R-754M (serv.man12). Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 13

37

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Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70P for 3
minutes until dry. Ensure the herbs do not become too dry. Woody herbs take a little longer to dry than
leafy herbs.

Serves 4   
100g (4oz) butter
225g (8oz) onion, finely chopped
225g (8oz) pasta
600ml (1 pint) boiling water
350g (12oz) canned Tuna, drained
600ml  (1 pint) white sauce (see page 50)
400g (14oz) canned, chopped tomatoes
225g (8oz) cooked broccoli
225g (8oz) grated cheddar cheese

1 Place butter in a large bowl, heat on 100P for 1

minute until melted. Stir in onion, cook on 100P for a
further minute. Stir in pasta and boiling water, cook
on 70P for 11 - 12 minutes until pasta is tender. Stir
2-3 times during cooking. Drain if necessary.

2 Mix the tuna, white sauce, tomatoes and broccoli

with the seasoning. Cook on 70P for 10 minutes,
stir after 5 minutes.

3 Add grated cheese, place on the turntable and cook

on DUAL GRILL, 70P for 10 minutes.

Serves 4   
450g (1lb) white fish fillets
150g (5

1

/

2

oz) fresh Parmesan cheese

salt and pepper to taste
2.5ml (

1

/

2

tsp) mustard powder

1 egg (size 3), beaten
olive oil

1 Cut fish into thin strips approx. 6.4cm (2.5") long.
2 Combine Parmesan cheese, seasoning and mustard

powder.

3 Dip fish strips first into egg, then into cheese

coating. Coat evenly.

4 Brush a large flan dish with olive oil and spread half

the coated fish in a single layer over the base.

5 Place on high rack. Use sequence programming to

cook on DUAL GRILL,10P for 12 minutes, then on
GRILL for 10 minutes, turn over after 6 minutes.
Repeat for the remaining fish.

Serves 4   
4 wooden skewers 
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g (1lb) firm fleshed fish skinned and cut 
into 16 cubes
4 slices of orange
2 firm medium tomatoes, quartered
5ml (1tsp) fresh dill, chopped
50g (2oz) butter

1 Thread pieces of courgette, mushroom, fish, orange

and tomato onto each skewer in a regular
sequence. Leave no wood exposed. 

2 Heat the dill and butter in a small bowl on 100P for

1 minute. Brush kebabs with the dill butter, place in
a flan dish on the high rack.

3 Cook on DUAL GRILL, 50P for 18 minutes. Turn over

and rearrange the kebabs every 6 minutes.  

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 37