Sharp R-82STM ユーザーズマニュアル
44
M
EAT
S
ERVES
4
P
REPARATION
TIME
- 15
MINUTES
M
EXICAN TACOS
Mexican dish of spicy filled corn tortillas. Serve with
Guacamole, soured cream and crisp salad.
Guacamole, soured cream and crisp salad.
1 Place the mince, garlic and onion in a bowl, mix
well. Cook on HIGH for 7-8 minutes, stir twice.
2 Stir in chillies, tomatoes and beans. Cook on
HIGH for 18 minutes. Place taco shells on kitchen
paper on turntable. Heat on HIGH for 2 minutes.
Fill with chilli bean mixture, sprinkle with cheese.
paper on turntable. Heat on HIGH for 2 minutes.
Fill with chilli bean mixture, sprinkle with cheese.
3 Pack tacos together, open end up in a large
casserole or flan dish. Place on turntable, cook on
DUAL GRILL-1 (see page 11), MEDIUM LOW
for 7-8 minutes.
DUAL GRILL-1 (see page 11), MEDIUM LOW
for 7-8 minutes.
225g (8oz) lean minced beef, pork or lamb
2 cloves garlic, crushed (see Tip, page 47)
1 small onion, chopped
2 fresh, green chillies, chopped
225g (8oz) canned, chopped tomatoes
100g (4oz) canned, red kidney beans
8 taco shells, pre-cooked
175g (6oz) Cheddar cheese, grated
2 cloves garlic, crushed (see Tip, page 47)
1 small onion, chopped
2 fresh, green chillies, chopped
225g (8oz) canned, chopped tomatoes
100g (4oz) canned, red kidney beans
8 taco shells, pre-cooked
175g (6oz) Cheddar cheese, grated
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed (see Tip, page 47)
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced meat
30ml (2tbsp) dried mixed herbs (see Tip, page 49)
300ml (
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed (see Tip, page 47)
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced meat
30ml (2tbsp) dried mixed herbs (see Tip, page 49)
300ml (
1
/
2
pint) dry red wine
300ml (
1
/
2
pint) hot stock
salt and pepper to taste
1 Melt the butter and oil in a large bowl on HIGH for
1 minute. Stir in the onion, celery, garlic and
bacon. Cover and cook on HIGH for 7-8 minutes.
bacon. Cover and cook on HIGH for 7-8 minutes.
2 Add the bay leaf, tomatoes, purée and minced
meat to the vegetable mixture. Cook on HIGH for
9-10 minutes, stir 2-3 times during cooking.
9-10 minutes, stir 2-3 times during cooking.
3 Add herbs, wine, stock. Season, mix well. Cover
and cook on HIGH for 5 minutes, then for 21-22
minutes on MEDIUM until sauce is thick. Stir 2-3
times during cooking. Serve hot with spaghetti.
minutes on MEDIUM until sauce is thick. Stir 2-3
times during cooking. Serve hot with spaghetti.
B
OLOGNESE SAUCE
S
ERVES
4
P
REPARATION
TIME
- 12
MINUTES
Shepherd's Pie:
Make as above, omit wine. Place
in a dish and top with 700g (1
1
/
2
lb) mashed potato.
Place on turntable and cook on DUAL GRILL-1
(see page 12), MEDIUM HIGH for 9-10 minutes until
evenly brown.
(see page 12), MEDIUM HIGH for 9-10 minutes until
evenly brown.
Chilli con carne:
Make as above. At Stage 3 add
450g (1lb) canned red kidney beans (drained) and
5-15ml (1-3tsp) chilli powder, to taste.
5-15ml (1-3tsp) chilli powder, to taste.
S
ERVES
6
P
REPARATION
TIME
- 15
MINUTES
B
ACON AND STILTON PIE
175g self raising flour
pinch of salt
88g shredded suet
1 tbsp olive oil
1 small onion, chopped
100g back bacon, diced
225g leeks, thinly sliced
75g stilton, crumbled
4 tbsp single cream
seasoning
beaten egg to glaze
pinch of salt
88g shredded suet
1 tbsp olive oil
1 small onion, chopped
100g back bacon, diced
225g leeks, thinly sliced
75g stilton, crumbled
4 tbsp single cream
seasoning
beaten egg to glaze
1 Sift the flour and salt into a large mixing bowl and
stir in the suet.
2 Gradually mix in 150ml water until you have a
soft dough, knead lightly on a floured work
surface, roll out a bottom and top.
surface, roll out a bottom and top.
3 Cook onion and bacon in oil for 3 minutes on
HIGH.
4 Add leeks and cook for 5 minutes on HIGH.
5 Stir in the Stilton, the cream and seasoning.
6 Put the filling on the pastry.
7 Seal the pie with the top and brush with egg.
8 Bake for 15 minutes on DUAL COOK MEDIUM
5 Stir in the Stilton, the cream and seasoning.
6 Put the filling on the pastry.
7 Seal the pie with the top and brush with egg.
8 Bake for 15 minutes on DUAL COOK MEDIUM
LOW 250
°
C.