Sharp R-778K(S) Operation Manual page 17

Grilled Duck
[ Ingredients ]
1 duck (approx. 900 g)
salt, pepper
paprika
oil
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. 300g)
[ 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
[ Method ]
1. Season breast cavity with salt and pepper.
2. Stir together oil and paprika and rub over outside of duck.
3. Place on the low rack and press GRILL MIX pad once (HIGH
with Top Heater). Cook for 16-20 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 alter-
nately with pork, tomato, prawn, onion, and green pepper,
then glaze with melted butter and lemon juice.
3. Place on the high rack and press GRILL MIX pad once (HIGH
with Top Heater). Cook for 7-10 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 low rack and press GRILL MIX pad once (HIGH
with Top Heater). Cook for 7-11 minutes. Turn over halfway
through cooking.
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