Sharp R-85STM-A, Operation Manual

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Cheese sauce: Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.
Parsley sauce: Stir 15 - 30ml (1 - 2 tbsp) chopped parsley into the finished sauce. Serve with fish.
Onion sauce:
Stir 225g cooked onion, finely chopped, into the finished sauce.
Heat on 100% for 1 minute before serving. Serve with meat or vegetables.
Sweet white sauce: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar at
Stage 2. Serve with puddings as an alternative to custard.
Makes 300ml ( 1 /
2
pint)
25g butter
25g plain flour
300ml (
1
/
2
pint) milk
salt and pepper to taste
1 Place the butter in a bowl and heat on 100% for 1
minute, until melted.
2 Stir in the flour and whisk in the milk. Cook on 100%
for 8 minutes, stir every 2 minutes until thick and
smooth. Season with salt and pepper to taste.
W
HITE SAUCE
Makes 300ml ( 1 /
2
pint)
25g butter
45ml (3 tbsp) whole grain mustard
200ml (7fl.oz) soured cream
salt and pepper to taste
1 Place butter in a bowl, heat on 100% for 30 seconds. Add
the mustard, soured cream, salt, and pepper, mix well.
2 Cook on 100% for 4 minutes, stir every minute, until
smooth and thick.
Serve with meat or fish.
M
USTARD SAUCE
Makes 600ml (1 pint)
125g onion, finely chopped
1 green pepper, finly chopped
2 cloves garlic, crushed (see tip, page 48)
30g butter
30g plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (
1
/
2
pint) hot chicken stock
50g soft dark brown sugar
1 Place the onion, green pepper, garlic and butter in a
bowl, mix well. Cook on 100% for 2 minutes.
2 Stir in the flour, gradually add the vinegar, soy sauce,
stock and sugar. Cook on 100% for 3 - 4 minutes, stir
every minute until the mixture has thickened. Blend in
a food processor for a smoother sauce.
S
WEET
&
SOUR SAUCE
Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g carrot, chopped
225g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
800g canned, chopped tomatoes
300ml (
1 /
2
pint) red wine
45 - 60ml (3 - 4 tsp) medium chilli sauce
10ml (2 tsp) whole grain mustard
30ml (2 tbsp) tomato purée
1 Place bacon, carrot, onion and garlic in a large bowl,
cover and heat on 100% for 3 minutes.
2 Add all other ingredients to bacon mixture and mix
well. Cook 70% for 35 minutes.
3 Blend in a food processor until smooth, return to
bowl and cook on 70% for 3 minutes.
Serve with stuffed tofu, see page 52.
S
PICY TOMATO SAUCE
RECIPES