Sharp R-520E Specifications Page 30
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9
GOLDEN CURRY SAUSAGES
Serves 4-6
1 kg sausages
1 onion, finely sliced
2 tablespoons butter
3 teaspoons curry powder
1
1
/2 cups water
1. Pierce sausages with a fork twice. Arrange on a microwave rack.
2. Cook sausages for 14-16 minutes on MEDIUM, turning halfway through
cooking. After cooled, slice into rounds.
3. Mix sugar, vinegar, curry powder, flour, Worcestershire sauce and water
together in a jug.
4. In a 3-litre casserole dish combine butter, onions and cook for 2-3 minutes
on HIGH, or until onions become transparent.
5. Add carrot, sausages and sauce. Mix well and cook for an extra 9-12 minutes
on MEDIUM.
6. Serve hot with Balsmati rice and pappadums.
SHEPHERD'S PIE
Serves 6-8
4 large potatoes (approx.1 kg)
butter
milk
2 tablespoons fresh chives, chopped
salt and pepper
1 kg minced beef
1 onion, chopped
1. Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2
tablespoons water; cover and cook for 12-14 minutes on HIGH or until
tender. Stir halfway through cooking. Drain.
2. Mash potatoes; add butter, milk, chives, salt and pepper until smooth
consistency forms.
3. In a large bowl, combine mince and onion and cook for 10-12 minutes on
MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.
4. Add gravy powder, minestrone soup, Worcestershire sauce, tomato and
parsley. Mix well.
5. Spoon mixture into a 25 x 20 cm rectangular dish.
6. Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.
7. Cook for 20-22 minutes on MEDIUM HIGH.
8. Allow to stand covered with foil for 10 minutes before serving.
BEEF STROGANOFF
Serves 6
1 kg rump steak, cut into strips
1
/2 cup plain flour
salt and pepper
1 onion, finely chopped
2 tablespoons tomato purée
1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2. Place steak, left-over flour, onion, tomato purée, beef stock and red wine in a
3-litre casserole dish.
3. Cook, covered, for 24-26 minutes on MEDIUM, stirring twice during cooking.
4. Stir in mushrooms and sour cream. Cook for a further 7-8 minutes on
MEDIUM.
5. Serve with boiled rice.
1
1
/2 cups beef stock
1
/4 cup red wine
100 g mushrooms, thinly sliced
300 mL sour cream
MOROCCAN VEAL
Serves 4-6
750 g veal, diced
1 tablespoon flour
black pepper to taste
1 teaspoon chicken stock powder
4 rashers bacon, chopped
3 shallots, sliced
420 g can peeled tomatoes
2 tablespoons tomato paste
1. Toss veal in combined flour, chicken stock powder and black pepper.
2. Stir in bacon, shallots, crushed tomato, carrot, tomato paste, chick peas,
cummin powder, tummeric powder and paprika powder.
3. Cover and cook for 26-33 minutes on MEDIUM, stirring 2-3 times during
cooking.
4. Sprinkle with parsley and serve with rice and Kalamata olives.
2 carrots, diced
300 g chick peas (1 small can)
1
/4 teaspoon cummin powder
1 teaspoon tummeric powder
1 teaspoon paprika powder
2 tablespoons continental parsley,
chopped
2 tablespoons gravy powder
420 g can minestrone soup
1 tablespoon Worcestershire sauce
1 tomato, chopped
2 tablespoons parsley
60 g grated chedder cheese
2 tablespoons plain flour
1 carrot, grated
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons brown vinegar
- MICROWAVE OVEN 1
- WARRANTY 2
- INTRODUCTION 3
- SPECIAL NOTES 5
- OVEN DIAGRAM 6
- INSTALLATION INSTRUCTIONS 6
- Touch Control Panel Layout 7
- Control Panel Display 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
- Child Lock 16
- Demonstration Mode 16
- CARE AND CLEANING 17
- SERVICE CALL CHECK 17
- SPECIFICATIONS 17
- COOKING GUIDES 21
- HELPFUL HINTS 22
- COOKWARE AND UTENSIL GUIDE 23
- ( ) 24
- ) 25
- BEEF STROGANOFF 26
- SPRINGTIME LAMB CASSEROLE 26
- APRICOT CHICKEN 26
- CASSEROLE RECIPES 26
- EXPRESS DEFROST MENU GUIDE 27
- EASY DEFROST MENU GUIDE 28
- RECIPES 29
- GOLDEN CURRY SAUSAGES 30
- SHEPHERD'S PIE 30
- MOROCCAN VEAL 30
- ITALIAN SPAGHETTI SAUCE 31
- INDIAN CURRY LAMB 31
- CHILLI CON CARNE 31
- HONEY ROAST LAMB 31
- CHICKEN PENNE SALAD 32
- CHICKEN IN A POT 32
- CHICKEN WITH BACON 32
- AND LEEK SEASONING Serves 4 32
- CHICKEN FILLET BURGERS 32
- TANDOORI CHICKEN 33
- SEASONED CHICKEN PARCELS 33
- HONEY CHICKEN LEGS 33
- CRUNCHY CAMEMBERT CHICKEN 33
- ROAST CHICKEN 33
- SEAFOOD 34
- GARLIC MUSSELS 35
- SEAFOOD MARINARA 35
- CRAB MORNAY 35
- SESAME PRAWNS 35
- VEGETABLES 36
- MARINATED VEGETABLES 37
- PUMPKIN SALAD 37
- STUFFED BAKED POTATOES 37
- POTATOES PIZZAIOLA 37
- DESSERTS 38
- 3 minutes 39
- 2-5 minutes/500 g 39
- MICROWAVE OVEN ROASTING CHART 40
- FRESH VEGETABLE CHART 41
- FROZEN VEGETABLE CHART 42
- RICE AND PASTA COOKING CHART 42
- GUIDE TO COOKING EGGS 42
- SCRAMBLED EGG GUIDE 42
- REHEATING CONVENIENCE 43
- DEFROSTING CONVENIENCE 43
- – FOOD CHART 43
- GENERAL INFORMATION 44
- GLOSSARY OF TERMS 44
- COMMONLY ASKED 45
- QUESTIONS AND ANSWERS 45
- POINTS TO REMEMBER 45
- 3 of the usual cooking 46
- QUICK REFERENCE GUIDE 47
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