Sharp R-970 Manual De Instrucciones página 107

RECIPES FOR USING SQUARE TIN/SHELF
TURKEY BREAST IN ONION-CREAM SAUCE
Total Cooking time: 26-28 minutes
Utensils: Square tin
Ingredients
1000 g Turkey breast (9 pieces)
1 bag Onion soup mixture (dried, 1 bag for 750 ml)
500 ml Cream
200 g Mushrooms, sliced
9 slices Processed cheese
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
ROQUEFORTTOAST
Total Cooking time: 18-20 minutes
Utensils: Square tin
Ingredients
9 Slices of bread for toasting
butter
9 Slices of cooked ham
9 Half pears (tinned)
9 tsp. Cranberry jam
200 g Roquefort cheese
Preparation
1. Preheat the oven to 200°C.
2. Cut the turkey breast into similar sized pieces (9)
and place on the square tin.
3. Mix together the dried onion soup with the cream
(don't add water). Add the sliced mushrooms. Pour
over the meat and finally cover with the cheese
slices.
4. Place the square tin on the shelf rail (rail 2) in the
oven and cook for 26-28 minutes on CONVECTION
200°C.
5. After half of cooking time rotate the square tin by
180°.
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
the minced meat mixture on the pasta and pour
on some sauce. Put an additional
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.
Preparation
1. Preheat the oven to 220°C.
2. Toast the bread and spread with butter.
3. Place one slice of ham on each slice of bread.
4. Slice the pears and place them partly overlapping
on the ham. Put 1 tsp cranberry jam on each toast.
5. Cut the Roquefort in pieces and spread on the
toasts.
6. Place on the square tin and cook on the shelf rail
(rail 1) for 18-20 minutes on CONVECTION 220°C.
After half of cooking time rotate the square tin by
180°.
GB-32
of the pasta. Put half of
of the pasta