Sharp R-309YW ユーザーズマニュアル

27

1 oz.(25g) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
1

3

/

4

lb(800g) canned, chopped tomatoes

juice and grated rind of 1 small orange
1

1

/

2

pints(900ml) hot vegetable stock

salt and pepper to taste

1. Melt the in a large bowl on P-HI for 1 minute.
2. Add the onion, carrot and potato and cook on P-HI 

for 4 minutes. stir halfway through cooking.

3. Add the tomatoes, orange juice, orange rind and 

stock. Mix thoroughly. Season with salt and pepper to 
taste. Cover the bowl and cook on P-HI for 15 
minutes. stir 2-3 times during cooking, until the 
vegetables are tender.

4. Blend and serve immediately.

1 large onions, sliced
1 tbsp (15ml) corn oil
2 oz.(50g) plain fl our
2 pints(1.2 liters) hot meat 
   or vegetable stock
salt and pepper to taste
2 tbsp (30ml) parsley, chopped
4 thick slices French bread
2 oz.(50g) cheese, grated

1. Place the onion and oil a bowl, mix well and cook on 

P-HI for 1 minutes.

2. Stir in the fl our to make a paste and gradually add 

stock. Season and add the parsley.

3. Cover the bowl and cook on P-70 for 16 minutes.
4. Pour the soup into serving bowls, submerge bread 

and sprinkle generously with cheese.

5. Cook on P-70 for 2 minutes, until the cheese has 

melted.

1 tbsp(15ml) sunfl ower oil
2 tbsp (30ml) soy sauce
1 tbsp (15ml) sherry
1"(2.5cm) root ginger, 
   peeled and fi nely grated 
2 medium carrots, cut into fi ne strips
4 oz.(100g) button mushrooms,
   chopped
2 oz.(50g) beansprouts
4 oz.(100g) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
4 oz.(100g) canned water chestnuts,
   sliced

1

/

4 

head of chinese leaves, thinly sliced

1. Place the oil, soy sauce, sherry, ginger, garlic and 

carrots in a large bowl, mix thoroughly

2. Cover and cook on P-HI for 3-5 minutes, stirring 

once.

3. Add the button mushrooms, beansprouts, mange-

tout, red pepper, spring onions, water chestnuts and 
chinese leaves. Mix thoroughly.

4. Cook on P-HI for 5-6 minutes, until the vegetables 

are tender. Stir 2-3 times during cooking.

4 boneless chicken breasts
2 tbsp(30ml) clear honey
1 tbsp(15ml) whole grain mustard

1

/

2 

tsp(2.5ml) dried tarragon

1 tbsp(15ml) tomato puree

1

/

4 

pint(150ml) chicken stock

1. Place the chicken breasts in a casserole dish.
2. Mix all remaining ingredients together and pour over 

the chicken. Salt and pepper to taste.

3. Cook on P-HI for 13-14 minutes. Rearrange and coat 

the chicken with the sauce twice during cooking.

C O O K I N G   I N S T R U C T I O N S