Sharp R-959SLMAA User Manual Page 99
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97
RECIPES
Makes 600ml (1 pint)
125g onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, crushed (see tip, page 67)
30g margarine
30g plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (
1
/2 pint) hot chicken stock
50g soft dark brown sugar
SWEET & SOUR SAUCE
1 Place the onion, green pepper, garlic and margarine in a bowl,
mix well. Cook on 100% for 2 minutes.
2 Stir in the flour, gradually add the vinegar, soy sauce, stock
and sugar. Cook on 100% for 3 - 4 minutes, stir every minute
until the mixture has thickened.
Blend in a food processor for a smoother sauce.
Serve with spare ribs (page 58).
Makes 300ml (
1
/2 pint)
100g blue stilton cheese, finely chopped
300ml (
1
/2 pint) soured cream
150ml (
1
/4 pint) white wine
15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste
BLUE CHEESE SAUCE
1 Place the cheese, cream, wine, cornflour and parsley in a
bowl, mix well. Season.
2 Heat on 100% for 8 minutes.
Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g carrot, chopped
225g onion, chopped
2 cloves garlic, crushed (see tip, page 67)
800g canned, chopped tomatoes
300ml (1/2 pint) red wine
45 - 60ml (3 - 4 tbsp) medium chilli sauce
10ml (2 tsp) mustard powder
30ml (2 tbsp) tomato puree
SPICY TOMATO SAUCE
1 Place bacon, carrot, onion and garlic in a large bowl, cover
and heat on 100% for 3 minutes.
2 Add all other ingredients to bacon mixture and mix well.
Cook on 70% for 35 minutes.
3 Blend in a food processor until smooth, return to bowl and
cook on 70% for 3 minutes.
Serve with Stuffed Tofu (page 68).
Makes 300ml (
1
/2 pint)
125g margarine
175g dark soft brown sugar
90ml (6 tbsp) double cream
50g walnut, finely chopped
TOFFEE & WALNUT SAUCE
1 Combine all ingredients in a bowl, heat on 70% for 4 - 5
minutes, stir every minute until sugar has dissolved and the
mixture is thick and glossy.
Serve hot with ice-cream.
R-959(SL)M-AA.indb 97R-959(SL)M-AA.indb 97 2/13/13 2:50:22 PM2/13/13 2:50:22 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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