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26
RECIPES
BLUE CHEESE & CHIVE JACKETS
Serves 2
Preparation time - 8 minutes
2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) blue cheese, chopped
15ml (1tbsp) fresh chives, chopped
50g (2oz) mushrooms, sliced
salt and pepper to taste
Preparation time - 8 minutes
2 baking potatoes, (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) blue cheese, chopped
15ml (1tbsp) fresh chives, chopped
50g (2oz) mushrooms, sliced
salt and pepper to taste
1 Prick each potato in several places. Cook on
HIGH (100%) for 12 minutes. Halve and
scoop the flesh into a bowl, add the butter,
cheese, chives, mushrooms, salt and pepper
and mix thoroughly.
scoop the flesh into a bowl, add the butter,
cheese, chives, mushrooms, salt and pepper
and mix thoroughly.
2 Pile mixture into the potato skins and place in a
flan dish, on the high rack.
3 Cook on MEDIUM (50%) for 6-8 minutes.
CHEESE, HAM & POTATO CASSEROLE
Serves 4
Preparation time - 15 minutes
450g (1lb) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
2 medium onions, sliced
100g (4oz) cooked ham, chopped
300ml (1/2 pint) white sauce (See this page)
25g (1oz) cheese, grated
Preparation time - 15 minutes
450g (1lb) par-boiled potatoes, thinly sliced
225g (8oz) Cheddar cheese, thinly sliced
2 medium onions, sliced
100g (4oz) cooked ham, chopped
300ml (1/2 pint) white sauce (See this page)
25g (1oz) cheese, grated
1 Place alternate layers of potato, cheese, onion,
ham and white sauce in a casserole dish, until
all ingredients are used. Top with grated
cheese.
all ingredients are used. Top with grated
cheese.
2 Cook on MEDIUM HIGH (70%) for 25-30
minutes.
WHITE SAUCE
300ml (1/2 pint)
Preparation time - 5 - 6 minutes
25g (1oz) butter
25g (1oz) plain flour
300ml (1/2 pint) milk
salt and pepper to taste
Preparation time - 5 - 6 minutes
25g (1oz) butter
25g (1oz) plain flour
300ml (1/2 pint) milk
salt and pepper to taste
1 Place the butter in a bowl and heat on HIGH
(100%) for 30 seconds, until melted.
2 Stir in the flour and whisk in the milk. Cook on
HIGH (100%) for 5 minutes, stir halfway
through cooking until thick and smooth. Season
with salt and pepper to taste.
through cooking until thick and smooth. Season
with salt and pepper to taste.
MUSTARD SAUCE
300ml (1/2 pint)
Preparation time - 4 - 5 minutes
25g (1oz) butter
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped
Preparation time - 4 - 5 minutes
25g (1oz) butter
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped
1 Melt the butter in a bowl on HIGH (100%) for
1 minute. Add the mustard, soured cream, salt,
pepper and parsley. Mix well.
pepper and parsley. Mix well.
2 Cook on HIGH (100%) for 3 minutes. Stir
every minute until smooth and thick.
This sauce is ideal served with meat or fish.
Variations:
Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. Serve with
vegetables, fish or meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.
Onion sauce: Stir 1 large cooked onion, finely chopped into the finished sauce. Heat on HIGH (100%)
for 2-3 minutes before serving. Serve with vegetables.
Sweet white sauce: Omit salt and pepper from basic recipe. Add 15-30ml (1-2tbsp) caster sugar at
Stage 2. Serve with puddings as an alternative to custard.
vegetables, fish or meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.
Onion sauce: Stir 1 large cooked onion, finely chopped into the finished sauce. Heat on HIGH (100%)
for 2-3 minutes before serving. Serve with vegetables.
Sweet white sauce: Omit salt and pepper from basic recipe. Add 15-30ml (1-2tbsp) caster sugar at
Stage 2. Serve with puddings as an alternative to custard.
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