User manual SHARP R-884M COOKBOOK

[. . . ] We strongly recommend however that you read this operation manual thoroughly before operating your oven, paying particular attention to the Important Safety Instructions. The manual is divided into two sections: 1. OPERATION (P2~P27) This section describes your oven and teaches you how to use all the features. COOKING GUIDE This section is at the back of the manual, it contains the more commonly used information such as how to prepare food, which cooking utensil to use, standing time. It also contains recipes for automatic cooking. [. . . ] Serve immediately with guacamole. 2 large potatoes, peeled and thinly sliced 1 onion, thinly sliced 5 eggs 450 mL sour cream 340 g can asparagus spears, drained 1 /2 red capsicum, cut into strips 2 zucchinis, cut into strips 2 tablespoons parmesan cheese GARLIC AND HERB FOCACCIA 1 focaccia (rectangular) 100 g margarine 2 cloves garlic, crushed 1 teaspoon mixed herbs 1. Mix margarine, garlic and herbs together in a small bowl. Arrange potatoes and onion over base of greased 23 cm pie plate. Cook for 10-12 minutes on 70% on the low rack. Arrange asparagus, capsicum and zucchinis in a circle over potato. Cook on the low rack for 10-12 minutes on HIGH MIX TOP GRILL, and 4 minutes on TOP GRILL. Cut into wedges. 12 MEAT CRUSTY ROSEMARY LAMB Serves 4-6 1 /4 cup brown sugar 2 tablespoons seeded mustard 1 tablespoon lemon juice 2 tablespoons chopped fresh rosemary 1. 5 kg leg lamb LASAGNE MEAT SAUCE INGREDIENTS Serves 4-6 1. Combine brown sugar, mustard, lemon juice and rosemary in a small bowl. Cook for 14 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL. Turn over, shielding shank with foil to prevent overcooking. Spread combined ingredients over leg of lamb. Repeat the process 3 times, ending with the cheese sauce. Cook for 24-26 minutes on HIGH MIX TOP GRILL and 4 minutes on TOP GRILL. Allow to stand 10 minutes before serving. Serve with a fresh garden salad and bread. 13 SPRINGTIME LAMB CASSEROLE Serves 4 1 packet (30 g) French onion soup 1 /4 cup plain flour 750 g lamb, cubed 4 spring onions, quartered 2 carrots, thinly sliced 1 cup chicken stock 310 g can corn kernels, drained 2 sticks celery, finely chopped 300 mL carton sour cream 1. Combine French onion soup mix and flour in a 2-3-litre casserole dish. Toss the lamb in flour mixture, coating thoroughly. Add onions and carrots, stir in chicken stock and mix well. Cover and cook for 22-24 minutes on 50%, stirring during cooking. 5. BEEF STROGANOFF 1 kg rump steak, cut into strips 1 /2 cup plain flour salt and pepper 1 onion, finely chopped 2 tablespoons tomato purée 11/2 cups beef stock 1 /4 cup red wine 100 g mushrooms, thinly sliced 300 mL sour cream Serves 6 1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated. Place steak, left-over flour, onion, tomato purée, beef stock and red wine in a 3-litre casserole dish. [. . . ] Allow to stand 2 minutes. Corn (on cob) (kernel) Peas (green) Spinach Mixed Vegetables GUIDE TO COOKING EGGS SCRAMBLED EGG GUIDE Place butter, eggs, and milk in a small bowl. Beat with a fork until well combined and yolks of eggs are completely stirred in. Cook uncovered, stirring halfway through cooking. Egg(s) Butter Milk Cook MEDIUM HIGH (70%) 1 2 3 4 1 tsp. 4 min. 37 REHEATING CONVENIENCE ­ FOOD CHART DEFROSTING CONVENIENCE FOOD COOKING TIME AND POWER LEVEL WEIGHT SPECIAL INSTRUCTIONS STANDING TIME Beverage (room temp. ) 250 mL per cup Canned Food (room temp. ) (e. g. [. . . ]