Sharp R-959SLMAA User Manual Page 97
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- Table of contents
- TROUBLESHOOTING
- BOOKMARKS
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95
RECIPES
Serves 4
275g potato, cooked and mashed
275g self raising flour
100g mature cheddar cheese, grated
5ml (1 tsp) salt
5ml (1 tsp) mixed dried herbs (see tip, page 63)
2 cloves garlic, crushed (see tip, page 67)
10ml (2 tsp) whole grain mustard
1 egg (medium), beaten
75ml (5 tbsp) milk
1 egg (medium), beaten to glaze
5ml (1 tsp) fresh parsley, chopped to sprinkle
POTATO BREAD
1 Place the potato, flour, cheese, salt, herbs, garlic and mustard
in a large bowl, mix well.
2 Add the egg and milk, mix to form a soft dough.
Knead the dough into a round shape approx. 20cm (8") in
diameter. Place in a 25cm (10") flan dish, brush with egg to
glaze, sprinkle with parsley.
3 Place on the low rack, and bake on DUAL CONVECTION,
220ºC, 30% for 20 minutes until golden.
Serve with soup, cheese or salad.
Serves 4
175g wholemeal self raising flour
100g medium oatmeal
2.5ml (
1
/2 tsp) salt
5ml (1 tsp) bicarbonate of soda
25g margarine
120ml (8 tbsp) natural yoghurt
90ml (6 tbsp) milk
1 egg (medium), beaten to glaze
SODA BREAD
1 Combine flour, oatmeal, salt, bicarbonate of soda in a large
bowl. Rub in the margarine.
2 Add the yoghurt and milk, mix to form a soft but not sticky
dough.
3 Knead lightly into a round shape approx. 20cm (8") in
diameter. Place in a greased 25cm (10") flan dish.
4 Preheat the oven to CONVECTION 220ºC.
5 Use a knife to mark into 8 wedges, cut only halfway through
dough. Glaze surface with egg, sprinkle with sesame seeds.
6 Place on the low rack, bake on DUAL CONVECTION,
200ºC, 10% for 15 minutes until golden.
Serve with cheese and a salad.
Serves 6 - 8
175g date, chopped
150ml (
1
/4 pint) boiling water
225g plain flour
125g wholemeal flour
125g caster sugar
2.5ml (
1
/2 tsp) salt
2.5ml (
1
/2 tsp) bicarbonate of soda
100g margarine
125g walnut, roughly chopped
150ml (
1
/4 pint) milk
1 egg (medium), beaten
DATE & WALNUT BREAD
1 Place date in a large bowl, add the boiling water, leave aside
to cool.
2 Place flours, sugar, salt and bicarbonate of soda in a bowl,
mix well. Rub in margarine until mixture resembles fine
breadcrumbs, stir in walnut.
3 Add the date mixture, milk and egg, mix well.
4 Grease and line, with greaseproof paper, the base of a 1.5
litre (2
1
/2 pint) loaf dish.
Spoon in mixture and smooth the surface.
5 Preheat the oven to CONVECTION 200ºC.
6 Place on the low rack, bake on DUAL CONVECTION,
200ºC, 50% for 20 minutes until a skewer comes out clean.
Serve sliced, spread generously with butter.
Microwave Tip: Drying breadcrumbs
Spread 100g fresh breadcrumbs evenly over a large plate.
Heat on 100% for 2 - 3 minutes, stir every minute until crispy.
R-959(SL)M-AA.indb 95R-959(SL)M-AA.indb 95 2/13/13 2:50:21 PM2/13/13 2:50:21 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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