Sharp R-971(IN)W, Operation Manual

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GB-59
Recipes
Japan
Japanese Stew
“Nikujaga”
Total cooking time: approx. 30-34 minutes
Utensils:
Bowl with cover (3 l contents)
Ingredients
200 g Lean beef
500 g Potatoes, quartered or cut in eights.
400 g Onions, quartered or cut in eights.
400 ml Water
3 tbsps Sugar (30 g)
3 tbsps Rice wine
3 tbsps Mirin (sweet rice wine)
70 ml Soy sauce
Preparation
1. Cut the meat lengthwise into very thin strips (3-4 cm),
put into bowl.
2. Layer the prepared vegetables on top of the meat.
Mix all other ingredients and pour over top. Cover
and cook.
Stir twice during cooking time.
11-13 Min. 100 P
21-23 Min. 40 P
3. After cooking, let stand for about 10 minutes.
Tip:
You can use pork or veal instead of beef.
Spain
Chicken Rolls with Raisins
“Rollitos de Pollo y pasas“
Total cooking time: approx. 17-19 minutes
Utensils:
Bowl with cover (2 l contents)
Ingredients
4 Thin chicken breast fillet (600 g)
Salt
Pepper
4 Slices ham (200 g)
50 g Quesitos (span. Cheese)
1 Can leek soup (400 g)
50 g Raisins, washed
Preparation
1. Wash the fillets, pat dry and tenderize. Season with
salt and pepper Place one slice of ham and cheese
on top of each filet.
2. Roll the fillets up. Secure with a small wooden pick,
place into bowl.
3. Pour soup over chicken rolls, add raisins. Cover
and cook.
17-19 Min. 100 P
Let stand for about 10 minutes prior to serving.
Germany
Leek Tart
Total cooking time: approx. 28-36 minutes
Utensils:
Bowl with cover (2 l contents),
spring form (diam. approx. 26 cm)
Ingredients
450 g Leek, in thin rings
3 tbsps Water
Salt
1 pinch Curry
100 g Whole-wheat flour
80 g Rye flour type 1150
3 tsps Baking powder
1 Egg
75 g Low-fat yoghurt
1 tbsp Vegetable oil
½ tsp Salt
1 tsp Butter or margarine to grease the pan
150 g Sour Cream
3 Eggs
2 tbsps Whole wheat flour (20 g)
Herbal salt
Pepper
1 pinch Nutmeg
1 tsp Parsley, finely chopped
1 tsp Chives, finely chopped
1 tsp Dill, finely chopped
100 g Shredded Emmentaler cheese
Preparation
1. Put leek and water into the bowl. Cover and cook.
5-8 Min. 100 P
Drain the fluid. Season the leeks with salt and curry.
2. Mix flour and baking powder. Add the egg,
yoghurt, oil and salt; knead the dough with a
handheld blender.
3. Grease the spring form. Roll the dough to the size
of the baking pan, place into baking pan. Pull up
an edge of about 1 cm
4. Mix sour cream, eggs and milk. Season with herbal
salt, pepper, nutmeg and herbs. Mix with cheese.
5. Stir this mixture with the leek. Evenly spread this
mixture onto the dough.
Position onto the low rack and bake.
10-12 Min. 20 P/230°C
11-13 Min. 230°C
2-3 Min.
After baking, let stand for about 2 minutes.
Vegetables Meat, Fish and Poultry