Sharp R-340E Specifications Page 25
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- Table of contents
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7
RECIPES
MEAT
BEEF STROGANOFF 8
CHILLI CON CARNE 9
GOLDEN CURRY SAUSAGES 8
HONEY ROAST LAMB 9
INDIAN CURRY LAMB 9
ITALIAN SPAGHETTI SAUCE 9
LASAGNE 7
SHEPHERD'S PIE 8
VEAL AND AUBERGINE 8
POULTRY
CHICKEN AND PENNE SALAD 0
CHICKEN FILLET BURGERS 0
CHICKEN IN A POT 0
CHICKEN WITH BACON AND 0
LEEK SEASONING
CRUNCHY CAMEMBERT CHICKEN
q
HONEY CHICKEN LEGS q
ROAST CHICKEN q
SEASONED CHICKEN PARCELS q
TANDOORI CHICKEN q
SEAFOOD
CHEESY SALMON CANNELLONI w
CRAB MORNAY e
GARLIC MUSSELS e
GARLIC PRAWNS w
SEAFOOD LAKSA w
SEAFOOD MARINARA e
SESAME PRAWNS e
SMOKED SALMON TAGLIATELLE w
VEGETABLES
CAULIFLOWER AU GRATIN r
EASY HOME-MADE RICE RISOTTO r
HONEY CARROTS r
HONEY GINGERED VEGETABLES t
POTATOES PIZZAIOLA t
POTATO, AVOCADO AND ONION
SALAD t
PUMPKIN SALAD t
SCALLOPED POTATOES r
STUFFED BAKED POTATOES t
VEGETABLE PLATTER r
DESSERTS
AUSTRALIAN FRUIT CAKE y
BREAD AND BUTTER PUDDING y
CARAMEL RICE PUDDING y
CHOCOLATE MOUSSE y
CHOCOLATE CAKE y
CHARTS
DEFROSTING
u
FRESH VEGETABLE CHART o
FROZEN VEGETABLE CHART p
GENERAL INFORMATION s-f
GLOSSARY OF TERMS s
GUIDE TO COOKING EGGS p
MICROWAVE OVEN ROASTING CHART
i
REHEATING CONVENIENCE
DEFROSTING CONVENIENCE-FOOD CHART
a
RICE AND PASTA COOKING CHART
p
LASAGNE
Serves 8
MEAT SAUCE INGREDIENTS
30 g butter
1 onion, chopped
1 kg topside mince
1
/4 cup tomato paste
240 g jar neopolitana sauce
1 cup fresh button mushrooms, sliced
2 cloves garlic, crushed (optional)
1 tablespoon fresh oregano
CHEESE SAUCE INGREDIENTS
90 g butter
1
/3 cup flour
1
3
/4 cups milk
125 g tasty cheese, grated
200 g packet instant lasagne noodles
100 g mozzarella cheese, grated
MEAT SAUCE METHOD
1. Place butter and onion in a Pyrex bowl. Cook for 2-3 minutes on HIGH.
2. Stir in mince. Cook, uncovered, for 12-14 minutes on MEDIUM HIGH,
stirring every 2 minutes. Drain excess fat.
3. Stir in tomato paste, neopolitana sauce, mushrooms, garlic and oregano.
CHEESE SAUCE METHOD
1. Melt butter for 40-50 seconds on HIGH. Stir in flour; cook for further 40-50
seconds on HIGH.
2. Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.
3. Stir in tasty cheese.
TO ASSEMBLE
1. Use a 20 x 20 cm deep casserole dish
2. Stand lasagne sheets in hot water for 5 minutes, then cover base of dish.
3. Spoon over sheets one-third of meat sauce. Cover with
one-third of cheese sauce.
4. Repeat the process 3 times, ending with the cheese sauce.
5. Sprinkle with mozzarella cheese.
6. Cook for 10 minutes on MEDIUM HIGH with the lid on. Remove lid and
continue cooking for a further 10 minutes on MEDIUM HIGH.
7. Allow to stand 10 minutes before serving.
8. Serve with a fresh garden salad and bread.
MEAT
INDEX
- OPERATION MANUAL 1
- COOKBOOK 1
- WARRANTY 2
- INTRODUCTION 3
- SPECIAL NOTES 5
- INSTALLATION INSTRUCTIONS 6
- OVEN DIAGRAM 6
- Control Panel Display 7
- Touch Control Panel Layout 7
- Clock Setting 8
- Getting Started 8
- Stop/Clear 8
- Sequence Cooking 10
- Instant Cook™ 10
- AUTOMATIC OPERATIONS 12
- Express Defrost 13
- Easy Defrost 14
- Less/More Setting 15
- Demonstration Mode 16
- Child Lock 16
- CARE AND CLEANING 17
- SERVICE CALL CHECK 17
- SPECIFICATIONS 17
- COOKING GUIDES 18
- HELPFUL HINTS 19
- COOKWARE AND UTENSIL GUIDE 20
- ( ) 21
- ( ) 21
- ) 22
- EXPRESS DEFROST MENU GUIDE 23
- EASY DEFROST MENU GUIDE 24
- RECIPES 25
- GOLDEN CURRY SAUSAGES 26
- SHEPHERD'S PIE 26
- BEEF STROGANOFF 26
- VEAL AND AUBERGINE 26
- ITALIAN SPAGHETTI SAUCE 27
- INDIAN CURRY LAMB 27
- CHILLI CON CARNE 27
- HONEY ROAST LAMB 27
- CHICKEN IN A POT 28
- CHICKEN WITH BACON 28
- AND LEEK SEASONING Serves 4 28
- CHICKEN PENNE SALAD 28
- CHICKEN FILLET BURGERS 28
- TANDOORI CHICKEN 29
- SEASONED CHICKEN PARCELS 29
- HONEY CHICKEN LEGS 29
- CRUNCHY CAMEMBERT CHICKEN 29
- ROAST CHICKEN 29
- SEAFOOD 30
- GARLIC MUSSELS 31
- SEAFOOD MARINARA 31
- CRAB MORNAY 31
- SESAME PRAWNS 31
- VEGETABLES 32
- HONEY GINGERED VEGETABLES 33
- POTATOES PIZZAIOLA 33
- PUMPKIN SALAD 33
- STUFFED BAKED POTATOES 33
- DESSERTS 34
- 2-5 minutes/500 g 35
- MICROWAVE OVEN ROASTING CHART 36
- FRESH VEGETABLE CHART 37
- FROZEN VEGETABLE CHART 38
- RICE AND PASTA COOKING CHART 38
- GUIDE TO COOKING EGGS 38
- SCRAMBLED EGG GUIDE 38
- REHEATING CONVENIENCE 39
- DEFROSTING CONVENIENCE 39
- – FOOD CHART 39
- GENERAL INFORMATION 40
- GLOSSARY OF TERMS 40
- COMMONLY ASKED 41
- QUESTIONS AND ANSWERS 41
- POINTS TO REMEMBER 41
- 3 of the usual cooking 42
- Menu Number Weight 43
- Menu Number 43
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