Sharp R-239-A, Operation Manual With Cookbook

Page: 141 / 164

/GB-11
RECIPES FOR EXPRESS COOK
Preparation
1. Mix ingredients for the sauce.
2. Place the fish fillet (e.g. Rosefish fillet) in a round
gratin dish with the thin ends toward the centre and
sprinkle with salt.
3. Mix a sauce from tomatoes, corn, chilli sause,
onion, vinegar and spices and spread the sauce on
the fish fillet.
4. Cover with microwave foil and cook on EXPRESS
COOK EC-6 , “Fish Fillet with Sauce”.
5. After cooking, let stand for approx. 2 minutes.
FISH FILLET WITH SAUCE (EC-6)
Fish fillet with piquant sauce
Ingredients
0,4 kg 0,8 kg 1,2 kg
140 g 280 g 420 g canned tomatoes (drained)
40 g 80 g 120 g corn
4 g 8 g 12 g chilli sauce
12 g 24 g 36 g onion (finely chopped)
1 tsp 1-2 tsp 2 tsp red wine vinegar mustard,
thyme, cayenne pepper
200 g 400 g 600 g fish fillet
salt
Preparation
1. Place the fish fillet in a round gratin dish with the
thin ends toward the centre and sprinkle with salt.
2. Spread the banana and the ready-made curry
sauce on the fish fillet.
3. Cover with microwave foil and cook on EXPRESS
COOK EC-6 , “Fish Fillet with Sauce”.
4. After cooking, let stand for approx. 2 minutes.
FISH FILLET WITH SAUCE (EC-6)
Fish fillet with curry sauce
Ingredients
0,4 kg 0,8 kg 1,2 kg
200 g 400 g 600 g fish fillet
salt
40 g 80 g 120 g banana (sliced)
160 g 320 g 480 g ready-made curry sauce
Preparation
1. Mix together the drained leaf spinach with the
onion and season with salt, pepper and nutmeg.
2. Grease the gratin dish.
3. Place alternate layers of potato slices, diced ham
and spinach in the dish. The top layer should be
spinach.
4. Mix the eggs with créme fraîche, add salt and
pepper and pour over the vegetables.
5. Cover the gratin with the grated cheese, sprinkle
with paprika powder and cook on EXPRESS
COOK EC-7 , “Gratin”.
6. After cooking, let stand for 5 minutes.
GRATIN (EC-7)
Spinach gratin
Ingredients
0,5 kg 1,0 kg
5 g 10 g butter or margarine (to grease the
dish)
150 g 300 g leaf spinach (defrosted, drained
15 g 30 g onion (finely chopped)
salt, pepper, nutmeg
150 g 300 g boiled potatoes (sliced)
35 g 75 g cooked ham (diced)
50 g 100 g créme fraîche
1 2 eggs
40 g 75 g grated cheese
paprika powder
Preparation
1. Grease the gratin dish and place alternate layers
of potato slices and courgette in the dish.
2. Mix the eggs with crème fraîche, season with salt,
pepper and garlic and pour over the vegetables.
3. Crumble the feta cheese and sprinkle over the
gratin.
4. Finally sprinkle the gratin with sunflower kernel and
paprika powder and cook on EXPRESS COOK
EC-7 , “Gratin”.
5. After cooking, let stand for 5 minutes.
GRATIN (EC-7)
Potato-courgette-gratin
Ingredients
0,5 kg 1,0 kg
5 g 10 g butter or margarine (to grease the
dish)
200 g 400 g potatoes (sliced) (fresh or boiled)
115 g 230 g courgette (finely sliced)
75 g 150 g créme fraîche
1 2 eggs
1
/
2
1 clove of garlic (crushed)
salt, pepper
40 g 80 g feta cheese (diced)
10 g 20 g sunflower kernel
paprika powder
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