R-85ST-A Operation-Manual GB - Sharp

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R-85ST-A_En Ckbk.qxd 7/2/07 2:42 PM Page 36 RECIPES ADAPTING RECIPES FOR THE MICROWAVE OVEN If you would like to adapt your favourite recipes for the microwave, you should take note of the following: Shorten cooking times by a third to a half. Follow the example of the recipes in this cookery book. Foods which have a high moisture content such as meat, fish, poultry, vegetables, fruit, stews and soups can be prepared in your microwave without any difficulty. Foods which have little moisture, such as platters of food, should have the surface moistened prior to heating or cooking. The amount of liquid to be added to raw foods, which are to be braised, should be reduced to about two thirds of the quantity in the original recipe. If necessary, add more liquid during cooking. The amount of fat to be added can be reduced considerably. A small amount of butter, margarine or oil is sufficient to flavour food. For this reason your microwave is excellent for preparing low-fat foods as part of a diet. FOR COMBINED OPERATION In general the same rules apply as for microwave operation. The following additional tips should be borne in mind: 1. Refer to the appropriate recipe in this cookbook when selecting the convection temperature. Do not select too high a temperature for long cooking times, otherwise the food will brown too quickly on the outside and the inside will not be cooked. 2. The microwave power setting must match the type of food and the cooking time. Consult the recipes in this cookbook. 3. When preparing food in microwave-grill combination mode remember that microwave times are longer for large, bulky food, such as roast pork, than for small flat food. As far as grilling is concerned the situation is quite the opposite. The nearer the food is to the grill, the quicker it browns. This means that when you cook large pieces of meat, for example, in combination mode, the grilling time needs to be shorter than for smaller pieces of meat. 4. For cooking in combination mode or by convection only the bottom rack is generally used. Use the top rack for normal grilling to get quick and even browning (exceptions are large, bulky foods and puddings, which are also grilled on the bottom rack). HOW TO USE RECIPES ● All the recipes in this cookery book are calculated on the basis of 4 servings - unless otherwise stated. ● Recommendations relating to suitable utensils and the total cooking times are given at the beginning of every recipe. ● As a rule the quantities shown are assumed to be wholly consumable, unless specifically indicated otherwise. ● When eggs are given in the recipes they are assumed to have weight of approx. 55 g (medium). tbsp = tablespoon tsp = teaspoon Cup = cupful kg = kilogram g = gram ABBREVIATIONS USED l = litre ml = millilitre cm = centimetre DFC = dry fat content DF = deep frozen min = minutes sec = seconds dm = diameter app. = approximate sach. = sachet GB-32
R-85ST-A_En Ckbk.qxd 7/2/07 2:42 PM Page 37 Soup and Starters France Onion soup Soupe à l'oignon et au fromage Total cooking time: approx. 15-18 minutes Utensils required: bowl with lid (2 litres size) 4 soup bowls (x 200 ml) Ingredients 1 tbsp butter or margarine 2 onions (100 g), sliced 800 ml meat stock salt & pepper 2 slices of bread for toasting 4 tbsp grated cheese Recipes 2. Add the meat stock, wine and Madeira together with the crab meat and the seasoning to the vegetables. Cover and microwave. 7-9 min. 450 W 3. Remove the bay leaf and the peppercorns from the soup. Blend the flour with a little cold water and add to the soup. Add the cream, stir it in and reheat. 2-3 min. 900 W 4. Stir the soup and leave it to stand for about 5 minutes. Add the butter shortly before serving. Preparation 1. Place the butter cut up into pieces in the bowl. Add the sliced onion, the meat stock and the seasoning. Cover and microwave. 9-11 min. 900 W 2. Toast the slices of bread, cut them into cubes and divide them among the soup bowls. Pour the soup over the toast cubes and sprinkle on the cheese. 3. Place the bowls on the turntable, use the top grill and brown the cheese topping. Sweden Crab soup Kräftsoppa 6-7 min. Total cooking time: approx. 11-15 minutes Utensils required: bowl with lid (2 litres size) Ingredients 1 onion (50 g), finely chopped 50 g carrots, sliced 3 tbsp butter or margarine (30 g) 500 ml meat stock 100 ml white wine & 100 ml Madeira wine 200 g tinned crab meat 1/2 bay leaf 3 white peppercorns thyme 3 tbsp flour (30 g) 100 ml cream Preparation 1. Place the vegetables with 2 tbsp of the fat in the bowl. Cover and microwave. 2-3 min. 900 W Switzerland Barley soup from the Grisons Canton Bündner Gerstensuppe Total cooking time: approx. 27-34 minutes Utensils required: bowl with lid (3 litres size) Ingredients 2 tbsp butter or margarine (20 g) 1 onion (50 g), finely chopped 1-2 carrots (130 g), sliced 15 g celery, diced 1 leek (130 g), cut in rings 3 white cabbage leaves (100 g), shredded 200 g veal bones 50 streaky bacon, shredded pepper 50 g barleycorns 700 ml meat stock 4 frankfurters Preparation 1. Put the butter and the onion in the bowl. Cover and cook. 1-2 min. 900 W 2. Put the vegetables in the bowl. Add the bones, streaky bacon and barley and top up with meat stock. Season with salt. Cover and microwave. 1. 9-11 min. 900 W 2. 17-21 min. 450 W 3. Cut up the sausages in small pieces and heat them in the bowl for the last 5 minutes. 4. Let the soup stand for about 5 minutes after cooking. Remove the bones from the soup shortly before serving. ENGLISH GB-33
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R-85ST-A Operation-Manual GB - Sharp

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