R-61FBSTM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 38

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2 large green, red or yellow peppers
225g minced pork
100g cooked rice
50g red pepper, finely chopped
50g spring onion
2 cloves garlic, crushed
5ml (1 tsp) ground cumin
salt and pepper
1 egg (medium)
100g cheddar cheese, grated

1 Cut peppers lengthways into halves. Remove seeds and

membranes. Place in a greased 25cm (10”) flan dish.

2 In a medium bowl, combine all remaining ingredients

except for the cheese. Fill the pepper halves with
equal amounts of the mixture.

3 Sprinkle the cheese over the filling.
4 Place dish on the turntable and cook on DUAL GRILL

50P for 14 minutes.

200g dried crispy onions
30ml (2 tbsp) honey mustard
15ml (1 tbsp) wholegrain mustard
1 egg (medium)
300g skinless chicken fillets

1 Place the onions in a flan dish.
2 In a small bowl, mix the mustards and egg together.
3 Cut the chicken fillets into long thin goujons. Coat

with the mustard mixture, then with the onions.

4 Place the goujons into a 25cm (10”) flan dish, put on

the rack.

5 Cook on DUAL GRILL 50P for 8 minutes. Turn the

goujons over, halfway through cooking.

50g margarine
3 cloves garlic, crushed
250g mushrooms, quartered

1 Heat the margarine on 100P for 30 seconds. Stir in

the garlic and cook on 100P for a further 30 seconds.

2 Stir in the mushrooms and cook on 100P for 4

minutes, stir halfway through cooking.

90ml (6 tbsp) wholegrain mustard
45ml (3 tbsp) dijon mustard
45ml (3 tbsp) clear honey
10 chicken wings (approx. 900g total)

1 In a medium bowl, combine the mustards and honey.

Add the wings. Cover the dish and leave to marinate
in the refrigerator overnight.

2 Turn the wings in the marinade to coat them evenly

before placing in a 25cm (10”) flan dish.

3 Place on the rack and cook using sequence

programming on 70P for 15 minutes then on DUAL
GRILL 50P for 6 minutes, turn over after 12 minutes
of cooking.

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 36