Sharp R-852N, Operation Manual With Cookbook

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ENGLISH
Switzerland
Zurich creamed meat
Züricher Geschnetzeltes
Total cooking time: approx. 9-14 minutes
Utensils required: bowl with lid (2 litres size)
Ingredients
600 g fillet of veal
1 tbsp butter or margarine
1 onions (50 g), finely chopped
100 ml white wine
dark sauce binder with seasoning for about
litre of sauce
300 ml cream
1 tbsp parsley, chopped
Preparation
1. Cut the fillet into finger-sized strips.
2. Spread the butter evenly over the dish. Put the
onion and the meat in the dish. Cover and
microwave. Stir once during cooking.
6-9 min 900 W
3. Add the white wine, sauce binder and cream and stir.
Cover and microwave further. Stir once during cooking.
3-5 min 900 W
4. Taste, stir once more and leave standing for about 5
minutes. Serve garnished with parsley.
Italy
Veal cutlet with mozzarella
Scaloppe all pizzalola
Total cooking time: approx. 24-31 minutes
Utensils required: shallow square oven-proof dish with
lid (approx. 25 cm long)
Ingredients
2 mozzarella cheese (x 150 g)
400 g peeled tinned tomatoes (less liquid)
4 veal cutlets (600 g)
20 ml olive oil
2 cloves of garlic, sliced
freshly milled pepper
2 tbsp capers (20 g)
oregano, salt
Preparation
1. Cut the mozzarella into slices. Puree the tomatoes
with the puree attachment of a hand mixer.
2. Wash the cutlets, dry them and beat them flat.
Distribute the oil and the garlic slices over the bot-
tom of the oven-proof dish. Add the cutlets and
pour over the tomato puree. Sprinkle with pepper,
capers and oregano and cover and cook.
14-16 min 630 W
Turn the meat slices.
3. Place a few slices of mozzarella on each piece of
meat, add salt and grill uncovered on the top grill.
9-11 min .
After cooking allow to stand for about 5 minutes.
Tip:
Spaghetti and a fresh salad can be served with this dish.
RECIPES
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