Sharp R-959SLMAA User Manual Page 63
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61
RECIPES
Serves 4 - 6
45ml (3 tbsp) sesame oil
15ml (1 tbsp) garlic puree
900g beef joint, thinly sliced
150ml (
1
/4 pint) oyster sauce
150ml (
1
/4 pint) hot beef stock
175g red onion, sliced
200g carrot, thinly sliced
200g mangetout, whole
1 red pepper, cut into chunks
200g baby sweetcorn, cut in half
CHINESE BEEF
1 Combine the oil and garlic in a 3.5 litre (approx. 6 pints)
casserole dish. Add the beef, mix well to coat evenly, stir in
the oyster sauce and stock.
2 Place on the turntable and cook on 70% for 10 minutes,
stirring twice during cooking.
3 Add the onion, carrot, mangetout, pepper and sweetcorn,
mix well.
4 Place on the low rack and cook on DUAL CONVECTION,
200ºC, 50% for 20 minutes, stir twice during cooking.
Serves 4 - 6
1.2 kg pork loin joint
60ml (4 tbsp) tomato ketchup
15ml (1 tbsp) sugar
15ml (1 tbsp) white wine or water
60ml (4 tbsp) hoisin sauce
1 clove garlic, crushed (see tip, page 67)
ORIENTAL PORK LOIN
1 Trim the fat from the pork. Place in a 25cm (10”) flan dish.
2 Mix the remaining ingredients together and pour over the
pork. Turn the pork over to coat with the marinade.
3 Cover the dish and refrigerate overnight to marinate.
Remove the cover before cooking.
4 Place on the low rack and cook on DUAL CONVECTION,
160ºC, 50% for 44 minutes, turning over halfway through
cooking.
Serves 4
4 boneless pork chops (approx. 225g each)
2.5ml (
1
/2 tsp) lime peel, grated
45ml (3 tbsp) lime juice (see tip, page 88)
30ml (2 tbsp) honey (see tip, page 94)
10ml (2 tsp) fresh ginger, grated
GLAZED PORK CHOPS
1 Place the chops in a 25cm (10”) flan dish.
2 In a small bowl, mix together the lime peel, lime juice, honey
and ginger.
3 Pour the lime mixture liberally over the chops.
Cover and refrigerate for at least one hour. Remove the
cover before cooking.
4 Place on the high rack and cook on DUAL GRILL, 70% for 18
minutes, turning over twice during cooking.
Serves 2 - 4
150g onion, sliced
100g mushroom, sliced
400g canned chopped tomatoes
1 packet (56g) dried chicken noodle soup
15ml (1 tbsp) tomato puree
30ml (2 tbsp) white wine
60ml (4 tbsp) water
salt and pepper to taste
8 thin sausages (approx. 240g)
SAUSAGE SURPRISE
1 Place the onion in a 2.5 litre (approx. 4 pint) casserole dish
and cook on 100% for 2 minutes.
2 Mix in all the other ingredients except the sausages.
3 Add the sausages and turn to coat with the mixture until
covered.
4 Place on the low rack and cook on DUAL CONVECTION,
200ºC, 50% for 25 minutes.
Rearrange the sausages and coat with the sauce 3 times
during cooking.
Serve with baked or mashed potato.
R-959(SL)M-AA.indb 61R-959(SL)M-AA.indb 61 2/13/13 2:50:17 PM2/13/13 2:50:17 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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