Sharp R-142D, Operation Manual

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8
Stuffed Potatoes with Mince Meat
[Ingredients]
3 Potatoes (about 600 g)
150 g Onion, minced
100 g Ground pork
50 g Green peas
1 tsp Oil
[Method]
1. Wash potatoes and drain. Pierce the skin of each po-
tato with a fork or skewer to allow steam to escape.
2. Place potatoes on the turntable, microwave at HIGH
for 9 to 11 minutes, turn over after half the time. When
done, cover with foil and set aside.
3. Place minced onion and 1 teaspoon of oil in casse-
role, stir well. Cover and microwave at HIGH for 2
minutes 30 seconds to 4 minutes. Stir after half the
time. Check the color and doneness while cooking.
4. Stir in ground pork, green peas and salt, cover and
microwave at HIGH for 2 minutes 30 seconds. Stir
after half the cooking time.
5. Cut out the potatoes from the top, then hollow out
potatoes with a spoon.
6. Stuff potatoes with mixture from (4) and cover open-
ings with potato pieces taken out from (5).
7. Glaze thoroughly with butter. Place on a plate and
microwave at HIGH for 3 to 4 minutes. Serve hot.
[Seasonings]
1 tsp Salt
20 g Butter
Vegetable Platter
[Ingredients]
30 g Baby bamboo
shoots, canned
6 Cherry tomatoes
6 Champignon
mushrooms
6 Baby cornshoots,
canned
6 Straw mushrooms,
canned
230 g Green vegetable
14
Green asparagus,
cut in half
[Method]
1. Clean all the vegetables. Place in casserole with salt
and stock and microwave at HIGH for 1 minute 30
seconds to 2 minutes for each kind.
2. Discard the stock each time.
3. Dip tomatoes in boiling water; remove skin.
4. Arrange vegetables colorfully on plate.
5. Heat 300 ml of cornstarch mix in microwave at HIGH
for 2 minutes 30 seconds to 3 minutes until thicken. Pour
over vegetables, sprinkle cooked oil on top and serve.
Note: Types of vegetables can vary or adjust according
to personal taste.
1 Carrot (sliced
for decoration)
3 slices Potato
1
/
2
can Ginko nuts
1
1
/
2
tsp Salt
800 ml Vegetable stock
300 ml Stock mix with
1
1
/
2
tbsp
cornstarch
few Cooked oil