Sharp R959slm Manual

							
RECIPES
5ml (1 tsp) green peppercorns, crushed
15ml (1 tbsp) fresh tarragon
2.5ml (
1/2tsp) salt
4 fresh tuna steaks (approx. 250g each)
juice & grated rind of 2 medium oranges
(see tip, page 81) 
olive oil to sprinkle
15ml (1 tbsp) cornflour mixed with
15ml (1 tbsp) water
Serve with new potatoes and fresh
vegetables. 1 Mix peppercorns, tarragon and salt. Rub evenly onto
the steaks and arrange in a flan dish, add orange juice
and rind. Sprinkle generously with oil. Marinade in
fridge for 30 minutes - 1 hour.
2 Place on low rack, use sequence cooking to cook on 50% for 10 minutes, then on DUAL GRILL, 50% for 8
minutes.
3 Remove fish steaks from flan dish. Stir cornflour mixture into remaining juice. Heat on 100% for 2 - 3
minutes until thickened, stir after 1 minute.
4 Return the fish steaks to the sauce and heat on 70% for 1 minute.
GRILLED TUNA STEAK WITH ORANGE
8 wooden skewers
4 courgette, cut into 1 chunks
24 button mushrooms, stalks removed
300g firm fleshed fish skinned and cut
into 1 cubes
8 slices of orange, halved
12 cherry tomatoes, halved
10ml (2 tsp) fresh dill, chopped
100g margarine
1 Thread pieces of courgette, mushroom, fish, orangeand tomato onto each skewer in a regular sequence.
Leave no wood exposed.
2 Heat the dill and margarine in a small bowl on 100% for 1 minute. Place 4 kebabs in a large flan dish and
brush with the dill butter.
3 Place on high rack and cook on DUAL GRILL, 50% for 12 minutes. Turn over and rearrange the kebabs every
4 minutes.
4 Repeat for remaining kebabs.
FISH KEBABS
200g white long grain rice
600ml (1 pint) hot chicken stock
2.5ml (
1/2tsp) turmeric
salt and pepper to taste
1 red pepper, seeded and sliced
100g prawns, peeled and cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g whole baby corn, halved
225g chicken, cooked and chopped
1 Place the rice in a 2.5 litre (approx. 4 pint) casserole dish and add the stock, turmeric and seasoning.
Cook on 70% for 14 - 15 minutes, until the rice is tender,
stir 2 - 3 times during cooking. Drain any excess liquid.
2 Stir in the pepper, prawns, peas, cockles, mussels, baby corn and chicken.
3 Place on low rack and cook on DUAL CONVECTION, 180ºC, 70% for 15 minutes. Stir twice during cooking.
PAELLA
p49_cre   8/28/06   11:25:06 AMp49_cre   8/28/06   11:25:06 AM 
						

							
50
RECIPES
Serves 
4 swordfish steaks (approx. 150g each)
30ml (2 tbsp) orange juice (see tip, page 81)
15ml (1 tbsp) lime juice (see tip, page 81)
15ml (1 tbsp) lemon juice (see tip, page 81)
grated rind of 
1/2orange
grated rind of 1/2lime
grated rind of 1/2lemon
3 cloves garlic, crushed (see tip, page 60)
125g pineapple juice, unsweetened
15ml (1 tbsp) olive oil
100g red pepper, chopped
100g red onion, chopped
1 jalapéno chilli, seeded and finely chopped
handful fresh coriander, chopped
100g canned pineapple chunks, drained
1 Place the fish in a 25cm (10”) flan dish. 
2 In a small bowl, mix together the orange, lime and lemon juice, rinds and garlic. Spread over the fish, cover
and leave in the refridgerator to marinate for at least 4
hours or overnight.
3 Remove the cover from the dish and pour the pineapple juice over the fish.
4 Place on the low rack and cook on DUAL CONVECTION, 220ºC, 50% for 13 minutes.
5 Leave the fish to stand for a few minutes. In a medium bowl, place the oil, pepper, onion, chilli and
coriander, mix well.
6 Cook on 100% for 2 - 3 minutes until just soft. Add the pineapple chunks, mix well and serve with the fish.
PINEAPPLE SWORDFISH
Serves 
4 whole red snapper (approx. 200g each)
sea salt
zest of 2 limes
10ml (2 tsp) fresh thyme leaves
2 bay leaves, broken
10ml (2 tsp) fennel seeds
juice of 2 limes (see tip, page 81)
15ml (1 tbsp) olive oil
Before using, ensure the fish has been cleaned,
descaled and the head removed
Salsa:
1 papaya, cut into chunks
1/2red chilli pepper, finely chopped
dash of vinaigrette dressing
1 Wash the fish, pat dry and rub inside and out with salt. Score three slashes into each side of the fish.
2 Crush the zest, thyme, bay leaves and fennel seeds together using a pestel and mortar then mix in the lime
juice and oil to form a paste.
3 Spread the paste all over the fish and inside the slashes. Arrange the fish in a 25cm (10”) flan dish.
4 Place on the low rack and cook on DUAL GRILL, 50% for 12 minutes.
Mix the papaya, chilli and vinaigrette together to make
the salsa and serve with the fish.
CHILLI&HERB RED SNAPPER
p50_cre   8/28/06   3:31:51 PMp50_cre   8/28/06   3:31:51 PM 
						

							
RECIPES
Serves 
300g hoisin sauce
45ml (3 tbsp) red wine
1.6kg pork spare ribs, separated
1 quantity sweet and sour sauce (see page 93)
1 Place hoisin sauce and wine in a large bowl, mix well.Coat the ribs with the sauce and leave in bowl to
marinate overnight.
2 Preheat oven to CONVECTION 200ºC
3 Place ribs on two baking trays. Place one tray on the upper shelf and the other on the lower shelf.
Cook for 55 minutes on CONVECTION 200ºC.
Rotate the trays 180º after half the cooking time.
4 Place cooked ribs in a large dish and pour over sweet and sour sauce to serve.
SWEET&SOUR SPARE RIBS
Serves 
60ml (4 tbsp) plain flour
salt and pepper
5ml (1 tsp) mixed herbs
500g braising steak, sliced thinly
75g streaky bacon rashers, chopped
25g margarine
225g carrot, sliced
225g courgette, sliced
100g baby onion (whole)
225g potato, par-boiled and chopped
300ml (
1/2pint) hot beef stock
300ml (1/2pint) red wine
30ml (2 tbsp) cornflour blended with water
1 Mix together the flour, salt, pepper and herbs, toss the beef and bacon in the seasoned flour until well coated.
2 Put the margarine in a 2.5 litre (approx. 4 pint) casserole dish and melt on 100% for 30 seconds. Stir
in the beef, bacon, carrots, courgettes, onions and
potatoes.
3 Pour in the beef stock, wine and blended cornflour, mix well. Cover dish with a lid and place on low rack.
Cook on DUAL CONVECTION, 180ºC, 30% for 45
minutes. Stir 3 times during cooking.
4 Leave to stand for 5 minutes before serving, so that the meat relaxes to improve the texture.
BEEF CASSEROLE
Serv
1 x 150g ready made pizza base (approx
tomato pizza topping, to cover base
25g cubed pancetta
25g cooked ham, sliced
25g cooked beef, sliced
50g cooked sausage, sliced
15 slices pepperoni
50g onion, sliced
25g green pepper, chopped 
100g mozzarella cheese, grated
1 Place the pizza base in a 25cm (10”) flan dish.
2 Spread the pizza topping over the base.
3 Preheat the oven to CONVECTION 250ºC.
4 Arrange the meats, onion and pepper over thetopping. Sprinkle with the cheese.
5 Place on the low rack and cook on DUAL CONVECTION, 250ºC, 30% for 10 minutes.
MEAT FEAST PIZZA
p51_cre   8/28/06   11:27:06 AMp51_cre   8/28/06   11:27:06 AM 
						

							
RECIPES
Serves 
150g coarse liver pâté
100g mushroom, finely chopped
800g fillet of beef
450g puff pastry
1 egg (medium), beaten to glaze
1 Preheat the oven to CONVECTION 220ºC.
2 Combine the pâté and mushroom in a bowl.
3 Roll out pastry to make a square 28cm (11) or sizesuited to the meat. Spread pâté and mushroom
mixture over the surface. Place meat in centre.
4 Fold pastry over meat and seal edges. Place seam side down on a greased baking tray. Glaze with egg.
5 Place on the lower shelf, bake on CONVECTION 220ºC for 60 - 65 minutes until golden.
Rotate the tray 180º after half the cooking time.
BEEF WELLINGTON
Serv
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 tomatoes
150ml (
1/4pint) hot beef stock
15ml (1 tbsp) cornflour blended with 15ml
(1 tbsp) water
salt and pepper to taste
12 sheets of spinach lasagne
600ml (1 pint) cheese sauce (see page 92)
50g mushroom, sliced
15ml (1 tbsp) fresh oregano, chopped
1 Place the onion, garlic, mince, mushrooms, purée, tomatoes, stock, cornflour and seasoning in a large
bowl. Mix well.
2 Cook on 70% for 20 minutes until thickened, stir twice during cooking.
3 Cover the base of a deep, square 20cm (8”) dish with half of the meat mixture, fol lowed by a layer of lasagne
sheets. Cover with half of the cheese sauce.
Repeat, using the remaining ingredients, finishing with
the cheese sauce. Sprinkle generously with the sliced
mushrooms and oregano.
4 Place on the low rack and cook on DUAL CONVECTION, 220ºC, 70% for 20 minutes.
LASAGNE
Serves 75g soy sauce
150g red wine
1 clove garlic, crushed (see tip, page 60)
675g lean steak, cut into 1” cubes
2 large green peppers, seeded and cut into
chunks
4 medium tomatoes, cut into quarters
16 fresh pineapple chunks
1 In a medium bowl, mix the soy sauce, wine and garlic.Add the steak cubes and stir to coat. Cover the bowl
and refrigerate for at least 4 hours or overnight.
2 Remove the steak cubes from the marinade. Thread the steak cubes and vegetables alternately onto
8 wooden skewers. 
3 Place equal skewers into two 25cm (10”) flan dishes.
4 Place the dish on high rack and cook on DUAL GRILL, 50% for 12 minutes, turning over halfway through
cooking. Repeat for the second dish .
STEAK KEBABS
p52_cre   8/28/06   11:29:45 AMp52_cre   8/28/06   11:29:45 AM 
						

							
RECIPES
Serves 
225g self raising flour
pinch of salt
100g shredded suet
150ml (
1/4pint) water
15ml (1 tbsp) olive oil
75g onion, chopped
150g back bacon, diced
225g leek, thinly sliced
150g stilton, crumbled
90ml (6 tbsp) single cream
seasoning
1 egg yolk, beaten
egg white to glaze
1 Sift the flour and salt into a large mixing bowl and stir in the suet.
2 Gradually mix in 150ml water until you have a soft dough, knead lightly on a floured work surface, divide in half and
roll out a base and lid large enough to fit a 20cm (8”) flan
dish. Line the greased flan dish with the base.
3 Cook onion and bacon in oil for 2 minutes on 100%.
4 Add leeks and cook for 5 minutes on 100%.
5 Stir in the stilton, cream, seasoning and egg yolk.
6 Put the filling on the pastry.
7 Seal the pie with the lid and brush with egg white.
8 Place on the low rack and bake on DUAL CONVECTION, 250ºC, 30% for 25 minutes.
BACON&STILTON PIE
Serv
25g plain flour
salt and pepper to taste
800g stewing steak, cut into cubes
450g potato, peeled and chopped
225g onion, chopped
450ml (
1/2pint) hot beef stock
30ml (2 tbsp) cornflour blended with 30ml
(2 tbsp) water
225g shortcrust or puff pastry
1 egg (medium), beaten to glaze
1 Place the flour, salt and pepper in a 2.5 litre (approx. 4 pint) casserole dish, Add the meat and turn to coat with
the flour. Add the potatoes, onion and stock, mix well.
2 Cook on 70% for 30 minutes, stir twice during cooking.
2 Stir in the cornflour, mixing well. Leave to one side.
3 Preheat the oven to CONVECTION 220ºC.
4 Roll out the pastry to make a lid for the casserole dish. Place the lid over the meat pinching the edges. Brush
with egg to glaze.
5 Place on the lower shelf and cook on CONVECTION 220ºC for 22 minutes.
Rotate the dish 180º after half the cooking time.
MEAT&P O TAT O P I E
Serv
5ml (1 tsp) each of fresh oregano, tarragon and
thyme, chopped
2 bay leaves
2 cloves garlic, roughly chopped (see tip, page 60)
7.5ml (1
1/2tsp) paprika
5ml (1 tsp) plain flour
45ml (3 tbsp) spanish medium dry sherry
30ml (2 tbsp) olive oil
1.8kg leg of lamb
sea salt 
1 In a small bowl, crush the herbs, bay leaves, garlic, paprika and flour together, mix in the sherry and oil.
2 Place the lamb in a 25cm (10”) flan dish and score all over, brush with half of the sauce and sprinkle with
sea salt.
3 Place on the low rack and cook on DUAL CONVECTION, 160ºC, 30% for 72 minutes, turn
over halfway through cooking and brush with the
remaining sauce.
GARLIC ROASTED LAMB
p53_cre   8/28/06   11:32:37 AMp53_cre   8/28/06   11:32:37 AM 
						

							
RECIPES
Serv1.2 kg pork loin joint
60ml (4 tbsp) tomato ketchup
15ml (1 tbsp) sugar
15ml (1 tbsp) white wine or water 
60ml (4 tbsp) hoisin sauce
1 clove garlic, crushed (see tip, page 60)
1 Trim the fat from the pork. Place in a 25cm (10”) flandish.
2 Mix the remaining ingredients together and pour over the pork. Turn the pork over to coat with the
marinade. 
3 Cover the dish and refrigerate overnight to marinate. Remove the cover before cooking.
4 Place on the low rack and cook on DUAL CONVECTION, 160ºC, 50% for 44 minutes, turning
over halfway through cooking.
ORIENTAL PORK LOIN
Serv
45ml (3 tbsp) sesame oil
15ml (1 tbsp) garlic puree
900g beef joint, thinly sliced
150ml (
1/4pint) oyster sauce
150ml (1/4pint) hot beef stock
175g red onion, sliced
200g carrot, thinly sliced
200g mangetout, whole
1 red pepper, cut into chunks
200g baby sweetcorn, cut in half
1 Combine the oil and garlic in a 3.5 litre (approx. 6 pints) casserole dish. Add the beef , mix well to coat
evenly, stir in the oyster sauce and stock.
2 Place on the turntable and cook on 70% for 10 minutes, stirring twice during cooking.
3 Add the onion, carrot, mangetout, pepper and sweetcorn, mix well.
4 Place on the low rack and cook on DUAL CONVECTION, 200ºC, 50% for 20 minutes, stir
twice during cooking.
CHINESE BEEF
Serves 
4 boneless pork chops (approx. 225g each)
2.5ml (1/2tsp) lime peel, grated
45ml (3 tbsp) lime juice (see tip, page 81)
30ml (2 tbsp) honey (see tip, page 87)
10ml (2 tsp) fresh ginger, grated
1 Place the chops in a 25cm (10”) flan dish.
2 In a small bowl, mix together the lime peel, lime juice, honey and ginger. 
3 Pour the lime mixture liberally over the chops. Cover and refrigerate for at least one hour. Remove
the cover before cooking.
4 Place on the high rack and cook on DUAL GRILL, 70% for 18 minutes, turning over twice during cooking.
GLAZED PORK CHOPS
Serv
150g onion, sliced
100g mushroom, sliced
400g canned chopped tomatoes
1 packet (56g) dried chicken noodle soup
15ml (1 tbsp) tomato puree
30ml (2 tbsp) white wine
60ml (4 tbsp) water
salt and pepper to taste
8 thin sausages (approx. 240g)
SAUSAGE SURPRISE
1 Place the onion in a 2.5 litre (approx. 4 pint) casseroledish and cook on 100% for 2 minutes.
2 Mix in all the other ingredients except the sausages.
3 Add the sausages and turn to coat with the mixture until covered.
4 Place on the low rack and cook on DUAL CONVECTION, 200ºC, 50% for 25 minutes.
Rearrange the sausages and coat with the sauce 3
times during cooking.
Serve with baked or mashed potato.
p54_cre   8/28/06   11:36:24 AMp54_cre   8/28/06   11:36:24 AM 
						

							
RECIPES
Serves 
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed (see tip, page 60)
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
15ml (1 tbsp) dried mixed herbs (see tip, page 56)
300ml (
1/2pint) red wine
300ml (1/2pint) hot beef stock
30ml (2 tbsp) cornflour blended with 30ml water
salt and pepper to taste
1 Place oil, onion, celery, garlic and bacon into a large bowl, mix well. Cover and cook on 100% for 6 minutes.
2 Add the bay leaf, tomatoes, purée and minced beef to the vegetable mixture. Cook on 100% for 8 minutes,
stir 2 - 3 times during cooking.
3 Add herbs, wine, stock and blended cornflour.  Season, mix well. Cover and cook on 100% for 5
minutes, then for 20 - 22 minutes on 50% until sauce is
thick. Stir 2 - 3 times during cooking.
Serve hot with spaghetti.
BOLOGNESE SAUCE
Chilli con carne: Make as above, omit wine and herbs.
At Stage 3 add 450g canned red kidney
beans and 5 - 15ml (1 - 3 tsp) chilli
powder, to taste.
Serv
450g lean minced lamb
125g onion, chopped
150g carrot, sliced
30ml (2 tbsp) tomato puree
450ml (
3/4pint) hot lamb stock
30ml (2 tbsp) cornflour, blended with water
salt and pepper
900g potato, cooked and mashed
1 Place the lamb, onion, carrot, tomato puree and stock in a large bowl, stir well.
2 Cook on 50% for 20 minutes, stir twice during cooking.
3 Stir in the blended cornflour and seasoning. Cook on 100% for 5 minutes.
4 Pour into a deep, 24cm (9
1/2”) flan dish. Spread the
potato over the lamb mixture; score across the potato
with a fork, giving a spiky effect.
5 Place on the low rack and cook on DUAL CONVECTION, 250ºC, 50% for 20 minutes.
SHEPHERDS PIE
Serv
225g onion, sliced
100g balti curry paste
30ml (2 tbsp) plain flour
300ml (
1/2pint) hot lamb stock
900g lamb, cubed
300g courgette, cut into cubes
300g canned chickpeas, drained
1 Place the onions and paste into a 3.5 litre (approx. 6 pint) casserole dish, mix well.
2 Place on the turntable and cook on 100% for 3 minutes.
3 Mix in the flour, then gradually add the stock, then the lamb.
4 Place on the low rack and cook on DUAL CONVECTION, 200ºC, 50% for 20 minutes, stir twice
during cooking.
5 Add the courgette and chickpeas, mix well.
6 Place on low rack and cook on DUAL CONVECTION, 200ºC, 50% for 10 minutes, stir once during cooking.
LAMB BALTI
p55_cre   8/28/06   11:38:58 AMp55_cre   8/28/06   11:38:58 AM 
						

							
RECIPES
Serves 
MARINADE:
15ml (1 tbsp) groundnut oil
15ml (1 tbsp) lemon juice (see tip, page 81)
60ml (4 tbsp) satay sauce
1 clove garlic, crushed (see tip, page 60)
tabasco sauce to taste
450g chicken fillets, cubed
4 wooden skewers
1 Place all the marinade ingredients in a large bowl, mixwell. Stir in the chicken, refrigerate for 2 hours to
marinate.
2 Thread the chicken onto skewers leaving no wood exposed. Place in a large flan dish on the high rack.
Cook on DUAL GRILL, 70% for 12 - 15 minutes.
Turn over and rearrange skewers 2 - 3 times.
CHICKEN SATAY
Serves 
4 chicken breast fillets, skinned
(approx. 200g each)
150g blue stilton, finely chopped
50g leek, finely chopped
50g sun-dried tomatoes, finely chopped
100g bacon, finely chopped
salt and pepper to taste
cocktail sticks to secure
75g (3oz) cheddar cheese, grated
1 Open out chicken breasts, flatten with a rolling pin.
2 Place Stilton, leeks, tomatoes, bacon and seasoning in abowl, mix well. Place a quarter of the mixture at one
end of each breast. Roll up tight and secure with
cocktail sticks. Ensure no filling is visible.
3 Place the breasts seam-side upwards in a flan dish.
4 Place the flan dish on the low rack.
5 Use sequence programming to cook on 100% for 5 minutes then DUAL GRILL, 100% for 12 minutes.
6 Turn over and add cheese halfway through DUAL GRILL cooking time.
CHICKEN&STILTON ROLLS
Serves 
600g turkey, cubed
225g button mushroom, sliced
225g leek, sliced
salt and pepper
SAUCE:
25g margarine
25g plain flour
5ml (1 tsp) cayenne pepper
30ml (2 tbsp) english mustard powder
300ml (
1/2pint) milk
salt and pepper
250g mascarpone cheese
1 Place the turkey, mushrooms, leeks, salt and pepper into a 2.5 litre (approx. 4 pint) dish and cook on 100%
for 8 minutes stirring twice during cooking.
Drain off excess liquid.
2 To make the sauce, place the margarine in a bowl and heat on 100% for 30 seconds until melted.
3 Stir in the flour, cayenne pepper and mustard powder mixing well.
4 Whisk in the milk and cook on 100% for 6 minutes, stir every 2 minutes until thick and smooth.
Season with salt and pepper.
5 Mix the mascarpone cheese into the sauce and stir into the chicken mixture.
6 Place on the low rack and cook on DUAL CONVECTION, 180ºC, 50% for 20 minutes, stir
halfway through cooking.
CREAMY TURKEY CASSEROLE
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.
p56_cre   8/28/06   11:42:16 AMp56_cre   8/28/06   11:42:16 AM 
						

							
RECIPES
Serves 
2 red chillies, deseeded and chopped
2 cloves garlic, chopped (see tip, page 60)
4 shallots, chopped
handful fresh coriander
zest half lime
5ml (1 tsp) demerara sugar
10ml (2 tsp) thai fish sauce
4 skinless chicken fillets (approx. 175g each)
165ml can of coconut milk
1 Blend the chillies, garlic, shallots, coriander and zest in afood processor, add the sugar and fish sauce to form a
paste.
2 Score the chicken 4 times on each breast. Divide the paste into two bowls, set one aside. 
3 Spread equal amounts of paste from one bowl into the scores on the chicken.
4 Place the chicken in a 2.5 litre (approx. 4 pint) casserole dish. Mix the remaining paste with the coconut cream
and pour over the chicken. 
5 Cover and leave to marinate in the refrigerator for 2 - 3 hours or overnight. Remove the cover and place on the
low rack.
6 Cook on DUAL CONVECTION, 200ºC, 70% for 25 minutes, rearrange and coat the chicken twice during
cooking.
THAI CHICKEN
Serves 
150ml (1/4pint) hot chicken, stock
300ml (1/2pint) pineapple juice
150ml (1/4pint) orange juice
30ml (2 tbsp) soy sauce
30ml (2 tbsp) honey (see tip, page 87)
15ml (1 tbsp) garlic purée 
60ml (4 tbsp) dark rum
4 boneless duck breasts (approx. 200g each)
30ml (2 tbsp) cornflour blended with
30ml (2 tbsp) water
1 Place all the ingredients, except the duck and cornflour, into a medium bowl and mix well. Add the duck breasts
and stir to coat with the sauce. Cover with cling film and
leave to marinate in the refridgerator overnight.
2 Remove the duck breasts from the bowl and place in a 25cm (10”) flan dish. Set the marinade aside to use later.
3 Place the flan dish on the low rack and cook on DUAL CONVECTION, 220c, 70% for 16 minutes.
4 Leave the fillets to stand covered in foil whilst cooking the marinade.
5 Place the bowl of marinade on the turntable and cook on 100% for 5 minutes, add the cornflour, mixing well.
Cook on 100% for a further 6 minutes. 
Serve with the duck fillets.
FRUITY DUCK
Serves 
90ml (6 tbsp) wholegrain mustard
45ml (3 tbsp) dijon mustard
45ml (3 tbsp) clear honey (see tip, page 87)
12 chicken drumsticks (approx. 125g each)
1 In a medium bowl, combine the mustards and honey.Add the drumsticks and stir to coat. Cover the dish
and leave to marinate in the refrigerator for 2 - 4
hours or overnight.
2 Turn the drumsticks in the marinade to coat them evenly before placing in  a 25cm (10”) flan dish.
3 Place on the low rack and cook on DUAL GRILL, 100% for 28 minutes, turn over and rearrange after 15
minutes of cooking.
STICKY MUSTARD DRUMSTICKS
p57_cre   8/28/06   11:52:21 AMp57_cre   8/28/06   11:52:21 AM 
						

							
RECIPES
Serves 
225g mushroom, sliced
125g onion, chopped
1 clove garlic, crushed (see tip, page 60)
60ml (4 tbsp) tomato purée
300ml (
1/2pint) red wine
5ml (1 tsp) dried oregano (see tip, page 56)
5ml (1 tsp) dried parsley (see tip, page 56)
salt and pepper to taste
4 chicken portions
1 Place the mushrooms, onion and garlic in a 2.5 litre (approx. 4 pint) casserole dish.
Cook on 100% for 4 minutes.
2 Stir in remaining ingredients except the chicken, mix well.
3 Add chicken portions and turn to coat with the sauce.
4 Cook on DUAL CONVECTION, 200ºC, 70% for 30 minutes, stir and coat the chicken twice during cooking.
Serve with rice or jacket potatoes.
CHICKEN CACCIATORE
Serves 
175g golden breadcrumbs
10ml (2 tsp) paprika
salt and pepper
30ml (2 tbsp) parmesan cheese, grated
1 egg (medium)
30ml (2 tbsp) milk
4 chicken fillets (approx. 225g each)
1 Mix the breadcrumbs, paprika, seasonings andParmesan cheese together in a large flan dish.
2 Beat the egg and milk together and pour into a second flan dish.
3 Dip the fillets into the egg mixture, then into the crumbs, turn over until well coated. 
4 Put the fillets in a greased 25cm (10”) flan dish and place on the low rack.
5 Cook on DUAL GRILL, 70% for 14 minutes; turn over after 10 minutes.
CRISPY PARMESAN CHICKEN
Serves 
4 chicken breast fillets (approx. 200g each)
45ml (3 tbsp) clear honey (see tip, page 87)
5ml (1 tsp) whole grain mustard
2.5ml (
1/2tsp) dried tarragon (see tip, page 56)
15ml (1 tbsp) tomato purée
150ml (
1/4pint) chicken stock
15ml (1 tbsp) cornflour
salt and pepper
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour over the chicken.
3 Place on the low rack and cook on DUAL CONVECTION, 200ºC, 70% for 20 minutes.
Rearrange the chicken and coat with the sauce 3 times
during cooking.
HONEYED CHICKEN
Serves 
30ml (2 tbsp) wholegrain mustard
30ml (2 tbsp) dijon mustard
45ml (3 tbsp) mango chutney
15ml (1 tbsp) clear honey (see tip, page 87)
150g cornflakes, crushed
4 chicken fillets (approx. 200g each)
1 In a medium bowl, combine the mustards, chutney andhoney.
2 Place the cornflakes in a bowl. Dip the fillets into the mustard mixture then the
cornflakes crumbs, turn  over to coat evenly.
3 Place the fillets in a greased 25cm (10”) flan dish.
4 Place on the low rack and cook on DUAL CONVECTION, 220ºC, 50% for 20 minutes.
CRUNCHY CHICKEN FILLETS
p58_cre   8/28/06   11:57:33 AMp58_cre   8/28/06   11:57:33 AM