Sharp R259 Manual
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29 RECIPES VEGETABLE & BEAN SOUP Serves 4-6 75g celery, sliced 125g carrots, chopped 2 cloves garlic, crushed 100g leeks, sliced 125g black eyed beans, cooked 125g chick peas, chopped 125g kidney beans, cooked 100g sweetcorn, canned 400g chopped tomatoes, canned 600ml (1 pint) hot vegetable stock salt and pepper to taste1Place the celery, carrots, garlic and leeks in a 2.5 litre (approx. 4 pints) bowl and cook on 100P for 3 minutes. 2Place the remaining ingredients into the bowl and mix well. 3Cook on 50P for 40 minutes, stirring 3-4 times during cooking. STUFFED PEPPERS Serves 2-4 4 large green, red or yellow peppers 225g minced pork 200g cooked rice 75g red pepper, finely chopped 75g spring onions 15ml (1 tbsp) garlic purée 5ml (1 tsp) ground cumin salt and pepper 1 egg (medium) 100g cheddar cheese, grated1Cut the top off the peppers. Remove seeds and membranes. Place in a greased 25cm (10”) flan dish. 2In a medium bowl, combine all remaining ingredients except cheese. Fill each pepper with equal amounts of the mixture. 3Sprinkle the cheese over the filling. 4Place dish on the turntable and cook on 70P for 18 minutes. FISH PIE Serves 4 900g potatoes, peeled and chopped 135ml (9 tbsp) water 25g margarine 30 - 60ml (2 - 4 tbsp) milk salt and pepper to taste 600g fish fillets (e.g. fresh cod) 300ml ( 1/2pint) white sauce (See Page 34) 10ml (2 tsp) dried dill1Place potatoes in a bowl, add the water. Cover and cook on 100P for 20 minutes, until soft enough to mash. Mash with margarine, milk and seasoning. 2 Place fish in a flan dish in a single layer, cover and cook on 70P for 14 minutes. Flake the fish and mix into the sauce. Add the dill and mix well. 3Pour into a casserole dish. Spread the potatoes on top. 4Cook on 70P for 20 minutes. INDONESIAN SALMON Serves 4 20ml (4 tsp) indonesian curry paste 20ml (4 tsp) sweet chilli sauce 5ml (1 tsp) garlic purée 5ml (1 tsp) english mustard powder 30ml (2 tbsp) plain flour 284ml soured cream 4 salmon fillets (approx. 225g each)1Mix all the ingredients together in a bowl, except the cream and salmon. 2Place a quarter of this mixture into another bowl, cut a slit into each fillet lengthways and then place equal amounts of the mixture into each slit. 3Place the fillets into a flan dish and cook on 70P for 14 minutes. 4 Stir the cream into the remaining mixture to make the sauce, keep refrigerated until required. UK R-259 O/M,P29- 05.3.24 4:23 PM Page 25 (1,1)
30 RECIPES FISH RISOTTO Serves 4 75g onion, chopped 75g celery, sliced 75g green pepper, seeded and sliced 75g red pepper, seeded and sliced 300g fish fillet, chunks 250g uncooked prawns 1.25ml ( 1/4 tsp) cayenne pepper 2.5ml (1/2 tsp) ground cumin 75g canned sweetcorn, drained 200g white long grain rice 750ml (1 1/4 pint) hot fish stock salt and pepper to taste1Place all ingredients into a 2.5 litre (approx. 4 pint) casserole dish and mix well. 2Place on the turntable. Do not cover. 3Cook on 70P for 35 minutes, stir 2-3 times during cooking. BEEF CASSEROLE Serves 4 45ml (3 tbsp) plain flour salt and pepper 500g braising steak, diced 450ml ( 3/4 pint) hot beef stock 150ml (1/4 pint) red wine 30ml (2 tbsp) tomato purée 30ml (2 tbsp) worcestershire sauce salt and pepper to taste 30ml (2 tbsp) cornflour blended with water 200g carrots, sliced 100g onions, sliced 400g potatoes, par-boiled and cubed1Mix together the flour, salt and pepper, then toss the steak in the seasoned flour until well coated. 2Pour the beef stock, wine, tomato puree, worcestershire sauce, seasoning and blended cornflour into a 2.5 litre (4 pint) casserole dish and stir well. 3Stir in the steak, carrots, onions and potatoes. 4. Cook using sequence programming on 50P for 35 minutes then 70P for 20 minutes. Leave to stand for 5 minutes before serving, so that the meat relaxes to improve texture. TUNA STUFFED AUBERGINES Serves 4 2 medium aubergines salt 25g margarine 150g onion, chopped 50g mushroom, chopped 15ml (1 tbsp) tomato purée 15ml (1 tbsp) garlic purée 200g canned tuna, drained 100g canned sweetcorn 50g cheddar cheese, grated1Cut the aubergines in half lengthways and score the flesh with a knife. Sprinkle with salt and leave for 30 minutes. Rinse well. 2Place the eggplant halves, cut side down, in a 25.4cm flan dish. Cover and cook on 70P for 8 minutes until soft. 3Place the margarine, onion and mushroom in a bowl and cook on 100P for 3 minutes until soft. 4Add the tomato purée, garlic purée, tuna and sweetcorn. 5Scoop out the flesh from the aubergines and finely chop. Add to tuna mixture and mix well. 6Pile the mixture into each aubergines half and sprinkle with cheese. 7 Place in a flan dish and cook on 70P for 12 minutes. UK R-259 O/M,P29- 05.8.17 10:59 AM Page 26 (1,1)
31 RECIPES BEEF RISOTTO Serves 4 75g onion, chopped 75g celery, sliced 75g green pepper, seeded and sliced 75g red pepper, seeded and sliced 300g beef fillet, thinly sliced into 5cm strips 1.25ml ( 1/4 tsp) cayenne pepper 2.5ml (1/2 tsp) ground cumin 75g canned sweetcorn, drained 200g white long grain rice 750ml (1 1/4 pint) hot beef stock salt and pepper to taste1Place all ingredients into a 2.5 litre (approx. 4 pint) casserole dish and mix well. 2Place on the turntable. Do not cover. 3Cook on 70P for 35 minutes, stir 2-3 times during cooking. TOMATO, PASTA LAYER Serves 4 800g canned, chopped tomatoes in tomato sauce 150g red pesto 15ml (1 tbsp) garlic puree 150g mushrooms, sliced 100g sun-dried tomatoes, drained and chopped salt and pepper 500g fresh meat filled ravioli 300ml ( 1/2 pint) cheese sauce 1Empty the tomatoes, pesto, garlic, mushrooms and seasoning into a large bowl and cook on 100P for 12 minutes. 2Spread half the tomato mixture over the base of a 25cm (10”) round 5cm (2”) deep glass dish. 3Place a single layer using half the pasta on top of the sauce. 4Repeat the process again using the remaining sauce and pasta. 5Cover the pasta with the cheese sauce. 6Place on the turntable and cook on 50P for 35 minutes. BOLOGNESE SAUCE Serves 4 30ml (2 tbsp) vegetable oil 150g onion, finely chopped 100g mushrooms, chopped 2 cloves garlic, crushed 1 bay leaf 400g canned, chopped tomatoes 30ml (2 tbsp) tomato purée 450g lean minced beef 150ml ( 1/4pint) red wine 150ml (1/4pint) hot beef stock salt and pepper to taste 30ml (2 tbsp) cornflour blended with 30ml water1Place oil, onion, mushrooms and garlic into a 2.5 litre (approx. 4 pint) dish and mix well. 2Cook on 70P for 4 minutes. 3Add all the remaining ingredients, mix thoroughly. 4Cook on 70P for 25 minutes, until sauce is thick. Stir 2-3 times during cooking. Serve hot with spaghetti. Bolognese Sauce- Variations: Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g drained canned red kidney beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste. UK R-259 O/M,P29- 05.8.17 10:59 AM Page 27 (1,1)
32 RECIPES CREAMY TURKEY CASSEROLE Serves 4 25g margarine 600g turkey, cubed 200g button mushrooms, sliced 300g leeks, sliced salt and pepper Sauce: 50g margarine 50g plain flour 5ml (1 tsp) cayenne pepper 30ml (2 tbsp) english mustard powder 100g creamed coconut 300ml ( 1/2 pint) milk salt and pepper 250g mascarpone cheese1Place the margarine, turkey, mushrooms, leeks, salt and pepper into a 2.5 litre (approx. 4 pint) casserole dish and cook on 100P for 10 minutes. 2To make sauce, place margarine in a bowl and heat on 100P for 30 seconds until melted. 3Stir in the flour, cayenne pepper, mustard powder and creamed coconut. 4Whisk in the milk and cook on 100P for 5 minutes, stir every 2 minutes until thick and smooth. Season with salt and pepper. 5 Mix the mascarpone cheese into the sauce and drain the juice from the turkey into the sauce. 6Pour the sauce over the turkey mixture. Mix well. Place on the turntable and cook on 70P for 25 minutes, stir 1-2 times during cooking. HONEYED CHICKEN Serves 4 4 boneless chicken breasts (approx. 200g each) 75ml (5 tbsp) clear honey 30ml (2 tbsp) honey mustard 2.5 ml ( 1/2 tsp) dried tarragon 30ml (2 tbsp) tomato purée 150ml ( 1/4 pint) chicken stock 15ml (1 tbsp) cornflour blended with water salt and pepper to taste1Place the chicken breasts in a casserole dish. 2Mix all remaining ingredients together and pour over the chicken. 3Cook on 70P for 30 minutes. Turnover and coat the chicken with the sauce 3-4 times during cooking. CHICKEN KORMA Serves 4 225g korma paste* 15ml (1 tbsp) cornflour 150ml ( 1/4 pint) hot chicken stock 125g onion, chopped 900g Chicken, diced 300g ( 1/2 pint) coconut cream 50g creaned coconut1Mix the paste and cornflour together in a 2.5 litre (approx. 4 pints) casserole dish, gradually stirring in the stock. 2Add all the other ingredients, stirring well. 3Place on the turntable. Do not cover. 4Cook on 70P for 30 minutes. 5Stir 2-3 times during cooking. Note * Before using the Korma paste, ensure the oil is poured from the top of the jar, then drain the paste, using a seive with kitchen paper in it to remove the remaining excess oil. UK R-259 O/M,P29- 05.8.17 10:59 AM Page 28 (1,1)
33 RECIPES GARLIC CHICKEN Serves 4-6 150g green peppers, chunks 150g red peppers, chunks 150g yellow peppers, chunks head of garlic, separate cloves and peel 150g celery, 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 1Place the peppers, garlic, celery and chicken into a 2.5 litre (approx. 4 pints) bowl and cook on 100P for 4 minutes. 2Add the remaining ingredients and mix well. 3Place on the turntable and cook on 70P for 25 minutes, stirring 2-3 times during cooking. Garnish with black olives and fresh basil. BEAN CASSEROLE Serves 4 200g courgettes, sliced 150g leeks, sliced 2 clove garlic, crushed 800g canned, chopped tomatoes 600g canned, mixed beans in curry sauce 150g fresh baby sweetcorn, chopped 5ml (1 tsp) fennel seeds 3 vegetable stock cubes salt and pepper to taste1Place the cougettes, leeks and garlic in a 2.5 litre (4 pint) casserole dish, mix well. 2Add the tomatoes, beans, sweetcorn, fennel and stock cubes. Season and mix well. 3Cook on 70P for 15 minutes, then on 100P for 15 minutes, stir 2-3 times during cooking. Serve with rice or baked potatoes. VEGETABLE COUS COUS Serves 4-6 300g carrots, sliced 200g leeks, sliced 150g red peppers, chopped 150g canned sweetcorn 900ml (1 1/2pints) hot vegetable stock 250g cous cous1 Place the carrots, leeks, peppers, sweetcorn and stock into a 2.5 litre (4 pint) casserole dish, mix well and cook on 70P for 20 minutes, stirring twice. 2Add the cous cous, mix well and cook on 70P for 5 minutes. Serve hot as an accompaniment or cold as a sald. SPICY POTATOES Serves 4 30ml vegetable oil 10ml ground cinnamon 10ml ground coriander 5ml cayenne pepper 10ml sesame seeds 10ml caraway seeds 50g butter 1.3cm ( 1/2”) fresh root ginger, peeled & grated 2 cloves garlic, crushed 675g cooked potatoes, cut into 2.5cm (1”) pieces pinch of salt 1Place the oil, cinnamon, coriander, cayenne pepper, sesame and caraway seeds in a 2.5 litre (approx. 4 pint) casserole dish, mix well. Heat on 100P for 1 minute. 2Add the butter, ginger and garlic. Cook on 70P for 3 minutes. Stir in the potatoes and salt. 3Place the dish on the turntable, cook on 70P for 8 minutes, stir twice. Garnish with fresh chopped coriander, serve with grilled or roasted meats. UK R-259 O/M,P29- 05.9.5 10:04 AM Page 29 (1,1)
34 FRUIT CRUMBLE Serves 4 750g seasonal fresh fruit, lightly cooked 100g brown sugar 5ml (1 tsp) cinnamon 150g plain wholemeal flour 75g rolled oats 75g margarine1Place the fruit, 50g of the brown sugar and the cinnamon in a dish, mix well and cook on 100P for 4 minutes. 2Place flour and oats in bowl, mix well and rub in margarine, until mixture resembles fine breadcrumbs. Add remaining brown sugar, mix well. Sprinkle over the fruit and cook on 50P for 10 minutes. Variations: Cheese sauce: Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2. Serve with vegetables, fish or meat. Parsley sauce:Stir 15-30ml (1 - 2 tbsp) fresh, chopped parsley into the finished sauce. Serve with fish. Onion sauce: Add 225g cooked onion, finely chopped into the sauce at stage 2. Serve with vegetables. Sweet white sauce:Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar at Stage 2. Serve with puddings as an alternative to custard. RECIPES WHITE SAUCE 300ml (1/2 pint) 25g margarine 25g plain flour 300ml ( 1/2 pint) milk salt and pepper to taste1Place the margarine in a bowl and heat on 100P for 30 seconds, until melted. 2Stir in the flour and whisk in the milk. Cook on 100P for 6 minutes, stirring halfway through cooking, until thick and smooth. Season with salt and pepper to taste. RICE PUDDING Serves 4 1500ml (21/2 pints) milk 200g pudding rice 150g caster sugar 5ml (1 tsp) ground nutmeg (optional)1Place the milk in a 2.5 litre (approx. 4 pint) casserole dish. Heat on 100P for 8 minutes. 2Stir in the rice and sugar. 3 Place on the low rack, cook on 50P for 60 minutes, stir 3 times during cooking and again at the end of cooking. 4 Sprinkle with ground nutmeg to serve. CHEESE & POTATO LAYER Serves 4 300g leeks, sliced 200g cooked ham, chopped 200g par-boiled potatoes, thinly sliced 600ml (1 pint) white sauce (See below) 250g cheddar cheese, grated 1 Mix the leeks and ham in bowl, cook on 100P for 5 minutes. 2Place half the leek mixture in a 2.5 litre (approx. 4 pint) casserole dish cover with half the potato slices, pour over half the sauce and sprinkle with half the cheese. Repeat with the remaining ingredients. 3Cook on 70P for 30 minutes. UK R-259 O/M,P29- 05.8.17 10:59 AM Page 30 (1,1)
35 RECIPES GINGER CAKE Serves 4 - 6 (800g) 200g caster sugar 200g margarine 4 eggs (medium) 200g self raising flour 2” piece, fresh stem ginger, grated 20ml (4 tsp) ground ginger 60ml (4 tbsp) orange juice topping: 225g cream cheese grated rind of 1 orange 5ml (1 tsp) orange juice 30ml (2 tbsp) icing sugar1Cream the sugar and margarine until light and fluffy. 2Beat in the eggs one at a time. 3Sift the flour and fold into the mixture. 4 Add the grated fresh ginger, ground ginger and orange juice then mix to a dropping consistency. 5Spoon the mixture into a greased and lined 8” (21cm x 9.5cm) cake dish. 6Cook on 50P for 18 minutes. 7Leave to stand for 10 minutes. 8To prepare the topping, combine the cream cheese, orange juice and icing sugar until smooth. Spread on top of the cake. Keep refrigerated. COFFEE & ALMOND CAKE Serves 4-6 (800g) 200g caster sugar 200g margarine 4 eggs (medium) 200g self raising flour 5ml (1 tsp) almond essence 20ml (4 tsp) instant coffee 45ml (3 tbsp) hot water topping: 100g icing sugar 15ml (1 tbsp) water 25g almonds 25g glace cherries1Cream the sugar and margarine until light and fluffy. 2Beat in the eggs one at a time. 3Sift the flour and fold into the mixture. 4 Dissolve the coffee in the hot water and fold into the mixture, together with the almond essence. 5Spoon into a greased and lined 8” (21cm x 9.5cm) cake dish. 6Cook on 50P for 18 minutes. 7Leave to stand for 10 minutes. 8Mix the icing sugar and water to make a smooth paste. Drizzle over the cake and sprinkle with the almonds and cherries. Keep refrigerated. DOUBLE CHOC-CHIP CAKE Serves 4-6 (800g) 200g caster sugar 200g margarine 4 eggs (medium) 100g self raising flour 50g cocoa powder 75g plain or milk chocolate drops1Cream the sugar and margarine until light and fluffy. 2Beat in the eggs one at a time. 3Sift the flour and cocoa powder then fold into the mixture. 4Add chocolate drops and stir well. 5Spoon into a greased and lined 8” (21cm x 9.5cm) cake dish. 6Cook on 50P for 18 minutes. Leave to stand for 10 minutes. UK R-259 O/M,P29- 05.3.24 4:23 PM Page 31 (1,1)
36 OVEN INTERIOR •It is important to clean the interior of your microwave oven after each use. •To clean the oven interior, use a mild detergent solution, such as washing-up liquid, with warm water on a soft cloth. •Food and liquid splashes will build-up on the oven walls and ceiling. If grease, fat and food debris is allowed to build-up in the oven interior it may overheat, smoke or even catch fire when next using the oven. •Keep the waveguide coverclean at all times. The waveguide cover is constructed from a fragile material and should be cleaned with care (follow the cleaning instructions above). NOTE: Excessive soaking may cause disintegration of the waveguide cover. The waveguide cover is a consumable part and without regular cleaning, will need to be replaced. •Food will release steam during cooking and cause condensation inside the oven and door. It is important to wipe the oven dry. A build- up of condensation will eventually lead to rust forming on the oven interior.•Do not allow grease or dirt to build-up on the door seals or areas around the door. This may prevent the door from closing correctly and may cause a leakage of microwaves (follow the cleaning instructions opposite). •Ensure the turntable and roller stay are cleaned after every use with a mild washing-up liquid solution and dried. This will prevent the build-up of grease and food debris. The turntable is dishwasher safe. •CLEAN THE OVEN AT REGULAR INTERVALS AND REMOVE ANY FOOD DEPOSITS. Failure to maintain the oven in a clean condition could lead to a deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation. CLEANING & MAINTENANCE NOTES: •Never use spray cleaners, oven pads or abrasive scourers as these damage the surface of the oven. •A steam cleaner should not be used. •Take care not to let soapy water drip through the small holes in the oven walls and the cavity floor. Excess water spillage through these holes will cause damage to the oven interior. OUTER CABINET •Wipe the outside of the microwave oven with a mild detergent solution, such as washing-up liquid, with warm water on a soft cloth.•The control panel must be wiped clean and dried with the door open, therefore inactivating the oven. UK R-259 O/M,P29- 05.3.24 4:23 PM Page 32 (1,1)
37 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. Select HIGH and programme the oven to cook for 1 minute. 1.Does the oven lamp come on when it is cooking? 2. Does the turntable rotate? 3. Does the cooling fan work? (Check by placing your hand above the air vent openings.) 4. After 1 minute does the audible signal sound? 5. Is the water in the cup hot? 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 against the chart below.•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. •Repairs and Modifications: Do not attempt to operate the oven if it is not working properly. •Outer Cabinet & Lamp Access: Never remove the outer cabinet. This is very dangerous due to high voltage parts inside which must never be touched, as this could be fatal. 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. TROUBLESHOOTING WARNING: Never adjust, repair or modify the oven yourself. It is hazardous for anyone other than a SHARP trained engineer to carry out servicing or repairs. This is important as it may involve the removal of covers that provide protection against microwave energy. ANSWER 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. The oven cavity will normally be colder than the food being cooked, and so steam produced when cooking will condense on the colder surface. The amount of steam produced depends on the water content of the food being cooked. Some foods, such as potatoes have a high moisture content. Condensation trapped in the door glass should clear after a few hours. Arcing will occur when a metallic object comes into close proximity to the oven cavity during cooking. This may possibly roughen the surface of the cavity, but would not otherwise damage the oven. Ensure all “eyes” are removed and the potatoes have been pierced, place directly onto the turntable or in a heat resistant flan dish or similar. Check the door is closed properly. Ensure correct power level has been selected. The microwave energy pulses ON and OFF during cooking/defrosting. The cabinet may become warm to the touch - keep children away. QUERY Draught circulates around the door. Condensation forms in the oven, and may drip from the door. Flashing or arcing from within the cavity when cooking. Arcing potatoes. The display is lit but the control panel will not work when pressed. Oven cooks too slowly. Oven makes a noise. Outer cabinet is hot. NOTE: If you cook food for more than the standard time (see chart below) using the same cooking mode, the oven’s safety mechanisms automatically activate. The microwave power level will be reduced. Cooking Mode Microwave HIGH cooking Standard Time 20 Minutes UK R-259 O/M,P29- 05.3.24 4:23 PM Page 33 (1,1)
38 The wires in the mains cable are colour coded as shown: Green and yellow stripes =EARTH Blue =NEUTRAL Brown =LIVE As the colours in the mains lead of your oven may not correspond with the coloured marking identifying the terminals in your plug, connect the wires as described: •The green and yellow wire to the plug terminal marked E or orcoloured green or coloured green and yellow. •The blue wire to the plug terminal marked N orcoloured black orcoloured blue. •The brown wire to the plug terminal marked L orcoloured red orcoloured brown.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. If you do not make the proper electrical connections you might damage the oven or injure yourself. Neither SHARP nor the supplier will be liable if this happens. TO REPLACE THE MAINS PLUG WARNING: THIS APPLIANCE MUST BE EARTHED If you have any doubts about your electrical supply ask a qualified electrician. •If you are unable to resolve a problem using the checks covered on the last few pages, do not attempt to service this microwave oven yourself. •Contact the dealer or supplier from whom the oven was purchased in order to obtain service. Where this is not possible, please contact the SHARP Customer Information Centre. Telephone: 08705 274277 (office hours).•For general information and assistance with oven queries, please contact our Customer Information Centre: U.K.:08705 274277 (office hours) Ireland:01 676 0648 (office hours) Website:http://www.sharp.co.uk/support •Replacement accessories may be obtained from our main parts distributor: Willow Vale Electronics Ltd. Telephone: 0121 766 5414 CALLING FOR SERVICE UK R-259 O/M,P29- 05.3.24 4:23 PM Page 34 (1,1)