User manual SONY SVE15137CXS VAIO® USWER GUIDE (PRINTABLE)

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Manual abstract: user guide SONY SVE15137CXSVAIO® USWER GUIDE (PRINTABLE)

Detailed instructions for use are in the User's Guide.

[. . . ] • Recipe Automatic function ( Assisted Cooking menu) — This function uses predefined values for a dish. Prepare the dish according to recipe from this book. AUTOMATIC PROGRAMMES These automatic programmes give optimum settings for each type of meat or other recipes: Weight Automatic dishes Roast Pork Roast Veal Braised Meat Roast Game Roast Lamb Chicken, whole PORK/VEAL Roast Pork Settings: Automatic weight. Setting range for the weight between 1000 and 3000 g. Method: Season meat to taste and place in an ovenproof dish. [. . . ] Pierce the cake with a wooden chopstick and brush on the glaze. Then leave the cake for a while to soak up the glaze. – Time in the appliance: 75 minutes – Shelf position: 2 Carrot Cake Ingredients for the mixture: • 150 ml sunflower oil • 100 g brown sugar • 2 eggs • 75 g syrup • 175 g flour • 1 teaspoon cinnamon • 1 / 2 teaspoon ground ginger • 1 teaspoon baking powder • 200 g finely grated carrots • 75 g sultanas • 25 g grated coconut Ingredients for the topping: • 50 g butter • 150 g cream cheese • 40 g sugar crystals • ground hazelnuts Other: • Round springform baking tin with 22 cm diameter, greased Method: Cream together sunflower oil, brown sugar, eggs and syrup. Fold in the rest of the ingredients for the mixture. Put the mixture into the greased baking tin. – Time in the appliance: 55 minutes – Shelf position: 2 After baking: Mix butter, cream cheese and sugar crystals (if necessary, add a little milk to make it spreadable). Spread over the cake once it has cooled down and sprinkle ground hazelnuts over the top. • 650 g flour • 20 g yeast • 200 ml tepid milk • 40 g sugar • salt • 5 egg yolks • 200 g softened butter Ingredients for the filling: • 250 g chopped walnuts • 20 g breadcrumbs • 1 teaspoon ground ginger • 50 ml milk • 60 g honey • 30 g melted butter • 20 ml rum Ingredients for the finish: • 1 egg yolk • a little milk • 50 g flaked almonds Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, place it in the well, stir in with the milk and some of the sugar and some of the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks. Put the rest of the sugar on the edge of the flour. Knead all ingredients into a workable yeast dough. Leave the dough to rise in a warm place until it is about double the size. Roll out the dough and place on the greased baking tray, prick the bottom with a fork. Place the ingredients for the topping on the base in the order given. – Time in the appliance: 25 minutes – Shelf position: 3 Quiche Lorraine Ingredients for the pastry: • 200 g flour • 2 eggs • 100 g butter ENGLISH 9 • 1 / 2 teaspoon salt • a little pepper • 1 pinch nutmeg Ingredients for the topping: • 150 g grated cheese • 200 g cooked ham or lean bacon • 2 eggs • 250 g sour cream • salt, pepper and nutmeg Other: • Black baking tin, greased, diameter 28 cm Method: Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Put the pastry in the fridge for a few hours. Then roll out the pastry and place in the greased black baking tin. To make the filling, mix the eggs, the sour cream and the seasoning together. – Time in the appliance: 40 minutes – Shelf position: 3 • 2 eggs • 3 tablespoons chopped flat leaf parsley • black pepper • 80 ml olive oil • 375 g filo pastry Method: Mix together Feta, eggs, parsley and pepper. Cover filo pastry with a damp cloth, so that it does not dry out. Lay 4 sheets on top of one another, brushing each lightly with oil. Cut into 4 strips, each about 7 cm long. Place 2 heaped tablespoons of Feta mixture on one corner of each strip and and fold this up diagonally into a triangle. [. . . ] Add salmon, perch, shrimps, mussel meat, salt and pepper to the cooled spinach and mix. Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Fill the cannelloni with the spinach mixture and place in the baking dish. Place Béchamel sauce between each row of cannelloni. [. . . ]

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