Sharp R-798M Specifications Page 54
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- TROUBLESHOOTING
- BOOKMARKS
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52
RECIPES
Serves 4
30ml (2 tbsp) vegetable oil
10ml (2 tsp) ground cinnamon
10ml (2 tsp) ground coriander
5ml (1 tsp) cayenne pepper
10ml (2 tsp) sesame seeds
5ml (1 tsp) caraway seeds
50g butter
1.3cm fresh root ginger, peeled & grated
2 cloves garlic, crushed (see tip, page 48)
675g cooked potatoes, cut into 2.5cm pieces
pinch of salt
1 Place the oil, cinnamon, coriandar, cayenne pepper,
sesame and caraway seeds in a 2.5 litre (approx. 4 pint)
casserole dish, mix well. Heat on 100% for 1 minute.
2Add the butter, ginger and garlic. Cook on 70% for 3
minutes. Stir in the potatoes and salt.
3 Place the casserole dish on the turntable, cook on 50%
for 8 - 10 minutes, stir every 2 - 3 minutes.
Garnish with fresh chopped coriander, serve with
grilled or roasted meats.
SPICY POTATOES
Serves 4
15ml (1 tbsp) sunflower oil
1 clove garlic, crushed (see tip, page 48)
2 medium carrots, cut into strips
150g fresh baby sweetcorn
100g button mushrooms, halved
50g beansprouts
100g mange-tout
1 red pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
6 spring onions, chopped
100g canned water chestnuts, sliced
2 sticks celey, sliced
225g canned pineapple chunks
300g cabbage, shredded
1 quantity of sweet and sour sauce (see page 59)
1 Place the oil, garlic, carrots and sweetcorn in a large
bowl and mix well. Cover and cook on 100% for 4 -
5 minutes.
2 Stir in the mushrooms, beansprouts, mange-tout,
red and yellow pepper, spring onion, chestnuts,
celery, pineapple and cabbage.
3Cover and cook on 100% for 6 - 8 minutes until the
vegetables are tender, stir thoroughly halfway
through cooking and add the sweet and sour sauce.
SWEET & SOUR VEGETABLES
Serves 4 - 6
450g carrots, sliced
450g swede, diced
350g celery, sliced
225g onion, sliced
1.2 litres (2 pints) hot vegetable stock
250g cous cous
1Place the carrots, swede, celery, onion and stock into a 3
litre (5 pint) casserole dish, mix well and cook on 70%
for 20 minutes, stirring twice.
2Add the cous cous, mix well and cook on 70% for 10
minutes.
Serve hot as an accompaniment or cold as a salad.
VEGETABLE COUS COUS
R-798M Cookbook 23/06/2004 15:19 Page 52
- 900W (IEC 60705) 1
- OPERATION MANUAL 1
- MICROWAVE OVEN 1
- 08705 274277 (9am - 5pm) 2
- (01) 676 0648 (from Ireland) 2
- CONTENTS 3
- YOUR OVEN AND ACCESSORIES 4
- CONTROL PANEL 5
- IMPORTANT SAFETY INSTRUCTIONS 6
- INSTALLATION 6
- HEATING CATEGORY 8
- HOW YOUR OVEN WORKS 8
- BEFORE OPERATION 9
- MICROWAVE POWER LEVELS 9
- ENERGY SAVE MODE 10
- SETTING THE CLOCK 11
- HOW TO OPERATE YOUR OVEN 12
- GRILL COOKING 14
- PREHEATING THE OVEN 15
- OVEN COOKING 16
- DUAL COOKING 17
- AUTOCOOK / PIZZA 18
- EXPRESS DEFROST 20
- CONVENIENT FUNCTIONS 22
- MICROWAVE COOKING ADVICE 25
- SUITABLE COOKWARE 27
- DEFROSTING ADVICE 28
- REHEATING ADVICE 29
- CLEANING & MAINTENANCE 30
- TROUBLESHOOTING 31
- TO REPLACE THE MAINS PLUG 33
- CALLING FOR SERVICE 33
- COOKBOOK 34
- DEFROSTING CHART 35
- COOKING CHART 36
- GRILL - 3 COOKING CHART 38
- DUAL COOK - 1 COOKING CHART 39
- OVEN COOKING CHART 42
- REHEATING CHART 43
- VEGETABLE & BEAN SOUP 44
- BROCCOLI & CHEESE SOUP 44
- AVOCADO AU GRATIN 44
- CRISPY STUFFED MUSHROOMS 44
- SALAD PROVENCALE 45
- FISH KEBABS 46
- SALMON PARCELS 46
- FISH PIE 46
- CHILLI CON CARNE 47
- MEXICAN TACOS 47
- PORK MUSTARD SURPRISE 47
- STEAK & KIDNEY PUDDING 48
- BEEF STROGANOFF 48
- CITRUS PORK CASSEROLE 48
- CHICKEN SATAY 49
- CHICKEN KORMA 49
- CHICKEN & CAMEMBERT ROLLS 49
- HONEYED CHICKEN 50
- GARLIC CHICKEN 50
- VEGETABLE CHILLI 51
- RED LENTIL LASAGNE 51
- QUICHE LORRAINE 52
- CHEESY JACKETS 52
- & POTATO LAYER 52
- EGG FRIED RICE 53
- BEEF RISOTTO 53
- SPICY POTATOES 54
- SWEET & SOUR VEGETABLES 54
- VEGETABLE COUS COUS 54
- GOLDEN SYRUP DUMPLINGS 55
- CHOCOLATE ORANGE CAKE 55
- PECAN PIE 55
- STICKY TOFFEE PUDDING 56
- RICE PUDDING 56
- FIGGY PUDDING 56
- MOIST CARROT CAKE 57
- CHOCOLATE BROWNIES 57
- “SIDDY’S” FRUIT KEBABS 57
- PLAIN MICROWAVE CAKE 58
- CHOCOLATE CHIP COOKIES 58
- CARAMEL SHORTBREAD 58
- POTATO BREAD 59
- FIG & WALNUT BREAD 59
- SODA BREAD 59
- CHOCOLATE FUDGE 60
- FRUIT SCONES 60
- GINGERBREAD 60
- WHITE SAUCE 61
- TOFFEE & WALNUT SAUCE 61
- SWEET & SOUR SAUCE 61
- SPICY TOMATO SAUCE 61
- BLUE CHEESE SAUCE 62
- STRAWBERRY JAM 62
- GUARANTEE 63
- SPECIFICATIONS 64
- 100% of the pulp used 68
- The paper of this operation 69
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