User manual SHARP R-967 COOKBOOK

[. . . ] . 68 1 VJC New CkBk 23/01/2003 15:44 Page 2 COOKING ADVICE This cookery book contains a wide variety of recipes developed specifically for your microwave oven. These will give you successful results and will save time and electricity. The recipes demonstrate the capabilities of your oven and prove that microwave technology combined with grill or convection energy is the efficient and effective alternative to conventional cooking. The cookery notes below compliment all cooking procedures in this cookery book and should be read in advance of recipe preparation. COOKERY NOTES · Chilled foods are to be cooked from 5ºC. [. . . ] 3 Add the cooked chicken, ham, mushrooms, and herbs to the sauce, stir well. 4 Preheat the oven to CONVECTION 230ºC. 5 Divide the mixture into 4 equal portions and form into burger shapes with well-floured hands. 6 Dip the burgers in the beaten egg then into the golden breadcrumbs, turn over to coat evenly. 7 Place on a baking tray on the lower shelf. 8 Cook on CONVECTION 230ºC for 18 minutes. Rotate the tray 180º after half the cooking time. 35 VJC New CkBk 23/01/2003 15:44 Page 36 COOKING FOR KIDS PUSSY CAT PIZZA Serves 4 2 x 150g ready made pizza bases (approx 9") TOPPING: 60ml (4 tbsp) tomato relish 8 cherry tomatoes, sliced 175g mozzarella cheese, grated 2 salami snack sausages, sliced 1/2 green pepper, thinly sliced Ideal for childrens' parties. 1 Cut out a cat face template approx. 10cm (4") in diameter with triangular ears. 2 Use the template to cut out 4 cat faces, 2 from each base. Place the 4 faces in two 25cm (10") flan dishes. 5 Pour the cheese mixture into the base and cover with the pastry lid. 6 Place on the lower shelf and cook on CONVECTION 220ºC for 30 minutes, rotate the dish 180º after half the cooking time. CHICKEN & MUSHROOM QUICHE Serves 4 - 6 300g shortcrust pastry 45ml (3 tbsp) barbecue sauce 100g mushroom, sliced 125g onion, finely chopped 300g cooked chicken, chopped 4 eggs (medium) 300ml (1/2 pint) milk salt and pepper to taste 1 Line a greased 25cm (10") flan dish with pastry, spread the barbecue sauce over the pastry base. 2 Place the mushroom and onion in a bowl, cook on 100% for 2 minutes. 3 Spread the chicken mixture evenly over the sauce. 4 Mix the eggs, milk and seasoning together in a bowl and pour over the filling. 5 Place on the low rack and cook on DUAL CONVECTION, 220ºC, 30% for 30 minutes. CHEESE & NUT BURGERS Serves 2 - 4 BURGER: 100g cheddar cheese, grated 75g cooked chestnut, finely chopped 100g wholemeal breadcrumbs (see tip, page 64) 50g onion, finely chopped 50g carrot, grated 50g leek, finely chopped 5ml (1 tsp) curry powder salt and pepper to taste 1 egg (medium), beaten COATING: 75g cooked chestnut, finely chopped 50g wholemeal breadcrumbs (see tip, page 64) wholemeal flour 1 egg (medium), beaten 1 To make the burgers, place the cheese, chestnut, breadcrumb, onion, carrot and leek in a large bowl, stir to mix well. 2 Add the curry powder, seasoning and egg, stir well to bind the mixture. 4 Preheat the oven to CONVECTION 230ºC. 5 Divide the mixture into 4 equal portions and form into burger shapes with well-floured hands. 6 Mix chestnut and breadcrumbs together. 7 To coat the burgers, dip each burger first into the wholemeal flour, then beaten egg and finally the nut and breadcrumb mixture. [. . . ] Season with salt and pepper. CHEESE SAUCE: PARSLEY SAUCE: ONION SAUCE: MUSHROOM SAUCE: SWEET WHITE SAUCE: NOTE: Add 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2. Stir 15 - 30ml (1 - 2 tbsp) fresh chopped parsley into the finished sauce. Stir 225g cooked onion, finely chopped, into finished sauce. Add 2 sliced spring onions and 50g chopped mushroom at the end of Stage 2. [. . . ]