R-343 (serv.man5) - Sharp Home Appliance User Guide / Operation Manual. Page 46

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Makes  300ml (

1/

2

pint)           

25g (1oz) butter 
25g (1oz) plain flour
300ml (1/2 pint) milk
salt and pepper to taste

1 Place the butter in a bowl and heat on 100P

(HIGH) for 1 minute, until melted.

2 Stir in the flour and whisk in the milk.  Cook on

100P (HIGH) for 5 minutes, stirring every 2
minutes until thick and smooth. Season with salt
and pepper to taste.

Makes  300ml (

1/

2

pint)        

25g (1oz) butter
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped

1 Melt the butter in a bowl on 100P (HIGH) for 1

minute. Add the mustard, soured cream, salt,
pepper and parsley. Mix well.

2 Cook on 100P (HIGH) for 3 minutes. Stir every

minute until smooth and thick.

This dish is ideal served with meat or fish.

Makes  450ml (

3/

4

pint)        

30ml (2tbsp) cornflour
300ml (1/2 pint) evaporated milk
15ml (1tbsp) golden syrup
100g (4oz) soft brown sugar

1 Mix cornflour with a little of the milk to make a

paste and gradually stir in the remaining milk.
Add the golden syrup and sugar, mix well.

2 Cook on 100P (HIGH) for 6-7 minutes, stirring

every minute until thickened.

This sauce is ideal with vanilla ice-cream.

Makes   150ml (

1/

4

pint)        

50g (2oz) plain chocolate
30ml (2tbsp) water
90ml (6tbsp) evaporated milk
5ml (1tsp) cornflour
5ml (1tsp) caster sugar
5ml (1tsp) vanilla essence

1 Heat chocolate and  water on 100P (HIGH) for

1 minute, stir every 30 seconds, until evenly
melted.

2 Add the evaporated milk, cornflour and sugar.

Heat on 100P (HIGH) for 2-3 minutes, stirring
every minute. Stir in the vanilla essence.  

Serve hot or cold with ice-cream or chocolate
sponge.

Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. Serve with
vegetables, fish or meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.
Onion sauce:   Stir 1 large cooked onion, finely chopped into the finished sauce.  Heat on 100P (HIGH)
for 1-2 minutes before serving. Serve with vegetables.
Sweet white sauce:  Omit salt and pepper from  basic recipe.  Add 15-30ml (1-2tbsp) caster sugar at
Stage 2.  Serve with puddings as an alternative to custard.

2. R-343M  COOK BOOK  19/1/2000  9:22  Page 44