Sharp R-61FBSTM Operation Manual With Cookbook page 41

R-61+62FBSTM Operation Manual
Serves 4 - 6
1.2 kg pork loin joint
60ml (4 tbsp) tomato ketchup
15ml (1 tbsp) sugar
15ml (1 tbsp) white wine
60ml (4 tbsp) hoisin sauce
1 clove garlic, crushed
Serves 4
50g onion, chopped
50g celery, sliced
50g green pepper, seeded and sliced
50g red pepper, seeded and sliced
125g beef fillet, thinly sliced into 5cm strips
1
1.25ml ( / tsp) cayenne pepper
4
1
2.5ml ( / tsp) ground cumin
2
1
grated rind of / lemon
2
50g canned sweetcorn, drained
100g white long grain rice
2
400ml ( / pint) hot beef stock
3
salt & pepper to taste
Serves 4
50g onion, chopped
50g celery, sliced
50g green pepper, seeded and sliced
50g red pepper, seeded and sliced
125g turkey fillet, chunks
1
1.25ml ( / tsp) cayenne pepper
4
1
2.5ml ( / tsp) ground cumin
2
1
grated rind of / lemon
2
50g canned sweetcorn, drained
100g white long grain rice
2
400ml ( / pint) hot chicken stock
3
salt & pepper to taste
24/07/2003 10:27
RECIPES
O
RIENTAL PORK LOIN
1 Trim the fat from pork. Place in a 25cm (10") flan dish.
2 Mix the remaining ingredients together and pour over
the pork. Turn over to coat with the marinade.
3 Cover the dish and refrigerate overnight to marinate.
4 Remove the cover and cook using AUTO COOK
AC-3 "Chilled Roast Pork", 1.2 Kg weight.
B
EEF RISOTTO
1 Place all the ingredients into a 2.5 litre (approx. 4 pint)
casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook on 70P for 25 minutes, stir 2 - 3 times during
cooking.
T
URKEY RISOTTO
1 Place all the ingredients into a 2.5 litre (approx. 4 pint)
casserole dish and mix well.
2 Place on the turntable. Do not cover.
3 Cook on 70P for 25 minutes, stir 2 - 3 times during
cooking.
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