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Sharp R-940W Manual

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GB-27
ESPAÑOLENGLISH
RECIPES FOR USING RK-T11-A (SQUARE TIN/SHELF)
Preparation
1. Cut the tomatoes into slices, mix with the ham and
onion cubes, garlic, minced meat and mashed
tomato. Season and cook with the lid on for 12-14
minutes on MICROWAVE 100 P. Stir after half of
cooking time.
2. Mix the cream with the milk, Parmesan cheese,
herbs, oil and spices.
3. Preheat the oven to 230°C.
4. Grease the gratin dish and cover the bottom of
the dish with about
of the pasta. Put half of
the minced meat mixture on the pasta and pour
on some sauce. Put an additional of the pasta
on top followed by another layer of the minced
meat mixture and some sauce, finishing with the
remaining pasta on top. Finally, cover the pasta
with lots of sauce and sprinkle with Parmesan
cheese. Place butterflakes on top and cook on
the square shelf on the shelf rail (rail 2) for 32-35
minutes on CONVECTION 230°C.
After cooking, let the lasagne stand for approx.
5-10 minutes.
LASAGNE AL FORNO
Total Cooking time: 44-49 minutes
Utensils: Bowl with lid (3l capacity)
Rectangular gratin dish (35x29 cm)
Square shelf
Ingredients
600 g Tinned tomatoes
100 g Onion, finely chopped
100 g Ham, finely cubed
1 Clove of garlic, crushed
500 g Minced meat (beef)
4 tsps. Mashed tomato
Salt, Pepper
Oregano, Thyme, Basil
450 g Cream (crème fraiche)
300 ml Milk
100 g Grated Parmesan cheese
3 tsp. Mixed chopped herbs
2 tsp. Olive oil
Salt, Pepper, Nutmeg
1 tsp. Vegetable oil to grease gratin dish
250 g Lasagne verde
2 tbsp. Grated Parmesan cheese
1 tbsp. Butter
Preparation
1. Cream the eggs and sugar using the hand-held
blender, until it is frothy with air bubbles. Mix the
flour and baking powder and sift over the egg and
sugar mixture, then fold in carefully. Preheat the
oven to 180°C.
2. Line the square tin with greaseproof paper, fill with
the cake mixture and bake on the shelf rail (rail 2)
for 18-20 minutes on CONVECTION 180°C. After
half of cooking time rotate the square tin by 180
degrees and press “Start”for the remaining cooking
time.
3. Turn out the cake onto a damp tea-cloth onto which
you have sprinkled sugar. Carefully remove the
greaseproof paper and immediately roll the cake
up using the tea-cloth to assist you.
4. Place 200 ml of the milk with the cinnamon stick,
lemon peel and sugar into the bowl, cover and heat
for about 2 minutes on MICROWAVE 100 P.
5. Mix the rest of the milk with the starch-flour and
the egg yolk. Take the lemon and cinnamon out
of the 200 ml of milk, and stir in the starch-flour
mixture. Cover and cook. Stir half-way through
and at the end of cooking. Cook for 2 minutes on
MICROWAVE 100 P.
6. Unroll the cake, brush on the cream mixture and
then carefully roll it up again. Dust with icing sugar.
GYPSY’S ARM ROLL
Total Cooking time: 22-24 minutes
Utensils: Square tin
greaseproof paper
Bowl with lid (2 l capacity)
Ingredients - for the dough
4 Eggs
125 g Sugar
125 g Flour
1 tsp. Baking powder (3 g)
Ingredients - for the topping
250 ml Milk
1 Stick of cinnamon
The peel of a lemon
75 g Sugar
2 tbsps. Starch-flour (20 g)
2 Egg yolks
2 tbsps. Icing sugar (20 g)
NOTE: When using the square shelf or the square tin, rotate the square tin or the container on the square shelf
180° halfway to achieve better results.
… 27 …


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