508340

Sharp R-960N Manual

60
Zoom out
Zoom in
Previous page
1/77
Next page
59
Recipes
Meat, Fish and Poultry
France
Duck in Orange Sauce
“Carnard à l’orange”
Total cooking time: approx. 65-73 minutes
Utensils: Round baking pan
(dm. approx. 32 cm)
Soup bowls
Two bowls with cover (2 l contents)
Ingredients
1 Young duck (1800 to 2000 g) without
Innards
Salt
Pepper
1 Twig of Marjoram
200 ml Water
1 Duck liver (50 g)
6 Oranges, untreated (1200 g)
1 tbsp Sugar (10 g)
1 tbsp Water
1 tbsp Vinegar
250 ml Meat broth
150 ml Port wine
1 tbsp Potato flour (10 g)
Preparation
1. Wash the inside and outside of the duck, pat dry, season
with salt and pepper. Place the twig of marjoram in the
inside of the duck.
2. Pour water into the baking pan and place a soup bowl,
upside-down, into it. Place the duck on top of the plate,
bake on low rack. Turn after
1
/
2
of cooking time.
58-62 Min.
30P/230°C
Place the duck on a pre-warmed serving platter.
3. Carefully remove excess fat from the roast drippings and
put into a bowl. Add duck liver, cover and cook.
2-4 Min.
100P
4. Thinly peel two oranges, cut the peel into very thin
strips. Put into the second bowl, add sugar and water,
cover and heat.
2-3 Min.
100P
5. Add the orange peel, vinegar, meat broth and port wine
to the liver.
6. Squeeze the juice of one orange. Mix the potato flour
with the orange juice and stir into the sauce. Cover, cook
and wait until the sauce slightly thickens. Stir occasionally
and after cooking is finished.
3-4 Min.
100P
7. Peel the leftover oranges, filet (remove fruit pulp from
skin) and also place on serving platter. If required,
remove excess fat from sauce, remove the duck liver and
season to taste.
8. Pour some sauce over the orange filets. Fill rest of sauce
into a sauce boat and serve alongside the duck.
Tip:
If required, place the duck on the low rack and bake for
an additional 5 minutes prior to serving.
Italy
Quails in Cheese and Herb Sauce
“Quaglie in salsa vellutata”
Total cooking time: approx. 18-22 minutes
Utensils: Kitchen string
Flat, square casserole dish
(approx. 20 x 20 x 6 cm)
Bowl with cover (1 l contents)
Ingredients
4 Quails (600 - 800 g)
Salt
Pepper
200 g Marbled bacon, thinly sliced
1 tsp Butter or margarine to grease the pan
1 tbsp each Fresh Parsley per quail
Sage
Rosemary
Basil, finely chopped
150 ml Port wine
250 ml Meat broth
2 tbsps Butter or margarine (20 g)
2 tbsps Flour (20 g)
50 g Shredded Emmentaler cheese
Preparation
1. Wash the quails and carefully pat dry. Salt and pepper
the inside and outside, wrap bacon slices around outside,
tie with kitchen string.
2. Place the quails onto the high rack and bake.
8-10 Min.
70P
3. Grease the casserole dish, place the quail with the grilled
side down into the casserole dish.
Finely chop the herbs, sprinkle over quail and pour port
wine over it. Place the quails onto the low rack and cook.
6-8 Min.
70P
Remove the quail from the gravy.
4. Put sauce into a bowl, cover and heat.
approx. 2 Min.
100P
Mix butter and flour, add to sauce, let come to a boil
and cook.
Stir once during cooking.
approx. 2 Min.
100P
5. Stir cheese into the sauce. Add the cheese sauce to the
gravy, mix well, pour over quail and serve.
R-960N_48-75.indd 59
R-960N_48-75.indd 59
4/28/08 4:32:10 PM
4/28/08 4:32:10 PM
… 60 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Sharp R-960N at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Sharp R-960N in the language / languages: English as an attachment in your email.

The manual is 2,47 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info