Sharp R-82STM ユーザーズマニュアル
51
1 Wash and peel all vegetables.
2 Rinse the potatoes thoroughly and dry well on
2 Rinse the potatoes thoroughly and dry well on
kitchen paper.
3 Roughly grate them, placing into separate bowls.
Season.
4 Layer the vegetables and cheese in a 1.5 litre (2.5
pint) casserole dish alternately, then arrange the
rest of the potatoe on top of these layers and
finish off with a sprinkling of cheese.
rest of the potatoe on top of these layers and
finish off with a sprinkling of cheese.
5 Bake on DUAL CONVECTION 200
°
C MEDIUM,
for 25 minutes.
S
ERVES
4-6
P
REPARATION
TIME
- 20
MINUTES
EGETABLE LOAF
V
1 Combine breadcrumbs, carrot, courgette, potato
and celery. Add bacon (if using), cheese, eggs,
salt and pepper, mix well.
salt and pepper, mix well.
2 Pour mixture into a greased 1.5 litre (2.5 pint) loaf
dish, cover with the cheese and parsley.
3 Place on turntable, use sequence programming to
cook on MEDIUM for 17 minutes, then on DUAL
GRILL-1, MEDIUM for 7 minutes.
GRILL-1, MEDIUM for 7 minutes.
175g (6oz) fresh wholemeal breadcrumbs
1 large carrot, grated
2 small courgettes, sliced
1 large potato, grated
3 sticks of celery, sliced
4 rashers bacon, chopped (optional)
125g (5oz) Cheddar cheese, grated
2 eggs (size 3), beaten
salt and pepper to taste
75g (3oz) Cheddar cheese, grated to sprinkle
15ml (1tbsp) fresh parsley, chopped
1 large carrot, grated
2 small courgettes, sliced
1 large potato, grated
3 sticks of celery, sliced
4 rashers bacon, chopped (optional)
125g (5oz) Cheddar cheese, grated
2 eggs (size 3), beaten
salt and pepper to taste
75g (3oz) Cheddar cheese, grated to sprinkle
15ml (1tbsp) fresh parsley, chopped
V
EGETABLES
V
S
ERVES
4
P
REPARATION
TIME
- 15
MINUTES
450g (1lb) celeriac/courgettes
350g (12oz) carrots
350g (12oz) potatoes
75g (3oz) butter, melted
225g (8oz) mature cheddar cheese, grated
salt and pepper to taste
350g (12oz) carrots
350g (12oz) potatoes
75g (3oz) butter, melted
225g (8oz) mature cheddar cheese, grated
salt and pepper to taste
EGETABLE LAYER
15ml (1tbsp) sunflower oil
30ml (2tbsp) soy sauce
15ml (1tbsp) sherry
2.5cm (1") root ginger, peeled and finely grated
1 clove garlic, crushed (see Tip, page 47)
2 medium carrots, cut into fine strips
100g (4oz) button mushrooms, halved
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
half a head of chinese leaves, thinly sliced
30ml (2tbsp) soy sauce
15ml (1tbsp) sherry
2.5cm (1") root ginger, peeled and finely grated
1 clove garlic, crushed (see Tip, page 47)
2 medium carrots, cut into fine strips
100g (4oz) button mushrooms, halved
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
half a head of chinese leaves, thinly sliced
S
ERVES
4
P
REPARATION
TIME
- 12
MINUTES
S
TIR FRIED VEGETABLES
1 Place the oil, soy sauce, sherry, ginger, garlic
and carrots in a large bowl and mix well. Cover
and cook on HIGH for 4-5 minutes.
and cook on HIGH for 4-5 minutes.
2 Stir in the mushrooms, beansprouts, mange-
tout, red pepper, spring onions, water chestnuts
and chinese leaves. Cook on HIGH for 5-6
minutes until the vegetables are tender, stir
halfway through cooking.
and chinese leaves. Cook on HIGH for 5-6
minutes until the vegetables are tender, stir
halfway through cooking.
NOTE: For information on using the DUAL GRILL
see page 12 of the operation manual
see page 12 of the operation manual