Sharp R-959(SL)M-AA Operation Manual With Cookbook page 60

Serves 4
60ml (4 tbsp) plain flour
salt and pepper
5ml (1 tsp) mixed herbs
500g braising steak, sliced thinly
75g streaky bacon rashers, chopped
25g margarine
225g carrot, sliced
225g courgette, sliced
100g baby onion (whole)
225g potato, par-boiled and chopped
300ml ( / pint) hot beef stock
1
2
300ml ( / pint) red wine
1
2
30ml (2 tbsp) cornflour blended with water
Serves 2 - 4
1 x 150g ready made pizza base (approx 9")
tomato pizza topping, to cover base
25g cubed pancetta
25g cooked ham, sliced
25g cooked beef, sliced
50g cooked sausage, sliced
15 slices pepperoni
50g onion, sliced
25g green pepper, chopped
100g mozzarella cheese, grated
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RECIPES
B
EEF CASSEROLE
1 Mix together the flour, salt, pepper and herbs, toss the beef
and bacon in the seasoned flour until well coated.
2 Put the margarine in a 2.5 litre (approx. 4 pint) casserole dish
and melt on 100% for 30 seconds. Stir in the beef, bacon,
carrots, courgettes, onions and potatoes.
3 Pour in the beef stock, wine and blended cornflour, mix well.
Cover dish with a lid and place on low rack.
Cook on DUAL CONVECTION, 180ºC, 30% for 45 minutes.
Stir 3 times during cooking.
4 Leave to stand for 5 minutes before serving, so that the meat
relaxes to improve the texture.
M
EAT FEAST PIZZA
1 Place the pizza base in a 25cm (10") flan dish.
2 Spread the pizza topping over the base.
3 Preheat the oven to CONVECTION 250ºC.
4 Arrange the meats, onion and pepper over the topping.
Sprinkle with the cheese.
5 Place on the low rack and cook on DUAL CONVECTION,
250ºC, 30% for 10 minutes.
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