Sharp R409yva Manual

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TOMATO & ORANGE SOUP
1 oz.(25g) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
13/4lb(800g) canned, chopped tomatoes
juice and grated rind of 1 small orange
11/2pints(900ml) hot vegetable stock
salt and pepper to taste
1. Melt the in a large bowl on P-HI for 1/2 minute.
2. Add the onion, carrot and potato and cook on P-HI 
for 4-5 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 P-HI for 14 
minutes. stir 2-3 times during cooking, until the 
vegetables are tender.
4.  Blend and serve immediately.
FRENCH ONION SOUP
1 large onions, sliced
1 tbsp (15ml) corn oil
2 oz.(50g) plain flour
2 pints(1.2 liters) hot meat 
   or vegetable stock
salt and pepper to taste
2 tbsp (30ml) parsley, chopped
4 thick slices French bread
2 oz.(50g) cheese, grated
1. Place the onion and oil a bowl, mix well and cook on 
P-HI for 1 1/2 minutes.
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 P-70 for 16 minutes.
4. Pour the soup into serving bowls, submerge bread 
and sprinkle generously with cheese.
5. Cook on P-70 for 2 minutes, until the cheese has 
melted.
STIR FRIED VEGETABLES
1 tbsp(15ml) sunflower oil
2 tbsp (30ml) soy sauce
1 tbsp (15ml) sherry
1"(2.5cm) root ginger, 
   peeled and finely grated 
2 medium carrots, cut into fine strips
4 oz.(100g) button mushrooms,
   chopped
2 oz.(50g) beansprouts
4 oz.(100g) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
4 oz.(100g) canned water chestnuts,
   sliced1/4 head of chinese leaves, thinly sliced
1.  Place the oil, soy sauce, sherry, ginger and carrots in 
a large bowl, mix thoroughly
2. Cover and cook on P-HI for 3-5 minutes, stirring 
once.
3. Add the button mushrooms, beansprouts, mange-
tout, red pepper, spring onions, water chestnuts and 
chinese leaves. Mix thoroughly.
4. Cook on P-HI for 3-4 minutes, until the vegetables 
are tender. Stir 2-3 times during cooking.
Stir fried vegetables are ideally served with meat or 
fish.
HONEYED CHICKEN
4 boneless chicken breasts
2 tbsp(30ml) clear honey
1 tbsp(15ml) whole grain mustard1/2 tsp(2.5ml) dried tarragon
1 tbsp(15ml) tomato puree1/4 pint(150ml) chicken stock
1. Place the chicken breasts in a casserole dish.
2. Mix all remaining ingredients together and pour over 
the chicken. Salt and pepper to taste.
3. Cook on P-HI for 10-12 minutes. Rearrange and coat 
the chicken with the sauce twice during cooking.
RECIPES
COOKING INSTRUCTIONS
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BLUE CHEESE & CHIVE JACKETS
2 baking potatoes, 
  (approx.9 oz.(250g) each)
2 oz.(50g) butter
4 oz.(100g) blue cheese, chopped
1 tbsp(15ml) fresh chives, chopped
2 oz.(50g) mushrooms, sliced
salt and pepper to taste
1. Prick each potato in several places. Cook on P-HI for 
7-9 minutes. Halve and scoop the flesh into a bowl, 
add the butter, cheese, chives, mushrooms, salt and 
pepper, mix thoroughly.
2. Pile mixture into the potato skins and place in a flan 
dish.
3. Cook on P-50 for 8 minutes.
WHITE SAUCE
1 oz.(25g) butter
1 oz.(25g) plain flour1/2 pint(300ml) milk
salt and pepper to taste
1. Place the butter in a bowl and cook on P-HI for 1/2 
minute, until melted.
2. Stir in the flour and whisk in the milk. Cook on P-HI 
for 3-4 minutes, stirring every 2 minutes until thick 
and smooth. Season with salt and pepper to taste.
STRAWBERRY JAM
11/2 lb.(675g) strawberries, hulled
3 tbsp(45ml) lemon juice
11/2 lb.(675g) caster sugar
1. Place strawberries and lemon juice in a very large 
bowl, heat on P-HI for 4 minutes, or until the fruit has 
softened. Add sugar, mix well.
2.  Cook on P-70 for 20-25 minutes, until setting point*is 
reached, stir every 4-5 minutes.
3.  Pour into hot, clean jars. Cover, seal and label.
* setting point : To determine setting point, place 1 
tsp(5ml)jam onto chilled saucer. Allow to stand for 1 
minute. Move surface of jam gently with your finger, if 
the surface wrinkles setting point has been reached.
PLAIN MICROWAVE CAKE
4 oz.(100g) margarine
4 oz.(100g) sugar
1 eggs
4 oz.(100g) self raising flour, sifted
2-3 tbsp(30-45ml) milk
1. line the base of 8" (20.4cm) cake dish with grease-
proof paper.
2.  Cream the margarine and sugar together until light 
and fluffy. Beat in the eggs and fold in the sifted flour 
alternately with the milk.
3.  Pour into prepared container. Cook on P-HI for 4-5 
minutes, until a skewer comes out cleanly.
4.  Leave the cake to stand for 5 minutes before turning 
out.
OMELETTS
1/2 oz.(15g) butter
4 eggs
6 tbsp(90ml) milk
salt & pepper
1. Whisk together eggs and milk. 
2.  Place butter in 10"(26cm) flan dish. Cook on P-HI for 
1/2 minute, until melted. Coat the dish with the 
melted butter.
3.  Pour omelette mixture into flan dish. Cook on P-HI for 
2 minutes. whisk mixture and cook again on P-HI for 
1 minutes.
COOKING INSTRUCTIONS
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SCRAMBLED EGG
1/2 oz.(15g) butter
2 eggs
2 tbsp(30ml) milk
salt & pepper
1. Melt the butter in a bowl on P-HI for 1/2 minute.
2.  Add the eggs, milk and seasoning and mix well.
3.  Cook on P-HI for 3 minutes, stirring every 30 
seconds.
SAVORY MINCE
1 small onion, diced
1 clove garlic, crushed
1 tsp(5ml) oil
7 oz.(200g) can chopped tomatoes
1 tbsp(15ml) tomato puree
1 tsp(5ml) mixed herbs
8 oz.(225g) minced beef
salt and pepper
1.  Place onion, garlic and oil in casserole, and cook on 
P-HI for 1 1/2 minutes or until soft.
2.  Place all other ingredients in casserole. Stir well.
3.    Cover and cook on P-HI for 4 minutes then P-50 for  
8-12 minutes or until the meat is cooked.
COOKING INSTRUCTIONS
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							NOV 12, 2014
SHARP	ELECTRONICS	CORPORATIONSharp	Plaza,	Mahwah,	New	Jersey	07495-1163
KOR-1Q0J9A79(�)_SHARP.indd   342014-11-18   �� 2:06:59