R-22FBSTM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 39

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2 baking potatoes, (approx. 250g each)
100g double gloucester cheese, finely chopped
100g cooked ham, chopped
75g mushrooms, finely chopped
salt and pepper to taste

1 Prick each potato in several places. Cook on 100P for

12 minutes. Halve each potato and scoop the flesh
into a bowl, add the cheese, ham and mushrooms.
Mix well and season.

2 Pile mixture back into the potato skins and place in a

flan dish, on the turntable. 

3 Cook on 50P for 13 minutes.

75g vegetable oil
5ml (1 tsp) paprika
5ml (1 tsp) english mustard powder
5ml (1 tsp) ground cumin
10ml (2 tsp) fennel seeds
2 garlic cloves, finely chopped
15ml (1 tbsp) ginger purée
salt and pepper to taste
600g potato unpeeled and washed, cut into
approx. 3cm pieces

1 Place the oil, paprika, mustard, cumin, fennel seeds,

garlic, ginger and seasoning in a bowl, mix well.
Add the potato, stir to coat with the spices.

2 Arrange in a single layer in a 25cm (10”) flan dish.
3 Place on the turntable and cook on 70P for 25

minutes, turn the potatoes over halfway through
cooking.

25g margarine
25g plain flour
300ml (

1

/

2

pint) milk

salt and pepper to taste

1 Place the margarine in a bowl and heat on 100P for

30 seconds, until melted.

2 Stir 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.

Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.

Stir 225g cooked onion, finely chopped, into the finished sauce.
Heat on 100P for 2 - 3 minutes before serving. Serve with vegetables.

: 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.

To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2
then cook on 100P for 8 minutes.

R-21+22FBSTM Operation Manual  24/07/2003  09:30  Page 37