Sharp R-634, Operation Manual

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1 7
RECIPES FO R EX PRESS CO O K M EN US
E
N
G
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S
H
CHICKEN PAN W ITH V EGETABLES (EC-5 )
Spicy chick en frica ssee
Ingredients
0 ,5 kg 1 ,0 kg
6 0 g 1 2 0 g lo ng grain rice (parbo iled)
1 1 sachet saffro n
2 5 g 5 0 g o nio n (sliced)
5 0 g 1 0 0 g red pepper (in strips)
5 0 g 1 0 0 g leek (in strips)
1 5 0 g 3 0 0 g fillet o f chicken breast (cubed)
pepper, paprika po wder
1 0 g 2 0 g butter o r margarine
1 5 0 ml 3 0 0 ml meat sto ck
Preparatio n
1 . Mix the rice and saffro n and place in the
greased dish.
2 . Mix the o nio ns, red pepper, leek and chicken.
Seaso n and place o n the rice.
3 . Put butter o n the to p.
4 . Po ur the sto ck o ver and co ver with micro wave
fo il and co o k o n EXPRESS CO O K EC-5 ,
“
Chicken Pan with Veg etables” .
5 . After co o king , let stand fo r 5 -1 0 minutes.
GRATIN ATED FISH FILLET (EC-7 )
Fish gra tin Ita lia n sty le
Ingredients
0 ,5 kg 1 ,0 kg
2 0 0 g 4 3 0 g fish fillet
1 / 2 tbsp 1 tbsp lemo n juice
1 / 2 tbsp 1 tbsp ancho vy butter
3 0 g 5 0 g G o uda (grated)
salt and pepper
1 5 0 g 3 0 0 g fresh to mato es
1 tbsp 1 1 / 2 tbsp cho pped mixed herbs
1 0 0 g 1 8 0 g Mo zarella
1 / 2 tbsp 3 / 4 tbsp basil (cho pped)
Preparatio n
1 . W ash and dry the fish and sprinkle with lemo n
juice, salt and grease with ancho vy butter.
2 . Place in a gratin dish.
3 . Sprinkle the G o uda o ver the fish.
4 . W ash the to mato es and remo ve the stalk-spo re.
Cut into slices and place o n to p o f the cheese.
5 . Seaso n with salt, pepper and the mixed herbs.
6 . Drain the Mozarella, cut into slices and place on
the tomatoes. Sprinkle the basil over the cheese.
7 . Place the gratin dish o n the turntable and co o k
o n EXPRESS CO O K EC-7 , “G ratinated fish fillet”.
8 . After co o king let stand fo r appro x. 5 minutes.
Preparatio n
1 . Mix to gether the minced meat, o nio n, egg and
the breadcrumbs. Seaso n with salt and pepper.
Place the meat do ugh into a cassero le dish.
2 . Mix the meat sto ck with the to mato purée.
3 . Add the liquid, po tato es, carro ts and parsley to
the meat, mix it up well.
4 . Co ver and co o k o n EXPRESS CO O K EC-6 ,
“ Mince and O nio n” .
5 . W hen the o ven sto ps and the audible sig nals
so und, stir and re-co ver.
6 . After co o king , stir and stand fo r appro x. 5
minutes. Sprinkle with parsley and serve.
M IN CE AN D O N IO N (EC-6 )
Ingredients
0 ,5 kg 1 ,0 kg
1 5 0 g 3 0 0 g minced meat (
1/ 2
beef,
1/ 2
pork)
5 0 g 1 0 0 g o nio n (finely cho pped)
1 / 2 1 egg
1 5 g 3 0 g white breadcrumbs
salt and pepper
1 1 5 ml 2 3 0 ml meat sto ck
2 0 g 4 0 g to mato purée
6 5 g 1 2 5 g po tato es (finely cho pped)
6 5 g 1 2 5 g carro ts (finely cho pped)
1 / 2 tbsp 1 tbsp parsley (cho pped)
R-634 English 22/01/2001 12:07 Page 17
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