User manual SHARP RSTR-

[. . . ] R-65STR English 07/09/2004 10:52 Page A Important R-65STR MICROWAVE OVEN WITH GRILL OPERATION MANUAL WITH COOKBOOK 800 W (IEC test procedure) ENGLISH OPERATION MANUAL This operation manual contains important information which you should read carefully before using your microwave oven. IMPORTANT: There may be a serious risk to health if this operation manual is not followed or if the oven is modified so that it operates with the door open. R-65STR English 07/09/2004 10:52 Page B R-65STR English 07/09/2004 10:52 Page C BZAJHVFWBY J CTHNBABRFWBB GHJLERWBB VBRHJDJKZJDFY GTXM C UHBKTV VJLTKM R-65STR IFHG cthnbabwbhjdfzf HJCNTCN--VJCRDF VJLTKM R-65STR IFHG cjjndtncndetn nht<jdfzbyv zjhvfnbdzsü ljrevtznjd: Gj <tpjgfczjcnb UJCN H VÄR 335-2-25-97 UJCN H 51318. 44. 1-99 UJCN H 51318. 14. 2-99 Gj ÄVC UJCN 51318. 11-99 Dj bcgjkztzbt Cnfnmb 5 Pfrjzf Hjccbqcrjq Atlthfwbb J pfobnt ghfd gjnht<bntktq, f nfröt Erfpf Ghfdbntkmcndf Hjccbqcrjq Atlthfwbb @ 720 jn 16 b+zy 1997 u. ecnfzfdkbdftncy chjr ckeö<s lfzzjq vjltkb 7 ktn c vjvtznf ghjbpdjlcndf ghb eckjdbb bcgjkmpjdfzby d cnhjujv cjjndtncndbb c bzcnherwbtq gj ärcgkefnfwbb b ghbvtzytvsvb ntüzbxtcrbvb cnfzlfhnfvb. Cnhfzf-bpujnjdbntkm: Ghjbpdtltzj d Fzukbb Abhvf-bpujnjdbntkm: IFHG Rjhgjhtqiz *hblbxtcrbq flhtc bpujnjdbntky: 22-22 Zfufqrt-xj, F<tzj-re, Jcfrf 545-8522, Ygjzby ENGLISH R-65STR English 07/09/2004 10:52 Page D SHARP ! SHARP. [. . . ] Pour the stock over and cover with microwave leek (in strips) foil and cook on EXPRESS MENU C1-1 fillet of chicken breast (cubed) "Chicken Pan with Vegetables". pepper, paprika powder butter or margarine 5. After cooking, let stand for 5-10 minutes. MINCE AND ONION (C1-2) Ingredients 0, 5 kg 150 g 50 g 1/2 1, 0 kg 300 g 100 g 1 30 g 1, 5 kg minced meat (1/2 beef, 1/2 pork) onion (finely chopped) egg white breadcrumbs salt and pepper 345 ml meat stock 60 g tomato purée 190 g potatoes (finely chopped) 190 g carrots (finely chopped) 11/2 tbsp chopped parsley 450 g 150 g 11/2 45 g 15 g 115 ml 230 ml 20 g 40 g 65 g 125 g 65 g 125 g 1/2 tbsp 1 tbsp Preparation 1. Mix together the minced meat, onion, egg and the breadcrumbs. Mix the meat stock with the tomato purée. Add the liquid, potatoes, carrots and parsley to the meat, mix it up well. Cover and cook on EXPRESS MENU C1-2 "Mince and Onion". When the oven stops and the audible signals sound, stir and re-cover. After cooking, stir and stand for approx. Sprinkle with parsley and serve. GRATINATED FISH FILLET (C2-1) Fish gratin Italian style Ingredients 0, 5 kg 200 g tbsp 1/2 tbsp 30 g 1/2 1, 0 kg 1, 5 kg fish fillet lemon juice anchovy butter Gouda (grated) salt and pepper fresh tomatoes chopped mixed herbs Mozarella Basil (chopped) 430 g 630 g 1 tbsp 11/2 tbsp 1 tbsp 11/2 tbsp 50 g 80 g 450 g 2 tbsp 280 g 1 tbsp 150 g 300 g 1 tbsp 11/2 tbsp 100 g 180 g 1/2 tbsp 3/4 tbsp 17 ENGLISH Preparation 1. Wash and dry the fish and sprinkle with lemon juice, salt and anchovy butter. Place in a gratin dish (size depends on weight). Wash the tomatoes and remove the stalk-spore. Cut into slices and place on top of the cheese. Season with salt, pepper and the mixed herbs. Drain the Mozarella, cut into slices and place on the tomatoes. Place the gratin dish on the turntable and cook on EXPRESS MENU C-2-1 "Gratinated fish fillet". After cooking, let stand for approximately 5 minutes. R-65STR English 07/09/2004 10:53 Page 18 RECIPES FOR EXPRESS MENUS GRATINATED FISH FILLET (C2-1) Fish esterhazy Ingredients 0, 5 kg 230 g 100 g 20 g 40 g 10 g 1, 0 kg 450 g 200 g 40 g 100 g 10 g 1, 5 kg 680 g 300 g 60 g 140 g 20 g fish fillet leeks (cut into rings) onion (finely sliced) carrot (grated) butter or margarine salt, pepper and nutmeg lemon juice crème fraîche Gouda (grated) 1 tbsp 11/2 tbsp 2 tbsp 50 g 100 g 150 g 50 g 100 g 150 g GRATIN (C2-2) Spinach gratin Ingredients 0, 5 kg 150 g 15 g 150 g 35 g 50 g 1 40 g 1, 0 kg 300 g 30 g 300 g 75 g 100 g 2 75 g Preparation 1. Put vegetables, butter and the spices into a casserole dish and mix well. Cook for 2-6 minutes on 100 P depending on weight. Wash the fish, dry and sprinkle with lemon juice and salt. Mix the crème fraîche with the vegetables and season again. [. . . ] 50 P Allow the ham rolls to stand for approximately 5 minutes after cooking. Tip: You can also use ready-made béchamel sauce for this recipe. R-65STR English 07/09/2004 10:53 Page 32 RECIPES France Procedure 1. Put sugar, vanilla sugar, liqueur and water into the bowl. Place the pears in the juice, cover and cook. [. . . ]