Remove from foil container and place in
flan dish or on plate.
REHEATING CHART
GRILLING CHART
29 Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
FOOD COOKING MICRO METHOD  STANDING
TIME POWER LEVELTIME
FOOD              COOKING METHOD COOKING
TIME MODE
NOTE:
•Ambient foods are reheated from 20°C.
•Chilled foods are reheated/cooked from 5°C.
NOTE:Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies.
DO NOT EXCEED REHEATING TIMES GIVEN IN CHART ABOVE.
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							Stage 1: 
50 P 
Stage 2:
50 P.
Stage 3:
DUAL GRILL.
50 P.
As above
As above
Stage 1:
50 P
Stage 2:
DUAL 
GRILL.
50 P.
Stage 1:
100 P.
Stage 2:
DUAL 
GRILL.
50 P.
Stage 1:
100 P.
Stage 2:
DUAL 
GRILL.
50 P.
DUAL
GRILL.
50 P.
DUAL
GRILL.
50 P.
DUAL 
GRILL.
50 P.
DUAL 
GRILL.
30 P.Place fat side down in a flan dish on the turntable.  Calculate the
cooking time.
Use sequence programming:
Stage 1:Cook on 50P for first half of cooking time.  Turn over,
remove juices.
Stage 2:Cook on 50P for second half of cooking time.
Stage 3:Cook on DUAL GRILL, 50P for the final 6 - 8 minutes
of cooking time.
Stand for 10 minutes after cooking.
As above.
As above.
Place fat side down in a flan dish on the turntable.  Calculate the
cooking time.
Stage 1:Cook on 50P throughout, apart from the last 10
minutes.  Turn over, remove juices halfway through Stage 1.
Stage 2:Cook on DUAL GRILL, 50P for the final 6-8 minutes of
cooking time.  Stand for 10 minutes after cooking.
Place breast side down in a flan dish on the turntable.  Calculate
the cooking time.
Use sequence programming.
Stage 1: Cook on 100P throughout, apart from the last 6-8
minutes.  Turn over, remove juices halfway through Stage 1.
Stage 2: Cook on DUAL GRILL, 50P for the final 6 - 8 minutes
of cooking time.
Stand for 10 minutes after cooking.
Place best side down in a flan dish on the rack.  Calculate the
cooking time.
Use Multiple Sequence cooking. (Page 16).
Stage 1:Cook on 100P throughout cooking time, apart from
the last 6 - 8 minutes.  Turn over, remove juices halfway through
Stage 1.
Stage 2:Cook on DUAL GRILL, 50P  for the final 6 - 8 minutes
of cooking time.
Stand for 5 minutes after cooking.
Place in a flan dish on the rack.  Turn over halfway through
cooking.  Stand for 3 - 4 minutes after cooking.
As above.
Place in a flan dish on the rack.  Turn over after halfway through
cooking.  Stand for 2 - 3 minutes after cooking.
As above. 12-13 Minutesper 450g (1lb)
14-15 Minutes
per 450g (1lb)
18-19 Minutes
per 450g (1lb)
21-22 Minutes
per 450g (1lb)
13-15 Minutes
per 450g (1lb)
13-15 Minutes
per 450g (1lb)
15-16 Minutes
per 450g (1lb)
chops
15 Minutes
per 450g (1lb)
chops
12 Minutes 
per 450g (1lb)
sausages
9-10 Minutes 
per 450g (1lb)
beefburgers
Beef rare
Beef/Lamb
medium
Beef/Lamb
(Well done)
Pork
Poultry 
(Max. 1.8kg 
4lb)
Chicken
Portions
Pork chops
(with bone)
Lamb chops
& Boneless
Pork Chops
Sausage
(thick)
Beefburgers
(frozen)
30
DUAL GRILL CHART
Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
FOOD             COOKING METHOD COOKING
TIME MODE
NOTE:
•Chilled foods are cooked from 5°C.
•Frozen foods are cooked from -18°C.
R-654M O/M & C/B  05/04/2001  11:01  Page 30 
						

							Stage 1:
DUAL GRILL.
30 P
Stage 2:
GRILL.
Stage 1:
DUAL GRILL.
30 P.
Stage 2:
GRILL.
Stage 1:
DUAL GRILL.
30 P
Stage 2:
GRILL.
DUAL GRILL.
50 P.
DUAL GRILL.
50 P.
DUAL GRILL.
50 P.
DUAL GRILL.
50 P.
DUAL GRILL.
50 P.
DUAL GRILL.
50 P.
DUAL GRILL.
30 P.
DUAL GRILL.
30 P.
DUAL GRILL.
70 P.
DUAL GRILL.
10 P.
DUAL GRILL.
10 P.Place in a flan dish on the rack.
Use Multiple Sequence cooking. (Page 16).
Stage 1: Cook on DUAL GRILL, 30P for the first half of
cooking time.  Turn over.
Stage 2:GRILL for second half of cooking time.  Stand for 2-
3 minutes after cooking.
As above.
As above.
Place in a flan dish on the rack.  Turn over halfway through
cooking.  Stand for 2-3 minutes after cooking.
As above.
As above.
Place in a flan dish on the rack.  Stand for 2-3 minutes after
cooking. 
As above.
As above.
Place in a flan dish on the rack.  Turn over halfway through
cooking.  No standing time is required.
As above.
Pierce each potato in several places.
Place in a flan dish on the turntable.  Turn over after 8 minutes
of the cooking time.
No standing time is required.
Remove any packaging.  Place in a flan dish on the turntable.  
No standing time is required.
Prepare sandwich:
Place two slices of ham and 50g (2oz) grated cheese between
2 slices of bread and butter.  Place sandwich in a flan dish on
the rack.  Turn over after 3 minutes of the cooking time.
No standing time is required. 9-10 Minutes 
for 100g (4oz)
11-12 Minutes
for 200g (7oz)
12-13 Minutes
for 400g (14oz)
10 Minutes 
for 100g (4oz)
11-12 Minutes
for 200g (7oz)
12-13 Minutes
for 400g (14oz)
5 Minutes 
for 200g (7oz)
7 Minutes
for 350g (12oz)
8 Minutes
for 450g (1lb)
11 Minutes
for 225g (8oz)
12-13 Minutes
for 450g (1lb)
16-17 Minutes
for 2 potatoes
(250g each)
6 Minutes 
for 1 baguette
6 Minutes
for 1 sandwichCrispy crumb
foods (chilled)
Crispy crumb
foods (frozen)
Oven ready
Pizza
(chilled)
Oven chips
(frozen)
(standard cut)
Baked
potatoes
Garlic Bread
(chilled)
Toasted
Sandwich
31
DUAL GRILL CHART
Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
FOOD             COOKING METHOD COOKING
TIME MODE
NOTE:
•Chilled foods are cooked from 5°C.
•Frozen foods are cooked from -18°C.
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							32
RECIPES FOR MEAL IN ONE MENUS
Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
PASTA BOLOGNESE
Serves 4   
75g (3oz) onion, finely chopped
50g (2oz) celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
200g (7oz) canned, chopped tomatoes
15ml (1tbsp) tomato puree
300g (11oz) lean minced beef
5ml (1tsp) dried mixed herbs
150ml (
1/4pint) red wine
450ml (3/
4pint) hot beef stock
salt and pepper to taste
150g (5
1/2oz) dried pasta
PASTA “QUORN” BOLOGNESE
Serves 4   
75g (3oz) onion, finely chopped
50g (2oz) celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
200g (7oz) canned, chopped tomatoes
15ml (1tbsp) tomato puree
300g (1lb) Quorn mince
5ml (1tsp) dried mixed herbs
150ml (
1/4pint) red wine
450ml (3/
4pint) hot vegetable stock
salt and pepper to taste
150g (5
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.
NOTE: 
•Use standard pasta (uncooked).
•“Quick cook” pasta is not recommended for use in the above recipes.
•“Quorn” mince can be used from frozen or fresh.
d-1 PASTA DISH
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							33
RECIPES FOR MEAL IN ONE MENUS
Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
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.
FISH RISOTTO
Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) white fish fillet, thinly sliced into 2” strips
1.25ml (
1/4tsp) cayenne pepper
2.5ml (1/
2tsp) ground cumin
grated rind of 1/
2lemon
50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (
2/
3pint) hot fish stock
salt and pepper to taste
VEGETABLE RISOTTO
Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
50g (2oz) broccoli florets
75g (3oz) carrot, sliced
1.25ml (
1/4tsp) cayenne pepper
2.5ml (1/
2tsp) ground cumin
grated rind of 1/
2lemon
50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (
2/
3pint) hot vegetable stock
salt and pepper to taste
BEEF RISOTTO
Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) beef fillet, thinly sliced into 2” strips
1.25ml (
1/4tsp) cayenne pepper
2.5ml (1/
2tsp) ground cumin
grated rind of 1/
2lemon
50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (
2/
3pint) hot beef stock
salt and pepper to taste
CHICKEN RISOTTO
Serves 4   
50g (2oz) onion, chopped
50g (2oz) celery, sliced
50g (2oz) green pepper, seeded and sliced
50g (2oz) red pepper, seeded and sliced
125g (5oz) chicken fillet, thinly sliced into 2” strips
1.25ml (
1/4tsp) cayenne pepper
2.5ml (1/
2tsp) ground cumin
grated rind of 1/
2lemon
50g (2oz) canned sweetcorn, drained
100g (4oz) white long grain rice
400ml (
2/
3pint) hot chicken stock
salt and pepper to taste
d-2 RISOTTO
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RECIPES FOR MEAL IN ONE MENUS
Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
d-3 GRATIN
1 Mix all ingredients together in a bowl except, potatoes, cheese, eggs and cream.
2 Place half of this mixture in the bottom of a round pyrex dish (24cm diameter x 4cm).
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 turntable 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.
FISH GRATIN
Serves 4   
55g (2oz) onion, sliced
2 cloves garlic, crushed
340g (13oz) cooked whtie fish fillet, chopped
95g (4oz) courgettes, sliced
300g (12oz) canned, chopped tomatoes
2.5ml (
1/2tsp) dried basil
2.5ml (1/2tsp) mustard powder
salt and pepper to taste
450g (1lb) cooked potatoes, sliced
95g (4oz) Double Gloucester cheese, grated
2 eggs (size 3)
110ml (4fl.oz) single cream
SPINACH GRATIN
Serves 4   
55g (2oz) onion, sliced
2 cloves garlic, crushed
225g (3oz) cooked spinach, chopped
55g (2oz) celery, sliced
55g (2oz) yellow peppers, sliced
95g (4oz) courgettes, sliced
300g (12oz) canned, chopped tomatoes
2.5ml (
1/2tsp) dried basil
2.5ml (1/2tsp) mustard powder
salt and pepper to taste
450g (1lb) cooked potatoes, sliced
95g (4oz) Double Gloucester cheese, grated
2 eggs (size 3)
110ml (4fl.oz) single cream
CHICKEN GRATIN
Serves 4   
55g (2oz) onion, sliced
2 cloves garlic, crushed
340g (12oz) cooked chicken, chopped
95g (4oz) courgettes, sliced
300g (12oz) canned, chopped tomatoes
2.5ml (
1/2tsp) dried basil
2.5ml (1/2tsp) mustard powder
salt and pepper to taste
450g (1lb) cooked potatoes, sliced
95g (4oz) Double Gloucester cheese, grated
2 eggs (size 3)
110ml (4fl.oz) single cream
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							35
RECIPES
Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
TOMATO & ORANGE SOUP
Serves 4   
Preparation time  -  10 minutes
25g (1oz) butter
125g (5oz) onion, chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g (1
3/
4lb) canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1
1/
2pints) hot vegetable stock
salt and pepper to taste1 Melt the butter in a large bowl on 100P for 30
seconds.
2 Add the onion, carrot and potato and heat on
100P for 6 minutes. Stir halfway through
cooking. 
3 Add the tomatoes, orange juice, orange rind and
stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook on
100P for 15 minutes, stir 2-3 times during
cooking, until the vegetables are tender.
4 Blend in a food processor. Return to bowl and
heat on 100P for 5 minutes.
MUSHROOM SOUP
Serves 4   
Preparation time  -  6 minutes
125g (5oz) onion, chopped
225g (8oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (
1/
2pint) milk
450ml (3/
4pint) hot vegetable stock
2.5ml (1/
2tsp) dried marjoram
2.5ml (1/
2tsp) dried basil
salt and pepper to taste
150ml (
1/
4pint) double cream1 Cook the onion, mushrooms and butter together
in a bowl on 100P for 3 minutes.
2 Stir in the flour to form a paste, gradually add
the milk and stock.
3 Stir in the marjoram, basil, salt and pepper to
taste. Cook on 100P for 8 minutes, stir after 4
minutes.
4 Blend and add the cream, cook on 100P for 6
minutes. 
FRENCH ONION SOUP
Serves 4    
Preparation time  -  8 minutes
350g (13oz) onion, sliced
15ml (1tbsp) vegetable oil
50g (2oz) plain flour
1.2 litres (2 pints) hot meat or vegetable stock
salt and pepper to taste
30ml (2tbsp) parsley, chopped
4 thick slices French bread
50g (2oz) cheese, grated1 Place the onion and oil in a bowl, mix well and
heat on 100P for 1 minute.
2 Stir in the flour to make a paste and gradually
add stock.  Season and add the parsley.
3 Cover the bowl and cook on 70P for 18 minutes.
4 Pour the soup into serving bowls, submerge
bread and sprinkle generously with cheese.
5 Heat on 70P for 2 minutes, until the cheese has
melted.
Variation:  
Lentil and bacon soup: Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of bacon
(cooked and chopped). Omit the French bread and grated cheese. 
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							36
RECIPES
Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
POACHED SALMON WITH MUSTARD
SAUCE
Serves 4          
Preparation time  -  5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (
1/
2 pint) mustard sauce (See Page 38)
sprig of fresh rosemary to garnish1 Place the salmon steaks in a large flan dish, pierce
in several places and add the wine. Cover and
cook on 70P for 8 minutes.  Allow to stand whilst
preparing the sauce.
2 Place the salmon steaks in a warm serving dish,
reheat on 70P for 2 minutes. Serve the sauce
separately.
TROUT WITH ORANGE & ALMONDS
Serves 2          
Preparation time  -  6 minutes
2 medium trout (approx, 225g (8oz) each)
salt and pepper to taste
juice and rind of one orange
50g (2oz) flaked almonds
slices of orange to garnish1 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.
Sprinkle with the rind and flaked almonds 2
minutes before the end of the cooking sequence.
2 Place on the rack, cook on 50P for 5 minutes,
and then DUAL GRILL 50P for 2-4 minutes.
Garnish with slices of orange.
FISH PIE
Serves 4          
Preparation time  -  18 minutes
675g (1
1/2lb) potatoes, peeled and chopped
75ml (5tbsp) water
25g (1oz) butter
30 - 60ml (2-4tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (
1/2pint) parsley sauce (See Page 39)
25g (1oz) cheese, grated1 Place potatoes in a bowl, add 75ml (5tbsp)
water.  Cover and cook on 100P for 14 minutes,
until soft enough to mash.  Mash with butter, milk
and seasoning. 
2 Place fish in a flan dish in a single layer, cover
and cook on 70P for 7 minutes. Flake the fish and
mix with the parsley sauce. Pour into a flan or
casserole dish. Spread the potatoes on top and
sprinkle with the grated cheese.
3 Cook on DUAL GRILL 50P for 10 minutes, until
the cheese has melted.
PAELLA
Serves 4   
Preparation time  -  5 - 6 minutes
200g (7oz) white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (
1/2tsp) turmeric
salt to taste
1 red pepper, seeded and sliced
100g (4oz) prawns, cooked
100g (4oz) peas
100g (4oz) cockles, cooked
100g (4oz) mussels, cooked
100g (4oz) baby corn
225g (8oz) chicken, cooked and chopped1 Place the rice in a large bowl, add the stock,
turmeric and salt. Cook on 70P for 14-15 minutes,
until the rice is tender, stir 2-3 times during
cooking. Drain. 
2 Stir in red pepper, prawns, peas, cockles,
mussels, baby corn and chicken. Cook on 100P
for 8 minutes, stirring after 4 minutes. 
An excellent party or supper dish.
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							37
RECIPES
Website:http://www.sharp.co.uk/supportHelp Line:08705 274277 (office hours)
STROGANOFF
Serves 4          
Preparation time  -  10 - 12 minutes
800g (1
3
/
4lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2tbsp) tomato purée
450ml (
3
/
4pint) hot beef stock
150ml (
1
/
4pint) white wine
30ml (2tbsp) cornflour blended with water
100g (4oz) mushrooms, thinly sliced
150ml (
1
/
4pint) soured cream1 Toss the steak in the flour, salt and pepper, until
evenly coated.
2 Place the steak, remaining flour, onion, tomato
purée, stock and wine in a casserole dish. Cover
and cook on 50P for 30 minutes. Stir 2-3 times
during cooking.
3 Stir in cornflour, mushrooms and cream. Leave
uncovered and cook on 50P for 8 minutes.
Ideal served on a bed of tagliatelle or rice.
MOUSSAKA
Serves 6          
Preparation time  -  45 minutes 
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (
1
/
4pint) hot stock
400g (14oz) canned chopped tomatoes
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (
1
/
2pint) cheese sauce (See Page 38)
200g (7oz) cheese, grated 1 Sprinkle aubergines with salt and leave to drain on
kitchen paper for 30 minutes. Heat 15ml (1tbsp)
olive oil, onions, parsley and garlic on 100P for 30
sec. Stir in meat, mix well and cook on 100P for 4-5
minutes, stirring twice.
2 Add stock, tomatoes, purée and seasoning.  Stir
well and cook on 100P for 8 minutes.
3 Rinse salt from aubergines and pat dry with
kitchen paper. Place in a bowl with remaining oil.
Cover and cook on 100P for 4 minutes.
4 Use 2/3 of the aubergines to cover bottom and
sides of a 1.5 litre casserole dish. Add meat and
top with remaining aubergines.
5 Pour the sauce over the aubergines and sprinkle
with the cheese.
6 Cook on 50P for 15 minutes and DUAL GRILL
50P for 10 minutes.
CASSEROLE
Serves 4          
Preparation time  -  15 minutes
60ml (4tbsp) plain flour
7.5ml (1
1
/
2tsp) salt
7.5ml (1
1
/
2tsp) pepper
15ml (1tbsp) dried mixed herbs
500g (1lb2oz) braising steak, diced
3 streaky bacon rashers, chopped
25g (1oz) butter
100g (4oz) carrot, sliced
300g (11oz) baby onions (whole)
200ml (7fl.oz) hot beef stock
200ml (7fl.oz) red wine
50g (2oz) button mushrooms, sliced1 Mix together the flour, salt, pepper and herbs.
Toss the beef and bacon in the seasoned flour
until well coated.
2 Heat the butter in a casserole dish on 100P for
30 seconds. Stir in the braising steak, bacon,
carrot and onions.
3 Add the beef stock, wine and mushrooms. Stir
well and cover. Cook on 30P for 50 minutes.
Leave to stand for 5 minutes before serving, so
that the meal relaxes to improve the texture.
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RECIPES
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TURKEY FRICASSEE
Serves 4          
Preparation time  -  10 minutes
50g (2oz) butter
125g (5oz) onion, finely chopped
125g (5oz) leeks, sliced
50g (2oz) plain flour
5ml (1tsp) mustard powder
300ml (
1/2pint) milk
300ml (1/2pint) single cream
450g (1lb) cooked turkey, chopped
salt & pepper to taste
15ml (1tbsp) fresh parsley chopped to garnish 1 Melt the butter in a large bowl on 100P for
30 seconds.
2 Stir in the onion and cook on 100P for
3 minutes.
3 Stir in the flour and mustard powder, gradually
add the milk and cream.  Cook on 100P for 5-6
minutes, stirring every minute, until smooth and
thickened.
4 Add the turkey and seasoning.  Cook on 100P
for 13 minutes, stir every 2-3 minutes.
Garnish with fresh parsley.
HONEYED CHICKEN
serves 4           
Preparation time  -  6 minutes
4 boneless chicken breasts (200g (7oz) each)
45ml (3tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5 ml (
1/2tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (
1/4pint) chicken stock
15ml (1tbsp) cornflour blended with water
salt and pepper to taste1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour
over the chicken. 
3 Cover and cook on 70P for 25 minutes. Turn
chicken over and coat with the sauce several
times during cooking.
1 Place mushrooms, onion and garlic in a large
casserole dish. Cook on 100P for 3 minutes.
2 Stir in all remaining ingredients except for the
chicken. Mix well.
3 Add the chicken fillets and coat with the sauce.
4 Cook on 70P for 25 minutes.  Stir and coat the
chicken twice during cooking.
Serve with rice or jacket potatoes.CHICKEN CACCIATORE
Serves 4           
Preparation time  -  10 minutes
225g (8oz) mushrooms, sliced
125g (5oz) onion, chopped
1 clove garlic, crushed
60ml (4tbsp) tomato purée
300ml (
1/2pint) red wine
5ml (1tsp) dried oregano
5ml (1tsp) dried parsley
salt and pepper to taste 
4 chicken fillets (200g (7oz) each)
1 Place the chicken breasts in a shallow flan dish and
cook on 100P for 9-10 minutes. Allow to cool
slightly and cut into small pieces.
2 Place the broccoli in a bowl with 45ml (3tbsp) water,
cover and cook on 100P for 5 minutes. Drain.
3 To the white sauce, add the thyme, marjoram, salt
and pepper, mix well.
4 Place the broccoli and chicken in a casserole dish.
Pour the sauce over the top. Sprinkle with the
breadcrumbs and grated cheese. Place on the
turntable.
5 Cook for 10 minutes on 70P, then 9-10 minutes on
DUAL GRILL 50P.
CHICKEN & BROCCOLI BAKE
Serves 4           
Preparation time  -  10 minutes
450g (1lb) boneless chicken breasts
225g (8oz) broccoli florets
45ml (3tbsp) water
600ml (1 pint) white sauce (see page 38)
5ml (1tsp) dried thyme
5ml (1tsp) dried marjoram
salt & pepper to taste
25g (1oz) fresh breadcrumbs
25g (1oz) cheese, grated
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