Sharp R-969 Manual De Instrucciones página 423

R-969_96ST-A_[EN coo#10CBD7.qxd
Recipes
Meat, Fish and Poultry
Japan
Japanese Stew
"Nikujaga"
Total cooking time: approx. 32-36 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.
21-23 Min.
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. 18-20 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.
18-20 Min.
Let stand for about 10 minutes prior to serving.
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10/2/06 11:48 AM
Vegetables
Germany
Leek Tart
Total cooking time: approx. 29-37 minutes
Utensils:
Ingredients
450 g
100 g
150 g
900 W
450 W
100 g
Preparation
1. Put leek and water into the bowl. Cover and cook.
2. Mix flour and baking powder. Add the egg, yoghurt, oil
3. Grease the spring form. Roll the dough to the size of the
4. Mix sour cream, eggs and milk. Season with herbal salt,
5. Stir this mixture with the leek. Evenly spread this
900 W
GB~55
Page 55
Bowl with cover (2 l contents),
spring form (diam. approx. 26 cm)
Leek, in thin rings
3 tbsps Water
Salt
1 pinch Curry
Whole-wheat flour
80 g Rye flour type 1150
3 tsps Baking powder
1 Egg
75 g Low-fat yoghurt
1 tbsp Vegetable oil
1 / 2
tsp Salt
1 tsp Butter or margarine to grease the pan
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
Shredded Emmentaler cheese
5-8 Min. 900 W
Drain the fluid. Season the leeks with salt and curry.
and salt; knead the dough with a handheld blender.
baking pan, place into baking pan. Pull up an edge of
about 1 cm
pepper, nutmeg and herbs. Mix with cheese.
mixture onto the dough.
Position onto the low rack and bake.
11-13 Min. 270 W/230° C
11-13 Min. 230° C
2-3 Min.
After baking, let stand for about 2 minutes.
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