Read Sharp R-962M (serv.man2) User Guide / Operation Manual online
SensNcook CHART
CASSEROLE
(0.5kg)
2 tbsp (30ml) plain flour
1/2 tbsp (2.5ml) salt
1/2 tbsp (2.5ml) pepper
1 tbsp (5ml) mixed herbs
174g braising steak (sliced thinly)
1 streaky bacon rasher (chopped)
25g butter
35g carrot (sliced thinly)
100g baby onions (whole)
1 beef stock cube
100ml hot water
100ml red wine
20g button mushrooms (sliced)
(1.0kg)
3 tbsp (45ml) plain flour
1 tbsp (5ml) salt
1 tbsp (5ml) pepper
2 tbsp (10ml) mixed herbs
350g braising steak (sliced thinly)
2 streaky bacon rashers (chopped)
25g butter
70g carrot (sliced thinly)
200g baby onions (whole)
1 beef stock cube
150ml hot water
150ml red wine
30g button mushrooms (sliced)
MENU
WEIGHT MENU INCLUDES UTENSILS COOKING PROCEDURE
RANGE
RANGE
1 piece
Sponge Pudding
100g Margarine
100g Caster sugar
2 Eggs (Medium)
100g SR Flour
15ml Water
100g Caster sugar
2 Eggs (Medium)
100g SR Flour
15ml Water
• Cream together the sugar and
margarine until light and fluffy.
• Add the eggs one at a time and beat
well.
• Fold in the flour
• Mix into the water.
• Place in a greased and lined PYREX
• Mix into the water.
• Place in a greased and lined PYREX
pudding basin and place in the
centre of the turntable.
centre of the turntable.
• Do not cover.
• Press the SPONGE PUDDING key.
• Stand 2-3 mins before serving.
• Press the SPONGE PUDDING key.
• Stand 2-3 mins before serving.
PYREX
pudding
basin
1.2L
pudding
basin
1.2L
16
(1.5kg)
4 tbsp (60ml) plain flour
1 1/2 tbsp (7.5ml) salt
1 1/2 tbsp (7.5ml) pepper
3 tbsp (15ml) mixed herbs
500g braising steak (sliced thinly)
3 streaky bacon rashers (chopped)
25g butter
100g carrot (sliced thinly)
300g baby onions (whole)
1 beef stock cube
200ml hot water
200ml red wine
50g button mushrooms (sliced)
1. Mix together the flour, salt, pepper and herbs
and toss the beef in the seasoned flour until well
coated.
2 Put the butter in the microwave bowl and melt
on 100% (HIGH) for 30 seconds. Stir in the
beef, carrots and onions.
3 Pour in the beef stock and wine, add the
mushrooms, cover loosely and cook on
SensNcook Casserole. Leave to stand for 5
minutes before serving, so that the meat relaxes,
to improve the texture.
RECIPE FOR SensNcook CASSEROLE
SensNcook NOTES:
• If you wish to cook foods or weights of food not included in the SensNcook facility please refer to the
• If you wish to cook foods or weights of food not included in the SensNcook facility please refer to the
cooking charts in the Cookery Book.
• For converting to lb/oz please see the conversion chart on page 10 in the Cookery Book.
R-962M O/M FINAL 28/6/99 12:30 pm Page 16
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