Sharp R-959SLMAA - Manual (Page 63)

61
RECIPES
Serves 4 - 6
45ml (3 tbsp) sesame oil
15ml (1 tbsp) garlic puree
900g beef joint, thinly sliced
150ml (
1 /
4
pint) oyster sauce
150ml ( 1 /
4
pint) hot beef stock
175g red onion, sliced
200g carrot, thinly sliced
200g mangetout, whole
1 red pepper, cut into chunks
200g baby sweetcorn, cut in half
C HINESE BEEF
1 Combine the oil and garlic in a 3.5 litre (approx. 6 pints)
casserole dish. Add the beef, mix well to coat evenly, stir in
the oyster sauce and stock.
2 Place on the turntable and cook on 70% for 10 minutes,
stirring twice during cooking.
3 Add the onion, carrot, mangetout, pepper and sweetcorn,
mix well.
4 Place on the low rack and cook on DUAL CONVECTION,
200ºC, 50% for 20 minutes, stir twice during cooking.
Serves 4 - 6
1.2 kg pork loin joint
60ml (4 tbsp) tomato ketchup
15ml (1 tbsp) sugar
15ml (1 tbsp) white wine or water
60ml (4 tbsp) hoisin sauce
1 clove garlic, crushed (see tip, page 67)
O RIENTAL PORK LOIN
1 Trim the fat from the pork. Place in a 25cm (10”) flan dish.
2 Mix the remaining ingredients together and pour over the
pork. Turn the pork over to coat with the marinade.
3 Cover the dish and refrigerate overnight to marinate.
Remove the cover before cooking.
4 Place on the low rack and cook on DUAL CONVECTION,
160ºC, 50% for 44 minutes, turning over halfway through
cooking.
Serves 4
4 boneless pork chops (approx. 225g each)
2.5ml (
1 /
2
tsp) lime peel, grated
45ml (3 tbsp) lime juice (see tip, page 88)
30ml (2 tbsp) honey (see tip, page 94)
10ml (2 tsp) fresh ginger, grated
G LAZED PORK CHOPS
1 Place the chops in a 25cm (10”) flan dish.
2 In a small bowl, mix together the lime peel, lime juice, honey
and ginger.
3 Pour the lime mixture liberally over the chops.
Cover and refrigerate for at least one hour. Remove the
cover before cooking.
4 Place on the high rack and cook on DUAL GRILL, 70% for 18
minutes, turning over twice during cooking.
Serves 2 - 4
150g onion, sliced
100g mushroom, sliced
400g canned chopped tomatoes
1 packet (56g) dried chicken noodle soup
15ml (1 tbsp) tomato puree
30ml (2 tbsp) white wine
60ml (4 tbsp) water
salt and pepper to taste
8 thin sausages (approx. 240g)
S AUSAGE SURPRISE
1 Place the onion in a 2.5 litre (approx. 4 pint) casserole dish
and cook on 100% for 2 minutes.
2 Mix in all the other ingredients except the sausages.
3 Add the sausages and turn to coat with the mixture until
covered.
4 Place on the low rack and cook on DUAL CONVECTION,
200ºC, 50% for 25 minutes.
Rearrange the sausages and coat with the sauce 3 times
during cooking.
Serve with baked or mashed potato.
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