Read Sharp R-761M (serv.man3) User Guide / Operation Manual online
46
R
ICE & PASTA
1 Place the oil, onion, celery, red and green pepper
in a large bowl, mix well. Heat on 100P (HIGH) for
2 minutes. Stir in the beef and cook on 100P
(HIGH) for 5-6 minutes, stir halfway through
cooking.
2 minutes. Stir in the beef and cook on 100P
(HIGH) for 5-6 minutes, stir halfway through
cooking.
2 Stir in the remaining ingredients and cook on 70P
(MEDIUM HIGH) for 13-14 minutes until the rice
is tender and all the beef stock has been absorbed,
stir 2-3 times during cooking.
is tender and all the beef stock has been absorbed,
stir 2-3 times during cooking.
30ml (2tbsp) olive oil
1 medium onion, finely chopped
1 stick celery, finely sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
175g (6oz) beef fillet, thinly sliced into
5cm (2") strips
2.5ml (
1 medium onion, finely chopped
1 stick celery, finely sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
175g (6oz) beef fillet, thinly sliced into
5cm (2") strips
2.5ml (
1
/
2
tsp) cayenne pepper
5ml (1tsp) ground cumin
grated rind of 1 lemon
75g (3oz) peas
225g (8oz) white long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste
grated rind of 1 lemon
75g (3oz) peas
225g (8oz) white long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste
EEF RISOTTO
B
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places.
Place on the turntable and heat on 100P (HIGH) for
1 minute. Allow to cool before peeling.
Pierce an unpeeled avocado in several places.
Place on the turntable and heat on 100P (HIGH) for
1 minute. Allow to cool before peeling.
S
ERVES
4
S
ERVES
4
1 medium onion, chopped
1 clove garlic, crushed (see Tip, page 42)
25g (1oz) butter
450g (1lb) lean minced beef
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned chopped tomatoes
150ml (
1 clove garlic, crushed (see Tip, page 42)
25g (1oz) butter
450g (1lb) lean minced beef
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned chopped tomatoes
150ml (
1
/
4
pint) hot beef stock
salt and pepper to taste
12 pieces of lasagne
300ml (
12 pieces of lasagne
300ml (
1
/
2
pint) cheese sauce (see page 52)
extra grated cheese to sprinkle
15ml (1tbsp) fresh oregano, chopped to garnish
15ml (1tbsp) fresh oregano, chopped to garnish
C
ANNELLONI
1 Place onion, garlic and butter in a bowl, heat on
100P(HIGH) for 3 minutes. Add the mince, cook on
100P (HIGH) for 7 minutes, stir halfway through
cooking.
100P (HIGH) for 7 minutes, stir halfway through
cooking.
2 Add mushrooms, purée, tomatoes, stock and
seasoning. Cook on 70P (MEDIUM HIGH) for 20
minutes until thickened, stir every 5-6 minutes.
minutes until thickened, stir every 5-6 minutes.
3 Place 3-4 pieces of lasagne in a bowl, cover with
boiling water. Cook on 100P (HIGH) for 4 minutes
until tender enough to bend. Remove from water,
dry on kitchen paper. Repeat for the remaining
lasagne.
until tender enough to bend. Remove from water,
dry on kitchen paper. Repeat for the remaining
lasagne.
4 Place a large spoonful of meat mixture at one
end of a piece of lasagne, roll up and place seam
side down in a deep, square 20.4cm (8") dish.
Repeat for remaining lasagne. Place any
remaining meat around the filled lasagne.
side down in a deep, square 20.4cm (8") dish.
Repeat for remaining lasagne. Place any
remaining meat around the filled lasagne.
5 Pour the cheese sauce on top of the filled lasagne.
Sprinkle generously with cheese and parsley.
6 Place on turntable, use sequence programming
to cook on 70P (MEDIUM HIGH) for 12 minutes,
then on DUAL GRILL, 70P (MEDIUM HIGH) for
8 minutes until brown and crispy.
then on DUAL GRILL, 70P (MEDIUM HIGH) for
8 minutes until brown and crispy.
Microwave Tip: Improving smells in the oven
Place half a lemon in a bowl, add 300ml (
Place half a lemon in a bowl, add 300ml (
1
/
2
pint)
water and heat on100P ( HIGH) for 10-12 minutes.
Wipe the oven using a dry cloth.
Wipe the oven using a dry cloth.
P
ASTA WITH PINENUTS
S
ERVES
4-6
285g (8oz) pasta, e.g. Farfalle (pasta bows)
600ml (1pint) boiling water 50g (2oz) pine nuts
1 quantity of blue cheese sauce (see page 52)
15ml (tbsp) fresh parsley, chopped to garnish
600ml (1pint) boiling water 50g (2oz) pine nuts
1 quantity of blue cheese sauce (see page 52)
15ml (tbsp) fresh parsley, chopped to garnish
1 Place pasta in a large bowl add boiling water and
cook at 70P (MEDIUM HIGH) for 10 - 11 minutes
until tender, drain.
until tender, drain.
2 Add the pinenuts and mix well. Place in a warm
serving dish and cover with sauce.
Serve hot garnished with parsley.
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