User manual SHARP R-967 COOKBOOK

[. . . ] 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. · Ambient/fresh/dried/canned foods are to be cooked from 20ºC. · Please weigh all foods prior to defrosting and cooking, as labelled weights are only approximate. · Cooking times in the charts and recipes are based on standard conditions. [. . . ] Rotate the trays 180º after half the cooking time. BANANA CAKES Makes 24 cakes 175g margarine 175g soft brown sugar 1 egg (medium), beaten 2 large bananas, mashed (see tip below) 275g self raising wholemeal flour 30ml (2 tbsp) natural yoghurt icing sugar to dredge 1 Cream margarine and sugar until light and fluffy. 4 Place the cases into 2 bun trays, place one tray on the upper shelf and the other on the lower shelf. Serve warm, dredged with icing sugar. Microwave Tip: Softening bananas Place two peeled bananas in a bowl. 36 VJC New CkBk 23/01/2003 15:44 Page 37 CHEESE AND EGGS CHEESE & ONION PIE Serves 6 300g onion, chopped 125g red leicester cheese, grated 325g cheddar cheese, grated 2 eggs (medium) 45ml (3 tbsp) milk salt and pepper to taste 525g shortcrust pastry 1 egg (medium), beaten, to glaze 1 Place the onion in a bowl and cook on 100% for 4 minutes, stir halfway through cooking. 3 Roll out 300g of pastry large enough to line a greased 25cm (10") flan dish. 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. 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. 5 Divide the mixture into 4 equal portions and form into burger shapes with well-floured hands. 39 VJC New CkBk 23/01/2003 15:44 Page 40 Whole Roasted Chicken (see DUAL CONVECTION chart, page 6) Hawaiian Barbecue Pizza (page 39) Parmesan Potatoes (page 45) 40 Roasted Vegetables (page 45) VJC New CkBk 23/01/2003 15:45 Page 41 Chicken & Stilton Rolls (page 24) Clockwise from top right: Chicken & Ham Burgers (page 35); Pussy Cat Pizzas (page 36); Double Choc Cip Cookies (page 36); Banana cakes (page 36) 41 VJC New CkBk 24/01/2003 10:05 Page 42 RICE AND PASTA BLUE CHEESE PASTA Serves 4 225g dried pasta, e. g. farfalle (pasta bows) 600ml (1 pint) boiling water 50g pine nuts 1 quantity of blue cheese sauce (see page 67) 15ml (1 tbsp) fresh parsley, chopped to garnish 1 Place pasta in a large bowl, add boiling water, cook on 70% for 12 - 14 minutes until tender, drain. Serve hot garnished with parsley. CANNELLONI Serves 4 125g onion, chopped 2 cloves garlic, crushed (see tip, page 30) 450g lean minced beef 100g mushroom, chopped 15ml (1 tbsp) tomato purée 400g canned chopped tomato 150ml (1/4 pint) hot beef stock salt and pepper to taste 11 dried cannelloni tubes 300ml (1/2 pint) cheese sauce (see page 66) 50g grated cheese, to sprinkle 15ml (1 tbsp) fresh oregano, chopped to garnish 1 Place onion and garlic in a bowl, heat on 100% for 2 minutes. Add the mince, cook on 100% for 5 minutes, stir halfway through cooking. Cook on 70% for 25 minutes until thickened, stir 2 - 3 times during cooking. 3 Fill cannelloni tubes with the meat mixture and place in a deep, 20cm (8") square dish. Place remaining meat mixture around the cannelloni 4 Pour the cheese sauce on top of the filled cannelloni. 5 Place on low rack, cook on DUAL CONVECTION, 220ºC, 70% for 20 minutes until brown and crispy. MACARONI CHEESE Serves 4 - 6 200g dried macaroni 600ml (1 pint) boiling water 4 rashers bacon, chopped 50g margarine 50g plain flour 5ml (1 tsp) english mustard powder 600ml (1 pint) milk 175g mature cheddar cheese, grated salt and pepper to taste 2 medium tomatoes, sliced 50g mature cheddar cheese, grated 1 Place the macaroni in a 2. 5 litre (approx. Cook on 70% for 11 - 12 minutes until tender, stir twice during cooking. 2 Cook the bacon in a small bowl on 100% for 2 minutes and stir into the macaroni. 3 Heat the margarine in a bowl on 100% for 30 seconds until melted, beat in the flour and mustard to form a paste then gradually stir in the milk. [. . . ] Substitute white self raising flour with wholemeal self raising flour and the sultana with 100g date, finely chopped. SPICED APPLE: Substitute white self raising flour with wholemeal flour and sultanas with 2 eating apples, grated. Add 175g grated cheddar cheese, 30ml (2 tbsp) dried chives, salt and pepper at Stage 2. Add 10ml (2 tsp) fresh parsley, 10ml (2 tsp) fresh sage and 10ml (2 tsp) fresh thyme at Stage 2 65 VJC New CkBk 23/01/2003 15:45 Page 66 BREAD AND SCONES CHELSEA BUNS Serves 6 225g strong white bread flour 10ml (2 tsp) dried yeast 5ml (1 tsp) caster sugar 15g margarine 1 egg (medium), beaten 120ml (4 fl. oz) hand hot milk FILLING: 50g margarine 50g soft brown sugar 175g mixed dried fruit juice and grated rind of 1 medium orange 5ml (1 tsp) cinnamon GLAZE: 30ml (2 tbsp) golden syrup 1 In a bowl mix flour, yeast and sugar. [. . . ]