Sharp R-898 Spécifications Page 63
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- DEPANNAGE
- MARQUE LIVRES
Noté. / 5. Basé sur avis des utilisateurs
61
RECIPES
Makes 450ml (
3
/4 pint)
75g Blue Stilton cheese, finely chopped
300ml (
1
/2 pint) soured cream
150ml (
1
/4 pint) white wine
15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste
1 Place the cheese, cream wine, cornflour and parsley
in a bowl, mix well. Season.
2 Heat on 100% for 8 minutes, stir twice during
cooking and again before serving.
Ideal served with pasta.
BLUE CHEESE SAUCE
Makes 600ml (1 pint)
50g butter
50g plain flour
75g brown sugar
15ml (1 tbsp) golden syrup
150ml (
1
/4 pint) double cream
300ml (
1
/2 pint) milk
60ml (4 tbsp) brandy to taste
1 Place butter in a bowl, heat on 100% for 1 minute
until melted. Stir in flour, heat on 100% for 1 minute.
2 Combine sugar, syrup, cream and milk, heat on 100%
for 2 minutes.
3 Gradually add cream mixture to the butter and flour
mixture. Heat on 100% for 5 - 6 minutes, stir every
minute until smooth and thick. Stir in brandy.
Serve hot with Figgy Pudding (page 55).
B
RANDY SAUCE
Makes 675g
675g strawberries, washed, hulled and
quartered
45ml (3 tbsp) lemon juice
675g preserving sugar
1 Place strawberries and lemon juice in a very large bowl.
2 Heat on 100% for 5 minutes until strawberries have
softened. Add the sugar, mix well.
3Cook on 70% for 40 minutes until setting point (*) is
reached, stir every 4 - 5 minutes.
4Pour into hot, clean jars. Cover, seal and label.
STRAWBERRY JAM
Makes 675g
100g butter
450g caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons
grated rind of 2 lemons
4 egg yolks (medium), beaten
1 Place butter and sugar in a bowl. Heat on 100% for 2
minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the
butter and sugar mixture. Heat on 100% for 2
minutes until sugar has dissolved. Cool slightly.
3 Beat in the egg yolks, cook on 50% for 10 - 12
minutes, stir every 2 minutes until thickened.
4Pour into hot, clean jars. Cover, seal and label.
L
EMON CURD
* Setting point
To determine, place 5ml (1 tsp) jam onto a saucer. Chill.
Move surface of jam with finger, if it wrinkles, setting point has been reached.
Raspberry jam: Replace 675g strawberries with 675g raspberries.
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute.
Allow to cool before peeling.
R-898M Cookbook 23/06/2004 15:21 Page 61
- 08705 274277 (9am - 5pm) 2
- (01) 676 0648 (from Ireland) 2
- CONTENTS 3
- YOUR OVEN AND ACCESSORIES 4
- CONTROL PANEL 5
- IMPORTANT SAFETY INSTRUCTIONS 6
- INSTALLATION 6
- HEATING CATEGORY 8
- HOW YOUR OVEN WORKS 8
- BEFORE OPERATION 9
- MICROWAVE POWER LEVELS 9
- ENERGY SAVE MODE 10
- SETTING THE CLOCK 11
- HOW TO OPERATE YOUR OVEN 12
- GRILL COOKING 14
- PREHEATING THE OVEN 15
- CONVECTION COOKING 16
- DUAL COOKING 17
- CONVENIENT FUNCTIONS 23
- MICROWAVE COOKING ADVICE 27
- SUITABLE COOKWARE 29
- DEFROSTING ADVICE 30
- REHEATING ADVICE 31
- CLEANING & MAINTENANCE 32
- TROUBLESHOOTING 33
- TO REPLACE THE MAINS PLUG 35
- CALLING FOR SERVICE 35
- COOKBOOK 36
- DEFROSTING CHART 37
- COOKING CHART 38
- GRILL - 3 COOKING CHART 40
- DUAL -1 COOKING CHART 41
- DUAL - 2 COOKING CHART 42
- REHEATING CHART 45
- VEGETABLE & BEAN SOUP 46
- BROCCOLI & CHEESE SOUP 46
- AVOCADO AU GRATIN 46
- CRISPY STUFFED MUSHROOMS 46
- CHEESE PARCELS 47
- ARLIC PRAWNS 47
- FISH PIE 48
- FISH KEBABS 48
- CITRUS PORK CASSEROLE 49
- CHILLI CON CARNE 49
- STEAK & KIDNEY PUDDING 50
- CASSEROLE 50
- PORK MUSTARD SURPRISE 50
- CHICKEN SATAY 51
- THAI CHICKEN 51
- CHICKEN & CAMEMBERT ROLLS 51
- GARLIC CHICKEN 52
- HONEYED CHICKEN 52
- CHICKEN & MUSHROOM BAKE 52
- VEGETABLE CHILLI 53
- RED LENTIL LASAGNE 53
- QUICHE LORRAINE 54
- CHEESY JACKETS 54
- TOMATO, PASTA LAYER 54
- MEDITERRANEAN PASTA 55
- CANNELLONI 55
- STUFFED TOMATOES 55
- VEGETABLE COUS COUS 56
- SPICY POTATOES 56
- SWEET & SOUR VEGETABLES 56
- FIGGY PUDDING 57
- APPLE PIE 57
- CHOCOLATE FUDGE 57
- MOIST CARROT CAKE 58
- CHOCOLATE 58
- BROWNIES 58
- LAIN MICROWAVE CAKE 59
- ALMOND CAKE 59
- HOCOLATE CHIP COOKIES 59
- INGERBREAD 59
- POTATO BREAD 60
- SODA BREAD 60
- & WALNUT BREAD 60
- CHOCOLATE CREAMS 61
- RICE PUDDING 61
- FRUIT SCONES 61
- WHITE SAUCE 62
- MUSTARD SAUCE 62
- SWEET & SOUR SAUCE 62
- SPICY TOMATO SAUCE 62
- BLUE CHEESE SAUCE 63
- STRAWBERRY JAM 63
- GUARANTEE 64
- SPECIFICATIONS 65
- 100% of the pulp used 68
- The paper of this operation 69
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