Sharp R959slm Manual
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Page 71
RECIPES Serves 1 x 150g ready made pizza base (approx 50g barbecue sauce 100g mozzarella cheese, grated 100g cooked chicken, chopped 100g pineapple chunks 50g green pepper, sliced 50g red onion, sliced 1 Preheat the oven to CONVECTION 250ºC. 2 Place the pizza base in a 25cm (10”) flan dish.Spread the barbecue sauce over the base and sprinkle with half the cheese. 3 Arrange the chicken, pineapple, pepper and onion on top then sprinkle with the remaining cheese. 4 Place on the low rack and cook on DUAL...
Page 72
RECIPES Serves 125g onion, chopped 2 cloves garlic, crushed (see tip, page 60) 450g lean minced beef 100g mushroom, chopped 15ml (1 tbsp) tomato purée 400g canned chopped tomato 150ml ( 1/4pint) hot beef stock salt and pepper to taste 11 dried cannelloni tubes 300ml ( 1/2pint) cheese sauce (see page 92) 50g grated cheese, to sprinkle 15ml (1 tbsp) fresh oregano, chopped to garnish 1 Place onion and garlic in a bowl, heat on 100% for 2 minutes. Add the mince, cook on 100% for 5 minutes, stir halfway...
Page 73
RECIPES Serves 225g aubergine, cubed 225g canned tuna, drained 15ml (1 tbsp) olive oil 5ml (1 tsp) basil 225g fresh spinach fusilli (pasta twists) 600ml (1 pint) boiling water 300ml ( 1/2pint) cheese sauce (see page 92) 100g cheddar cheese, grated 1 Place aubergine cubes, tuna, oil and herbs in a bowl, mix well. Cook on 100% for 3 minutes. 2 Pour the cheese sauce into the tuna mixture and add the pasta, mix well. 3 Place in a 2.5 litre (4 pint) casserole dish and cover with grated cheese. Place on low...
Page 74
RECIPES Serves 30ml (2 tbsp) olive oil 125g onion, finely chopped 1 stick celery, finely sliced 1 green pepper, seeded and sliced 1 red pepper, seeded and sliced 225g beef fillet, thinly sliced into 5cm (2) strips 2.5ml ( 1/2tsp) cayenne pepper 5ml (1 tsp) ground cumin grated rind of 1 lemon 75g sweetcorn 225g dried white, long grain rice 600ml (1 pint) hot beef stock salt and pepper to taste 1 Place the oil, onion, celery, red and green pepper in a large bowl, mix well. Heat on 100% for 2 minutes....
Page 75
RECIPES Serves 1 red pepper, sliced 1 green pepper, sliced 1 yellow pepper, sliced 1 parsnip, sliced 75g red onion, chopped 175g courgette, sliced 125g carrot, sliced 125g asparagus, cut into 3cm lengths 60ml (4 tbsp) extra virgin olive oil 10ml (2 tsp) all purpose seasoning 5ml (1 tsp) Italian seasoning 1 Preheat the oven to CONVECTION 230ºC. 2 Place all the ingredients in a large bowl, mix thoroughly. 3 Divide the vegetables equally between two baking trays. 4 Place one tray on the lower shelf and...
Page 76
RECIPES Serv 450g potato, grated 125g cheddar cheese, grated 75g fresh wholemeal breadcrumbs 150g courgette, sliced 100g carrot, grated 100g celery, sliced 2 eggs (medium), beaten 150ml ( 1/4pint) milk 100g courgette, sliced 75g cheddar cheese, grated to sprinkle 1 Combine the potato, cheese and breadcrumbs in a bowl. (Ensure all of the water is squeezed out of the grated potato.) 2 Line the base of a greased 1.5 litre loaf dish with half of the potato mixture. Place a layer of courgettes on top of the...
Page 77
RECIPES Serv 45ml (3 tbsp) vegetable oil 450g carrot, sliced 450g swede, diced 350g celery, sliced 225g onion, sliced 100g parsnip, sliced 100g leek, sliced 150g pearl barley 100g butternut squash 100g turnip 1200ml (2 pints) hot vegetable stock DUMPLINGS: 150g self raising flour 5ml (1 tsp) mustard powder 35g margarine 30ml (2 tbsp) parmesan cheese, grated 30ml (2 tbsp) parsley, chopped 75ml (3 fl.oz) milk 1 Place the oil, carrot, swede, celery and onion in a 3.5 litre (approx. 6 pint) casserole dish,...
Page 78
RECIPES Serv BASE: 150g margarine 100g caster sugar 50g light brown sugar 1 egg (medium) 2.5ml ( 1/2tsp) vanilla essence 300g plain flour 10g baking powder FILLING: 1 ripe banana, mashed 225g cream cheese, softened (see tip, page 82) 50g caster sugar 45ml (3 tbsp) orange juice TOPPING: 75g fresh blueberry 150g sliced strawberry 2 kiwis, peeled and sliced 45ml (3 tbsp) apricot jam 1 Preheat the oven to CONVECTION 180ºC. 2 To prepare the base, cream together the margarine and sugars. Stir in the egg and...
Page 79
RECIPES Serves 1500ml (21/2pints) milk 200g pudding rice 75g caster sugar 50g margarine 5ml (1 tsp) ground nutmeg (optional) 1 Place the milk in a 2.5 litre (approx. 4 pint) casserole dish. Heat on 100% for 8 minutes. Stir in the rice, sugar and margarine, heat on 100% for 5 minutes. 2 Place on the low rack, cook on DUAL CONVECTION, 180ºC, 30% for 45 - 50 minutes. Stir 3 times during cooking and again at the end of cooking. 3 Sprinkle with ground nutmeg to serve. RICE PUDDING Serv BASE: 300g plain...
Page 80
RECIPES Serv FILLING: 225g raspberry, fresh or frozen 2 eating apples, peeled and thinly sliced 50g brown sugar 15ml (1 tbsp) Crème de Cassis (optional) CRUMBLE: 75g margarine 125g plain flour 100g ground almonds 75g caster sugar 50g toasted flaked almonds, to decorate 1 Place raspberry, apple, sugar and crème de cassis in a 1.5 litre (21/2pint) casserole dish, mix well. 2 Heat on 100% for 8 minutes, stir every minute. Put to one side whilst preparing crumble. 3 Rub the margarine into the flour until...