Read Sharp R-393 (serv.man9) User Guide / Operation Manual online
INGREDIENTS FOR VIEW MENU RECIPES
21
50g Breadcrumbs
100g Parmesan cheese
1 Egg, medium, beaten
675g Boneless chicken
25g Flour, 10ml Oregano
400g Canned tomatoes
1 Clove garlic, crushed
300ml Chicken stock
100g Parmesan cheese
1 Egg, medium, beaten
675g Boneless chicken
25g Flour, 10ml Oregano
400g Canned tomatoes
1 Clove garlic, crushed
300ml Chicken stock
CHICKEN
PARMESAN
450g Potatoes, 60ml Water
450g Pork fillet, sliced
450g Canned tomatoes
450g Courgettes, sliced
15ml Cornflour mixed with
10ml Water, 5ml Basil
Salt and pepper
100g Cheddar cheese
450g Pork fillet, sliced
450g Canned tomatoes
450g Courgettes, sliced
15ml Cornflour mixed with
10ml Water, 5ml Basil
Salt and pepper
100g Cheddar cheese
PORK CASSEROLE
SERVES: 4 - 6
COOKING TIME: 48 Minutes
COOKING TIME: 48 Minutes
SERVES: 4
COOKING TIME: 36 Minutes
COOKING TIME: 36 Minutes
4 Salmon steaks
(weighing 200g each)
45ml White wine
25g Butter
45ml Whole grain mustard
200ml Soured cream
Salt and pepper
15ml Fresh parsley
(weighing 200g each)
45ml White wine
25g Butter
45ml Whole grain mustard
200ml Soured cream
Salt and pepper
15ml Fresh parsley
SALMON IN
MUSTARD SAUCE
SERVES: 4
COOKING TIME: 12 Minutes
COOKING TIME: 12 Minutes
R-393M O/M & C/B 08/06/2000 16:05 Page 21
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