Manual Sharp r 671 (page 263 of 281) (German, Dutch, French, Italian, Portuguese, Spanish)

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WAS SIND MIKROWELLEN?

PORTUGUÊS

Áustria

FRANGO ASSADO RECHEADO

Gefülltes Brathendl (Pour 2 personnes)

Tempo de cozedura total: aprox. 32 minutos

Utensílios: tarteira, cordel de cozinha

Ingredientes

1 frango (1100 g)

sal

rosmaninho

manjerona

1 carcaça rija (pãozinho, 40 g)

1 pé de salsa, picada finamente (10 g)

1 pitada noz-moscada

5 c/ sopa manteiga ou margarina (50 g)

1 gema de ovo

1 c/ sopa colorau

1. Lave e seque o frango levemente. Tempere o

interior com sal, rosmaninho e manjerona.

2. Para o recheio: embeba o pão durante 10

minutos em água fria e depois esprema-o. Junte o

sal, a salsa, a noz-moscada, a manteiga e a

gema e recheie o frango com este preparado.

Feche a abertura com cordel de cozinha.

3. Aqueça a manteiga (30 g).

aprox. 1 Mn. 400W

Mexa o colorau e o sal com a manteiga e regue

o frango.

4. Coloque o frango na tarteira e cozinhe sem

tampa com o programa automático (AC-4) para

frango grelhado e com a tecla MAIS ( ).

Peso: 1,3 kg

Deixe o frango assado recheado repousar

durante cerca de 3 minutos depois de cozinhar.

PRATOS PRINCIPAIS

Países Baixos

TERRINA DE CARNE PICADA

Gehacktschotel

Tempo de cozedura total: aprox. 20-23 minutos

Utensílios: terrina com tampa (capacidade 2,5 l)

Ingredientes

500g carne picada (

1/2 de porco,

1/2 de vaca)

3 cebolas (150 g), picada finamente

1 ovo

50 g miolo de pão

sal e pimenta

350 ml caldo de carne

70 g polpa de tomate

2 batatas (200 g), aos cubos

2 cenouras (200 g), aos cubos

2 c/ sopa salsa picada

1. Junte a carne picada a cebola, o ovo e o miolo

de pão, formando uma massa. Tempere com sal

e pimenta. Coloque essa massa na terrina.

2. Misture o caldo de carne com a polpa de

tomate.

3. Deite as batatas e as cenouras juntamente com o

líquido por cima da carne picada, misture, tape

deixe cozinhar.

Mexa uma vez durante o tempo de cozedura

20-23 Mn. 800W

Mexa novamente a terrina de carne picada e

deixe reopusar cerca de 5 minutos. Polvilhe com

salsa e sirva.

Alemanha

FRICASSÉ DE PERÚ PICANTE

Pikante Putenpfanne (para 2 pessoas)

Tempo de cozedura total: aprox. 22-27 minutos

Utensílios: forma de empadão rasa e oval com

tampa (26 cm)

Ingredientes

1 chávena de arroz extra longo, pré-

cozinhado (120 g)

um pouco de açafrão (estigma seco)

300 g peito de peru, aos cubos

pimenta e colorau

250 ml caldo de carne

1 cebola (50 g), às rodelas

1 pimento vermelho (100 g), cortado às tiras

alho francês pequeno (100 g), cortado às tiras

2 c/ sopa manteiga ou margarina (20 g)

1. Misture o arroz com o açafrão e coloque na

forma de empadão. Regue com o caldo, tape e

deixe cozinhar.

4-6 Mn. 800W

2. Junte os legumes e as especiarias e mexa.

Espalhe por cima cubinhos de manteiga, tape e

deixe cozinhar.

1.1-2 Mn. 800W

2.17-19 Mn. 240W

Deixe o fricassé de peru repousar durante cerca

de 2-3 minutos depois de cozinhar.

13. R-671 Portuguese Cookbook 21/12/2001 8:52 Page 261

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Sharp r 671 Manual

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