Sharp R-425L ユーザーズマニュアル

S P E C I A L   F E A T U R E S

Makes 6 servings

  3 

tablespoons butter or margarine

  1 

cup cubed carrots, 1/4-inch/0.5 cm  

  

cubes

  1 

cup rutabaga, 1/4-inch/0.5 cm cubes

  1 

small zucchini, 1/4-inch/0.5 cm cubes

  1/2  cup chopped onion
  1/2  cup chopped celery
  1 

cup fresh broccoli fl owerets or  

  

caulifl owerets

 1/4  cup all-purpose fl our

50 ml

250 ml

250 ml

1

125 ml
125 ml
250 ml

50 ml

1 teaspoon 

salt 

1/2 teaspoon 

pepper

1/4 teaspoon 

sugar

4 cups 

milk

1 

cup shredded Cheddar cheese

1 

cup frozen corn, thawed

1/2  cup cooked ham, 1/4-inch/0.5 cm cubes
1/2  cup frozen peas, thawed

5 ml
2 ml
1 ml

1 I

250 ml
250 ml
125 ml
125 ml

1  Combine butter, carrots, rutabaga, zucchini, onion, celery and broccoli in 3-quart/3 l, covered casserole. 
2 Microwave using FRESH VEGETABLES: Soft. Stir well.
3 Stir in fl our, salt, pepper, sugar, milk, cheese, corn, ham and peas. 
4 Microwave using SENSOR REHEAT. Stir well and serve with croutons.  

Makes 8 servings

 3  green onions, diagonally cut into 1-inch  
  

pieces

  1 

teaspoon minced garlic

  1/4  teaspoon crushed red pepper
  2 

tablespoons olive oil

  2 

tablespoons teriyaki sauce

3

5 ml
1 ml

30 ml
30 ml

3/4  pound carrots, cut into 1/4-inch/0.5 cm 

thick slices

1  bunch of broccoli, cut into 2-inch/5 cm by 

1-inch/2.5 cm pieces

1  m e d i u m   r e d   p e p p e r,   s l i c e d   i n t o 

matchstick-thin strips 

1/2  pound medium mushrooms, sliced

375 g

1

1

250 g

1  In a small, microwave-safe bowl, combine green onions, garlic, crushed red pepper and oil.  Microwave on HIGH 

(100%) for 2 minutes.  Stir in teriyaki sauce.

2  In a 3-quart/3 I casserole, place carrots, broccoli, red peppers and mushrooms. Cover with plastic wrap.
3  Microwave using FRESH VEGETABLES: Soft for tender crisp or FRESH VEGETABLES: Hard for softer vegetables.
4  Remove from oven and drain.  Add green onion mixture and stir to combine. Serve immediately.
 

Makes 6 to 8 servings

 4 

medium baking potatoes

   

(8 ounces/230 g each)

  1/4 cup 

olive oil

  1 tablespoon  instant minced onion

4

50 ml
50 ml

1/2 teaspoon  chili powder
1/2 teaspoon   oregano leaves
1/4 teaspoon   ground cumin
1/2 teaspoon   salt

2 ml
2 ml
1 ml
2 ml

1 Cut each potato lengthwise into 4 equal wedges. Place potato wedges into 10-inch/25 cm square casserole. 

Toss potatoes with oil to coat well.

2  In small bowl, combine remaining ingredients. Sprinkle over potatoes.
3  Cover potatoes with wax paper. Microwave using BAKED POTATOES. Rearrange potatoes when time appears 

on display. Let stand, covered, 5 minutes.