Sharp R-637R, Operation Manual With Cookbook

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18
RECIPES FOR EXPRESS COOK MENUS
GRATIN (EC-8)
Spinach gratin
Ingredients
0,5 kg 1,0 kg
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 crème fraîche
1 2 eggs
40 g 75 g grated cheese
Preparation
1. Mix together the leaf spinach with the onion
and season with salt, pepper and nutmeg.
2. Grease the gratin dish. Place alternate layers of
potato slices, diced ham and spinach in the
dish. The top layer should be spinach.
3. Mix the eggs with crème fraîche, add salt and
pepper and pour over the vegetables.
4. Cover the gratin with the grated cheese.
5. Place on the turntable and cook on EXPRESS
COOK EC-8, “Gratin”.
6. After cooking, let stand for 5-10 minutes.
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. Cover the gratin dish with the grated Gouda
cheese.
4. Finally sprinkle the gratin with sunflower kernel.
5. Place on the turntable and cook on EXPRESS
COOK EC-8, “Gratin”.
6. After cooking, let stand for 5-10 minutes.
GRATINATED FISH FILLET (EC-7)
Fish esterhazy
Ingredients
0,5 kg 1,0 kg
230 g 450 g fish fillet
100 g 200 g leeks (cut into rings)
20 g 40 g onion (finely sliced)
40 g 100 g carrot (grated)
10 g 10 g butter or margarine
salt, pepper and nutmeg
1 tbsp 1
1/2
tbsp lemon juice
50 g 100 g crème fraîche
50 g 100 g Gouda (grated)
Preparation
1. Put vegetables, butter and the spices into a
casserole dish and mix well. Cook for 2-6
minutes on 100 P depending on weight.
2. Wash the fish, dry and sprinkle with lemon
juice and salt.
3. Mix the crème fraîche with the vegetables and
season again.
4. Put half of the vegetables in a gratin dish. Place
the fish on top and cover with the remaining
vegetables.
5. Spread the Gouda over the top, place on the
turntable and cook on EXPRESS COOK EC-7,
“Gratinated Fish Fillet”.
8. After cooking let stand for approx. 5 minutes.
GRATIN (EC-8)
Potato-courgette-gratin
Ingredients
0,5 kg 1,0 kg
200 g 400 g boiled potatoes (sliced)
115 g 230 g courgette (finely sliced)
75 g 150 g crème fraîche
1 2 eggs
1/2
1 clove of garlic (crushed)
salt, pepper
40 g 75 g grated Gouda cheese
sunflower kernel
R-637R English 29/04/2003 10:33 Page 18