Sharp R-939, Operation Manual

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GB~53
Recipes
Noodles, Rice and Dumplings
Italy
Tagliatelle with Cream and Basil
“Tagliatelle alla panna e basilico” makes 2 servings
Total cooking time: approx. 15-21 minutes
Utensils:
Bowl with cover (2 l contents)
Round soufflé pan (dm. approx. 20 cm)
Ingredients
1 l Water
1 tsp Salt
200 g Tagliatelle (ribbon noodles)
1 Garlic clove
15-20 Basil leaves
200 g Cream (Crème Fraiche)
30 g Shredded Parmesan cheese
Salt
Pepper
Preparation
1. Add water and salt in a bowl, cover and bring to a boil.
8-10 Min. 900 W
2. Add noodles, bring again to a boil, let cook using low
heat.
1-2 Min. 900 W
6-9 Min. 270 W
3. Meanwhile, rub the soufflé pan with a garlic clove.
Finely chop the basil leaves. Reserve some leaves for
garnish.
4. Let noodles drain well. Mix cream and noodles, sprinkle
basil on top.
5. Add Parmesan, salt and pepper, fill this mixture into the
soufflé pan, stir. Garnish with basil leaves, serve hot.
Germany
Courgette-Pasta-Gratin
Total cooking time: approx. 39-43 minutes
Utensils:
Bowl with cover (2 l contents)
Casserole dish (approx. 30 cm long)
Ingredients
500 ml Water
1/2 tsp Oil
Salt
80 g Macaroni noodles
400 g Tomatoes from a jar, chopped
3 Onion (150 g), finely chopped
Basil leaves
Thyme
Salt
Pepper
1 tbsp Oil to grease the pan
450 g Courgette in slices
150 g Sour cream
2 Eggs
100 g Shredded cheddar cheese
Preparation
1. Add water, oil and salt in a bowl, cover and bring to a
boil.
3-5 Min. 900 W
2. Break macaroni noodles into small pieces, add, stir and
let soak.
9-11 Min. 270 W
Let noodles drain well and cool.
3. Mix tomatoes and onion, season well. Grease the
casserole pan. Add the macaroni noodles and pour
tomato sauce on top. Evenly place zucchini slices on
top.
4. Mix sour cream and eggs, pour over casserole. Sprinkle
with shredded cheese. Place onto the low rack and
cook. (This recipe will make about 1.5 kg)
AUTO COOK No. 5
After baking, let dish stand for 5-10 minutes.
Sauce for Noodles
Sauce Bolognese
Total cooking time: approx. 14-20 minutes
Utensils:
Bowl with cover (2 l contents)
Ingredients
30 g Marbled bacon
100 g Mushrooms, finely diced
1/2 Onion (25 g), finely chopped
1 Carrots (50 g), finely diced
50 g Celery, finely diced
200 g Mincemeat, beef
100 ml White wine
1/2 Bunch of Parsley, finely chopped (5 g)
3 tbsps Tomato sauce (45 g)
1 pinch
Dash sugar
1 pinch Dash nutmeg
Salt
Pepper
Preparation
1. Finely dice ham, add ham and vegetables into bowl,
cover and steam.
4-6 Min. 900 W
2. Puree the vegetables. Add the mincemeat, wine, parsley
and tomato sauce.
Season with spices. Cover bowl, leave a small opening
for steam ventilation. Cook the sauce
Stir once during cooking.
4-6 Min. 900 W
6-8 Min. 630 W
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