Sharp R959slm Manual

							
RECIPES
Serves 
275g potato, cooked and mashed
275g self raising flour
100g mature cheddar cheese, grated
5ml (1 tsp) salt
5ml (1 tsp) mixed dried herbs (see tip, page 56)
2 cloves garlic, crushed (see tip, page 60)
10ml (2 tsp) whole grain mustard
1 egg (medium), beaten
75ml (5 tbsp) milk
1 egg (medium), beaten to glaze
5ml (1 tsp) fresh parsley, chopped to sprinkle
1 Place the potato, flour, cheese, salt, herbs, garlic andmustard 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. 20cm
(8) in diameter. Place in a 25cm (10) flan dish, brush
with egg to glaze, sprinkle with parsley.
3 Place on the low rack, and bake on DUAL CONVECTION, 220ºC, 30% for 20 minutes until
golden.
Serve with soup, cheese or salad.
POTATO BREAD
Serves 
175g wholemeal self raising flour
100g medium oatmeal
2.5ml (
1/2tsp) salt
5ml (1 tsp) bicarbonate of soda
25g margarine
120ml (8 tbsp) natural yoghurt
90ml (6 tbsp) milk
1 egg (medium), beaten to glaze
1 Combine flour, oatmeal, salt, bicarbonate of soda in a large bowl. Rub in the margarine.
2 Add the yoghur t and milk, mix  to form a soft but not
sticky dough.
3 Knead lightly into a round shape approx. 20cm (8) in diameter. Place in a greased 25cm (10) flan dish.
4 Preheat the oven to CONVECTION 220ºC.
5 Use a knife to mark into 8 wedges, cut only halfway through dough. Glaze surface with egg, sprinkle with
sesame seeds.
6 Place on the low rack, bake on DUAL CONVECTION, 200ºC, 10% for 15 minutes until golden.
Serve with cheese and a salad.
SODA BREAD
Serv
175g date, chopped
150ml (1/4pint) boiling water
225g plain flour
125g wholemeal flour
125g caster sugar
2.5ml (
1/2tsp) salt
2.5ml (1/2tsp) bicarbonate of soda
100g margarine
125g walnut, roughly chopped
150ml (
1/4pint) milk
1 egg (medium), beaten
1 Place date in a large bowl, add the boiling water, leave aside to cool.
2 Place flours, sugar, salt and bicarbonate of soda in a bowl, mix well. Rub in margarine until mixture
resembles fine breadcrumbs, stir in walnut.
3 Add the date mixture, milk and egg, mix well.
4 Grease and line, with greaseproof paper, the base of a
1.5 litre (2
1/2pint) loaf dish.
Spoon in mixture and smooth the surface.
5 Preheat the oven to CONVECTION 200ºC.
6 Place on the low rack, bake on DUAL CONVECTION, 200ºC, 50% for 20 minutes until a
skewer comes out clean.
Serve sliced, spread generously with butter.
DAT E&WALNUT BREAD
p89_cre   8/28/06   2:17:03 PMp89_cre   8/28/06   2:17:03 PM 
						

							
RECIPES
Serv
675g strong white bread flour
1 x 7g sachet easy blend yeast
10ml (2 tsp) caster sugar
5ml (1 tsp) salt
25g margarine
225g double gloucester cheese, grated
15ml (1 tbsp) fresh parsley, chopped
450ml (
3/4pint) hand hot milk
1 egg (medium), beaten to glaze
Serve with soup or use as a sandwich bread. 1 Mix flour, yeast, sugar and salt in a large bowl, rub in
the margarine and stir in the cheese and parsley.
2 Add milk, mix to a soft dough. Turn out and knead for about 10 minutes until smooth. Return dough to bowl,
cover with cling film.
3 Place on the lower shelf, prove on CONVECTION 40ºC for 25 - 30 minutes until double in size.
4 Roll out the dough to make a rectangle 38 x 28cm (15 x 11) and roll up widthways. Cut in half, roll each
half into a long sausage shape. Overlap the two rolls
alternately to form a twist. Seal ends with a little egg.
5 Place the cheese twist onto a greased baking tray and cover with cling film.
6 Place on the lower shelf, prove on CONVECTION 40ºC for 15 - 20 minutes. Remove the cling film.
7 Preheat the oven to CONVECTION 220ºC.
8 Glaze the dough with egg. Place on the lower shelf, bake on CONVECTION 220ºC, for 25 minutes.
Rotate the tray 180º after half the cooking time.
CRUSTY CHEESE TWIST
Microwav e Tip: Dr ying breadcrumbs
Spread 100g fresh  breadcrumbs evenly
over a large plate.
Heat on 100% for 2 - 3 minutes, stir
every minute until crispy.
Serv
250g strong white bread flour
5ml (1 tsp) dried yeast
5ml (1 tsp) caster sugar
25g margarine
1 egg (medium), beaten
120ml (4 fl.oz) hand hot milk
25g margarine, melted
FILLING:
100g ground almond
100g caster sugar
2.5ml (
1/2tsp) almond essence
2 egg whites (medium)
TOPPING:
175g icing sugar
10ml (2 tsp) lemon juice (see tip, page 81)
10ml (2 tsp) water
flaked almond, to decorate
glacé cherry, halved, to decorate
1 Place flour, yeast and sugar in a bowl, mix well. Rub in margarine. Add egg and milk, mix well to form
a soft dough. Knead for about 10 minutes until
smooth. Return to the bowl, cover with cling film.
2 Place on the lower shelf, prove on CONVECTION 40ºC for 20 - 25 minutes.
3 Roll the dough into a rectangle 20 x 36cm (8” x 14), brush with melted margarine.
4 Prepare filling, mix almond, sugar, essence and egg whites to a paste. Spread over the dough, roll up
tightly from longest side.
5 Place the roll on a greased baking tray, join ends to
form a ring. Using scissors snip 1cm (
1/2) into the
dough along the length of the ring at 2cm (3/4)
intervals. Cover loosely with cling film.
6 Place on the lower shelf, prove on CONVECTION 40ºC for 15 minutes. Remove cling film.
7 Place on the lower shelf, bake on CONVECTION 220ºC for 21 minutes until golden.
Rotate the tray 180º after half the cooking time.
Cool before decorating.
8 To prepare topping, mix icing sugar, lemon juice and water until smooth. Spr ead evenly over the tea ring,
decorate with flaked almond and cherry.
DANISH TEA RING
p 90_cre   8/28/06   2:18:03 PMp90_cre   8/28/06   2:18:03 PM 
						

							RECIPES
675g strong white bread flour
1 x 7g sachet of easy blend yeast
10ml (2 tsp) caster sugar
5ml (1 tsp) salt
50g margarine
450ml (
3/4pint) hand hot milk
1 egg (medium), beaten to glaze
1 Place flour, yeast, sugar and salt in a large bowl, mix well.
Rub in the margarine, add milk, mix to a soft, pliable
dough. Turn out and knead for about 10 minutes until
smooth. Return dough to bowl, cover with cling film.
2 Place on the lower square shelf, prove on CONVECTION
40ºC for 40 minutes until almost double in size.
3 Divide dough into two equal pieces, knead each in turn
for 2 - 3 minutes. Shape dough into oblongs to fit two
greased, 1.5 litre (2
1/2pint) Pyrex® loaf dishes. Cover
with cling film.
4 Place on the lower shelf, prove on CONVECTION 40ºC
for 30 minutes. Remove cling film.
5 Glaze with egg, using scissors, make shallow snips all over
the surface to make a “spiky” effect (optional).
6 Place both dishes on the lower shelf, bake on
CONVECTION 220ºC for 25 - 30 minutes until golden.
Rotate both dishes 180º after half the cooking time.
MILK BREAD
WHOLEMEALBREAD:Substitute strong white bread flour with strong wholemeal bread flour.
W
HOLEMEALROLLS:Divide into 12 even pieces at Stage 3. Place in two greased baking trays and prove
on CONVECTION 40ºC for 30 minutes. Cook on the upper and lower shelves
on CONVECTION 220ºC for 25 - 30 minutes until golden.
Rotate the trays 180º after half the cooking time.
450g self raising flour
100g caster sugar
100g margarine
100g sultana
2 eggs (medium), beaten with milk to
make 300ml (
1/2pint)
1 egg (medium), beaten to glaze
1 Combine the flour and sugar in a bowl, rub in the
margarine and stir in the fruit. Add enough egg and
milk mixture to form a soft dough.
2 Preheat oven to CONVECTION 220ºC and grease 2
baking trays.
3 Roll out until 2cm (
3/4) thick, cut out 12 scones 6.5cm
(21/2) in diameter.
4 Place the scones on the prepared trays and brush with
egg to glaze.
5 Place one tray on the lower shelf and the other on the
upper shelf. Bake on CONVECTION 220ºC for 15
minutes until golden, rotate the trays 180º after half
the cooking time.
FRUIT SCONES
WHOLEMEAL:Substitute white self raising flour with wholemeal self raising flour, omit sultana.
D
AT E:Substitute white self raising flour with wholemeal self raising flour and the sultana
with 100g date, finely chopped.
S
PICEDAPPLE:Substitute white self raising flour with wholemeal flour and sultanas with 2 eating
apples, grated. Add 10ml (2 tsp) cinnamon at Stage 2.
C
HEESE& CHIVE:Omit sugar and sultana. Add 175g grated cheddar cheese, 30ml (2 tbsp) dried chives,
salt and pepper at Stage 2.
F
RESHHERB:Omit sugar and sultana. Add 10ml (2 tsp) fresh parsley, 10ml (2 tsp) fresh sage and
10ml (2 tsp) fresh thyme at Stage 2
p91_cre   8/16/06   5:52:56 PMp91_cre   8/16/06   5:52:56 PM 
						

							
RECIPES
Mak ( pint)
25g margarine
25g plain flour
300ml (/ pint) milk
salt and pepper to taste
1 Place the margarine in a bowl, heat on 100% for 40 seconds until melted.
2 Stir in the flour, mix well for approx. 30 seconds and gradually whisk in the milk.
3 Cook on 100% for 4 minutes, stir twice during cooking. Season with salt and pepper.
WHITE SAUCE
CHEESE SAUCE: Add 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables or fish.
P
ARSLEY SAUCE: Stir 15 - 30ml (1 - 2 tbsp) fresh chopped parsley into the finished sauce.
Serve with fish.
O
NION SAUCE: Stir 225g cooked onion, finely chopped, into finished sauce.
Heat on 100% for 1 minute. Serve with meat or vegetables.
M
USHROOM SAUCE: Add 2 sliced spring onions and 50g chopped mushroom at the end of Stage 2.
Serve with meat.
S
WEET WHITE SAUCE: Omit salt and pepper from the basic recipe. Add 50g caster sugar at Stage 2.
Serve with puddings as an alternative to custard.
NOTE: To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2
then cook on 100% for 6 minutes.
Serves 
225g strong white bread flour
10ml (2 tsp) dried yeast
5ml (1 tsp) caster sugar
15g margarine
1 egg (medium), beaten
120ml (4 fl.oz) hand hot milk
FILLING:
50g margarine
50g soft brown sugar
175g mixed dried fruit
juice and grated rind of 1 medium orange
5ml (1 tsp) cinnamon
GLAZE:
30ml (2 tbsp) golden syrup
1 In a bowl mix flour, yeast and sugar. Rub in margarine.
Add egg and milk, mix to a soft dough, knead for about
10 minutes until smooth. Return dough to bowl, cover
with cling film.
2 Place on the lower shelf, prove on CONVECTION 40ºC for 25 minutes.
3 Knead dough for 2 - 3 minutes. Roll into a rectangle 30cm x 23cm (12” x 9).
4 Mix filling ingredients. Heat on 100% for 2 minutes. After cooking, drain excess liquid.
5 Spread fruit over dough, roll up widthways. Cut into nine slices, place flat side down in a 20cm (8)
square dish, cover with cling film.
6 Place on the lower shelf, prove on CONVECTION 40ºC for 15 minutes. Remove cling film.
7 Place on lower shelf, bake on CONVECTION 220ºC for 23 minutes. Rotate the dish 180º after half the
cooking time.
8 Turn out and brush with syrup whilst hot.
CHELSEA BUNS
p 92_cre   8/28/06   2:18:57 PMp92_cre   8/28/06   2:18:57 PM 
						

							
RECIPES
Mak)
125g onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, crushed (see tip, page 60)
30g margarine
30g plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (
1/2pint) hot chicken stock
50g soft dark brown sugar
1 Place the onion, green pepper, garlic and margarine in a bowl, mix well. Cook on 100% for 2 minutes.
2 Stir in the flour, gradually add the vinegar, soy sauce, stock and sugar. Cook on 100% for 3 - 4 minutes, stir
every minute until the mixture has thickened.
Blend in a food processor for a smoother sauce.
Serve with spare ribs (page 51).
SWEET&SOUR SAUCE
Mak(
125g margarine
175g dark soft brown sugar
90ml (6 tbsp) double cream
50g walnut, finely chopped
1 Combine all ingredients in a bowl, heat on 70% for4 - 5 minutes, stir every minute until sugar has dissolved
and the mixture is thick and glossy.
Serve hot with ice-cream.
TOFFEE&WALNUT SAUCE
Mak)
3 rashers bacon, chopped (optional)
150g carrot, chopped
225g onion, chopped
2 cloves garlic, crushed (see tip, page 60)
800g canned, chopped tomatoes
300ml (
1/2pint) red wine
45 - 60ml (3 - 4 tbsp) medium chilli sauce
10ml (2 tsp) mustard powder
30ml (2 tbsp) tomato puree
1 Place bacon, carrot, onion and garlic in a large bowl, cover and heat on 100% for 3 minutes.
2 Add all other ingredients to bacon mixture and mix well. Cook on 70% for 35 minutes.
3 Blend in a food processor until smooth, return to bowl and cook on 70% for 3 minutes.
Serve with Stuffed Tofu (page 61).
SPICY TOMATO SAUCE
Mak(1/2pint)
100g blue stilton cheese, finely chopped
300ml (1/2pint) soured cream
150ml (1/4pint) 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.
BLUE CHEESE SAUCE
1/2pint)
p 93_cre   8/28/06   2:20:33 PMp93_cre   8/28/06   2:20:33 PM 
						

							
RECIPES
Mak
150g milk chocolate, broken into pieces
100g butter, melted
450g icing sugar
45ml (3 tbsp) milk
1 Place the chocolate in a bowl and heat on 100% for 2minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk. Heat on 100% for 2 - 3 minutes, stir vigorously every
minute until the mixture is thick and glossy.
3 Pour into a greased, rectangular 20 x 15cm (8 x 6) dish, chill to set before cutting.
CHOCOLATE FUDGE
Mak
675g strawberry, washed and hulled
45ml (3 tbsp) lemon juice (see tip, page 81)
675g preserving sugar
1 Place strawberry and lemon juice in a very large bowl.
2 Heat on 100% for 4 minutes until strawberries havesoftened. Add the sugar, mix well.
3 Cook on 70% for 35 - 40 minutes until setting point* is
reached, stir every 5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
STRAWBERRY JAM
VARIATION: Replace strawberries with raspberries for raspberry jam.
* Setting point:
To determine, place 5ml (1 tsp) jam onto a saucer. Chill.
Move surface of jam with finger, if it wrinkles, setting point has been reached.
Mak(1/4pint)
50g plain or milk chocolate
30ml (2 tbsp) water
90ml (6 tbsp) evaporated milk
5ml (1 tsp) cornflour
5ml (1 tsp) caster sugar
5ml (1 tsp) vanilla essence
1 Heat chocolate and water on 100% for 1 minute, stir
after 30 seconds. Stir vigorously until melted.
2 Add evaporated milk, cornflour and sugar. Heat on 100% for 1 - 2 minutes, mix well.
Finally, stir in the vanilla essence.
Serve hot or cold with ice-cream, chocolate sponge.
CHOCOLATE SAUCE
Microwave Tip: Toasting coconut
Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute. 
p94_cre   8/28/06   2:21:21 PMp94_cre   8/28/06   2:21:21 PM 
						

							95
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.
To benefit from this guarantee, any fault that occurs must be notified to Sharp, or its appointed Service
Facility, within one year from the date the product was purchased. Proof of purchase, such as a receipt
or invoice, must be provided.
If the product is exchanged, the replacement shall be covered by the unexpired portion of the original
guarantee.
In the unlikely event of the product requiring repair, please contact the supplier from whom it was
purchased. Where this is not possible, please contact an appointed Service Facility. Details of Service
Facilities appointed by Sharp can be obtained from www.sharp.co.uk/customersupport/serviceor
by contacting the Sharp Customer Information Centrewhose details are given below.
This guarantee shall only apply to faults that are due to inferior workmanship or materials. It does not
cover faults or damage caused by accident, misuse, fair wear and tear, neglect, tampering with the
product, or repair other than by a Service Facility appointed by Sharp.
The product is intended for private domestic use only. The guarantee will not apply if the product is
used in the course of a business, trade or profession.
The guarantee does not cover:
•Glass/ceramic turntables, as they can be damaged by handling/cleaning methods.
•Faults resulting from inadequate cleaning. Regular cleaning is required to prevent a build up of food
residue that can also affect the performance of the product.
•Carriage costs to or from the repair centre.
No person has any authority to vary the terms or conditions of this guarantee. 
This guarantee is offered as an additional benefit to your statutory rights, and does not affect these
rights in any way.
You may not transfer your rights or obligations under this warranty to anyone else.
If you have any difficulty operating the product, or would like information on other Sharp products,
please telephone the Sharp Customer Information Centre on the number given below.
Sharp Customer Information Centre
Website:www.sharp.co.uk/customersupport
Telephone:08705 274277 (01 676 0648 in Southern Ireland)
Sharp Electronics (UK) Ltd is a company registered in England under number 965877
whose registered office is at
4 Furzeground Way, Stockley Park, Uxbridge, Middlesex, UB11 1EZ.
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							96
SPECIFICATIONS
AC Line Voltage  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Single phase 230-240V, 50Hz
Power Consumption:
Microwave  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.55kW
Grill  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.85kW
Convection  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.85kW
Microwave/Grill  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.95kW
Microwave/Convection  . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.95kW
Input Current:
Microwave  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6.7A
Output Power:
Microwave  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .900W (IEC 60705)
Grill  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1400W
Convection  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1400W
MAFF Heating Category  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .E
Microwave Frequency  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2450MHz 
* (Group 2/Class B)
Outside Dimensions:
R-959M:  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .550(W) x 368(H) x 537(D)mm
R-98STM-A:  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .550(W) x 368(H) x 535(D)mm
Cavity Dimensions  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .375(W) x 272(H) x 395(D)mm **
Oven Capacity  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 litres **
Cooking uniformity  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Turntable diameter 362mm
Weight  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Approx. 23kg
As part of a policy of continuous improvement,
we reserve the right to alter design and
specifications without notice.
No part of this publication may be reproduced,
stored in a retrieval system or transmitted in
any form, electronic, mechanical,
photocopying, recording, translating or other
means without prior permission from SHARP
Electronics (U.K.) Ltd.The illustrations, technical information and data
contained in this publication are, to our best
knowledge, correct at the time of going to print.
The right to change specifications, at any time,
without notice, is reserved as part of our policy
of continuous development and improvement. ** Internal capacity is calculated by measuring maximum width, depth and height.
Actual capacity for holding food is less. *This Product fulfils the requirement of the European standard EN55011.
In conformity with this standard, this product is classified as group 2 class B equipment.
Group 2 means that the equipment intentionally generates radio-frequency energy in the form of
electromagnetic radiation for the heat treatment of food.
Class B equipment means that the equipment is suitable to be used in domestic establishments.
R-959M[1-34].qxd  29/8/06  1:48 PM  Page 38 
						

							Sharp Electronics (U.K.) Ltd
London, U. K.
U.K.:08705 274277 (office hours)
Ireland:01 676 0648 (office hours)
Website:http://www.sharp.co.uk/support
PRINTED IN THAILAND 
TCADCA898WRRZ-K61
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