R-61FBSTM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 42

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400g canned, chopped tomatoes
150g broccoli florets
50g onion, chopped
350g chicken fillet, chunks
10ml (2 tsp) dried basil
15ml (1 tbsp) garlic purée
200g dried pasta, cooked
300ml (

1

/

2

pint) white sauce (see page 41)

100g mature cheddar cheese, grated

1 Place all the ingredients, except the pasta, sauce and

cheese, into a 2.5 litre (approx. 4 pint) casserole dish.
Mix well and cook on 50P for 10 minutes, stir once
during cooking. Continue to cook on 70P for 5
minutes, mix well after cooking.

2 Spread the pasta over the chicken mixture, then pour

over the sauce and sprinkle with the grated cheese.

3 Place on the turntable and cook on DUAL GRILL 50P

for 15 minutes.

100g yellow pepper, sliced
125g onion, finely chopped
2 rashers bacon, chopped
50g sun-dried tomatoes, sliced
15 black olives, sliced
400g canned, chopped tomatoes
30ml (2 tbsp) red wine
2.5ml (

1

/

2

tsp) caster sugar

15ml (1 tbsp) fresh basil, chopped
4 chicken fillets (approx. 200g each)

1 Place the pepper, onion and bacon into a 2.5 litre

(approx. 4 pint) casserole dish, cook on 100P for 3
minutes.

2 Stir in the remaining ingredients except for the

chicken and mix well.

3 Add the chicken fillets and coat with the sauce.
4 Place on the turntable and cook on 70P for 30

minutes, stir 2 - 3 times during cooking.

200g courgette, sliced
100g leek, sliced
2 cloves garlic, crushed
400g canned, chopped tomatoes
300g canned, mixed beans, drained
100g mushrooms, halved
100g fresh baby sweetcorn, chopped
300ml (

1

/

2

pint) hot vegetable stock

5ml (1 tsp) fennel seeds
salt and pepper to taste

1 Place the courgette, leek, garlic, tomatoes, beans,

mushrooms and sweetcorn in a 3 litre casserole dish.

2 Pour over the stock and season with fennel seeds,

salt and pepper, mix thoroughly.

3 Cook using sequence programming on 70P for 15

minutes then on 100P for 10 minutes, stir 2 - 3 times
during cooking.

Serve with rice or baked potatoes.

4 boneless chicken breasts (approx. 200g each)
75ml (6 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (

1

/

2

tsp) dried tarragon

30ml (2 tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1 tbsp) cornflour blended with water
salt and pepper to taste

1 Mix all the ingredients, except the chicken, together in

a 2.5 litre (approx. 4 pint) casserole dish.

2 Add the chicken and turn over to coat with the sauce.
3 Cook on 70P for 25 minutes.

Turn the chicken over and re-arrange in the sauce
several times during cooking.

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 40