R-671M (serv.man2). For R671M Microwave Oven. - Sharp Home Appliance User Guide / Operation Manual. Page 43

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Serves 4-6        Cooking time  -  39 minutes
Preparation time  -  18 minutes
275g (10oz) short crust pastry
6 slices bacon, chopped
1 large onion, chopped
4 eggs (medium)
300ml (

1/

2

pint) milk

Salt and Pepper to taste
5ml (1tsp) dried mixed herbs
100g (4oz) Cheddar cheese, grated

1 Line a 25.6cm (10”) flan dish with pastry.  
2 Place the bacon and the onion in a bowl, cover

and cook on 100P (HIGH) for 4 minutes.  

3 Place the eggs, milk, salt and pepper and

mixed herbs in a bowl and mix thoroughly.  

4 Spread the bacon and onion on pastry base.

Pour in the egg mixture and top with the grated
cheese.

5 Cook on 70P (MEDIUM HIGH) for 30 minutes

and then on DOUBLE GRILL for 5 minutes. 

Stilton & mushroom:  Replace bacon with 125g (5oz) sliced mushrooms and Cheddar cheese with Stilton.
Cottage cheese & spinach:  Replace bacon with 125g (5oz) cooked spinach and cheddar with cottage cheese.

Serves 2           Cooking time  -  30 minutes
Preparation time  -  8 minutes
2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) blue cheese, chopped
15ml (1tbsp) fresh chives, chopped
50g (2oz) mushrooms, sliced
Salt and Pepper to taste

1 Prick each potato in several places. Cook on

DUAL GRILL 50P (MEDIUM) for 20 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, on the high rack. 

3 Cook on DUAL GRILL 50P (MEDIUM) for 10

minutes.

Serves 4-6           Cooking time  -  29 - 30 minutes
Preparation time  -  20 minutes
30ml (2tbsp) olive oil
2 medium onions, chopped
2 cloves garlic, crushed 
225g (8oz) small carrots, chopped
1 large red pepper, seeded and sliced
100g (4oz) mushrooms, cut into quarters
5ml (1tsp) ground cumin
5ml (1tsp) dried oregano
10ml (2tsp) mild chilli powder
2.5ml (

1/

2  

tsp) cayenne pepper

225g (8oz) canned tomatoes
75g (3oz) tomato purée
225g (8oz) canned haricot beans
225g (8oz) canned red kidney beans
1 bay leaf
300ml (

1/

2 

pint) hot vegetable stock

Salt and Pepper to taste

1 Place the oil, onion and garlic in a large bowl,

heat on 100P (HIGH) for 2 minutes

2 Add the carrots, red pepper and mushrooms,

mix well.  Cook on 100P (HIGH) for 3 minutes.

3 Stir in the remaining ingredients, mix well.

Cook on 70P (MEDIUM HIGH) for 24-25
minutes, stir 3-4 times during cooking.

4 Remove the bay leaf before serving.