Sharp R94a0stv Manual

							GB-51
Recipes
ESPAÑOL
ENGLISH
Germany
Spicy Turky Pan  for 2 servings
Total cooking time:  approx. 21-26 minutes
Utensils:  Flat, oval casserole dish with cover 
  (approx. 26 cm long)
Ingredients
  1    120 g Rice, parboiled
 1   Package Saffron
  1  tsp  Butter or margarine to grease the pan
  1    Onions (50 g), in slices
  1    Red bell peppers (100 g), in strips
  1    Small Leek (100 g), cut in strips
  300  g  Turkey breast, diced
    Pepper, Paprika powder
  2  tbsps  Butter or margarine (20 g)
  250  ml   Meat stock
Preparation
1.  Mix rice and saffron, put into greased casserole pan. 
Mix onions, bell pepper, leek and turkey breast, 
season to taste. Place on top of rice. Distribute 
butter in flakes on top.
2.  Pour meat stock over, cover and cook.
5-7 Min.  100 P
16-19 Min.  20 P
  After baking, let stand for about 5 minutes.
 Tip:
  You can use chicken breast instead of turkey breast.
France
Chicken with Curry“Poulet au curry“
Total cooking time:  approx. 26-30 minutes
Utensils:  Bowl with cover (3 l contents)
Ingredients
  1    Chicken (1000 g)
  1  tsp  Butter or margarine to grease the pan
  2    Carrots (200 g), finely diced
  1    1 Stick celery  (150 g), finely diced
 1   Garlic clove
  1    Apple, peeled (125 g), finely diced
  1    Onion (50 g), finely chopped
    Salt, pepper
 1-2 tbsps  Curry
 1 tbsp Flour
  150  ml  Water (1 cup)
  3    Tomatoes (200 g), peeled
Preparation
1.  Wash the chicken, pat dry and divide into 8 portions.
2.  Grease the pan. Place chicken pieces in pan, add 
vegetables and season with salt and pepper. Dust 
with curry and flour, mix well. Add water and 
peeled, crushed tomatoes. Cover and cook on 
low rack. After half of cooking time, stir once and 
continue cooking, uncovered.
26-30 Min.  60 P/220°C
  After baking, let stand for about 3 minutes.
 Tip:
  Serve with rice, some shaved coconut, mango 
chutney and banana slices to soften the spiciness.
Austria
Stuffed Chicken“Gefülltes Brathendl”  for 2 servings
Total cooking time:  approx. 27½-31 minutes
Utensils:  Small bowl with cover 
 Kitchen string
Ingredients
  1    Chicken (1000 g)
    Salt
    Rosemary, ground
    Marjoram, ground
  1    Old, hard bread roll  (40 g)
    Salt
  1    Bunch of Parsley, finely chopped (10 g)
 1 pinch Nutmeg
  2  tbsps  Butter or margarine (20 g)
 1   Egg yolk
  3  tbsps  Butter or margarine (30 g)
 1 tbsp Paprika
    Salt
Preparation
1.  Wash the chicken, pat dry and rub inside with salt, 
rosemary and marjoram. 
2.  To prepare the filling, soak the bread roll in cold 
water for about 10 minutes, squeeze excess 
moisture out. Mix with salt, parsley, nutmeg, butter 
and egg yolk, fill the chicken with this mixture. Tie 
the opening closed using kitchen string.
3.  PLace the butter into the bowl, cover and heat.
approx. ½-1 Min.  100 P
  Mix paprika, salt and melted butter, brush the 
chicken.
4.  Place the chicken with breast side down onto the 
low rack, cook. ½ of the thawing time.
27-30 Min.  50 P/200°C
  After cooking, let the filled chicken stand  for about 
5 minutes.
Meat, Fish and Poultry 
						

							GB-52
Recipes
France
Duck in Orange Sauce“Carnard à l’orange”
Total cooking time:  approx. 62-70 minutes
Utensils: Round baking pan 
  (dm. approx. 32 cm) 
 Soup bowls
  Two bowls with cover (2 l contents)
Ingredients
  1    Young duck (1800 to 2000 g) without
    Innards 
    Salt 
    Pepper
  1    Twig of Marjoram
 200  ml  Water
  1    Duck liver (50 g)
  6    Oranges, untreated (1200 g)
  1  tbsp  Sugar (10 g)
 1 tbsp Water
 1 tbsp Vinegar
 250  ml  Meat broth
 150  ml  Port wine
  1  tbsp  Potato flour (10 g)
Preparation
1.  Wash the inside and outside of the duck, pat dry, 
season with salt and pepper. Place the twig of 
marjoram in the inside of the duck.
2.  Pour water into the baking pan and place a soup 
bowl, upside-down, into it. Place the duck on top 
of the plate, bake on low rack. Turn after ½ of 
cooking time.
58-62 Min.  30 P/230°C
  Place the duck on a pre-warmed serving platter.
3.  Carefully remove excess fat from the roast drippings 
and put into a bowl. Add duck liver, cover and cook.
1-2 Min.  100 P
4.  Thinly peel two oranges, cut the peel into very thin 
strips. Put into the second bowl, add sugar and 
water, cover and heat.
1-2 Min.  100 P
5.  Add the orange peel, vinegar, meat broth and port 
wine to the liver.
6.  Squeeze the juice of one orange. Mix the potato 
flour with the orange juice and stir into the sauce. 
Cover, cook and wait until the sauce slightly thickens. 
Stir occasionally and after cooking is finished.
2-4 Min.  100 P
7.  Peel the leftover oranges, filet (remove fruit pulp 
from skin) and also place on serving platter. If 
required, remove excess fat from sauce, remove the 
duck liver and season to taste.
8.  Pour some sauce over the orange filets. Fill rest of 
sauce into a sauce boat and serve alongside the duck.
 Tip:
  If required, place the duck on the low rack and 
bake for an additional 5 minutes prior to serving.
Italy
Quails in Cheese and Herb Sauce“Quaglie in salsa vellutata”
Total cooking time:  approx. 17½-21½ minutes
Utensils: Kitchen string
  Flat, square casserole dish
  (approx. 20 x 20 x 6 cm)
  Bowl with cover (1 l contents)
Ingredients
  4    Quails  (600 - 800 g) 
    Salt
    Pepper
  200  g  Marbled bacon, thinly sliced
  1  tsp  Butter or margarine to grease the pan  
 1 tbsp each  Fresh Parsley per quail
    Sage
    Rosemary
      Basil, finely chopped
 150  ml  Port wine
 250  ml  Meat broth
  2  tbsps  Butter or margarine (20 g)
  2  tbsps  Flour (20 g)
  50  g  Shredded Emmentaler cheese
Preparation
1.  Wash the quails and carefully pat dry. Salt and 
pepper the inside and outside, wrap bacon slices 
around outside, tie with kitchen string.
2.  Place the quails onto the high rack and bake.
8-10 Min.  50 P
3.  Grease the casserole dish, place the quail with the 
grilled side down into the casserole dish.
  Finely chop the herbs, sprinkle over quail and pour 
port wine over it. Place the quails onto the low rack 
and cook.
6-8 Min.  50 P
  Remove the quail from the gravy.
4.  Put sauce into a bowl, cover and heat.
approx. 2 Min.  100 P
  Mix butter and flour, add to sauce, let come to a 
boil and cook.
  Stir once during cooking.
approx. 1½ Min.  100 P
5.  Stir cheese into the sauce. Add the cheese sauce to 
the gravy, mix well, pour over quail and serve.
Meat, Fish and Poultry 
						

							GB-53
Recipes
ESPAÑOL
ENGLISH
Japan
Japanese Stew“Nikujaga”
Total cooking time:  approx. 30-34 minutes
Utensils:  Bowl with cover (3 l contents)
Ingredients
 200  g  Lean beef
  500  g  Potatoes, quartered or cut in eights.
  400  g  Onions, quartered or cut in eights.
 400  ml  Water
  3  tbsps  Sugar (30 g)
 3 tbsps Rice wine 
  3  tbsps  Mirin (sweet rice wine)
 70 ml  Soy sauce
Preparation
1.  Cut the meat lengthwise into very thin strips (3-4 cm), 
put into bowl.
2.  Layer the prepared vegetables on top of the meat. 
Mix all other ingredients and pour over top. Cover 
and cook. 
  Stir twice during cooking time.
11-13 Min.  100 P
21-23 Min.  40 P
3.  After cooking, let stand for about 10 minutes.
 Tip:
  You can use pork or veal instead of beef.
Spain
Chicken Rolls with Raisins“Rollitos de Pollo y pasas“
Total cooking time:  approx. 17-19 minutes
Utensils:  Bowl with cover (2 l contents)
Ingredients
  4    Thin chicken breast fillet (600 g) 
    Salt
    Pepper
  4    Slices ham  (200 g)
  50  g  Quesitos (span. Cheese)
  1    Can leek soup (400 g)
 50 g  Raisins, washed
Preparation
1.  Wash the fillets, pat dry and tenderize. Season with 
salt and pepper Place one slice of ham and cheese 
on top of each filet.
2.  Roll the fillets up. Secure with a small wooden pick, 
place into bowl.
3.  Pour soup over chicken rolls, add raisins. Cover 
and cook.
17-19 Min.  100 P
  Let stand for about 10 minutes prior to serving.
Germany
Leek TartTotal cooking time:  approx. 28-36 minutes
Utensils:  Bowl with cover (2 l contents), 
  spring form (diam. approx. 26 cm)
Ingredients
  450  g  Leek, in thin rings
 3 tbsps Water
    Salt
 1 pinch Curry
 100  g  Whole-wheat flour
  80  g  Rye flour type 1150
 3 tsps  Baking powder
 1   Egg
 75 g  Low-fat yoghurt
 1 tbsp Vegetable oil
 ½ tsp  Salt
  1  tsp  Butter or margarine to grease the pan
 150  g  Sour Cream
 3   Eggs
  2  tbsps  Whole wheat flour (20 g) 
    Herbal salt
    Pepper
 1 pinch Nutmeg
  1  tsp  Parsley, finely chopped
 1 tsp  Chives, finely chopped
 1 tsp  Dill, finely chopped
  100  g  Shredded Emmentaler cheese
Preparation
1.  Put leek and water into the bowl. Cover and cook.
5-8 Min.  100 P
  Drain the fluid. Season the leeks with salt and curry.
2.  Mix flour and baking powder. Add the egg, 
yoghurt, oil and salt; knead the dough with a 
handheld blender.
3.  Grease the spring form. Roll the dough to the size 
of the baking pan, place into baking pan. Pull up 
an edge of about 1 cm
4.  Mix sour cream, eggs and milk. Season with herbal 
salt, pepper, nutmeg and herbs. Mix with cheese. 
5.  Stir this mixture with the leek. Evenly spread this 
mixture onto the dough.
  Position onto the low rack and bake.
10-12 Min.  20 P/230°C
11-13 Min.  230°C
2-3 Min.  
  After baking, let stand for about 2 minutes.
Vegetables Meat, Fish and Poultry 
						

							GB-54
RecipesGB
Austria
Cauliflower with Cheese Sauce“Karfiol mit Käsesauce”
Total cooking time:  approx. 17½-19½ minutes
Utensils:  Bowl with cover (2 l contents) 
  Bowl with cover (1 l contents)
Ingredients
  800  g  Cauliflower (1 head)
  1    Cup water (150 ml)
    Salt
 125  ml  Milk
 125  ml  Cream
  75-100 g  Soft cheese
  2-3  tbsps  Gravy thickener, light color (20-30 g)
Preparation
1.  Slice the stem of the cauliflower several times.
  Place cauliflower, head up, into the bowl, add 
water with salt, if desired, cover and cook.
15-17 Min.  100 P
  Let cauliflower stand for a few minutes, covered, 
then drain the fluid.
2.  Add milk and heavy whipping cream to the bowl.
  Coarsely chop soft cheese, add. Cover and cook.
approx. 2 Min.  100 P
3.  Stir the Gravy thickener in, cover and reheat.
approx. ½ Min.  100 P
  Stir the sauce and pour over cauliflower.
 Tip:
  You may also sprinkle chopped parsley on top of 
the cauliflower prior to serving.
France
Ratatouille“Ratatouille special”
Total cooking time:  approx. 15-18 minutes
Utensils:  Bowl with cover (2 l contents)
Ingredients
  5  tbsps  Olive Oil (50 ml)
  1    Garlic clove, crushed
  1    Onions (50 g), in slices
  1    Small aubergine (250 g), cut into Large cubes
  1    Zucchini (200 g), cut into Large cubes
  1    Bell pepper (200 g), cut into Large cubes
  1    Small fennel (75 g), finely diced
    Pepper
 1   Bouquet Garni
  200  g  Artichoke hearts from a jar, quartered
    Salt
    Pepper
Preparation
1.  Put olive oil and garlic into the bowl. Add the
prepared vegetables, except the artichoke hearts,
season with pepper. Add the Bouquet Garni,
cover and cook. 
  Stir once during cooking.
15-18 Min.  100 P
  During the last 5 minutes of cooking time add 
artichoke hearts and heat.
2.  Season the ratatouille with salt and pepper. Remove 
the Bouquet Garni prior to serving. After cooking 
let stand for about 2 minutes.
 Tip:
  Serve this hot vegetable stew alongside meat 
dishes. 
It tastes great served cold as an appetizer.
A Bouquet Garni is made of:
- One parsley root
  - One bunch soup greens
  - One twig lovage
  - One twig thyme
  - Some bay leaves
France
Dauphin Potatoes“Gratin dauphinois”
Total cooking time:  approx. 23-25 minutes
Utensils:  Flat, oval casserole dish 
  (approx. 26 cm long)
Ingredients
  1  tbsp  Butter or margarine
  500  g  Potatoes, peeled, thinly sliced
    Salt
    Pepper
  2    Garlic clove, crushed
  300  g  Cream (Crème Fraiche)
 150  ml  Milk
  50  g  Shredded cheese (Gouda)
Preparation
1.  Evenly distribute butter in pan. Layer potato slices 
in pan. Season each layer with salt, pepper and 
garlic.
2.  Mix cream and milk, pour over potatoes. Sprinkle 
with cheese, bake on low rack.
23-25 Min.  50 P/200°C
  After baking, let stand for about 10 minutes.
Vegetables 
						

							GB-55
Recipes
ESPAÑOL
ENGLISH
Netherlands
Chicory au Gratin “Gegratineerde Brussels lof”
Total cooking time:  approx. 18-23 minutes
Utensils:   Bowl with cover (2 l contents)
  Flat, oval, casserole dish 
  (approx. 32 cm long)
Ingredients
  8    Small Chicory (800 g)
 125  ml  Water
 125  ml  Milk
  2  tbsps  Gravy thickener, light color (20 g)
 2   Egg yolk
  4  tbsps  Shredded, aged Gouda cheese (20 g)
    Salt
    Pepper
  1  tsp  Butter or margarine to grease the pan
  4    Slices ham (200 g)
  2  tbsps  Shredded, aged Gouda cheese (10 g)
Preparation
1.  With sharp knife, remove the bitter part of the chicory. 
Put water into a bowl, add chicory, cover and cook. 
Turn chicory once during cooking. 
9-11 Min.  100 P
2.  Remove the chicory. Add milk to the bowl, stir in 
Gravy thickener. Cover, cook and wait until the 
sauce slightly thickens. Stir occasionally and after 
cooking is finished.
3-4 Min.  60 P
3.  Stir the egg yolk in a cup. Slowly, spoon by spoon, 
add sauce to the egg yolk. Stir egg mixture into the 
sauce, and add cheese.
  Mix everything well, season to taste.
4.  Grease the casserole pan and place chicory in it. 
  Cut ham slices in half, place on top of the chicory, 
pour sauce over everything. Sprinkle the casserole 
with Gouda cheese, bake on high rack.
6-8 Min.  50 P
  After baking, let stand for about 5 minutes.
Germany
Broccoli-Potato-Gratin with MushroomsTotal cooking time:  approx. 36-39 minutes
Utensils:  Bowl with cover (2 l contents)
  Round casserole dish (dm. 26 cm)
Ingredients
  400  g  Potatoes, peeled and halved, if required.
  400  g  Broccoli, in flowerets
  6  tbsps  Water (60 ml)
  1  tsp  Butter or margarine to grease the pan
  400  g  Mushrooms, in slices,
  1  tbsp  Parsley, finely chopped
    Salt
    Pepper
 3   Eggs
  125  ml  Heavy whipping cream
 125  ml  Milk
    Salt
    Pepper
    Nutmeg
  100  g  Gouda cheese, freshly shredded
Preparation
1.  Add the potatoes and broccoli to the bowl. Add the 
Water, cover and cook. Stir once during cooking.
9-12 Min.  100 P
2.  Cut the potatoes into slices.
3.  Grease the casserole pan. Layer the broccoli, 
mushrooms and potatoes. Sprinkle with parsley, 
season with salt and pepper.
4.  Mix eggs, liquids and spices and pour this mixture
over the vegetables. Sprinkle cheese on top and cook. 
(This recipe will make about 1.5 kg)
AUTO COOK No.5 
  After baking, let stand for about 10 minutes.
Vegetables 
						

							GB-56
Recipes
Italy
Roman Artichokes “Carciofi alla Romana”   makes 2 servings
Total cooking time:  approx. 16-18 minutes
Utensils: Deep, oval casserole dish with cover 
  (approx. 26 cm long)
Ingredients
  2    Artichokes (800 g)
 1 l   Water
      Juice of one lemon
  2    Garlic clove, crushed
  1    Bunch of Parsley, finely chopped (10 g)
  10    Leaves mint, chopped
  2  tbsps  Bread crumbs (20 g)
  5  tbsps  Olive Oil (50 ml)
    Salt
      Black pepper, freshly ground
 100  ml  Olive Oil
 400  ml  Water
      Black pepper, freshly ground
    Salt
Preparation
1.  Remove the outer, dry leaves and the prickly top 
of the artichoke. Cut the stem down to a 3 cm
long stump. Place artichokes in a bowl filled with 
cold water and lemon juice, this will prevent 
discoloration of cuts.
2.  Mix garlic, parsley, mint, breadcrumbs and olive 
oil, season with salt and pepper.
3.  Remove the artichokes from the water, pat dry. 
Slightly push the leaves apart, so that each leaf 
makes a little opening. Remove the straw from this 
opening. Push a small amount of filling into this 
opening. Carefully push the leaves back together, 
to secure the filling.
4.  Place artichokes into the casserole dish. Add oil 
and water. Sprinkle with freshly ground pepper and 
salt, cover and cook.
16-18 Min.  100 P
  After baking, let stand for about 2 minutes.
Germany
Filled Tomatoes with Spring OnionsTotal cooking time:  approx. 22-27 minutes
Utensils:  Bowl with cover (about 1 l content)
  Flat, oval casserole dish with cover 
  (approx. 26 cm long)
Ingredients
  ½    Bunch thyme (5 g)
 35 g  Buckwheat seeds
  2  tbsps  Butter or margarine (20 g)
  1    Onion (50 g), finely chopped
  2    Garlic clove, crushed
 100  ml  Vegetable broth
  1    Bunch fresh parsley, smooth (10 g)
  100  g  Gouda cheese, whole piece
    Salt
      Black pepper, fresh ground
  4    Butcher tomatoes (600 g)
  1  tsp  Butter or margarine for greasing the pan
  4-5    Spring onions (150 g)
  1    Bunch basil  (10 g)
Preparation
1.  Remove stems from thyme. Wash buckwheat seeds. 
Distribute the butter evenly in the bowl. Put onion, 
garlic, buckwheat and thyme into the bowl, cover 
and heat.
approx. 2 Min.  100 P
2.  Add broth, cover and cook.
8-10 Min.  60 P
3.  Remove stems from parsley, cut into thin strips. Cut 
4 slices of Gouda, dice the rest. Add parsley and 
cheese dices to the cooled buckwheat, season.
4.   Remove the caps of the tomatoes, remove the pulp. 
Loosely fill the tomatoes with buckwheat. Place one 
slice of cheese on each tomato, place lid on top.
5.  Cut the spring onions into diagonal slices. Remove 
stem from basil.
6.  Grease the casserole pan. Evenly distribute onions, 
basil leaves and tomato pulp in pan.
7.  Place tomatoes on top of the onion mixture, cover 
and cook.
12-15 Min.  60 P
  After cooking, let the filled tomatoes stand for about 
2 minutes.
Vegetables 
						

							GB-57
Recipes
ESPAÑOL
ENGLISH
Italy
Tagliatelle with Cream and Basil“Tagliatelle alla panna e basilico”   makes 2 servings
Total cooking time:  approx. 15-21 minutes
Utensils:   Bowl with cover (2 l contents)
  Round soufflé pan (dm. approx. 20 cm)
Ingredients  1   l   Water
 1 tsp  Salt
  200  g  Tagliatelle (ribbon noodles)
 1   Garlic clove
  15-20   Basil leaves
  200  g  Cream (Crème Fraiche)
  30  g  Shredded Parmesan cheese
    Salt
    Pepper
Preparation1.  Add water and salt in a bowl, cover and bring to a boil.
8-10 Min.  100 P
2.  Add noodles, bring again to a boil, let cook using 
low heat.
1-2 Min.  100 P
6-9 Min.  20 P
3.  Meanwhile, rub the soufflé pan with a garlic clove. 
Finely chop the basil leaves. Reserve some leaves 
for garnish.
4.  Let noodles drain well. Mix cream and noodles, 
sprinkle basil on top.
5.  Add Parmesan, salt and pepper, fill this mixture 
into the soufflé pan, stir. Garnish with basil leaves, 
serve hot.
Germany
Courgette-Pasta-GratinTotal cooking time:  approx. 39-43 minutes
Utensils:   Bowl with cover (2 l contents)
  Casserole dish (approx. 30 cm long)
Ingredients
 500  ml   Water
 ½ tsp   Oil
    Salt
  80  g   Macaroni noodles
  400  g   Tomatoes from a jar, chopped
  3     Onion (150 g), finely chopped
    Basil leaves
    Thyme
    Salt
    Pepper
  1  tbsp  Oil to grease the pan
  450  g   Courgette in slices
  150  g   Sour cream
 2   Eggs
  100  g   Shredded cheddar cheese
Preparation
1.  Add water, oil and salt in a bowl, cover and bring 
to a boil. 
3-5 Min.  100 P
2.  Break macaroni noodles into small pieces, add, stir 
and let soak.
9-11 Min.  30 P
  Let noodles drain well and cool.
3.  Mix tomatoes and onion, season well. Grease the 
casserole pan. Add the macaroni noodles and pour 
tomato sauce on top. Evenly place zucchini slices 
on top.
4.  Mix sour cream and eggs, pour over casserole.
Sprinkle with shredded cheese. Place onto the
low rack and cook. (This recipe will make about 
1.5 kg)
AUTO COOK No.5 
  After baking, let dish stand for 5-10 minutes.
Sauce for Noodles
Sauce BologneseTotal cooking time:  approx. 12-17 minutes
Utensils:   Bowl with cover (2 l contents)
Ingredients
  30  g   Marbled bacon
  100  g   Mushrooms, finely diced
  ½     Onion (25 g), finely chopped
  1     Carrots (50 g), finely diced
  50  g   Celery, finely diced
  200  g   Mincemeat, beef
  100  ml   White wine
  ½     Bunch of Parsley, finely chopped (5 g)
  3  tbsps   Tomato sauce (45 g)
 1  pinch sugar
 1  pinch Nutmeg
    Salt
    Pepper
Preparation
1.  Finely dice ham, add ham and vegetables into 
bowl, cover and steam.
4-6 Min.  100 P
2.  Puree the vegetables. Add the mincemeat, wine, 
parsley and tomato sauce.
  Season with spices. Cover bowl, leave a small 
opening for steam ventilation. Cook the sauce Stir 
once during cooking.
4-5 Min.  100 P
4-6 Min.  60 P
Noodles, Rice and Dumplings 
						

							GB-58
Recipes
Sauce for Noodles
Tomato sauceTotal cooking time:  approx. 7½ minutes
Utensils:   Bowl with cover (2 l contents)
Ingredients
  5-7    Tomatoes (500 g)
  1  tbsp   Butter or margarine
  1     Onion (50 g), finely chopped
  2  tbsps   Tomato sauce (30 g)
  200  ml   Meat broth
      Salt and pepper 
      Sugar, oregano, basil
  2  tbsps  Butter or margarine (20 g)
  2  tbsps  Flour (20 g)
Preparation
1.  Remove skin from tomatoes, remove stem pieces, 
remove seeds, dice the pulp.
2.  Distribute the butter evenly in the bowl. Add onion, 
cover and steam.
approx. 1½ Min.  100 P
3.  Add tomato dices, tomato sauce and meat broth, 
season, cover and steam.
approx. 3 Min.  100 P
4.  Mix butter and flour, use wire whisk to add to 
sauce.  Reheat, covered. Stir occasionally and after 
cooking is finished.
approx. 3 Min.  100 P
Sauce for Noodles
Gorgonzola SauceTotal cooking time:  approx. 4½ minutes
Utensils:   Bowl with cover (1 l contents)
Ingredients
 200  g  Gorgonzola Cheese
  150  ml   Heavy whipping cream
approx. 1 tbsp  Gravy thickener, light color
Preparation
1.  Puree the Gorgonzola and cream in a blender or 
handheld blender.
2.  Pour mixture in a bowl, cover and heat.
approx. 2 Min.  60 P
3.  Add the Gravy thickener, cover and reheat.
approx. 2½ Min.  60 P
  Stir again after heating.
 Tip:
  This sauce is sufficient for about 400 g of noodles. 
Farfalle (butterfly-shaped noodles) are very suitable.
AustriaBread dumplings  makes 5 servings
Total cooking time:  approx. 7-10 minutes
Utensils:   5 cups or pudding molds
Ingredients
  2  tbsps  Butter or margarine (20 g)
  1     Onion (50 g), finely chopped
approx. 500 ml Milk
  200  g   Dry bread roll, diced
      (approx. 5 rolls / bread rolls)
 3    Eggs
Preparation
1.  Grease the bottom of the pan, add onions, cover 
and steam.
1-2 Min.  100 P
2.  Cut roll into small cubes, cover with milk and let sit for 
10 minutes. Beat eggs.
3.  Mix onions, eggs and roll cubes well to form an 
even dough. If necessary, add some more milk.
4.  Evenly distribute this dough in 5 cups or pudding 
molds, cover with microwave foil, place around the 
outer side of the turntable and cook.
6-8 Min.  100 P
  After baking, let stand for about 2 minutes.
  Empty dumplings onto a plate prior to serving.
Switzerland
“Tessin Risotto”Total cooking time:  approx. 20-24 minutes
Utensils:   Bowl with cover (2 l contents)
Ingredients
  50  g   Marbled bacon
  2  tbsps   Butter or margarine (20 g)
  1     Onion (50 g), finely chopped
  200  g   Rice (Arboris)
  400  ml   Meat broth
  70  g   Sbrinz cheese, shredded
      (alternatively use shredded Emmentaler cheese)
 1 pinch  Saffron
      Salt and pepper
Preparation
1.  Dice the ham. Distribute the butter evenly in the 
bowl. Add onion and ham, cover and steam.
approx. 2 Min.  100 P
2.  Add the rice, fill with meat broth, boil and let soak.
3-5 Min.  100 P
15-17 Min.  20 P
  After baking, let stand for about 3-5 minutes.
3.  Stir cheese and saffron into this mixture, season to 
taste.
 Tip:
  Serve with baked chanterelle mushrooms or white 
cap mushrooms and a mixed salad.
Noodles, Rice and dumplings 
						

							GB-59
Recipes
ESPAÑOL
ENGLISH
Switzerland
Semolina Gnocchi“Griessnockerl”   makes about 12-15 servings
Total cooking time:  approx. 19-23 minutes
Utensils:   Bowl with cover (2 l contents)
  Round, flat casserole dish
  (dm. approx. 26 cm)
Ingredients
 250  ml  Milk
  1  tsp   Butter or margarine
 1 pinch  Salt
 50 g   Semolina
  1     Egg white
  1     Egg yolk
  50  ml   Cream (Crème Fraiche)
  1  tsp   Butter or margarine for greasing the pan
  1  tbsp   Butter or margarine
  30  g   Shredded Sbrinz Cheese
      (alternatively use shredded Emmentaler cheese)
Preparation
1.  Put milk, butter and salt into a bowl, cover and 
heat.
approx. 3 Min.  100 P
2.  Add semolina, stir well, cover and let soak. Stir 
once during cooking.
9-11 Min.  30 P
 Let cool.
3.  Beat egg whites until they are stiff. Mix egg yolk 
with cream and stir into semolina mixture, fold egg 
whites in.
4.  Grease the casserole pan. With two soupspoons, 
form small ovals, place next to each other into 
the dish. Cover with butter flakes, sprinkle with 
shredded cheese. Place onto the high rack and 
bake.
7-9 Min.  30 P
  After baking, let stand for about 2 minutes.
 Tip:
  Gnocchi are served as a main entree. Serve with 
spinach.
Italy
Lasagne al fornoTotal cooking time:  approx. 23-25 minutes
Utensils:   Bowl with cover (2 l contents)
  Flat, square casserole dish
  (approx. 20x20x6 cm)
Ingredients
  300  g  Tomatoes from a jar
  50  g   Mushrooms, finely diced
  1     Onion (50 g), finely chopped
  1     Garlic clove, crushed
 250  g  Mincemeat, beef
  2  tbsps   Tomato sauce (30 g)
      Salt and pepper
      Oregano, Thyme, Basil
  150  ml   Cream (Crème Fraiche)
 100  ml   Milk
  50  g   Shredded parmesan cheese
  1  tsp   Mixed, chopped herbs
  1  tsp   Olive oil
      Salt and pepper
    Nutmeg
  1  tsp   Olive oil to grease the pan.
  125  g   Green sheet noodles
  1  tbsp   Shredded Parmesan cheese (5 g)
  1  tbsp   Butter or margarine
Preparation
1.  Slice tomatoes, mix with ham, onions, garlic, beef 
mincemeat and tomato sauce. Season, cover and 
steam, stir after half of cooking time.
6-7 Min.  100 P
2.  Mix cream and milk, Parmesan cheese, herbs and 
oil, season.
3.  Grease the casserole pan. Cover bottom of pan 
with one third of sheet noodles. Place half of 
mincemeat on top of noodles, pour some sauce 
over it. Place the second third of noodles on top, 
layer mincemeat, sauce and the final layer of 
noodles.
  Top with sauce, sprinkle with parmesan cheese.
  Cover with butter flakes, cook on low rack and 
cook.
14-15 Min.  50 P/230°C
approx. 3 Min.  
  After baking, let dish stand for 5 to 10 minutes.
Noodles, Rice and Dumplings 
						

							GB-60
Recipes
Germany
Semolina Flummery with Raspberry SauceTotal cooking time:  approx. 15-20 minutes
Utensils:   Bowl with cover (2 l contents)
Ingredients
 500  ml  Milk
 40 g   Sugar
  15  g   Almonds, chopped
 50 g   Semolina
  1     Egg yolk
 1 tbsp  Water
  1     Egg white
 250  g  Raspberries
 50 ml  Water
 40 g   Sugar
Preparation
1.  Put milk, sugar and almonds into a bowl, cover and 
heat.
3-5 Min.  100 P
2.  Add semolina, stir, cover and cook. Stir once during 
cooking.
10-12 Min.  20 P
3.  Mix egg yolk and water in a cup, stir into the hot 
porridge. Beat egg white stiff, carefully fold in. 
Transfer semolina flummery into small bowls.
4.  To prepare the sauce, wash raspberries, carefully 
pat dry, put into bowl with water and sugar. Cover 
and heat.
2-3 Min.  100 P
5.  Puree raspberries and serve hot or cold along with 
the semolina flummery.
France
Pears in Chocolate“Poires au chocolat”
Total cooking time:  approx. 8-13 minutes
Utensils:   Bowl with cover (2 l contents)
  Bowl with cover (1 l contents)
Ingredients
  4    Pears (600 g)
 60 g   Sugar
  1  pck.   Vanilla sugar (10 g)
  1  tbsp   Pear liquor, 30 Vol.-%
 150  ml   Water
  130  g   Semi-sweet chocolate
  100  g   Cream (Crème Fraiche)
Preparation
1.  Leave pears whole and peel.
2.  Put sugar, vanilla sugar, liquor and water into a 
bowl, mix, cover and heat.
1-2 Min.  100 P
3.  Place pears into the liquid, cover and cook.
6-10 Min.  100 P
  Remove pears from liquid, let cool.
4.  Pour 50 ml of the liquid into a smaller bowl. 
  Add chocolate and cream, cover and heat.
approx. 1 Min.  100 P
5.  Stir sauce well. Pour sauce over pears and serve. 
 Tip:
  Can be served with some vanilla ice cream.
Austria
“Salzburger Nockerl”  makes 3 servings
Total cooking time:  approx. 5-6 minutes
Utensils:  Round, flat casserole dish 
  (approx. 30 cm long)
Ingredients
 4   Egg white
 1 pinch Salt
  50  g   Powdered sugar
  1  tsp   Vanilla sugar
  4     Egg yolk
  2  tbsps   Flour (20 g)
  1  tsp   Butter or margarine for greasing the pan
  1  tbsp   Powdered sugar
Preparation
1.  In a large bowl, beat egg white until it forms a stiff 
foam, add salt. Slowly add powdered and vanilla 
sugar, keep beating until stiff.
2.  Mix egg yolk with a little bit of egg whites, gently 
turn under beaten egg whites. Sieve flour over this 
mixture and also fold in.
3.  Grease the casserole pan. Divide the dough into 
three parts, place all three parts next to each other 
into the casserole dish.
  Bake the ovals immediately onto the low rack in the 
pre-heated microwave oven.
5-6 Min.  20 P/230°C
  Immediately dust with powdered sugar, serve hot.
Cakes, Bread, Desserts and Drinks