Sharp Carousel R-380L Operation Manual And Cookbook page 57

VEGETABLES MENU GUIDE
No. Menu
Fresh Soup
Pumpkin Soup
Serves
Ingredients; pumpkin
small onion
chicken stock
cream
nutmeg, salt, pepper
5
Potato and Leek Soup
Serves
Ingredients; butter
leeks (sliced and washed)
potatoes, peeled and cubed
chicken stock
worcestershire sauce
cream
salt and pepper
Initial
Temperature
Weight
(approx.)
Range
+ 20°C
2-12 serves
Room temperature
2-4 serves 4-6 serves 6-8 serves
500 g
1000 g 1500 g
1
2 3
1/2 cup
1 cup 1 1/2 cups
1/2 cup
1 cup 1 1/2 cups
to taste to taste to taste
2-4 serves 4-6 serves 6-8 serves
50 g
75 g 100 g
1 2 3
2
3 4
1 cup 2 cups 3 cups
1/2 ts 1 ts
1 1/2 ts
1/2 cup
1 cup 1 1/2 cups
to taste to taste to taste
Procedure
• Combine all ingredients except cream and nutmeg in a
casserole dish and cover with plastic wrap or glass lid.
• When oven stops and STIR is displayed, stir soup. Continue
cooking covered.
8-12 serves
• The oven will stop again and display STIR. Stir soup and
2000 g
continue cooking covered.
4
• After cooking, stir and place in a blender or processor and
2 cups
blend until smooth.
2 cups
• Transfer to a serving bowl and stir in cream and nutmeg.
to taste
Season to taste.
• Combine butter, leeks, potatoes and stock in a casserole
dish. Cover with plastic wrap or a lid.
8-12 serves
• When oven stops and STIR is displayed, stir soup. Continue
125 g
cooking covered.
4
• The oven will stop again and display STIR. Stir soup and
5
continue cooking covered.
4 cups
• After cooking, stir and place in a blender or processor and
2 ts
2 cups
blend until smooth.
to taste
• Transfer to a serving bowl and stir in worcestershire sauce
and cream.
Season to taste.
10
Standing
Time
(minutes)