User manual SHARP R254M OPERATION MANUAL PART 2

[. . . ] R-254M O/M + CkBk 19/2/01 2:41 pm Page 21 Website: http://www. sharp. co. uk/support Help Line: 08705 274277 (office hours) ADVICE FOR DEFROSTING Meat joints Place in a flan dish, turn over at least 4-5 times during defrosting, shield any warm areas with small, flat pieces of foil. After defrosting, wrap in foil and allow meat to stand for 60 - 90 minutes, until thoroughly defrosted. Poultry Place in a flan dish, turn over at least 3-4 times during defrosting, shield any warm areas with small, pieces of foil. After defrosting, wrap in foil and allow poultry to stand for 60-90 minutes, until thoroughly defrosted. NOTE: Do not defrost poultry with giblets. Steak, Chops & Chicken Portions Place in a flan dish, separate during defrosting and turn over at least 2 - 3 times. [. . . ] 175g (6oz) each) 45ml (3tbsp) dry white wine 300ml (1/2 pint) mustard sauce (See Page 36) sprig of fresh rosemary to garnish 1 Place the salmon steaks in a large flan dish, pierce in several places and add the wine. Allow to stand whilst preparing the sauce. 2 Place the salmon steaks in a warm serving dish, reheat on 70P for 2 minutes. Serve the sauce separately. BEEF STROGANOFF Serves 4 Preparation time - 10 - 12 minutes 800g (13/4lb) rump steak, cut into strips 50g (2oz) plain flour salt and pepper to taste 125g (5oz) onion, finely chopped 30ml (2tbsp) tomato purée 450ml (3/4 pint) hot beef stock 150ml (1/4 pint) white wine 15ml (1tbsp) cornflour blended water 100g (4oz) mushrooms, thinly sliced 150ml (1/4 pint) soured cream 1 Toss the steak in the flour, salt and pepper, until evenly coated. 2 Place the steak, remaining flour, onion, tomato purée, stock and white wine in a casserole dish. 3 Stir in cornflour, mushrooms and cream. Ideal served on a bed of tagliatelle or rice. 32 R-254M O/M + CkBk 19/2/01 2:41 pm Page 33 Website: http://www. sharp. co. uk/support Help Line: 08705 274277 (office hours) RECIPES MOUSSAKA Serves 6 Preparation time - 45 minutes 450g (1lb) aubergines, thinly sliced 30ml (2tbsp) olive oil 225g (8oz) onion, chopped 15ml (1tbsp) fresh parsley, chopped 2 cloves garlic, crushed 350g (13 oz) minced lamb 150ml (1/4 pint) hot stock 400g (14oz) canned, chopped tomatoes 30ml (2tbsp) tomato purée salt and pepper to taste 300ml (1/2 pint) white sauce (See Page 36) 200g (7oz) cheese, grated 1 Sprinkle aubergines with salt and leave to drain on kitchen paper for 30 minutes. Heat 15ml (1tbsp) olive oil, onions, parsley and garlic on 100P for 30 seconds. Stir in meat, mix well and cook on 100P for 4 minutes, stirring twice. 2 Add stock, tomatoes, purée and seasoning. Stir well and cook on 100P for 4 minutes. 3 Rinse salt from aubergines and pat dry with kitchen paper. 4 Use 2/3 of the aubergines to cover bottom and sides of a 1. 5 litre casserole dish. Add meat and top with remaining aubergines. Pour over aubergines and sprinkle with remaining cheese. 6 Cook on 50P for 25 - 28 minutes. BOLOGNESE SAUCE Serves 4 Preparation time - 12 minutes 45ml (3tbsp) vegetable oil 150g (51/2oz) onions, finely chopped 100g (4oz) celery, finely chopped 2 cloves garlic, crushed 75g (3oz) bacon, finely chopped 1 bay leaf 400g (14oz) canned, chopped tomatoes 30ml (2tbsp) tomato purée 450g (1lb) lean minced beef 15ml (1tbsp) dried mixed herbs 300ml (1/2 pint) red wine 300ml (1/2 pint) hot beef stock salt and pepper to taste 30ml (2tbsp) cornflour blended with 30ml water 1 Place oil, onion, celery, garlic and bacon into a bowl and mix well. Cover and cook on 100P for 6 minutes, stir halfway through cooking. 2 Add the bay leaf, tomatoes, tomato purée and minced beef to the vegetable mixture. Cook on 100P for 5 minutes, stir 2 - 3 times during cooking to break up the mince as it cooks. 3 Add the herbs, wine, stock and blended cornflour, mix thoroughly. Cook on 70P for 20 - 22 minutes, stir 2 - 3 times during cooking until the sauce has thickened. Season to taste and serve hot with spaghetti. Bolognese Sauce- Variations: Shepherds pie: Make as the bolognese sauce, omitting the wine. [. . . ] This Guarantee does not apply to equipment used in the course of a business, trade or profession. Only use the microwave oven for cooking, defrosting or reheating of food. SHARP declines any liability for damages caused by improper use. 3 This Guarantee does not cover any faults or defects caused by accident, misuse, fair wear and tear, neglect, tampering with the equipment, or any attempt at adjustment or repair other than by a Service Technician Appointed by Sharp. [. . . ]