Sharp R-647 Operation Manual With Cookbook page 36

R-647_[EN+Back CV].qxd
Germany
COLOURED MEAT KEBABS
Bunte Fleischspiesse
Total cooking time: approx. 14-17 minutes
Utensils: Rack
3 wooden skewers
(approx. 20-25 cm long)
Ingredients
250-300 g pork cutlets
60 g bacon
1-2 onions (75 g), cut in quarters
3 tomatoes (150 g), cut in quarters
green pepper (75 g), cut into 8
1 / 2
3 tbsp oil
2 tsp paprika
salt
1 tsp cayenne pepper
1 tsp Worcester sauce
Spain
STUFFED HAM
Jamón relleno
Total cooking time: approx. 15-21 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Shallow oval gratin dish with lid
or microwave foil
(approx. 26 cm long)
Ingredients
125 g fresh spinach, with stalks removed
125 g quark (6% fat)
40 g grated Emmental cheese
Pepper
Paprika, mild
6 slices cooked ham (300 g)
125 ml water
125 ml cream
2 tbsp flour (20 g)
2 tbsp butter or margarine (20 g)
1 tsp butter or margarine to grease the dish
12/12/06 11:55 AM Page GB-31
MEAT, FISH AND POULTRY
Procedure
1. Cut the pork and the bacon into cubes
approximately 2-3cm in size.
2. Skewer the meat the vegetables alternately on the
wooden skewer.
3. Mix the oil with the spices and place the skewers
on the grill and cook on the rack.
AUTOCOOK AC-4 or
1. 7-9 min.
4. Turn the skewers over.
2. 7-9 min.
Procedure
1. Cut the spinach finely, mix with the quark and
the cheese and season to taste.
2. Place a tablespoon of the filling on each slice of
the cooked ham and roll up. Secure the ham
with a wooden toothpick.
3. Make a béchamel sauce. To do this, pour the
liquid into the dish, cover and heat.
3-4 min. 100 P
Rub the butter into the flour, add to the liquid and
beat with a balloon whisk, until it is smooth.
Cover, bring to the boil until thickened.
approx. 1 min.
Stir and taste.
4. Pour the sauce into the greased dish, place the
ham rolls in the dish and cook with the lid on.
To brown the top, remove the lid and place the
dish on the rack.
1. 6-9 min.
2. 5-7 min.
Allow the ham rolls to stand for approximately 5
minutes after cooking.
Tip: You can also use ready-made béchamel
sauce for this recipe.
GB-30
50 P
50 P
100 P
100 P
50 P