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SHARP R95STM
Owner's Manual


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  • PDF Format
  • Complete manual
  • Language: English
Price: $4.99

Description of SHARP R95STM Owner's Manual

Complete owner's manual in digital format. The manual will be available for download as PDF file after You purchase it.

Owner's Manual ( sometimes referred to as User's Guide or User's Manual ) contains information on how to use Your device. After placing order we'll send You download instructions on Your email address.

The manual is available in languages: English

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Text excerpt from page 20 (click to view)
VJC New CkBk

23/01/2003

15:44

Page 18

MEAT
STEAK KEBABS
Serves 4
75g soy sauce 150g red wine 1 clove garlic, crushed (see tip, page 30) 675g lean steak, cut into 1” cubes 2 large green peppers, seeded and cut into chunks 4 medium tomatoes, cut into quarters 16 fresh pineapple chunks

1 In a medium bowl, mix the soy sauce, wine and garlic. Add the steak cubes and stir to coat. Cover the bowl and refrigerate for at least 4 hours or overnight. 2 Remove the steak cubes from the marinade. Thread the steak cubes and vegetables alternately onto 8 wooden skewers. 3 Place equal skewers into two 25cm (10”) flan dishes. 4 Place the dish on high rack and cook on DUAL GRILL, 50% for 12 minutes, turning over halfway through cooking. Repeat for the second dish.

LASAGNE
Serves 4 - 6
125g onion, chopped 2 cloves garlic, crushed (see tip, page 30) 450g lean minced beef 100g mushroom, chopped 15ml (1 tbsp) tomato purée 400g canned chopped tomatoes 150ml (1/4 pint) hot beef stock 15ml (1 tbsp) cornflour blended with 15ml (1 tbsp) water salt and pepper to taste 12 sheets of spinach lasagne 600ml (1 pint) cheese sauce (see page 66) 50g mushroom, sliced 15ml (1 tbsp) fresh oregano, chopped

1 Place the onion, garlic, mince, mushrooms, purée, tomatoes, stock, cornflour and seasoning in a large bowl. Mix well. 2 Cook on 70% for 20 minutes until thickened, stir twice during cooking. 3 Cover the base of a deep, square 20cm (8”) dish with half of the meat mixture, followed by a layer of lasagne sheets. Cover with half of the cheese sauce. Repeat, using the remaining ingredients, finishing with the cheese sauce. Sprinkle generously with the sliced mushrooms and oregano. 4 Place on the low rack and cook on DUAL CONVECTION, 220ºC, 70% for 20 minutes.

BEEF WELLINGTON
Serves 4
150g coarse liver pâté 100g mushroom, finely chopped 800g fillet of beef 450g puff pastry 1 egg (medium), beaten to glaze

1 Preheat the oven to CONVECTION 220ºC. 2 Combine the pâté and mushroom in a bowl. 3 Roll out pastry to make a square 28cm (11") or size suited to the meat. Spread pâté and mushroom mixture over the surface. Place meat in centre. 4 Fold pastry over meat and seal edges. Place seam side down on a greased baking tray. Glaze with egg. 5 Place on the lower shelf, bake on CONVECTION 220ºC for 60 - 65 minutes until golden. Rotate the tray 180º after half the cooking time.

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