Read Sharp R-879SL (serv.man14) User Guide / Operation Manual online
52
Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for
3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.
Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for
3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.
RECIPES
Serves 4 - 6
300g carrots, diced
300g swede, diced
250g onion, sliced
250g celery, sliced
200g onion, sliced
900ml (1.5 pints) hot vegetable stock
300g cous cous
300g swede, diced
250g onion, sliced
250g celery, sliced
200g onion, sliced
900ml (1.5 pints) hot vegetable stock
300g cous cous
1 Place the carrots, swede, celery, onion and stock into a
3 litre (5 pint) casserole dish, mix well and cook on
70% for 20 minutes, stirring once.
70% for 20 minutes, stirring once.
2 Add the cous cous, mix well and cook on 70% for 10
minutes.
Serve hot as an accompaniment or cold as a salad.
V
EGETABLE COUS COUS
Serves 4
75ml (5 tbsp) vegetable oil
5ml (1 tsp) paprika
20ml (4 tsp) Tabasco sauce
5ml (1 tsp) ground cumin
10ml (2 tsp) fennel seeds
2 garlic cloves, finely chopped
15ml (1 tbsp) ginger puree
1 tsp sugar
salt and pepper to taste
500g potato in skins, washed and cut into
3cm cubes
5ml (1 tsp) paprika
20ml (4 tsp) Tabasco sauce
5ml (1 tsp) ground cumin
10ml (2 tsp) fennel seeds
2 garlic cloves, finely chopped
15ml (1 tbsp) ginger puree
1 tsp sugar
salt and pepper to taste
500g potato in skins, washed and cut into
3cm cubes
1 Place the oil, paprika, Tabasco sauce, cumin, fennel
seeds, garlic, ginger and sugar into a bowl, season well
and mix.
and mix.
2 Add the potatoes and coat with the spices.
3 Arrange in a single layer in a 25cm (10”) flan dish.
4 Place on the turntable and cook on COMBI - 2
3 Arrange in a single layer in a 25cm (10”) flan dish.
4 Place on the turntable and cook on COMBI - 2
(MICRO & TOP GRILL), 50% for 20 minutes, turn
over twice during cooking.
over twice during cooking.
S
PICY POTATOES
Serves 4
15ml (1 tbsp) sunflower oil
1 clove garlic, crushed
2 medium carrots, cut into strips
150g fresh baby sweetcorn
100g button mushrooms, halved
50g beansprouts
100g mange-tout
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
1 green pepper, seeded, chopped
1 medium onion roughly chopped
100g canned water chestnuts, sliced
225g canned pineapple chunks
1 quantity of sweet and sour sauce (see page 58)
1 clove garlic, crushed
2 medium carrots, cut into strips
150g fresh baby sweetcorn
100g button mushrooms, halved
50g beansprouts
100g mange-tout
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
1 green pepper, seeded, chopped
1 medium onion roughly chopped
100g canned water chestnuts, sliced
225g canned pineapple chunks
1 quantity of sweet and sour sauce (see page 58)
1 Place the oil, garlic, carrots and sweetcorn in a large
bowl and mix well. Cover and cook on 100% for 4 - 5
minutes.
minutes.
2 Stir in the mushrooms, beansprouts, mange-tout,
peppers, onion, chestnuts and pineapple.
3 Cover and cook on 100% for 12 minutes, halfway
through cooking stir the vegetables and add the
sweet and sour sauce.
sweet and sour sauce.
S
WEET
&
SOUR VEGETABLES
Microwave Tip: Drying breadcrumbs
Spread 100g fresh breadcrumbs evenly over a large plate. Heat on 100% for 2 - 3 minutes, stir every
minute until crispy.
Spread 100g fresh breadcrumbs evenly over a large plate. Heat on 100% for 2 - 3 minutes, stir every
minute until crispy.
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