Sharp R-959SLMAA User Manual Page 70
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- TROUBLESHOOTING
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68
RECIPES
Serves 4
500g tofu, drained
100g mozzarella, thinly sliced
75g danish blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 97)
STUFFED TOFU WITH SPICY TOMATO SAUCE
1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to make a pocket.
Fill each pocket with sliced cheese, place in a 2.5 litre (4 pint)
casserole dish. Pour in sauce.
3 Place on turntable, cook on 50% for 25 minutes.
Serves 4 - 6
225g red onion, sliced
30ml (2 tbsp) vegetable oil
25g plain flour
15ml (1 tbsp) tomato puree
2.5ml (
1
/4 tsp) cayenne
5ml (1 tsp) paprika
450ml (
3
/4 pint) hot vegetable stock
400g canned, chopped tomatoes
250g cauliflower, cut into florets
125g courgettes, sliced
100g broccoli, cut into florets
100g carrot, sliced
300g potato, cut into chunks
150g sweet potato, cut into chunks
50g sun-dried tomato cut into small pieces
VEGETABLE GOULASH
1 Place the onion and oil into a 3.5 litre (approx. 6 pint)
casserole dish and cook on 100% for 3 minutes.
2 Mix in the flour, puree, cayenne and paprika, gradually stir in
the stock and tomatoes.
3 Stir in the remaining ingredients to the sauce.
4 Place on the low rack and cook on DUAL CONVECTION,
200ºC, 70% for 30 minutes, stir three times during cooking.
Serves 4
75g onion, chopped
2 cloves garlic, crushed (see tip, page 67)
300g creamed spinach
75g celery, sliced
75g yellow pepper, sliced
125g courgette, sliced
400g canned, chopped tomatoes
5ml (
1
/2 tsp) dried basil (see tip, page 63)
5ml (
1
/2 tsp) english mustard powder
salt and pepper to taste
600g par-boiled potato, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (
1
/4 pint) single cream
SPINACH GRATIN
1 Mix all the ingredients together in a large bowl except for
the potatoes, cheese, eggs and cream.
2 Place half of this mixture in the bottom of an oval glass dish
(30cm x 21cm x 5cm). Layer half the potatoes on top and
sprinkle with half the cheese.
3 Mix the eggs and cream together and pour half over the
gratin.
4 Repeat with the remaining ingredients, top with the remaining
cheese.
5 Place on the low rack and cook on DUAL CONVECTION,
220ºC, 50% for 35 minutes.
R-959(SL)M-AA.indb 68R-959(SL)M-AA.indb 68 2/13/13 2:50:18 PM2/13/13 2:50:18 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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