Sharp R-667R Operation Manual page 20

Grilled Duck
[ Ingredients ]
1 duck (approx. 900 g)
salt, pepper to taste
paprika to taste
oil to taste
Pork and Prawn Kebabs
[ Ingredients ]
300 g pork, cut into 24 square pcs.
100 g onion, cut into 12 square pcs.
80 g green pepper, cut into 12 square pcs.
80 g tomato, cut into 12 square pcs.
70 g prawns, shelled and deveined, then
cut into 3 pcs.
[ Seasonings ]
2 tbsp. corn oil
1 /
1 tsp. salt
2
1 /
tsp. pepper
2
1 tsp. paprika
1 /
tsp. garlic powder
2
[ Glazing ]
3 tbsp. melted butter
1 tbsp. lemon juice
Grilled Pigeon
[ Ingredients ]
1 pigeon (approx. 300 g)
[ Seasonings ]
1 tbsp. light soy sauce
1 tsp. dark soy sauce
1 tbsp. oil
1
/ tsp. salt
2
1 tsp. sugar
1 tsp. ginger juice
1 tsp. cooking wine
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[ Method ]
1. Season breast cavity with salt and pepper.
2. Stir together oil and paprika and rub over outside of duck.
3. Place on a shallow dish and press GRILL MIX pad once
for Grill Mix (HIGH). Cook for 16 to 20 minutes. Turn over
halfway through cooking.
4. Cover with foil and let stand 5 to 10 minutes before serving.
[ Method ]
1. Marinate prepared ingredients with blended seasonings
for more than 30 minutes.
2. Skewer a variety of ingredients onto bamboo sticks
alternately with pork, tomato, prawn, onion, and green
pepper, then glaze with melted butter and lemon juice.
3. Place on the rack and press GRILL MIX pad once for Grill
Mix (HIGH). Cook for 20 minutes. Turn over halfway through
cooking.
4. Serve hot.
[ Method ]
1. Bind wings and legs of pigeon with string.
2. Marinate pigeon for at least 10 minutes.
3. Place on the rack or a shallow dish and press GRILL MIX
pad once for Grill Mix (HIGH). Cook for 9 to 13 minutes.
Turn over halfway through cooking.
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