Sharp R-852N, Operation Manual With Cookbook

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Germany
Pork kebabs
Bunte Fleischspiesse
Total cooking time: approx. 17-18 minutes
Utensils required: the top grill
four wooden skewers (app. 25 cm
long)
Ingredients
400 g escalope of pork
100 g smoked belly of pork
2 onions (100 g), in quarters
4 tomatoes (250 g), in quarters
1/2 green pepper (100 g), in eight pieces
4 tbsp oil
2 tsp sweet paprika
salt
1/2 tsp cayenne pepper
1 tsp Worcester sauce
Preparation
1. Cut the escalope of pork and the pork belly into 2-3
cm cubes.
2. Thread meat and vegetables alternately on four
wooden skewers.
3. Combine the oil with the spices and brush over the
kebabs. Place the kebabs on the High Rack and
cook.
INSTANT COOK
Netherlands
Meat loaf
Gehacktschotel
Total cooking time: approx. 20-23 minutes
Utensils required: bowl with lid (2 litres size)
Ingredients
500 g minced meat (half pork, half beef)
3 onions (150 g), finely chopped
1 egg
50 g breadcrumbs
salt & pepper
350 ml meat stock
70 g tomato puree
2 potatoes (200 g), diced
2 carrots (200 g), diced
2 tbsp parsley, chopped
Preparation
1. Knead the minced meat, onion cubes, egg and
breadcrumbs into a dough and season with salt and
pepper. Place the meat loaf in the dish.
2. Mix the meat stock with the tomato puree.
3. Arrange the potatoes and carrots around the meat
loaf together with the liquid. Cover and microwave.
Turn once during cooking.
20-23 min 900 W
Give the contents of the dish a final adjustment and
leave to stand for about 5 minutes. Serve sprinkled
with parsley.
France
Fillets of sole
Filets de sole (for 2 servings)
Total cooking time: approx. 12-14 minutes
Utensils required: shallow oval oven-proof dish with lid
(approx. 26 cm long)
Ingredients
400 g sole fillets
1 lemon, untreated
2 tomatoes (150 g)
1 tsp Butter or margarine to grease dish
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt & pepper
4 tbsp white wine (30 ml)
2 tbsp butter or margarine (20 g)
Preparation
1. Wash the sole fillets and dab them dry. Remove
bones.
2. Thinly slice the lemon and the tomatoes.
3. Grease the oven-proof dish with butter. Place the
fish fillets in the dish and sprinkle vegetable oil over
them.
4. Sprinkle the parsley over the fish fillets, arrange the
tomato slices on them and season. Top the tomatoes
with the slices of lemon and pour over the white
wine.
5. Dot the lemons with flakes of butter. Cover and
microwave.
12-14 min 630 W
Allow the fish fillets to stand for about 2 minutes
after cooking.
You can also use bass, halibut, grayling, plaice or cod for
this dish.
RECIPES
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