Read Sharp R-393 (serv.man9) User Guide / Operation Manual online
INGREDIENTS FOR VIEW MENU RECIPES
20
45ml Vegetable oil
100g Celery, chopped
200g Onion, chopped
75g Bacon, chopped
2 Cloves garlic, crushed
1 Bayleaf
400g Canned tomatoes
30ml Tomato puree
100g Celery, chopped
200g Onion, chopped
75g Bacon, chopped
2 Cloves garlic, crushed
1 Bayleaf
400g Canned tomatoes
30ml Tomato puree
BOLOGNESE SAUCE
450g Minced beef
30ml Dried mixed herbs
300ml Red wine
300ml Beef stock
30ml Cornflour mixed with
30ml Water
Salt and pepper
30ml Dried mixed herbs
300ml Red wine
300ml Beef stock
30ml Cornflour mixed with
30ml Water
Salt and pepper
BOLOGNESE SAUCE
SERVES: 4 - 6
COOKING TIME: 41 Minutes
COOKING TIME: 41 Minutes
30ml Olive oil
225g Leeks, 100g Celery
2 Clove garlic, crushed
450g Aubergines, cubed
1200g Canned tomatoes
5ml Basil, 3 stock cubes
450g Mixed beans, canned
100g Fresh baby sweetcorn
225g Leeks, 100g Celery
2 Clove garlic, crushed
450g Aubergines, cubed
1200g Canned tomatoes
5ml Basil, 3 stock cubes
450g Mixed beans, canned
100g Fresh baby sweetcorn
BEAN CASSEROLE
30ml Olive oil, 25g Onion
1 Red and 1 Green pepper
25g Celery, 175g Beef
2.5ml Cayenne pepper
5ml Ground cumin
Grated rind of 1 lemon
75g Peas, 225g White rice
600ml Hot beef stock
1 Red and 1 Green pepper
25g Celery, 175g Beef
2.5ml Cayenne pepper
5ml Ground cumin
Grated rind of 1 lemon
75g Peas, 225g White rice
600ml Hot beef stock
BEEF RISOTTO
SERVES: 6
COOKING TIME: 31 Minutes
COOKING TIME: 31 Minutes
SERVES: 4
COOKING TIME: 22 Minutes
COOKING TIME: 22 Minutes
MAIN DISHES
(To prepare the recipes, follow the step-by-step guide on the oven.)
R-393M O/M & C/B 08/06/2000 16:05 Page 20
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