Sharp R94a0stv Manual

							GB-41
ESPAÑOL
ENGLISH
●  For microwave operation
If you’d like to modify your favorite recipes to use a 
microwave, you should note the following:
Shorten cooking time by 
 or ½. Use the recipes in this 
cookbook as a guideline.
Foods with a high water content, like fish, meat, 
poultry, vegetables, fruit, stews and soups, can easily 
be prepared in the microwave. When cooking foods 
with a low water content, like plate servings, the 
food surface should be moistened with water prior to 
cooking or heating.
When adding fluids to raw foods that should be 
steamed, reduce the amount of fluid listed in the 
original recipe to  . If necessary, add more fluid 
during cooking.
The addition of cooking fat can be greatly reduced. A 
small amount of butter, margarine or oil is sufficient to 
add flavor to your foods. The microwave is therefore 
great for preparing low-fat foods for dieting.
●  For combi operation
In general, the same rules apply as for microwave 
operation. Additionally, please remember the following 
notes.
1.  Use the recipes in this cookbook as a guideline 
when selecting the Hot Air temperature. The 
temperature should not be too high even for long 
cooking times, since the foods will brown too much 
on the outside while still being raw on the inside.
2.  The microwave power should correspond to the 
type of food and the cooking time. Use the recipes 
in this cookbook as a guideline.
3.  If you prepare foods using the combi microwave-
grill operation, you should observe the following: 
For large, big foods, e.g. pork roast, the microwave 
time is correspondingly longer than for small, flat 
foods. It is exactly opposite when using the grill. 
The closer the food is located to the grill, the faster 
it will brown. This means that when you prepare 
large pieces of roast in the combi operation, the 
grill time might be shorter than for smaller pieces of 
roast.
4.  For cooking in combi operation or with hot air only, 
the lowest grill rack is usually used. Use the highest 
grill rack for grilling, to achieve a faster and more 
even browning (exception: large, big foods and 
casseroles should be grilled on the lowest grill 
rack).
USING THESE RECIPES● All recipes in this cookbook will make – unless 
otherwise noted – 4 portions.
● Recommendations for suitable dishware and the 
total cooking time can be found at the beginning of 
each recipe.
● If the use of the lowest or highest rack is indicated in 
the recipe, please use exclusively the round racks.
● Usually the recipes will result in ready-to-eat amounts 
of food, unless another amount is specifically noted.
● All eggs listed in these recipes have a weight of  
about 55 g (weight class M)
MODIFICATION OF CONVENTIONAL RECIPES
RECIPES 
						

							GB-42
Recipes
Appetizers and Snacks
Germany
Mushroom on toast“Champignontoast”
Total cooking time:  approx. 3-4 minutes
Utensils: High rack
Ingredients
  2  tbsps  Butter or margarine
  2    Garlic cloves, crushed
 4   Bread slices
  75  g  Mushrooms, in slices, salt, pepper
 75 g  Shredded cheese
  4  tsps  Parsley, finely chopped, paprika
Preparation
1.  Mix butter, garlic and salt.
2.  Toast the bread slices and butter with garlic-butter 
mixture. Put mushrooms on top and season with salt 
and pepper.
3.  Mix the cheese and parsley and add on top of the 
mushrooms. Season with paprika.
4.  Place the toasts onto the high rack and bake.
3-4 Min.  30 P
Switzerland
Swiss Cheese Pie“Schweizer Käsewähe“
Total cooking time:  approx. 32-36 minutes 
Utensils:  Round baking or quiche dish
  (dm. approx. 30-32 cm)
Ingredients
 250  g  Flour
  120  g  Butter or margarine
 80 ml  Water
 1 tsp  Salt
  1  tsp  Butter or margarine to grease the pan
  1    Onion (50 g), finely chopped
  170  g  Shredded Emmentaler cheese
  170  g  Shredded Gruyere cheese
 4 tbsps Flour (40g)
 3   Eggs
 270  ml  Milk
  120  g  Yoghurt, low fat
 1 tsp  Salt
    Nutmeg
Preparation
1.  Mix flour, butter, water and salt. Roll dough onto 
a floured surface. Grease the pan, put the dough 
evenly into the pan and pull up around the edge. 
Pierce with fork several times.
2.  Position the pan onto the low rack, pre-bake the 
dough.
12-14 Min.  40 P/230°C
3.  Mix onion with cheese and flour. Mix eggs, milk, 
yoghurt and spices. Add the cheese mixture.
4.  Evenly distribute the filling on the dough. Place the 
pan onto the low rack and bake.
20-22 Min.  30 P/230°C
Italy
Pizza Artichoke“Pizza ai carciofi”
Total cooking time:  approx. 20-24 minutes
Utensils:  Pizza pan (dm. approx. 30 cm)
Ingredients
  15  g  Yeast, fresh, or ½  pck.     Dry yeast (4 g)
 1 pinch Sugar
 120  ml  lukewarm water
 200  g  Flour
 ½ tsp  Salt
 1 tbsp Olive oil
  300  g  Tomatoes from a jar, drip-dried
  50  g  Salami, in slices
  70  g  Ham, in slices
  120  g  Artichoke hearts from a jar
  1  tsp  Olive oil to grease the pan. 
      Basil, oregano, thyme, salt and pepper
 10   Olives
  100  g  Shredded Emmentaler cheese
Preparation
1.  Dissolve yeast and sugar in lukewarm water.
2.  Put flour into a bowl, make a small depression in 
the center. Add yeast mixture into this depression 
and slowly stir. Add salt and oil. Thoroughly knead 
dough.
3.  Cover the dough with heat resistant foil or a moist 
kitchen towel, let rise.
20 Min.  40°C
4.  Slice the tomatoes, quarter the salami and ham 
slices and the artichoke hearts.
5.  Grease the pizza pan with oil. Roll out the yeast 
dough, put into the pizza pan and put tomatoes on 
top. Season as desired, add all other ingredients. 
Add olives and top with shredded cheese.
6.  Bake the pizza on the low rack in the pre-heated 
microwave oven.
10-12 Min.  40 P/230°C
10-12 Min.  230°C    
						

							GB-43
Recipes
Appetizers and Snacks
ESPAÑOL
ENGLISH
Austria
Sausages in Crust“Würstchen im Teigmantel“  Makes 8 servings
Total cooking time:  approx. 25-27 minutes
Utensils:  Baking pan (dm. approx. 30 cm)  
 greaseproof paper
Ingredients
  8    Small Sausages (each 50 g)
  300  g  Puff pastry, frozen
 1   Egg Yolk 
    Some Water
    Salt
    Cumin
Preparation
1.  Pierce the sausage skin several times.
2.  Thaw the puff pastry according to package 
directions, roll out thinly. Cut the dough into 8 
squares; roll up one sausage in each square.
3.  Thin the egg yolk with a little water. Brush the puff 
pastry rolls with this mixture, sprinkle with salt and 
cumin.
4.  Cover the baking pan with greaseproof paper, put 
the dough rolls on top and bake on the low rack in 
the pre-heated microwave oven.
25-27 Min.  230°C
Spain
Mushrooms with Rosemary“Champiƒ ones rellenos al romero”
Total cooking time:  11½-16½ minutes
Utensils:  Bowl with cover (1 l contents), flat,  
  round casserole dish
  (dm. approx. 26 cm), microwave foil
Ingredients
  8    Large mushrooms (about 500 g), whole
  2  tbsps  Butter or margarine (20 g)
  1    Onion (50 g), finely chopped
  50  g  Ham, finely diced, 
      Black pepper, ground rosemary, 
  125  ml  Dry white wine
 125  ml  heavy wh ipping cream
 2 tbsps Flour (20 g)
Preparation
1.  Remove stems from mushrooms, finely chop the 
stems.
2.  Add butter to the bowl and distribute evenly on 
the bottom of the bowl. Add onions, diced ham 
and mushroom stems, season with pepper and 
rosemary, cover and cook.
3-5 Min.  100 P
 Let cool.
3.  In a covered casserole dish, heat 100 ml. Wine 
and the Heavy whipping cream.
1-2 Min.  100 P
4.  Mix the rest of the wine and the flour to make a thin 
dough, add the hot liquid, cover and cook. 
 Stir once.
approx. ½ Min.  100 P
5.  Fill the mushroom caps with the ham mixture, place 
into the sauce and bake on the high rack.
7-9 Min.  30 P
  After cooking, let the mushrooms stand for about 2 
minutes.
France
Quiche with Shrimp“Quiche aux crevettes”
Total cooking time:  approx. 25-30½ minutes
Utensils:  round baking or quiche dish
  (dm. approx. 26 cm)
  Bowl with cover (2 l contents)
Ingredients
 100  g  Flour
  60  g  Butter or margarine
 2 tbsps Cold water
  1  tsp  Butter or margarine to grease the pan
  2    Onion (100 g), finely chopped
  100  g  Bacon (2 slices), finely diced
 100  g  Shelled Shrimp
  2  tbsps  Butter or margarine (20 g)
 2   Eggs
 100  ml  Sour cream
      Salt and pepper
    Nutmeg
 1 tbsp Parsley, chopped
Preparation
1.  Mix flour, butter, water and salt, let stand in cool 
place for 30 minutes.
2.  Grease the pan. Roll out the dough and place into 
the pan, pierce with a fork several times and pre-
bake.
4-5 Min.  100 P
3.  Distribute the butter evenly in the bowl. Add onions, 
bacon and shrimps to the bowl. Cover and cook. 
Stir once.
3-5 Min.  100 P
  Drain fluid after cooling.
4.  Mix eggs, sour cream and spices.
5.  Mix all other ingredients and distribute on the 
quiche dough. Place onto the low rack and cook.
15-17 Min.  20 P/230°C
3-3½ Min.  
6.  Sprinkle parsley on top prior to serving. 
						

							GB-44
Recipes
Sweden
Crab soup“Kräftsoppa”
Total cooking time:  approx. 11-15 minutes
Utensils:  Bowl with cover (2 l contents)
Ingredients
  1    Onion (50 g), finely chopped
  50  g  Carrots, in slices
  2  tbsps  Butter or margarine (20 g)
 500  ml  Meat broth
 100  ml  White wine
 100  ml  Madeira
  200  g  Crabmeat from a jar
 ½   Bay leaf
  3    White pepper corns
    Thyme
 3 tbsps Flour (30 g)
  100  ml  heavy whipping cream
 1 tbsp Butter or margarine
Preparation
1.  Put vegetables and butter or margarine into the 
bowl, cover and heat.
2-3 Min.  100 P
2.  Add the meat broth, wine, Madeira, crabmeat and 
spices to the vegetables. Cover and cook.
7-9 Min.  40 P
3.  Remove the bay leaf and peppercorns from the 
soup. Mix the flour with a little bit of cold water and 
add to the soup. Add the Heavy whipping cream, 
stir and reheat.
2-3 Min.  100 P
4.  Stir the soup and let stand for about 5 minutes. Add 
butter just prior to serving.
Switzerland
Barley soup from the Grisons Canton“Bündner Gerstensuppe”
Total cooking time:  approx. 30-35 minutes
Utensils:  Bowl with cover (2 l contents)
Ingredients
  2  tbsps  Butter or margarine (20 g)
  1    Onion (50 g), finely chopped
  1-2    Carrots (130 g), in slices
 15 g  Celery, diced
  1    Leek (130 g), sliced in rings
  3    White cabbage leaves (100 g), sliced
 200  g  Veal bones
  50  g  Marbeled ham, sliced
 50 g  Barley seeds
 700  ml  Meat broth
    Pepper
  4    Wiener sausages (300 g)
Preparation
1.  Add butter and onions to the bowl, cover and 
steam.
1-2 Min.  100 P
2.  Put vegetables into the bowl. Add bones, ham 
slices and barley, fill with meat broth. Season with 
pepper, cover and cook.
9-11 Min.  100 P
20-22 Min.  40 P
3.  Cut the sausages into small pieces, add to soup 
during the last 5 minutes of cooking time.
4.  After cooking, let the soup stand for about 5 
minutes. Remove the bones from the soup.
Netherlands
Mushroomsoup“Champignonsoep”
Total cooking time:  approx. 10-13 minutes
Utensils:  Bowl with cover (2 l contents)
Ingredients
  200  g  Mushrooms, in slices, 
  1    Onion (50 g), finely chopped
 300  ml  Meat stock
  300  ml  Heavy whipping cream
 2½ tbsps  Flour (25 g)
  2½  tbsps  Butter or margarine (25 g), 
    Salt, Pepper
  150  g  Cream (Crème Fraiche)
Preparation
1.  Put vegetables and meat stock into a bowl, cover 
and heat.
7-9 Min.  100 P
2.  Puree all ingredients with a blender. Add heavy 
whipping cream.
3.  Knead the flour and butter into dough and mix into 
the mushroom soup until smooth. Season with salt 
and pepper, cover and continue to cook.
3-4 Min.  100 P
4.  After cooking stir in crème fraiche, if desired.
Soups 
						

							GB-45
Recipes
ESPAÑOL
ENGLISH
Spain
Potato cream soup“Crema de patata”
Total cooking time:  approx. 16-22 minutes
Utensils:  Two bowls with cover (2 l contents)
Ingredients
 300  ml  Meat broth
 300  g  Celery, diced
  1    Onion (50 g), finely chopped
 1   Bay leaf
 500  ml  Milk
  2-3  tbsps  Butter or margarine (20-30 g)
  2  tbsps  Flour (20 g), Salt, Pepper
    Nutmeg, powdered
  3  tbsps  Cream (Crème Fraiche)
Preparation
1.  Add broth, potatoes, onion and bay leaf to a bowl. 
Cover and cook.
8-10 Min.  100 P
2.  Remove the bay leaf; puree all ingredients with a 
blender.
3. Heat the milk.
3-5 Min.  100 P
4.  Mix butter and flour and add to milk.
5.  Add potatoes mixture, spices and cream. Cover 
and cook, stirring occasionally.
5-7 Min.  100 P
France
Onion soup“Soupe á l’oignon et au fromage”
Total cooking time:  approx. 15-19 minutes
Utensils:  Bowl with cover (2 l contents)
  4 soup bowls (each 200 ml)
Ingredients
  1  tbsp  Butter or margarine
  2    Onions (100 g), in slices 
 800  ml  Meat broth
    Salt, pepper
 2   Toast slices
  4  tbsps  Shredded cheese (40 g)
Preparation
1.  Distribute the butter evenly in the bowl. Add onion 
slices, meat broth and spices, cover and cook.
9-11 Min.  100 P
2.  Toast the bread slices, dice them and distribute 
evenly among the soup bowls.  Pour soup over toast 
cubes, top with shredded cheese.
3.  Place the soup bowls onto the high rack and bake.
6-8 Min.   
Germany
Meat Kebab“Bunte Fleischspieße”
Total cooking time:  approx. 17-20 minutes
Utensils: High rack
  Four wooden sticks (approx. 25 cm  
 long)
Ingredients
  400  g  escalope of pork
 100  g  Bacon
  2    Onions (100 g), quartered
  4    Tomatoes (250 g), quartered
  ½    Green bell peppers (100 g) divided into eights
 3 tbsps Oil 
 4 tsps  Paprika
    Salt
 1 tsp  Cayenne pepper
 1 tsp  Worcester sauce
Preparation
1.  Cut the escalope of pork and bacon into 2-3 cm 
large dices.
2.  Alternate meat and vegetables and place onto the 
four wooden sticks.
3.  Mix oil and spices, cover sticks with the oil mixture. 
Place the kebabs onto the high rack and bake. Turn 
the kebabs after   of the cooking time.
17-20 Min.  40 P
4.  After cooking, let the sticks stand for about 2 
minutes.
Italy
Lamb cutlets with herb butter“Costolette di agnello al burro verde”
Total cooking time:  approx. 22-27 minutes
Utensils: High rack
Ingredients
  1-2  tbsps  Parsley, finely chopped
  1    Garlic clove, crushed
 50 g  Soft butter
  2  tbsps  Dry white wine
      Pepper, fresh ground
  8    Lamb cutlets (each 100 g) 
    Salt
Preparation
1.  Mix parsley, garlic and butter. Slowly add wine, 
season with pepper. 
2.  Wash cutlets, pat dry, slightly cut with a sharp knife 
on the thickest part. Put herb butter mixture into this 
opening. Cover the cutlets with the rest of the herb-
butter mixture.
3.  Place the cutlets onto the high rack and bake.
14-16 Min.  Turn over.
8-11 Min. 
4.  Salt after grilling, let stand for about 2 minutes.
Meat, Fish and Poultry Soups 
						

							GB-46
Recipes
Spain
Stuffed Ham“Jamón relleno”
Total cooking time:  approx. 13½-17 minutes
Utensils:  Bowl with cover (2 l contents)
  Flat, oval, casserole dish 
  (approx. 32 cm long)
Ingredients
  150  g  Leaf spinach, stems removed
  150  g  Curd, 20 % D.m.f.c.
  50  g  Shredded Emmentaler Cheese
    Pepper
    Paprika
  8    Dry yeast (400 g)
 125  ml  Water
  125  ml  heavy whipping cream
  2  tbsps  Flour (20 g)
  2  tbsps  Butter or margarine (20 g)
  1  tsp  Butter or margarine to grease the pan
Preparation
1.  Finely cut the spinach; mix with curd and cheese, 
season to taste.
2.  Place one tablespoon of filling onto each slice of 
ham, roll ham up. Secure with a wooden stick.
3.  Prepare a béchamel sauce. Add the fluid into the 
bowl. Cover and cook.
approx. 2 Min.  100 P
4.  Mix butter and flour, add to fluid, stir with a wire 
whisk until smooth. Cover, cook and wait until it 
solidifies slightly.
approx. ½-1 Min.  100 P
  Stir the soup and season to taste.
5.  Place the ham rolls into the greased casserole dish, 
pour the sauce over it, cook on the low rack.
11-14 Min.  60 P
  After cooking, let the ham rolls stand for about 2 
minutes.
 Tip:
  You can also use a commercially available 
béchamel sauce.
Greece
Aubergines stuffed with minced meat“Melitsánes jemistés mé kimú”
Total cooking time:  approx. 18-20 minutes
Utensils:  Bowl with cover (1 l contents)
  Flat, oval casserole dish with cover 
  (approx. 30 cm long)
Ingredients
  2    Aubergines, without stalks (each about 250 g)
    Salt
  3    Tomatoes (approx. 200 g)
  1  tsp  Olive oil to grease the pan
  2    Onion (100 g), finely chopped
  4    Mild, green peppers
  200  g  Mincemeat (beef or lamb)
  2    Garlic clove, crushed
 2 tbsps Parsley, chopped
    Salt
    Pepper
    Rose paprika
  60  g  Greek feta cheese, diced
  1  tsp  Olive oil to grease the pan 
Preparation
1.  Cut the aubergines in half lengthwise. Remove the 
flesh with a teaspoon, leaving an edge about 1 cm
thick. Season the aubergine with salt. Dice the 
flesh.
2.  Remove skin from two tomatoes, remove stem 
remnants, dice.
3.  Grease the bottom of the bowl with olive oil, add 
onions, cover and steam.
approx. 2 Min.  100 P
4.  Remove stems of peppers, core and slice into rings. 
Set aside   for garnish. Mix mincemeat, aubergine, 
onion, tomato dice, pepper rings, crushed garlic 
and parsley. 
5.  Pat the aubergines dry. Fill half of the mincemeat 
mixture into the aubergine, cover with feta cheese, 
add the rest of the filing. 
6.   Garnish the aubergine halves with the tomato slices 
and pepper rings, place into the greased casserole 
dish, put onto the low rack and bake.
16-18 Min.  60 P
  After cooking, let the aubergines stand for about 2 
minutes.
 Tip:
  You can also use zucchini instead of aubergine.
Meat, Fish and Poultry 
						

							GB-47
Recipes
ESPAÑOL
ENGLISH
China
Pork with cashew nuts“Guangzhou”
Total cooking time:  approx. 16-19 minutes
Utensils: Quiche pan
  Bowl with cover (2 l contents)
Ingredients
  2    Dried black mushrooms
  1  tbsp  Rice wine (sake)
 1 tbsp Oil 
 1 tsp  Salt
 1 tbsp Sugar
  1  tbsp  Olive oil to grease the quiche pan
  300  g  Pork filet, diced
 100  g  Cashew nuts
  1    Shallot onion (20 g), finely chopped
  2    Garlic clove, crushed
  50  g  Red bell pepper, diced
  50  g  Green bell pepper, diced
 1 tbsp Corn starch
 200  ml  Water
 1 tsp  Soy sauce
      Salt, sugar, white pepper
Preparation
1.  As per package directions, pour boiling water over 
the mushrooms and soak for at least 30 minutes. 
2.  Mix rice wine with oil, salt and sugar. Marinate 
meat cubes for 20 minutes.
3.  Cover the quiche pan with oil. Distribute meat 
evenly in quiche pan. Position onto the high rack 
and bake. Turn once after about 7 minutes, add 
cashew nuts.
9 -11 Min.  
4.  Transfer the meat and cashew nuts into a bowl, add 
the prepared vegetables, cover and cook.
5-6 Min.  100 P
5.  Mix the cornstarch with water, soy sauce and 
spices, add to the meat-vegetable-mixture and stir.
Cover and cook. Stir occasionally and after 
cooking is finished.
approx. 2 Min.  100 P
Switzerland
Zurich Veal in Cream“Zürcher G eschnetzeltes”
Total cooking time:  approx. 8-13 minutes
Utensils:  Bowl with cover (2 l contents)
Ingredients
 600  g  Veal fillet
 1 tbsp Butter or margarine
  1    onion (50 g), finely chopped
 100  ml  White wine
      Seasoned gravy thickener, dark, for about ½ l sauce
  300  ml  heavy whipping cream
 1 tbsp Parsley, chopped
Preparation
1.  Cut the fillet into finger thick strips.
2.  Distribute the butter evenly in the bowl. Put 
vegetables and meat into a bowl, cover and heat. 
Stir once.
6-9 Min.  100 P
3.  Add white wine, gravy thickener and heavy 
whipping cream, stir, cover and cook. Stir once 
during cooking.
2-4 Min.  100 P
4.  Season to taste, stir again and let stand for about 5 
minutes. Garnish with parsley and serve.
France
Rabbit with Thyme“Lapereau au thym”
Total cooking time:  approx. 38-43 minutes
Utensils:  Casserole with cover (2 l contents)
Ingredients
  1    Rabbit (1 kg)
 2 tbsps Butter, soft
  1  tbsp  Butter or margarine to grease the pan
 100  g  Bacon, diced
  15    Small onion (300 g), whole, peeled
    Salt
    Pepper
 100  ml  Water
  1  tbsp  Fresh thyme, finely chopped
  150  ml  Cream (Crème Fraiche)
 1   Egg yolk 
    Salt, Pepper
Preparation
1.  Preheat the microwave oven to 230°C. Wash the 
rabbit, pat dry and divide into 8 portions. Cover 
with butter. Place onto the high rack and bake.
21-23 Min.  230°C
2.  Grease the casserole pan. Add bacon and onions 
to the pan. Add meat pieces, season and add 
water. Cover and cook.
15-18 Min.  100 P
3.  Remove meat pieces, keep warm. Add the finely 
chopped thyme to the casserole dish, carefully fold 
in the cream.
4.  Stir the egg yolk in a cup. Add sauce, spoon by 
spoon, and stir. Now add the egg yolk to the sauce 
and stir. Cover and cook.
approx. 2 Min.  60 P
5.  Season the sauce, stir and pour over the meat.
Meat, Fish and Poultry 
						

							GB-48
Recipes
Italy
Veal cutlet with Mozzarella “Scaloppe alla pizzaiola”
Total cooking time:  approx. 18-22 minutes
Utensils: Flat, square casserole dish with cover  (approx. 25 cm long)
Ingredients
  2    Mozzarella cheese (each 150 g)
  400  g  Tomatoes without skin, from a jar
  4    Veal cutlets (600 g)
 20 ml  Olive oil
  2    Garlic cloves, in slices
    Pepper, fresh ground
  2  tbsps  Capers (20 g)
    Oregano
    Salt
Preparation
1.  Cut the mozzarella into slices. Puree the tomatoes 
with a blender. 
2.  Wash the cutlets, pat dry and tenderize. Distribute 
oil and garlic slices in the casserole dish. Add 
cutlets, pour tomato puree on top of meat. Sprinkle 
with pepper, capers and oregano, cover and cook.
9-11 Min.  60 P
  Turn meat slices.
3.  Place several slices of mozzarella on each slice 
of meat, season with salt, bake on high rack 
uncovered.
9-11 Min.  50 P
  After baking, let stand for about 5 minutes.
 Tip:
  Serve with spaghetti and fresh salad.
Greece
Braised Lamb with Green Beans“Kréas mé fasólia”
Total cooking time:  approx. 17-21 minutes
Utensils:  Bowl with cover (2 l contents)
Ingredients
  1-2    Tomatoes (100 g)
  400  g  Lamb meat, without bones
  1  tsp  Butter or margarine for greasing the pan
  1    onion (50 g), finely chopped
  1    Garlic clove, crushed
    Salt 
    Pepper
    Sugar
  250  g  Green beans, from a can
Preparation
1.  Remove skin from tomatoes, remove stem pieces, 
puree in a blender.
2. Cut lamb meat into large cubes. Grease the pan. 
Add the meat, onion and crushed garlic clove, 
season, cover and cook.
7-9 Min.  100 P
3.  Add green beans and pureed tomatoes to the meat, 
cover and cook.
10-12 Min.  60 P
  After cooking, let the stewed meat stand for about 5 
minutes.
 Tip:
  If you use fresh green beans, you must first pre-cook 
them.
Netherlands
Mincemeat Bowl“Gehacktschotel”
Total cooking time:  approx. 23-25 minutes
Utensils:  Bowl with cover (2 l contents)
Ingredients
  500  g  Mincemeat (half pork, half beef)
  3    Onion (150 g), finely chopped
 1   Egg
 50 g  Breadcrumbs
      Salt and pepper
 350  ml  Meat stock
 70 g  Tomato puree
  2    Potatoes (200 g), diced
  2    Carrots (200 g), diced
 2 tbsps Parsley, chopped
Preparation
1.  Mix the mincemeat with onion, egg and breadcrumbs 
to make a dough, season with salt and pepper. Add 
the mincemeat dough to the bowl.
2.  Mix the meat stock and the tomato puree.
3.  Cover the mincemeat with potatoes, carrots and the 
fluid, mix well, cover and cook. Stir once during 
cooking.
23-25 Min.  100 P
  Stir the mincemeat bowl again, let stand for about 
5 minutes. Sprinkle with parsley and serve.
Meat, Fish and Poultry 
						

							GB-49
Recipes
ESPAÑOL
ENGLISH
Germany
Beef Fillet in Puff PastryTotal cooking time:  approx. 34-41 minutes
Utensils:  Bowl with cover (2 l contents)
 
Casserole dish (approx. 26 cm long)
Ingredients  300  g  Puff pastry, frozen
 1 tbsp Butter or margarine
  150  g  Marbled bacon, diced
  4-5    Spring onions (150 g), sliced in rings
  300  g  Mushrooms, in slices,
 1 kg  Beef fillet
 1 tbsp Vegetable oil
  1  tbsp  Parsley, finely chopped
  1    Garlic clove, crushed
 1   Egg
    Salt
    Pepper
 1-2 tbsps  Milk
Preparation
1.  Thaw the puff pastry according to package 
directions. Distribute butter in the bowl, add bacon, 
onions and mushrooms, cover and steam. Stir once 
during cooking.
4-6 Min.  100 P
  Drain the fluid.
2.  Wash the beef fillet, pat dry with paper towels, and 
rub with oil. Place onto the high rack and bake. Stir 
once during cooking.
15-17 Min.  30 P
3.  Mix the parsley and garlic clove with the steamed 
vegetables, season with salt and pepper.
4.  With a rolling pin, roll the puff pastry into a square 
(35 x 35 cm). Reserve some dough for garnish.
5.  Separate the egg. Baste the egg onto the edges of 
the dough, place half of the vegetable mixture on 
the center of the dough.
6.  Season the meat with salt and pepper and place on 
top of the vegetables. Evenly distribute the rest of 
the vegetable mixture on top of the meat. Fold the 
puff pastry over the meat-vegetable-mix and push 
the edges closed. Pierce the dough several times 
with a fork.
7.  Rinse the casserole dish with cold water, place the 
puff pastry into the casserole dish with the closed 
edge on the bottom.
8.  For garnish, cut out shapes from the rest of the puff 
pastry and decorate.
9.  Mix the egg yolk and milk, baste the dough with 
this mixture and bake on the low rack in the pre-
heated microwave oven.
15-18 Min.  50 P/230°C
  After cooking, let the beef fillet in puff pastry stand for 
10 minutes.
China
Prawn Chili   Makes 2 servings
Total cooking time:  approx. 6-8 minutes
Utensils:  Bowl with cover (1 l contents) 
  Bowl with cover (2 l contents)
Ingredients
  6    Prawn (240 g without shell)
 45 ml  White wine
  2    Small leek (200 g)
  1-2    Chili pepper, hot
 20 g  Ginger
 1 tbsp Food starch
  2  tbsps  Vegetable oil (20 g)
  1½  tbsps  Soy sauce (20 ml)
 1 tbsp Sugar
 1 tbsp Vinegar
Preparation
1.  Wash the prawns. Remove the shell and tail. Cut 
the backside and remove the veins. Cut each prawn 
into 2 or 3 pieces. Place one shallow cut into each 
piece, so that the prawn won’t shrink. Place the 
prawn into a bowl, sprinkle with white wine, cover 
and marinate.
2.  Wash the leek and chili peppers, pat dry. Cut leek 
into 5 cm long pieces, cut chili peppers in half and 
remove seeds. Peel the ginger and cut into slices.
3.  Remove the prawn from the wine marinade, sprinkle 
with food starch.
4.  Put oil, leek, chili peppers and ginger slices into the 
bowl, cover and heat.
approx. 2 Min.  100 P
5.  Add the prawns. Season with soy sauce, sugar and 
vinegar, stir, cover and cook.
4-6 Min.  100 P
  After baking, let stand for about 1-2 minutes. Serve 
hot.
Meat, Fish and Poultry 
						

							GB-50
Recipes
France
Sole fillets“Filets de sole”  Makes 2 servings
Total cooking time:  approx. 11-13 minutes
Utensils:  Flat, oval casserole dish with cover 
  (approx. 26 cm long)
Ingredients
 400  g  Sole fillets
 1   Lemon, untreated
  2    Tomatoes (150 g)
  1  tsp  Butter or margarine to grease the pan
 1 tbsp Vegetable oil
 1 tbsp Parsley, chopped
      Salt and pepper
  4  tbsps  White wine (30 ml)
  2  tbsps  Butter or margarine (20 g)
Preparation
1.  Wash the fillets, pat dry. Remove any bones.
2.  Cut lemon and tomatoes into thin slices.
3.  Grease the casserole pan. Place fish fillets in the 
pan, sprinkle vegetable oil on top.
4.  Sprinkle with parsley, put tomato slices on top, 
season. Put lemon slices on top of tomatoes, pour 
white wine over all ingredients.
5.  Cover the lemon slices with butter flakes, cover and 
cook.
11-13 Min.  60 P
  After baking, let stand for about 2 minutes.
 Tip:
  You can also use other fish, e.g. rose fish, halibut, 
mullet or cod.
Norway
Fish Casserole “Sandefjord”“Fiskegratin Sandefjord”
Total cooking time:  approx. 21-23 minutes
Utensils:   Flat, oval, casserole dish 
  (approx. 30 cm long)
Ingredients
  800  g  Fish fillet, ling or cod
      Juice of one lemon
    Salt    
  1  tsp  Butter or margarine to grease the pan
  4    Tomatoes (300 g), in slices
 100  g  Crab, shelled
 3   Eggs
 125  ml  Cream
 2 tsps  Green peppercorns
    Salt
  1  tbsp  Parsley, finely chopped
Preparation
1.  Wash the fillets, pat dry. Sprinkle with lemon juice. 
Let sit for about 15 minutes, pad dry again, salt.
2.  Grease the pan, place tomatoes, crab and fish fillet 
in layers.
3.  Mix eggs, cream, spices and parsley. Pour sauce 
over casserole. Position uncovered onto the low 
rack and cook.
21-23 Min.  50 P/200°C
4.  After cooking, let the casserole stand for about
5-10 minutes.
Switzerland
Fish Fillet with Cheese SauceTotal cooking time:  approx. 17½-20½ minutes
Utensils:  Bowl with cover (1 l contents)
  Flat, oval casserole dish 
  (approx. 26-30 cm long)
Ingredients
  4    Fish fillet (about 800 g)
      (e.g. Egli-fish, flounder of cod)
 2  tbsps Lemon juice
    Salt    
  1  tbsp  Butter or margarine
  1    Onion (50 g), finely chopped
  2  tbsps  Flour (20 g)
 100  ml  White wine
  1  tsp  Olive oil to grease the pan.
  100  g  Shredded Emmentaler cheese
 2 tbsps Parsley, chopped
Preparation
1.  Wash the fillets, pat dry and dribble with lemon 
juice. Let stand for about 15 minutes, pat dry one 
more time, salt.
2.  Distribute the butter evenly in the bowl. Add onion, 
cover and steam.
approx. 1½ Min.  100 P
3.  Sprinkle flour over onions, stir. Add white wine and 
mix.
4.  Grease the casserole pan and place the fillets 
in pan. Pour sauce over the fillets, sprinkle with 
cheese, bake on low rack.
16-19 Min.  50 P
  After baking, let stand for about 2 minutes. Garnish 
with parsley and serve.
Meat, Fish and Poultry