Sharp R-580D Operation Manual And Cooking Manual page 31

MEAT RECIPES
CASSEROLE
Apricot Chicken
Serves
Ingredients;
1. Toss chicken in combined French onion soup mix and plain flour.
2. Place into a casserole dish and cover with a glass lid.
3. Cook on Sensor Cook MEAT 5 "Casserole".
4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and press START pad to continue
cooking. The oven will stop again and display ADD STIR, at this stage add apricot nectar and apricots. Cover with lid.
Press START pad to continue cooking.
5. After cooking, stir and stand, covered 2–5 minutes before serving.
Beef Stroganoff
Serves
Ingredients;
1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2. Place steak, left over flour, onion, tomato puree, beef stock and wine into a casserole dish.
3. Cover with a glass lid and Cook on Sensor Cook MEAT 5 "Casserole".
4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and press START pad to continue
cooking. The oven will stop again and display ADD STIR, at this stage stir the casserole and add mushrooms. Cover
with lid. Press START pad to continue cooking.
5. After cooking stir in sour cream and stand, covered 2–5 minutes. Serve hot with boiled rice or pasta.
Springtime Lamb Casserole
Serves
Ingredients;
1. Toss lamb in combined French onion soup mix and flour in a freezer bag until evenly coated.
2. Place lamb left over flour, onion, carrot and chicken stock in a casserole dish.
3. Cover with a glass lid and cook on Sensor Cook MEAT 5 "Casserole".
4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and press START pad to continue
cooking. The oven will stop again and display ADD STIR at this stage stir the casserole, add the corn and celery. Cover
with lid. Press START pad to continue cooking.
5. After cooking, stir in sour cream (optional) and stand, covered 2–5 minutes before serving.
N.B. For small quantities, the food may require one stir only during the cooking.
The oven display will inform when to follow this procedure.
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1 serve
chicken breast fillets, 250 g
cubed
flour
French onion soup mix
1/2 pkt
apricot nectar
125 ml
dried apricot, halved 100 g
1 serve
rump steak, cubed
250 g
plain flour
salt and pepper
to taste
onion, chopped
1/2 (small)
tomato puree
beef stock
125 ml
red wine 60 ml
mushroom, thinly sliced
sour cream
75 ml
1 serve
lamb, cubed 250 g
French onion soup mix
1/2 pkt
plain flour
spring onion, chopped
small carrot, sliced
chicken stock 1/2 cup
corn kernels
celery 1 stick
sour cream (optional)
75 ml
2 serves 3 serves
500 g 750 g
1 1/2 tbs 2 tbs
1 tbs
1 pkt 1 1/2 pkts
250 ml 375 ml
200 g 300 g
2 serves 3 serves
500 g 750 g
1/4 cup 1/3 cup
2 tbs
to taste to taste
1 (small) 1
2 ts 1 tbs 1 1/2 tbs
200 ml 250 ml
60 ml 60 ml
50 g 75 g
25 g
150 ml 200 ml
2 serves 3 serves
500 g 750 g
1 pkt 1 1/2 pkts
4 tbs 1/4 cup
2 tbs
1 2 3
2 2
1
1/2 cup 3/4 cup
125 g 310 g
60 g
1 stick 2 sticks
150 ml 200 ml
E – 30
4 serves
1000 g
2 tbs
2 pkts
500 ml
400 g
4 serves
1 kg
1/2 cup
to taste
1
2 tbs
375 ml
60 ml
100 g
300 ml
4 serves
1 kg
2 pkts
1/4 cup
4
2
1 cup
310 g
2 sticks
300 ml