Sharp R820bk Owners Manual

							29
SEC R-820BK/W O/M
TINSEB007WRRZ-D31 SEC R-820BK/W O/M
Cream together margarine, garlic, Parmesan cheese,
sage, thyme and basil.
Turn chicken breast side up and work your fingers
under the skin at the openings on each side of the
breast. Continue into thigh and leg and make the skin
as smooth as possible. Using fingers, spread herb
mixture evenly under skin.
Place chicken, breast side up on rack. Follow directions
in COMPU ROAST #1. Chicken next to bone should no
longer be pink at end.
Per Serving:
Calories: 270 Fat: 15 g.
Protein: 32 g. Cholesterol: 94 mg.
Carbohydrate: 1 g. Sodium: 216 mg.
Mustard and Mayonnaise
Chicken
21/2to 3-pound broiler-fryer chicken, cut up1/4cup spicy prepared mustard1/4cup mayonnaise
Makes 5 servings
Arrange chicken pieces skin side up on rack. Combine
mustard and mayonnaise; spread on chicken pieces.
Follow directions in COMPU GRILL #5. Chicken next
to bone should no longer be pink at end.
Per Serving:
Calories: 233 Fat: 15 g.
Protein: 21 g. Cholesterol: 72 mg.
Carbohydrate: — Sodium: 479 mg.
Glazed Stuffed Cornish
Hens
1 cup chopped pecans3/4cup apricot preserves1/4cup margarine or butter, melted
3 tablespoons orange juice concentrate
1 tablespoon lemon juice
1 cup seasoned stuffing cubes
1/2cup water
2 Cornish hens (11/2 pounds each)
Makes 4 servings
Combine pecans, preserves, melted margarine, orange
juice concentrate and lemon juice. Combine half the
sauce mixture with stuffing cubes and water. Stuff
cavity of each bird. Truss birds.
Pour half of the remaining sauce over hens. Brush with
remaining sauce halfway through cooking time.
Follow directions in COMPU ROAST #5. Meat next to
bone should no longer be pink. Internal temperature of
stuffing should register 165°F.
Per Serving:
Calories: 743 Fat: 36 g.
Protein: 34 g. Cholesterol: 74 mg.
Carbohydrate: 75 g. Sodium: 670 mg.
MAIN DISH RECIPES
Stuffed Pork Chops
4 pork chops, 11/4 inches thick
1 cup chopped apple
1/2cup soft bread crumbs1/2cup chopped walnuts1/4cup chopped onion1/4cup raisins
1egg
1 teaspoon dried parsley flakes
1/2teaspoon dried thyme leaves1/4teaspoon ground sage1/8teaspoon pepper
Makes 4 servings
Make pocket in each chop. Combine remaining
ingredients; mix well. Stuff each chop with one-fourth
of the mixture. Place chops directly on turntable or
round baking pan.
Cook 30 minutes on ROAST or until meat next to bone
is no longer pink.
Per Serving:
Calories: 451 Fat: 26 g.
Protein: 36 g. Cholesterol: 156 mg.
Carbohydrate: 19 g. Sodium: 100 mg.
Sesame Oven-Fried
Chicken
1egg1/2cup milk1/2cup all-purpose flour
2 tablespoons sesame seeds
1 teaspoon baking powder
2 teaspoons paprika
1 teaspoon garlic powder
1/2teaspoon salt
21/2to 31/2-pound broiler-fryer chicken, cut up1/2cup margarine or butter, melted
Makes 5 servings
Beat egg and milk in medium bowl. Combine flour,
sesame seeds, baking powder, paprika, garlic powder
and salt in plastic or paper bag. Dip chicken pieces in
egg mixture, then shake in bag to coat. Arrange chicken
pieces skin side up on turntable. Pour margarine
evenly over chicken. Bake 40 to 45 minutes on ROAST.
Chicken next to bone should no longer be pink at end.
Per Serving:
Calories: 399 Fat: 27 g.
Protein: 26 g. Cholesterol: 122 mg.
Carbohydrate: 12 g. Sodium: 578 mg.
Herb Roasted Chicken
3 tablespoons margarine or butter, softened
1 clove garlic, minced
3 tablespoons grated Parmesan cheese
1/2teaspoon ground sage3/4teaspoon thyme leaves3/4teaspoon basil leaves
5 to 6 pound roasting chicken
Makes 6 servings
R-820B 29-3403.5.16, 5:45 PM 29 
						

							30
SEC R-820BK/W O/M
TINSEB007WRRZ-D31 SEC R-820BK/W O/M
Hearty Pizza
1 pound ground beef or
4 to 6 ounces sliced pepperoni
2 medium onions, chopped
2 cloves garlic, finely chopped
2 tablespoons olive oil
1 can (28 oz.) crushed tomatoes in puree
1 tablespoon dried oregano leaves
1 teaspoon dried basil leaves
1/2teaspoon salt1/8teaspoon pepper1/4cup water (105°F - 115°F)
1 package active dry yeast
1/2teaspoon salt3/4cup milk
2 tablespoons vegetable oil
3 cups all-purpose flour
2 cups shredded mozzarella cheese (about
8 ounces)
Yellow cornmeal
Makes two 12-inch pizzas,
16 servings
If using ground beef, place in a medium-sized bowl.
Microwave at HIGH (100%) until beef loses pink color,
4 to 6 minutes, stirring to break up beef after half the
cooking time. Drain and set aside.
Combine onion, garlic and olive oil in medium bowl.
Microwave at HIGH (100%) until vegetables are tender,
4 to 6 minutes. Stir in crushed tomatoes in puree,
spices, 
1/2 teaspoon salt and the pepper.
Microwave at HIGH (100%) until bubbly, about 3
minutes. Stir. Reduce power to MEDIUM (50%).
Microwave until thickened, 6 to 8 minutes.
Sprinkle yeast on water in large bowl. Stir to dissolve.
Add 
1/2 teaspoon salt, milk, oil and flour to make a
pliable dough. Knead until smooth, about 2 minutes.
Place in well-greased large bowl; turn greased side up.
Cover with clean, moist towel. Place in oven  at 100°F.
until double in size, about 40 minutes. (Dough is ready
if an indentation remains when touched.)
Remove dough and turntable from oven. Preheat oven
to 425°F. Punch dough down. Divide dough in half.
With well-greased fingers, pat dough onto 2 greased
12 x 
5/6-inch metal pizza pans, which have been
sprinkled with cornmeal. Pinch dough to form edge.
Prick crust. Place one pan on turntable and return to
oven. Bake 14 to 16 minutes or until crust is golden
brown. Top crust with pizza sauce, 
1/2
  of ground beef
or pepperoni and 1/2
 cheese. Bake at 425°F. 6 to 10
minutes or until cheese is melted and beginning to
brown. Repeat baking procedure for second pizza.
Per Serving:
Calories: 245 Fat: 11 g.
Protein: 12 g. Cholesterol: 26 mg.
Carbohydrate: 24 g. Sodium: 333 mg.
Tamale Casserole
1 pound lean ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 cans (8 ounces each) tomato sauce
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon taco seasoning mix
1/2teaspoon sugar1/4teaspoon salt1/4teaspoon pepper
Corn Bread:1/2cup yellow conrmeal1/2cup all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1/4teaspoon salt1/2cup milk
1egg
2 tablespoons melted shortening
Topping:1/2cup shredded Cheddar cheese (about 2 ounces)1/4cup sliced pitted black olives
Makes 6 servings
Mix ground beef, onion and green pepper in 2-quart
casserole. Microwave at HIGH (100%) 5 minutes,
stirring to break up beef after half the cooking time. Stir
in tomato sauce, garlic, chili powder, taco seasoning
mix, sugar, salt and pepper. Microwave at HIGH (100%)
5 minutes. Reduce power to MEDIUM-HIGH (70%).
Microwave 5 minutes.
Combine cornmeal, flour, baking powder, sugar and
salt in medium bowl. Stir in milk, egg and shortening.
Beat mixture until almost smooth. Pour over beef
mixture. Preheat oven to  400°F. After preheat, place
casserole in oven and bake for 15 to 20 minutes at
400°F. or until corn bread is golden. Sprinkle with
topping ingredients. Cool 5 minutes before serving.
Per Serving:
Calories: 341 Fat: 16 g.
Protein: 22 g. Cholesterol: 108 mg.
Carbohydrate: 27 g. Sodium: 909 mg.
MAIN DISH RECIPES
R-820B 29-3403.5.16, 5:45 PM 30 
						

							31
SEC R-820BK/W O/M
TINSEB007WRRZ-D31 SEC R-820BK/W O/M
Your oven grills giving tender, juicy results. Check chart below for approximate grill times. Program oven for the
maximum time but check at the minimum time. If done, remove. If not, simply touch Start/Touch On and continue
grilling, checking frequently until the desired doneness is achieved.
Preheating is not necessary so put food on rack, program the oven and touch Start/Touch On. It is wise to remove
excess fat, slash edges and season, if desired. The rack should NOT BE COVERED BY FOIL. Food may be turned
half way through the grilling time.
HELPFUL HINTS
* Spray rack and turntable with nonstick vegetable cooking spray for easier cleanup.
* Grill food in advance, if desired, then slice. Individual servings may be reheated as needed by microwaving at
MEDIUM (50%).
* Clean by turning rack over onto the turntable. Place cup of water in the turntable and heat for 2 minutes on
HIGH power. Remove to finish cleaning. Wipe out oven interior.
GRILLING
Weight/ThicknessTime on GRILL
Cut
Beef
Rib-eye Steak
Steaks: Sirloin, Porterhouse, T-bone
Chuck Steak
London Broil
Hamburgers
Pork
Chops: loin or center
Sausage: Brown’n Serve
Fresh
Ham slice, fully cooked
Frankfurters
Lamb
Chops: rib, loin
  or center
Chicken
Boneless
Broiler-Fryer, halved, quartered
  or cut up
Fish
Fillets
Steaks
3/4-1 in.
7-8 oz. each
1-1
1/2 in.
1 in.
1-1
1/4 in.
21/2-3 lbs.
1/4 lb. each
3/4-1 in.
Patties: 1-2 in., 8 oz. - 1 lb.
Links: 8 oz. - 1 lb.
3/4 in.
1 lb.
3/4 in.
3-4 oz. each
.5-2 lbs.
.5-3 lbs.
1/4-3/4 in.
3/4 in.COMPU GRILL 2
Choose rare,
medium or
well done
Rare: 12-14 min.
Medium: 15-18 min.*
Well Done: 19-23 min.*
Rare: 25-30 min.
Medium: 31-40 min.*
COMPU GRILL 1
Well Done: 20-30 min.*
10-12 min.
10-12 min.*
10-12 min.
7-9 min.*
Medium: 18-22 min.*
Well Done: 23-25 min.*
COMPU COOK 4
COMPU GRILL 5
7-10 min.
COMPU GRILL 3
* May wish to turn food over halfway through grilling time.
GRILLING CHART
R-820B 29-3403.5.16, 5:45 PM 31 
						

							32
SEC R-820BK/W O/M
TINSEB007WRRZ-D31 SEC R-820BK/W O/M
Oriental Flank Steak
1/4cup sherry
2 tablespoons packed brown sugar
3/4teaspoon salt
3 tablespoons soy sauce
3 tablespoons Hoisin sauce
3 tablespoons catsup
1 tablespoon minced fresh ginger
2 green onions, thinly sliced
1 to 1
1/2-pound flank steak
Makes 4 servings
Combine all ingredients except flank steak in medium
bowl. Pour over steak. Marinate at least 2 hours or
overnight.
Place flank steak on rack. Cook for 12 to 15 minutes on
GRILL, brushing with marinade several times.
Per Serving:
Calories: 226 Fat: 13 g.
Protein: 22 g. Cholesterol: 60 mg.
Carbohydrate: 4 g. Sodium: 421 mg.
Ginger Pork Kabobs
1 egg, beaten1/2cup crushed chow mein noodles1/4cup apple juice
2 tablespoons soy sauce
1 tablespoon grated gingerroot
1 pound ground pork
1 can (8 ounces) pineapple chunks (juice pack),
drained
1 large red pepper, cut into 
3/4-inch chunks1/2cup apple juice
2 tablespoons cider vinegar
1 teaspoon cornstarch
Makes 4 servings
Mix egg, crushed noodles, 
1/4 cup apple juice, soy
sauce and gingerroot. Crumble ground pork into
mixture; blend thoroughly, shape into 1-inch balls. Set
aside.
For glaze, mix 
1/2 cup apple juice, vinegar and cornstarch
in small bowl. Microwave at HIGH (100%) until
thickened, 1
1/2 to 3 minutes, stirring every 30 seconds.
Thread pork balls alternately with pineapple and red
pepper chunks on 4 wooden or metal skewers. Place
on rack.
Brush kabobs with glaze. Cook for 15 to 20 minutes on
GRILL. Turn over halfway through grill time and brush
with glaze. Brush with remaining glaze before serving.
Per Serving:
Calories: 256 Fat: 7 g.
Protein: 29 g. Cholesterol: 153 mg.
Carbohydrate: 18 g. Sodium: 652 mg.
Honey Mustard Chicken
1/2cup coarse ground mustard1/4cup Dijon-style mustard1/4cup honey
2 to 3 pounds boneless chicken breasts and
thighs, skin removed
Makes 4 servings
Combine coarse mustard, Dijon mustard and honey.
Set aside.
Place chicken in 9-inch oven-safe dish. Put dish on
rack. Follow directions in COMPU GRILL #5. When
chicken is about half cooked, pour off any liquid and
brush with sauce to cover chicken pieces completely.
Chicken next to bone should no longer be pink at end.
Per Serving:
Calories: 368 Fat: 8 g.
Protein: 50 g. Cholesterol: 133 mg.
Carbohydrate: 19 g. Sodium: 950 mg.
Steak Kabobs
1/4cup sugar1/4cup soy sauce1/4cup white wine
1 tablespoon vegetable oil
1 teaspoon ground ginger
1/4teaspoon salt
2 pounds lean top beef round steak, cut into
1-inch cubes
2 large green peppers, cut into chunks
8 cherry tomatoes, cut into halves
1 can (8 ounces) pineapple chunks (juice pack),
drained
Makes 4 servings
Mix sugar, soy sauce, wine, oil, ginger and salt in
medium bowl. Stir in steak cubes; cover. Marinate at
room temperature 1 hour or at least 4 hours in
refrigerator.
Remove steak cubes from marinade; reserve marinade.
Thread steak cubes alternately with remaining
ingredients on 8 wooden or metal skewers. Place on
rack. Cook for 8 to 12 minutes on GRILL. Turn and
brush with marinade. Continue to cook for 8 to 12
minutes on GRILL or until desired doneness.
Note: Skewers up to 10 inches can be used.
Per Serving:
Calories: 432 Fat: 17 g.
Protein: 52 g. Cholesterol: 153 mg.
Carbohydrate: 15 g. Sodium: 381 mg.
GRILLING RECIPES
R-820B 29-3403.5.16, 5:45 PM 32 
						

							33
SEC R-820BK/W O/M
TINSEB007WRRZ-D31 SEC R-820BK/W O/M
Grilled Salmon with
Basil Sauce
2 tablespoons olive oil
1 clove garlic, minced
1/4cup white wine
2 tablespoons lemon juice
1 cup fresh basil*
1/4cup grated Parmesan cheese1/2teaspoon Dijon-style mustard
4 salmon steaks (11/4 to 11/2 pounds) or haddock,
halibut, swordfish
Cayenne pepper
Makes 4 servings
Combine oil, garlic, white wine and lemon juice in
blender. Add basil, Parmesan cheese and mustard
and blend until smooth.
Put one-fourth of basil sauce in bottom of 9-inch oven-
safe dish. Arrange steaks on sauce and pour remaining
sauce over tops of steaks. Sprinkle with cayenne.
Place dish on turntable. Follow directions in COMPU
GRILL #3. Fish flakes easily when tested with a fork at end.
* If not available, substitute 1/2 cup fresh parsley and 2
tablespoons dried basil.
Per Serving:
Calories: 357 Fat: 21 g.
Protein: 35 g. Cholesterol: 97 mg.
Carbohydrate: 2 g. Sodium: 209 mg.
Crunchy Crab Boats
1 can (6 ounces) fancy white crabmeat, drained
1 package (3 ounces) cream cheese, softened
1/2cup chopped almonds
2 tablespoons green onions, chopped
1 tablespoon dry white wine
1 teaspoon lemon juice
1 teaspoon prepared horseradish
1/4teaspoon garlic powder1/4teaspoon salt
Dash of white pepper
Dash of cayenne pepper
2 hard rolls, cut in half
1/4cup shredded Swiss cheese
Makes 4 servings
Remove any bits of shell or cartilage from crab. Combine
with next 10 ingredients. Mix well. Set aside. Toast
rolls on GRILL-TOP ONLY for 3 minutes.
Spread one-fourth of crab filling on each roll half. Place
Swiss cheese on top of each. Place on rack. Cook for
14 to 16 minutes on GRILL or until cheese is melted and
crab is hot. Sprinkle with paprika and serve.
Per Serving:
Calories: 292 Fat: 19 g.
Protein: 15 g. Cholesterol: 57 mg.
Carbohydrate: 15 g. Sodium: 416 mg.
Spicy Shrimp
1/4cup white wine1/4cup water
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon vegetable oil
2 teaspoons dried parsley flakes
1/8to 1/4 teaspoon ground ginger
Dash of hot pepper sauce
1 pound jumbo raw shrimp, shelled and deveined
Makes 4 servings
Mix all ingredients except shrimp in medium bowl. Stir
in shrimp; cover. Marinate at room temperature 45
minutes or 3 hours in refrigerator.
Remove shrimp from marinade; reserve marinade.
Place shrimp on round baking pan on turntable. Cook
18 to 20 minutes on GRILL, brushing with marinade
after half the time.
Microwave remaining marinade at HIGH (100%) 2
minutes. Serve over rice or as a dipping sauce when
served as an appetizer, if desired.
Per Serving:
Calories: 109 Fat: 2 g.
Protein: 18 g. Cholesterol: 129 mg.
Carbohydrate: 3 g. Sodium: 319 mg.
Grilled Herbed Vegetables
2 pounds fresh vegetables of your choice (red
onion, peppers, zucchini, portobello
mushrooms, eggplant, etc.)
1/3cup olive oil
2 tablespoons chopped fresh herbs or 2
teaspoons of dried herbs (thyme, rosemary,
oregano, tarragon, etc.)
Makes 8 servings
Coat prepared vegetables with seasoned olive oil.
Allow to stand for 30 minutes. Drain and pat dry.
Preheat turntable on GRILL for 3 minutes. Cook for 20
to 30 minutes on GRILL, turning frequently until
vegetables are tender when pierced with a fork and
browned. Serve hot or at room temperature.
Per Serving: Will depend on the varieties of vegetables used.Calories: 60 Fat: 6 g.
Protein: 1 g. Cholesterol: 0 mg.
Carbohydrate: 2 g. Sodium: 0 mg.
GRILLING RECIPES
R-820B 29-3403.5.16, 5:45 PM 33 
						

							34
SEC R-820BK/W O/M
TINSEB007WRRZ-D31 SEC R-820BK/W O/M
BAKING
In a convection oven, the moving evenly heated air bakes and browns foods beautifully. Preheating the oven is
necessary for  convection cooking and baking.
HELPFUL HINTS
* Metal pizza pans are ideal for baking of cookies, biscuits and frozen convenience foods.
* Use the turntable for shaping and baking yeast braids or other special shapes.
* Remember to use CONVEC 3.4 and 5 for cakes, angel food cakes and yeast bread.
BAKING CHART
FOOD
Appetizers/snacks: Brown and serve, pastry
Biscuits: Your recipe, mix or refrigerator
Breads Quick: Your recipe or mix
Yeast: Your recipe or mix
Cakes Angel food: Your recipe or mix
Bundt: Your recipe or mix
Checsccake: Your recipe or mix
Snack: Your recipe or mix
Tube/pound: Your recipe or mix
Cookies: All kinds
Crisps/cobblers: Your recipe or mix
Muffins: All kinds
Pie Crust:Your recipe, mix or refrigerator
(No filling)
Double crust: Your recipe
Frozen prepared custard or fruit
Single crust: Your recipe
Pizza Frozen: Regular crust
Frozen: Rising crust
Home made: Your recipe
RefrigeratedFollow recipe or package for CONVEC temperature and
time OR use CompuBake #2 Frozen Snacks.
Follow recipe or package for CONVEC temperature and
time OR use CompuBake #5 Biscuits.
Follow recipe or package for CONVEC temperature and
time.
Use CONVEC #5 Yeast Bread setting and follow recipe
or package for time.
Use CONVEC #4 Angel Food Cake setting and follow
recipe or package for time.
Use CONVEC #3 Cake setting and follow recipe or
package for time.
Follow recipe or package for CONVEC temperature and
time.
Follow recipe or package for CONVEC temperature and
time OR use CompuBake #4 Snack Cake.
Use CONVEC #3 Cake setting and follow recipe or
package for time.
Follow recipe or package for CONVEC temperature and
time. Use round baking/pizza pans.
Decrease recipe or package temperature 25 degrees
and follow recipe or package times.
Follow recipe or package for CONVEC temperature and
time. Use 6-cup muffins pans.
Follow recipe or package for CONVEC temperature and
time.
Follow recipe for CONVEC temperature and time.
Decrease package temperature 25 degrees and follow
package time.
Bake crust first until set but not browned. Place filling in
prebaked crust and follow recipe for CONVEC
temperature and time.
Bake using CompuPizza #1.
Bake using CompuPizza #2.
Follow recipe for CONVEC temperature and time.
Bake using CompuPizza #3.
PROCEDURE
R-820B 29-3403.5.16, 5:45 PM 34 
						

							35
SEC R-820BK/W O/M
TINSEB007WRRZ-D31 SEC R-820BK/W O/M
Onion-Cheese Bread
1/2cup chopped onion (about 1 medium)
1 tablespoon margarine or butter
1
1/2cups buttermilk baking mix1/2cup milk
1 egg, well beaten
1/2cup shredded sharp Cheddar cheese
2 tablespoons snipped parsley or 1 tablespoon
dried parsley flakes
2 tablespoons margarine or butter
1/2cup shredded sharp Cheddar cheese
Makes 8 servings
Combine onion and 1 tablespoon margarine in small
bowl. Microwave at HIGH (100%) until onion is tender,
about 2 minutes. Set onion aside.
Preheat oven to 400°F. Mix baking mix, milk and egg
until just moistened in medium bowl. Stir in onion, 
1/2cup cheese and the parsley. Spread in greased square
baking pan, 8 x 8 inches. Dot with 2 tablespoons
margarine; sprinkle with 
1/2 cup cheese. Bake at 400°F.
until wooden pick inserted in center comes out clean,
about 20 minutes.
Per Serving:
Calories: 210 Fat: 14 g.
Protein: 7 g. Cholesterol: 50 mg.
Carbohydrate: 15 g. Sodium: 422 mg.
Zucchini Muffins
11/2cups all-purpose flour1/2cup sugar
1 teaspoon baking powder
1/2teaspoon ground cinnamon1/2teaspoon salt
1 cup grated zucchini
1/2cup chopped walnuts1/2cup raisins
1egg
1/3cup vegetable oil
Makes 1 dozen
Preheat oven to 400°F.
Combine dry ingredients in medium bowl. Mix in remaining
ingredients until just moistened. Spoon batter into 2
greased 6-cup medium muffin pans.
Bake each pan 25 to 35 minutes at 400°F or until tops
spring back when touched lightly with finger.
Per Serving:
Calories: 204 Fat: 10 g.
Protein: 3 g. Cholesterol: 23 mg.
Carbohydrate: 26 g. Sodium: 125 mg.
Chocolate Chip “Pizza”
1 cup all-purpose flour1/8teaspoon baking soda1/2teaspoon baking powder1/8teaspoon salt1/4cup granulated sugar3/4cup packed brown sugar1/2cup margarine or butter1/2teaspoon vanilla
1egg
1 package (6 ounces) chocolate chips
1/2cup chopped nuts (optional)
Makes 1 11”-12” “pizza”
Preheat oven to 350°F.
Combine flour, soda, baking powder and salt; set
aside. Cream together sugars, margarine and vanilla.
Beat until creamy. Beat in egg. Gradually add flour
mixture; mix well. Stir in chocolate chips and nuts.
Spread mixture into 1 ungreased 11 to 12 inch round
pizza pan. Bake 22 to 24 minutes at 350°F or until
wooden pick inserted in center comes out clean. Let
cool in pan. Cut into 16 wedges.
Per Serving:
Calories: 208 Fat: 13 g.
Protein: 2 g. Cholesterol: 17 mg.
Carbohydrate: 23 g. Sodium: 108 mg.
Carousel Crackles
1/2cup semisweet chocolate chips1/2cup packed brown sugar
3 tablespoons vegetable oil
1egg
1/2teaspoon vanilla1/2cup all-purpose flour1/2teaspoon baking powder1/4teaspoon salt1/4cup finely chopped walnuts1/4cup powdered sugar
Makes 2 dozen
Place chocolate chips in large mixing bowl. Microwave
at HIGH (100%) until melted, about 2 minutes. Blend in
brown sugar and oil. Add egg and beat well. Stir in
vanilla. Combine flour, baking powder and salt; stir into
chocolate mixture. Mix in nuts. Chill dough at least 1
hour.
Preheat oven to 350°F. Drop dough by rounded
teaspoonfuls into powdered sugar: roll to coat. Plate 2
inches apart on greased round baking pans. Bake 12
to 14 minutes at 350°F. Cool on wire racks.
Per Serving:
Calories: 72 Fat: 4 g.
Protein: 1 g. Cholesterol: 6 mg.
Carbohydrate: 10 g. Sodium: 20 mg.
BAKING RECIPES
R-820B 35-3903.5.16, 5:45 PM 35 
						

							36
SEC R-820BK/W O/M
TINSEB007WRRZ-D31 SEC R-820BK/W O/M
Pour into prepared pan and bake 50 to 60 minutes on
CONVEC #3 or until wooden pick inserted in center
comes out clean. Allow to cool on counter 30 minutes.
Turn out onto plate and allow to finish cooling before
glazing.
Glaze:3/4cup powdered sugar1/2teaspoon almond extract
2 teaspoons warm water
1/4cup toasted sliced almonds
Combine first 3 ingredients. Drizzle on cake and top
with almonds.
Per Serving:
Calories: 350 Fat: 16 g.
Protein: 5 g. Cholesterol: 62 mg.
Carbohydrate: 48 g. Sodium: 360 mg.
Sour Cream Pound Cake
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2teaspoon salt
2 cups sugar
1 cup margarine or butter, softened
4 eggs
1 teaspoon vanilla
2 cups dairy sour cream
1/2cup sugar1/4cup finely chopped walnuts
2 tablespoons ground cinnamon
Makes 12 servings
Preheat oven using CONVEC #3.
Mix flour, baking powder, baking soda and salt in
medium bowl. Set aside. Beat 2 cups sugar and the
margarine until light and fluffy. Add eggs, one at a time,
beating well after each. Mix in vanilla. Stir in flour
mixture alternately with sour cream, beating after each
addition until smooth. Set aside.
Combine 
1/2 cup sugar, the nuts and cinnamon. Pour
half the batter into well-greased 10-inch tube pan;
sprinkle with half of filling. Repeat with remaining
batter and filling.
Bake 60 minutes on CONVEC #3. If wooden pick
inserted in center does not come out clean, let stand in
oven a few minutes to complete cooking. Cool 10
minutes; remove from pan. Cool completely on wire
rack.
Per Serving:
Calories: 586 Fat: 28 g.
Protein: 8 g. Cholesterol: 109 mg.
Carbohydrate: 77 g. Sodium: 456 mg.
Chocolate Chip Banana
Crumb Loaf
1 package (14 ounces) banana bread mix or
banana muffin mix
3/4cup semisweet chocolate mini morsels
ingredients to complete mix
Crumb Topping:1/2cup chopped walnuts1/2cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1/4cup margarine or butter
Makes 12 servings
Preheat oven to 350°F.
Grease and flour 9 x 5-inch loaf pan. For easy removal
of finished loaf, place a 2
1/2 x 16-inch strip of wax paper
lengthwise in pan with both ends extending above top
of pan.
Combine mix and morsels. Prepare bread mix according
to package directions or muffin mix according to loaf
pan directions. Pour into prepared pan. Combine
remaining dry ingredients in small bowl. Cut in
margarine until mixture resembles coarse crumbs.
Top batter with this mixture.
Bake 55 to 65 minutes at 350°F. If wooden pick
inserted in center does not come out clean, let stand in
oven a few minutes to complete cooking. Cool 5
minutes; remove from pan by lifting both ends of wax
paper. Cool completely on wire rack.
Per Serving:
Calories: 338 Fat: 19 g.
Protein: 4 g. Cholesterol: 46 mg.
Carbohydrate: 40 g. Sodium: 245 mg.
Classic Cranberry Tea
Cake
3/4cup margarine or butter, softened
11/2cups sugar
3 eggs
2
1/2teaspoons almond extract
3 cups all-purpose flour
1
1/2teaspoons baking powder
11/2teaspoons baking soda3/4teaspoon salt
11/2cups sour cream3/4cup canned whole berry cranberry sauce
Makes 16 servings
Preheat oven using CONVEC #3.
Thoroughly grease and flour 12-cup fluted bundt cake
pan. With an electric mixer, beat margarine. Gradually
add sugar and beat until fluffy. Add eggs, one at a time,
beating well after each addition. Add extract.
Sift dry ingredients together and add alternately with
the sour cream. Fold in cranberries.
BAKING RECIPES
R-820B 35-3903.5.16, 5:45 PM 36 
						

							37
SEC R-820BK/W O/M
TINSEB007WRRZ-D31 SEC R-820BK/W O/M
4 to 5 tablespoons cold water3/4cup sugar1/4cup all-purpose flour1/2teaspoon ground cinnamon1/2teaspoon ground nutmeg
6 cups sliced, peeled apples and pears
2 tablespoons margarine or butter
1 tablespoon milk
1 tablespoon sugar
Makes 8 servings
Preheat oven to 400°F. Combine 2 cups flour, the salt
and 1 teaspoon cinnamon in medium bowl. Cut in
shortening. Sprinkle in water, 1 tablespoon at a time,
until flour is moistened. Gather dough into ball; divide
in half. Roll each half into 9-inch circle. Ease 1 circle
into 9-inch pie pan.
Combine 
3/4 cup sugar, 1/4 cup flour, 1/2 teaspoon
cinnamon and the nutmeg; mix with apples and pears.
Turn into pastry-lined pan; dot with margarine. Cover
with top crust. Brush crust with milk; sprinkle with 1
tablespoon sugar. Trim, seal and flute. Cut small slits
in top crust.
Bake 50 to 55 minutes at 400°F. or until juices begin to
bubble.
Per Serving:
Calories: 469 Fat: 23 g.
Protein: 4 g. Cholesterol:—
Carbohydrate: 63 g. Sodium: 302 mg.
White Chocolate Brownie
Wedges
1/2cup margarine or butter
4 ounces white chocolate squares, cut into pieces
2 eggs
1/2cup sugar
2 teaspoons vanilla extract
1
1/4cups of flour1/2cup of semi-sweet chocolate pieces1/4cup of Heath Bar candy pieces
Makes 12 wedges
Preheat oven using COMPU BAKE #4. Grease and
flour a 9-inch round cake pan. In small bowl, combine
butter and 2 ounces of white chocolate squares.
Microwave on HIGH (100%) for 1 to 2 minutes until
melted. Set aside.
In a small bowl, beat eggs until frothy. Add sugar and
continue beating until light in color. Add melted white
chocolate and vanilla. Stir in flour and mix well. Fold in
remaining 2 ounces of white chocolate, semi-sweet
chocolate pieces and Heath pieces. Bake at COMPU
BAKE #4. Cool on wire rack. Cut into 12 wedges.
Per Serving:
Calories: 280 Fat: 16 g.
Protein:               3.5 g. Cholesterol: 50 mg.
Carbohydrate:     32 g. Sodium: 44 mg.
Coconut Oatmeal Pie
3 eggs, well beaten
1 cup packed brown sugar
2/3cup granulated sugar2/3cup quick-cooking oats2/3cup shredded coconut1/2cup milk
2 tablespoons margarine or butter, melted
1 teaspoon vanilla
1/2cup broken pecans
1 9-inch unbaked pie shell
Makes 8 servings
Preheat oven to 375°F. Combine all ingredients except
pecans in large bowl. Add pecans; mix well. Pour into
pie shell. Bake 35 to 45 minutes at 375°F. or until set.
Per Serving:
Calories: 504 Fat: 25 g.
Protein: 7 g. Cholesterol: 104 mg.
Carbohydrate: 66 g. Sodium: 215 mg.
Fudge Brownie Pie
1/4cup margarine or butter3/4cup packed brown sugar
1 tablespoon instant espresso coffee
3 eggs
1 bag (12 ounces) semisweet chocolate chips
1/4cup all-purpose flour
1 cup chopped pecans
1 9-inch unbaked pie shell
1
1/2teaspoons rum extract
1 cup whipping cream, whipped stiffly
Chocolate sprinkles
Makes 12 servings
Preheat oven to 350°F.
Cream margarine and brown sugar until light and fluffy.
Stir in espresso. Add eggs, one at a time, beating well
after each.
Place chips in 4-cup measure or small bowl. Microwave
at MEDIUM (50%) until melted, 1 to 2 minutes, stirring
2 or 3 times. Stir chocolate, flour and pecans into
butter, sugar, egg mixture. Pour into pie shell.
Bake 35 to 45 minutes at 350°F. Cool. Fold rum extract
into whipped cream. Spread on top of pie and decorate
with sprinkles.
Per Serving:
Calories: 480 Fat: 35 g.
Protein: 5 g. Cholesterol: 96 mg.
Carbohydrate: 42 g. Sodium: 168 mg.
Harvest Fruit Pie
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2/3cup plus 2 tablespoons vegetable shortening
BAKING RECIPES
R-820B 35-3903.5.16, 5:45 PM 37 
						

							38
SEC R-820BK/W O/M
TINSEB007WRRZ-D31 SEC R-820BK/W O/M
No-Knead
Cheddar Dill Bread
21/2to 3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons dill weed
1 teaspoon dill seeds
1 teaspoon salt
1/4teaspoon baking soda
1 package active dry yeast
1 cup small-curd cottage cheese
1/4cup water
1 tablespoon margarine or butter
1egg
2 cups shredded sharp Cheddar cheese
1 egg, slightly beaten
Poppy seeds
Makes one 8-inch round loaf,
16 servings
Combine 1 cup of flour, sugar, dill weed, dill seeds,
salt, baking soda and dry yeast in large mixing bowl.
Combine cottage cheese, water and margarine in 2-
cup glass measure. Microwave at HIGH (100%) 2
minutes. Add cottage cheese mixture, egg and Cheddarcheese to dry ingredients. Stir well. Add enough flour
to make a stiff dough.
Soak a cloth with hot water, wring it out and place it
over mixing bowl. Let dough rise in oven at 100°F. until
double in size, about 1 hour.
Grease well an 8-inch round cake pan. Place in pan
bottom a wax paper, circle cut to fit. Place a strip of wax
paper, 21/2 x 25 inches, around pan edge. Grease both
wax paper circle and strip. Stir dough down and put in
prepared pan, patting the dough to smooth it. Let
dough rise in 100°F. oven until double in size, 35 to 45
minutes.
Preheat oven using CONVEC #5.
Brush bread lightly with beaten egg and sprinkle top
with poppy seeds. Bake 30 to 40 minutes on CONVEC
#5. Remove from pan. Cool on wire rack.
Per Serving:
Calories: 168 Fat: 7 g.
Protein: 8 g. Cholesterol: 51 mg.
Carbohydrate: 17 g. Sodium: 319 mg.
TO ORDER
Simply call this toll-free number : 1-800-642-2122.
Please have your credit card ready.
If you prefer to order by mail, complete and return the
order form on page 40. Please include check or money
order (payable to Sharp Accessories & Supplies
Center) for $6.00 plus $4.25 shipping & handling and
tax, if applicable, per book.
SATISFACTION GUARANTEED
You must be completely satisfied with the Sharp
Carousel Microwave Cookbook. If, within 14 days, you
are dissatisfied for any reason, simply return the book
and well gladly refund your $6.00 plus tax.
Great recipes
~ Reliable microwave
reference guide
~ Many color photos
~ Step-by-step
instructions
~Nutritional
information for
each recipe
~ Durable wipe-clean
soft cover with 128
8 1/2 x 11 pages
~ Helpful tips and
special techniques
(SOLAMENTE ESCRITO EN INGLES!)
CAROUSEL MICROWAVE
COOKBOOK
THE ULTIMATE ACCESSORY
BAKING RECIPES
Cut along this line
R-820B 35-3903.5.16, 5:45 PM 38