Sharp R-959SLMAA User Manual Page 57
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- Table of contents
- TROUBLESHOOTING
- BOOKMARKS
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55
RECIPES
Serves 4
225g bulgar wheat or cous cous
600ml (1 pint) boiling water
30ml (2 tbsp) olive oil
225g onion, chopped
50g celery, chopped
225g courgette, chopped
300ml (
1
/2 pint) hot fish stock
100g cabbage, shredded
100g dwarf green beans
16 cherry tomatoes
450g hoki or cod fillets, in small chunks
5ml (1 tsp) ground coriander
salt and pepper to taste
30ml (2 tbsp) olive oil
30ml (2 tbsp) fresh mint, chopped
juice & grated rind of 1 lemon (see tip, page 88)
FISH & BULGAR WHEAT SALAD
1 Place bulgar wheat in a large bowl, add boiling water, mix well
and heat on 50% for 7 minutes.
Leave to stand, do not drain.
2 Place 30ml (2 tbsp) of the olive oil and onion in a bowl, heat
on 100% for 1 minute. Add celery and courgettes, mix well
and cook on 100% for 3 minutes.
3 Add the stock, cabbage, beans, tomatoes and fish, mix well.
Season with coriander, salt and pepper. Cook on 50% for 14
minutes until fish is cooked. Stir halfway through cooking.
Drain at end of cooking.
4 Drain and rinse bulgar wheat in boiling water, stir in the olive
oil, mint, lemon juice and lemon rind. Stir in the fish mixture.
Allow to chill before serving.
Most of the remaining juice will be absorbed whilst chilling.
Make 6 chunks
2 cod loins (approx. 275g each)
100g golden breadcrumbs
50g parmesan cheese, grated
salt and pepper to taste
1 egg (medium), beaten
CHEESY FISH CHUNKS
1 Cut each loin into 3 pieces to make 6 chunks.
2 Combine breadcrumbs, cheese and seasoning and place in a
flan dish.
3 Pour the egg into a bowl.
4 Dip the fish chunks first into the egg, then into the
breadcrumb mixture, turning to coat evenly.
5 Place the fish chunks in a greased, 25cm (10”) flan dish.
6 Place the dish on the high rack and cook on DUAL GRILL,
30% for 15 minutes.
Serves 4
350g smoked Haddock
100g butter
225g onion, finely chopped
225g white long grain rice
600ml (1 pint) boiling water
150ml (
1
/4 pint) single cream
4 hard boiled eggs (medium), chopped
salt and pepper to taste
Garnish with parsley to serve.
KEDGEREE
1 Arrange haddock in a single layer in a large flan dish, cover.
Cook on 100% for 5 minutes. Remove any skin and bones
from fish, flake flesh.
2 Place butter in a large bowl, heat on 100% for 30 seconds
until melted. Stir in onion, cook on 100% for a further 30
seconds. Stir in rice and boiling water, cook on 70% for 14
- 15 minutes until rice is tender.
Stir 2 - 3 times during cooking. Drain if necessary.
3 Add fish, cream, eggs, seasoning, mix well. Cook on 100% for
5 minutes, stir after 2 minutes.
Microwave Tip: Toasting Almonds
Place 25g almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir every minute until
golden.
R-959(SL)M-AA.indb 55R-959(SL)M-AA.indb 55 2/13/13 2:50:16 PM2/13/13 2:50:16 PM
- R-959(SL)M-AA 1
- CONTENTS 3
- YOUR OVEN AND ACCESSORIES 4
- CONTROL PANEL 5
- IMPORTANT SAFETY INSTRUCTIONS 6
- INSTALLATION 8
- HEATING CATEGORY 10
- HOW YOUR OVEN WORKS 11
- BEFORE OPERATION 12
- MICROWAVE POWER LEVELS 13
- HOW TO OPERATE YOUR OVEN 14
- HEATING WITHOUT FOOD 16
- GRILL COOKING 17
- PREHEATING THE OVEN 18
- CONVECTION COOKING 19
- DUAL COOKING 20
- AUTOCOOK 25
- CONVENIENT FUNCTIONS 28
- MICROWAVE COOKING ADVICE 32
- SUITABLE COOKWARE 34
- DEFROSTING ADVICE 35
- REHEATING ADVICE 36
- CLEANING & MAINTENANCE 37
- TROUBLESHOOTING 38
- CALLING FOR SERVICE 40
- TO REPLACE THE MAINS PLUG 40
- COOKBOOK 41
- DEFROSTING CHART 42
- COOKING CHART 43
- DUAL GRILL COOKING CHART 47
- GRILL COOKING CHART 48
- REHEATING CHART 49
- ONION GATEAU 50
- LEEK TART 50
- LINZER BISCUITS 51
- LASAGNE AL FORNO 52
- GYPSY’S ARM ROLL 52
- ROQUEFORT TOAST 53
- GREEK LENTIL SOUP 54
- CREAMY MUSHROOM SOUP 54
- BROCCOLI & CHEESE SOUP 54
- VEGGIE NACHOS 54
- AVOCADO AU GRATIN 55
- STUFFED MUSHROOMS 55
- CRISPY CHICKEN FINGERS 55
- SPICY PRAWNS 55
- TUNA STUFFED AUBERGINES 56
- STUFFED PEPPERS 56
- SALAD PROVENCALE 56
- 2 pint) hot fish stock 57
- 4 pint) single cream 57
- 2 tsp) salt 58
- 2 tsp) turmeric 58
- PINEAPPLE SWORDFISH 59
- CHILLI & HERB RED SNAPPER 59
- 2 pint) hot beef stock 60
- 2 pint) red wine 60
- 4 pint) hot beef stock 61
- BACON & STILTON PIE 62
- GARLIC ROASTED LAMB 62
- CHINESE BEEF 63
- ORIENTAL PORK LOIN 63
- GLAZED PORK CHOPS 63
- SAUSAGE SURPRISE 63
- LAMB BALTI 64
- BOLOGNESE SAUCE 64
- SHEPHERDS PIE 64
- 2 pint) milk 65
- STICKY MUSTARD DRUMSTICKS 66
- FRUITY DUCK 66
- THAI CHICKEN 66
- CHICKEN KORMA 68
- MEDITERRANEAN CHICKEN 68
- TURKEY RISOTTO 68
- 2 pint) hot chicken stock 69
- VEGETABLE GOULASH 70
- SPINACH GRATIN 70
- LENTIL BAKE 71
- VEGETABLE & QUORN KEBABS 71
- FLORET GRATIN 71
- VEGETABLE CHILLI 73
- VEGETABLE QUICHE 73
- BEAN CASSEROLE 74
- PESTO PIZZA 74
- 2 green pepper, thinly sliced 75
- 4 pint) water 77
- 2 pint) hot vegetable stock 80
- BEEF RISOTTO 81
- VEGETABLE RICE GRATIN 81
- FETTUCCINE CARBONARA 81
- PARMESAN POTATOES 82
- STUFFED TOMATOES 82
- 4 pint) milk 83
- VEGETABLE PIZZA 84
- BAKED CHEESECAKE 85
- RICE PUDDING 86
- EGG CUSTARD 86
- JAM ROLY POLY 86
- COFFEE & CHOCOLATE TORTE 87
- BREAD & BUTTER PUDDING 87
- FIGGY PUDDING 88
- PEAR & PRALINE PIE 89
- BROWNIE PIZZA 90
- CHRISTMAS CAKE 90
- 4 pint) sunflower oil 91
- PEANUT BUTTER SQUARES 92
- CHERRY & ALMOND CAKE 92
- 4") apart on top of the 93
- HONEY & LEMON SQUARES 94
- CHOCOLATE ORANGE CAKE 94
- BANANA STREUSEL LOAF 94
- BELGIAN BISCUIT CAKE 95
- RICH FLAPJACK 95
- CHOCOLATE BROWNIES 96
- LINZER BAKERIES 96
- POTATO BREAD 97
- SODA BREAD 97
- DATE & WALNUT BREAD 97
- SWEET & SOUR SAUCE 99
- BLUE CHEESE SAUCE 99
- SPICY TOMATO SAUCE 99
- TOFFEE & WALNUT SAUCE 99
- CHOCOLATE SAUCE 100
- CHOCOLATE FUDGE 100
- STRAWBERRY JAM 100
- GUARANTEE 101
- SPECIFICATIONS 102
- PRINTED IN THAILAND 103
- TCADCB128WRRZ-K43 103
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