Sharp R-248J, Operation Manual And Recipes

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E - 4
A43185 SRS/SRSSC R248J C/B
[Ingredients]
1 block Bean curd
110 g Ground pork or,
ground beef
1/4 cup Onion, chopped
[Seasonings]
1 tbsp Bean paste
1 tbsp Soy sauce
1/2 tbsp Sesame oil
1 1 /
2
tsp Sugar
50 ml Water
1 tsp Cornflour mixed with 2 tsp water
[Method]
1. Place bean curd in casserole, microwave at HIGH for 1 minute.
Remove and soak in water. Drain and cut into pieces. Arrange on
serving plate.
2. Place meat and chopped onion in casserole, cover and microwave
at HIGH for 3 minutes. Stir well after half the time, and remove
excess oil. Add bean paste, soy sauce, sesame oil, sugar and water,
stir well. Cover with the lid, microwave at HIGH for around 3 min-
utes, stir well after half. Check the color and doneness while cooking.
3. Pour in the cornflour mixture and stir. Uncover and microwave at
HIGH for another 40 seconds to 1 minute.
4. Top bean curd with meat mixture. Garnish with lettuce, shredded
green onion and cherries.
Cold Bean Curd
[Ingredients]
3 Potatoes (about 600 g)
150 g Onion, minced
100 g Ground beef
50 g Green peas
1 tsp Oil
[Seasonings]
1 tsp Salt
20 g Butter
[Method]
1. Wash potatoes and drain. Pierce the skin of each potato with a fork
or skewer to allow steam to escape.
2. Place potatoes on the turntable, microwave at HIGH for 8 to 9
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 casserole, stir well.
Cover and microwave at HIGH for 2 to 3 minutes. Stir after half the
time. Check the color and doneness while cooking.
4. Stir in ground beef , green peas and salt, cover and microwave at
HIGH for 2 minutes. 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 openings with potato
pieces taken out from (5).
7. Glaze thoroughly with butter. Place on a plate and microwave at
HIGH for 2 minutes 30 seconds to 3 minutes. Serve hot.
Stuffed Potatoes with Mince Meat
[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
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
[Method]
1. Clean all the vegetables. Place in casserole with salt and stock and
microwave at HIGH for 1 minute 30 secons 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 in microwave at HIGH for 2 to 2 minutes
30 seconds until thicken. Pour over vegetables, sprinkle cooked fat
oil on top and serve.
Note: Types of vegetables can vary or adjust according to personal taste.
Vegetable Platter
VEGETABLES
SRS/SRSSC R248J,CB,E1-E6 04.8.25, 6:32 PM 4