Bedienungsanleitung Sharp R-940BK (Seite 27 von 74) (Englisch)

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ESPAÑOLENGLISH

RECIPES FOR USING RK-T11-A (SQUARE TIN/SHELF)

Preparation

1. Cut the tomatoes into slices, mix with the ham and

onion cubes, garlic, minced meat and mashed

tomato. Season and cook with the lid on for 12-14

minutes on MICROWAVE 100 P. Stir after half of

cooking time.

2. Mix the cream with the milk, Parmesan cheese,

herbs, oil and spices.

3. Preheat the oven to 230°C.

4. Grease the gratin dish and cover the bottom of

the dish with about

of the pasta. Put half of

the minced meat mixture on the pasta and pour

on some sauce. Put an additional of the pasta

on top followed by another layer of the minced

meat mixture and some sauce, finishing with the

remaining pasta on top. Finally, cover the pasta

with lots of sauce and sprinkle with Parmesan

cheese. Place butterflakes on top and cook on

the square shelf on the shelf rail (rail 2) for 32-35

minutes on CONVECTION 230°C.

After cooking, let the lasagne stand for approx.

5-10 minutes.

LASAGNE AL FORNO

Total Cooking time: 44-49 minutes

Utensils: Bowl with lid (3l capacity)

Rectangular gratin dish (35x29 cm)

Square shelf

Ingredients

600 g Tinned tomatoes

100 g Onion, finely chopped

100 g Ham, finely cubed

1 Clove of garlic, crushed

500 g Minced meat (beef)

4 tsps. Mashed tomato

Salt, Pepper

Oregano, Thyme, Basil

450 g Cream (crème fraiche)

300 ml Milk

100 g Grated Parmesan cheese

3 tsp. Mixed chopped herbs

2 tsp. Olive oil

Salt, Pepper, Nutmeg

1 tsp. Vegetable oil to grease gratin dish

250 g Lasagne verde

2 tbsp. Grated Parmesan cheese

1 tbsp. Butter

Preparation

1. Cream the eggs and sugar using the hand-held

blender, until it is frothy with air bubbles. Mix the

flour and baking powder and sift over the egg and

sugar mixture, then fold in carefully. Preheat the

oven to 180°C.

2. Line the square tin with greaseproof paper, fill with

the cake mixture and bake on the shelf rail (rail 2)

for 18-20 minutes on CONVECTION 180°C. After

half of cooking time rotate the square tin by 180

degrees and press “Start”for the remaining cooking

time.

3. Turn out the cake onto a damp tea-cloth onto which

you have sprinkled sugar. Carefully remove the

greaseproof paper and immediately roll the cake

up using the tea-cloth to assist you.

4. Place 200 ml of the milk with the cinnamon stick,

lemon peel and sugar into the bowl, cover and heat

for about 2 minutes on MICROWAVE 100 P.

5. Mix the rest of the milk with the starch-flour and

the egg yolk. Take the lemon and cinnamon out

of the 200 ml of milk, and stir in the starch-flour

mixture. Cover and cook. Stir half-way through

and at the end of cooking. Cook for 2 minutes on

MICROWAVE 100 P.

6. Unroll the cake, brush on the cream mixture and

then carefully roll it up again. Dust with icing sugar.

GYPSY’S ARM ROLL

Total Cooking time: 22-24 minutes

Utensils: Square tin

greaseproof paper

Bowl with lid (2 l capacity)

Ingredients - for the dough

4 Eggs

125 g Sugar

125 g Flour

1 tsp. Baking powder (3 g)

Ingredients - for the topping

250 ml Milk

1 Stick of cinnamon

The peel of a lemon

75 g Sugar

2 tbsps. Starch-flour (20 g)

2 Egg yolks

2 tbsps. Icing sugar (20 g)

NOTE: When using the square shelf or the square tin, rotate the square tin or the container on the square shelf

180° halfway to achieve better results.

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