R-85STM (serv.man2). With cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 55

53

300g  short crust pastry
6 rashers of bacon, chopped
125g onion, finely chopped
4 eggs (medium) 
300ml (

1

/

2

pint) milk

salt and pepper to taste
5ml (1 tsp) dried mixed herbs (see tip, page 55)
225g Cheddar cheese, grated

1 Preheat the oven to 200°C.
2 Line a 25cm flan dish with pastry, place on the low

rack and cook on 200°C for 10 minutes.

3 Place bacon and onion in a bowl, cook on 100% for 3

minutes.

4 Place eggs, milk, seasoning in a bowl, mix well.
5 Spread bacon and onion evenly over the pastry. Pour

egg mixture over, top with grated cheese.

6 Place on the low rack, and cook on DUAL - 1,

220°C, 30% for 25 minutes until set and brown.

2 baking potatoes (approx. 250g each)
50g butter
100g Double Gloucester cheese, finely
chopped
15ml (1 tbsp) chives, chopped
50g mushrooms, finely chopped
salt and pepper to taste

1 Prick each potato in several places. Place in a flan dish on

low rack. Cook on DUAL - 1, 250°C, 50% for 20
minutes until brown and crispy. Turnover after 7 minutes.

2 Halve each potato and scoop the flesh into a bowl, add

the butter, cheese, chives and mushrooms, mix well.
Season. Pile the mixture back into the potato skins.

3 Place the filled potatoes in a flan dish on the low

rack. Cook on DUAL - 2, 30% for 10 minutes until
brown and crispy.

600g canned, chopped tomatoes
150g red pesto
300g sun-dried tomatoes, drained and chopped
salt and pepper to taste
600g fresh ravioli (meat or vegetarian)
600ml (1 pint) cheese sauce (see page 61)
150g mozzarella cheese

1 Empty the tomatoes into a large bowl and cook on

100% for 8 minutes to reduce the juice.

2 Combine the Pesto and sun-dried tomatoes with the

tomatoes and season.

3 Spread a 

1

/

2

of this sauce over the base of a greased

25cm square dish, then place a single layer of ravioli.
Next, spread 

1

/

2

of the cheese sauce over the ravioli.

Layer until all ingredients have been used, with the
last layer being cheese sauce.

4 Sprinkle the grated mozzarella all over and place on

the low rack. Cook on DUAL - 1, 220°C, 30% for 25
minutes.

To remove food easily from wooden skewers, soak the skewers in water for 30 minutes prior to using them.

Omit the Double Gloucester cheese, chives and mushrooms.

Add 100g of grated Cheddar cheese and 50g sweet corn kernels at Stage 2.

Stilton & mushrooms: Replace bacon with 125g sliced mushrooms and Cheddar with Stilton.

R-85STM Cookbook  23/06/2004  15:19  Page 53