Sharp Corporation DMR0176 사용자 설명서

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30

Your oven grills giving tender, juicy results. 
Preheating is not necessary so put food on rack, 

program the oven and touch START/+30 SEC . It is 

wise to remove excess fat, slash edges and season, if 

desired. The rack should NOT BE COVERED BY FOIL. 

Food may be turned half way through the grilling time.
HELPFUL TIPS:
•

Spray rack and turntable with nonstick vegetable 

cooking spray for easier cleanup.

Grill food in advance, if desired, then slice. Individual 

servings may be reheated as needed by microwav-

ing at MEDIUM (50%).

Clean by turning rack over onto the turntable. Place 

cup of water in the turntable and heat for 2 minutes 

on HIGH power. Remove to finish cleaning. Wipe

out oven interior.

 

1  egg, beaten

 

1

/

2

  cup crushed chow mein noodles

 

1

/

4

  cup apple juice

 

2  tablespoons soy sauce

 

1  tablespoon grated ginger root

 

1  pound ground pork

 

1  can (8 ounces) pineapple chunks  

(juice pack), drained

 

1  large red pepper, cut into 3/4-inch chunks

 

1

/

2

  cup apple juice

 

2  tablespoons cider vinegar

 

1  teaspoon cornstarch

Makes 4 servings

Mix egg, crushed noodles, 

1

/

4

 cup apple juice, soy 

sauce and gingerroot. Crumble ground pork into 

mixture; blend thoroughly, shape into 1-inch balls. 

Set aside.
For glaze, mix 

1

/

2

 cup apple juice, vinegar and 

cornstarch in small bowl. Microwave at HIGH (100%) 

until thickened, 1

1

/

2

 to 3 minutes, stirring every 30 

seconds.
Thread pork balls alternately with pineapple and red 

pepper chunks on 4 wooden or metal skewers. Place 

on rack. 
Brush kabobs with glaze. Cook for 15 to 20 minutes on 

ROAST (top & bottom elements). Turn over half way 

through roast time and brush with glaze. Brush with 

remaining glaze before serving.
Nutrition facts per serving:

Calories: 256 

Protein: 29 g.

Carbohydrate: 18 g.

Fat: 7 g

Cholesterol: 153 mg.

Sodium: 652 mg.

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1

/

4

  cup sugar

 

1

/

4

  cup soy sauce

 

1

/

4

  cup white wine

 

1  tablespoon vegetable oil

 

1  teaspoon ground ginger

 

1

/

4

  teaspoon salt

 

2  pounds lean top beef round steak,  

cut into 1-inch cubes

 

2  large green peppers, cut into chunks

 

8  cherry tomatoes, cut into halves

 

1  can (8 ounces) pineapple chunks  

(juice pack),drained

Makes 4 servings

Mix sugar, soy sauce, wine, oil, ginger and salt in 

medium bowl. Stir in steak cubes; cover. Marinate 

at room temperature 1 hour or at least 4 hours in 

refrigerator.
Remove steak cubes from marinade; reserve marinade. 

Thread steak cubes alternately with remaining 

ingredients on 8 wooden or metal skewers. Place on 

rack. Cook for 8 to 12 minutes on ROAST (top & bottom 

elements). Turn and brush with marinade. Continue to 

cook for 8 to 12 minutes on ROAST or until desired 

doneness.
Note: Skewers up to 10 inches can be used.
Nutrition facts per serving:

Calories: 432 

Protein: 52 g.

Carbohydrate: 15 g.

Fat: 17 g

Cholesterol: 153 mg.

Sodium: 381 mg.

C