DOWNLOAD Sharp R-953 Service Manual ↓ Size: 3.14 MB | Pages: 69 in PDF or view online for FREE

Model
R-953
Pages
69
Size
3.14 MB
Type
PDF
Document
Handy Guide
Brand
Device
Home Appliance / Microwave Oven / Cookery book
File
r-953.pdf
Date
PREV: Sharp R-952M (serv.man10) Service Manual / Technical Bulletin

Sharp R-953 Handy Guide ▷ View online

68
I
DEAL
 
SERVED
 
WITH
 
RICE
 
AND
 
A
 
CRISP
 
GREEN
 
SALAD
C
OOKING FOR ONE
OQ AU VIN
C
1 Place bacon, onion and garlic in a 1.5 litre (2 1/2
pint) casserole dish, mix well. Cook on HIGH for
1 minute.
2 Add the flour, salt and pepper, mix well. Gradually
stir in the wine and stock.
3 Add chicken, mushrooms and bay leaf.
4 Place on low rack, cook on DUAL COOK 200
°
C,
MEDIUM HIGH for 20-25 minutes, stir every 5
minutes. Remove bay leaf.
S
ERVES
 1-2
P
REPARATION
 
TIME
  - 12 
MINUTES
50g (2oz) bacon, chopped
1 small onion, chopped
1 clove garlic, crushed (see Tip, Page 29)
15g (
1
/
2
oz) plain flour
salt and pepper to taste
150ml (
1
/
4
 pint) red wine
150ml (
1
/
4
 pint) chicken stock
2 chicken portions
100g (4oz) button mushrooms
1 bay leaf
I
DEAL
 
SERVED
 
WITH
 
NEW
 
POTATOES
 
AND
 
CRISP
 
VEGETABLES
WEET & SOUR SPARE RIBS
S
1 Place the onion, green pepper, herbs, garlic and
butter in a large bowl, mix well. Cook on HIGH for
1 minute.
2 Stir in the flour, gradually add the vinegar, soy
sauce, stock and sugar. Cook on HIGH for 2-3
minutes, stir every minute until the mixture has
thickened.
3 Add the ribs, cook on HIGH for 12-14 minutes. Stir
and baste every 4 minutes.
4 Arrange the ribs in a warmed serving dish, pour
the sauce over the top.
S
ERVES
 1-2
P
REPARATION
 
TIME
  - 8 
MINUTES
1 small onion, finely chopped
1
/
2 
green pepper, finely chopped
2.5ml (
1
/
2
tsp) dried mixed herbs
1 clove garlic, crushed (see Tip, Page 29)
15g (
1
/
2
oz) butter
15g (
1
/
2
oz) plain flour
15ml (1tbsp) white wine vinegar
10ml (2tsp) soy sauce
150ml (
1
/
4 
pint) hot chicken stock
25g (1oz) soft dark brown sugar
400g (14oz) pork spare ribs, separated
PRICOT PUDDING
A
1 Place apricots in the bottom of a 1 litre (1
3
/
4
 pint)
casserole dish.
2 Cream margarine and sugar, beat in egg. Fold in
flour, add milk to soften if necessary.
3 Spoon mixture onto apricots, smooth and sprinkle
with almonds.
4 Place on low rack, bake in a preheated oven on
DUAL BAKE 200
°
C, MEDIUM LOW for 12-13
minutes until golden.
S
ERVES
 1-2
P
REPARATION
 
TIME
  - 15 
MINUTES
225g (8oz) canned apricot halves, drained
50g (2oz) margarine
50g (2oz) caster sugar
1 egg (size 3), beaten
75g (3oz) self raising flour
15ml (1tbsp) milk
25g (1oz) flaked almonds
RJC 11-68
15/6/99, 12:21 pm
68
68
I
DEAL
 
SERVED
 
WITH
 
RICE
 
AND
 
A
 
CRISP
 
GREEN
 
SALAD
C
OOKING FOR ONE
OQ AU VIN
C
1 Place bacon, onion and garlic in a 1.5 litre (2 1/2
pint) casserole dish, mix well. Cook on HIGH for
1 minute.
2 Add the flour, salt and pepper, mix well. Gradually
stir in the wine and stock.
3 Add chicken, mushrooms and bay leaf.
4 Place on low rack, cook on DUAL COOK 200
°
C,
MEDIUM HIGH for 20-25 minutes, stir every 5
minutes. Remove bay leaf.
S
ERVES
 1-2
P
REPARATION
 
TIME
  - 12 
MINUTES
50g (2oz) bacon, chopped
1 small onion, chopped
1 clove garlic, crushed (see Tip, Page 29)
15g (
1
/
2
oz) plain flour
salt and pepper to taste
150ml (
1
/
4
 pint) red wine
150ml (
1
/
4
 pint) chicken stock
2 chicken portions
100g (4oz) button mushrooms
1 bay leaf
I
DEAL
 
SERVED
 
WITH
 
NEW
 
POTATOES
 
AND
 
CRISP
 
VEGETABLES
WEET & SOUR SPARE RIBS
S
1 Place the onion, green pepper, herbs, garlic and
butter in a large bowl, mix well. Cook on HIGH for
1 minute.
2 Stir in the flour, gradually add the vinegar, soy
sauce, stock and sugar. Cook on HIGH for 2-3
minutes, stir every minute until the mixture has
thickened.
3 Add the ribs, cook on HIGH for 12-14 minutes. Stir
and baste every 4 minutes.
4 Arrange the ribs in a warmed serving dish, pour
the sauce over the top.
S
ERVES
 1-2
P
REPARATION
 
TIME
  - 8 
MINUTES
1 small onion, finely chopped
1
/
2 
green pepper, finely chopped
2.5ml (
1
/
2
tsp) dried mixed herbs
1 clove garlic, crushed (see Tip, Page 29)
15g (
1
/
2
oz) butter
15g (
1
/
2
oz) plain flour
15ml (1tbsp) white wine vinegar
10ml (2tsp) soy sauce
150ml (
1
/
4 
pint) hot chicken stock
25g (1oz) soft dark brown sugar
400g (14oz) pork spare ribs, separated
PRICOT PUDDING
A
1 Place apricots in the bottom of a 1 litre (1
3
/
4
 pint)
casserole dish.
2 Cream margarine and sugar, beat in egg. Fold in
flour, add milk to soften if necessary.
3 Spoon mixture onto apricots, smooth and sprinkle
with almonds.
4 Place on low rack, bake in a preheated oven on
DUAL BAKE 200
°
C, MEDIUM LOW for 12-13
minutes until golden.
S
ERVES
 1-2
P
REPARATION
 
TIME
  - 15 
MINUTES
225g (8oz) canned apricot halves, drained
50g (2oz) margarine
50g (2oz) caster sugar
1 egg (size 3), beaten
75g (3oz) self raising flour
15ml (1tbsp) milk
25g (1oz) flaked almonds
RJC 11-68
15/6/99, 12:21 pm
68
68
I
DEAL
 
SERVED
 
WITH
 
RICE
 
AND
 
A
 
CRISP
 
GREEN
 
SALAD
C
OOKING FOR ONE
OQ AU VIN
C
1 Place bacon, onion and garlic in a 1.5 litre (2 1/2
pint) casserole dish, mix well. Cook on HIGH for
1 minute.
2 Add the flour, salt and pepper, mix well. Gradually
stir in the wine and stock.
3 Add chicken, mushrooms and bay leaf.
4 Place on low rack, cook on DUAL COOK 200
°
C,
MEDIUM HIGH for 20-25 minutes, stir every 5
minutes. Remove bay leaf.
S
ERVES
 1-2
P
REPARATION
 
TIME
  - 12 
MINUTES
50g (2oz) bacon, chopped
1 small onion, chopped
1 clove garlic, crushed (see Tip, Page 29)
15g (
1
/
2
oz) plain flour
salt and pepper to taste
150ml (
1
/
4
 pint) red wine
150ml (
1
/
4
 pint) chicken stock
2 chicken portions
100g (4oz) button mushrooms
1 bay leaf
I
DEAL
 
SERVED
 
WITH
 
NEW
 
POTATOES
 
AND
 
CRISP
 
VEGETABLES
WEET & SOUR SPARE RIBS
S
1 Place the onion, green pepper, herbs, garlic and
butter in a large bowl, mix well. Cook on HIGH for
1 minute.
2 Stir in the flour, gradually add the vinegar, soy
sauce, stock and sugar. Cook on HIGH for 2-3
minutes, stir every minute until the mixture has
thickened.
3 Add the ribs, cook on HIGH for 12-14 minutes. Stir
and baste every 4 minutes.
4 Arrange the ribs in a warmed serving dish, pour
the sauce over the top.
S
ERVES
 1-2
P
REPARATION
 
TIME
  - 8 
MINUTES
1 small onion, finely chopped
1
/
2 
green pepper, finely chopped
2.5ml (
1
/
2
tsp) dried mixed herbs
1 clove garlic, crushed (see Tip, Page 29)
15g (
1
/
2
oz) butter
15g (
1
/
2
oz) plain flour
15ml (1tbsp) white wine vinegar
10ml (2tsp) soy sauce
150ml (
1
/
4 
pint) hot chicken stock
25g (1oz) soft dark brown sugar
400g (14oz) pork spare ribs, separated
PRICOT PUDDING
A
1 Place apricots in the bottom of a 1 litre (1
3
/
4
 pint)
casserole dish.
2 Cream margarine and sugar, beat in egg. Fold in
flour, add milk to soften if necessary.
3 Spoon mixture onto apricots, smooth and sprinkle
with almonds.
4 Place on low rack, bake in a preheated oven on
DUAL BAKE 200
°
C, MEDIUM LOW for 12-13
minutes until golden.
S
ERVES
 1-2
P
REPARATION
 
TIME
  - 15 
MINUTES
225g (8oz) canned apricot halves, drained
50g (2oz) margarine
50g (2oz) caster sugar
1 egg (size 3), beaten
75g (3oz) self raising flour
15ml (1tbsp) milk
25g (1oz) flaked almonds
RJC 11-68
15/6/99, 12:21 pm
68
68
I
DEAL
 
SERVED
 
WITH
 
RICE
 
AND
 
A
 
CRISP
 
GREEN
 
SALAD
C
OOKING FOR ONE
OQ AU VIN
C
1 Place bacon, onion and garlic in a 1.5 litre (2 1/2
pint) casserole dish, mix well. Cook on HIGH for
1 minute.
2 Add the flour, salt and pepper, mix well. Gradually
stir in the wine and stock.
3 Add chicken, mushrooms and bay leaf.
4 Place on low rack, cook on DUAL COOK 200
°
C,
MEDIUM HIGH for 20-25 minutes, stir every 5
minutes. Remove bay leaf.
S
ERVES
 1-2
P
REPARATION
 
TIME
  - 12 
MINUTES
50g (2oz) bacon, chopped
1 small onion, chopped
1 clove garlic, crushed (see Tip, Page 29)
15g (
1
/
2
oz) plain flour
salt and pepper to taste
150ml (
1
/
4
 pint) red wine
150ml (
1
/
4
 pint) chicken stock
2 chicken portions
100g (4oz) button mushrooms
1 bay leaf
I
DEAL
 
SERVED
 
WITH
 
NEW
 
POTATOES
 
AND
 
CRISP
 
VEGETABLES
WEET & SOUR SPARE RIBS
S
1 Place the onion, green pepper, herbs, garlic and
butter in a large bowl, mix well. Cook on HIGH for
1 minute.
2 Stir in the flour, gradually add the vinegar, soy
sauce, stock and sugar. Cook on HIGH for 2-3
minutes, stir every minute until the mixture has
thickened.
3 Add the ribs, cook on HIGH for 12-14 minutes. Stir
and baste every 4 minutes.
4 Arrange the ribs in a warmed serving dish, pour
the sauce over the top.
S
ERVES
 1-2
P
REPARATION
 
TIME
  - 8 
MINUTES
1 small onion, finely chopped
1
/
2 
green pepper, finely chopped
2.5ml (
1
/
2
tsp) dried mixed herbs
1 clove garlic, crushed (see Tip, Page 29)
15g (
1
/
2
oz) butter
15g (
1
/
2
oz) plain flour
15ml (1tbsp) white wine vinegar
10ml (2tsp) soy sauce
150ml (
1
/
4 
pint) hot chicken stock
25g (1oz) soft dark brown sugar
400g (14oz) pork spare ribs, separated
PRICOT PUDDING
A
1 Place apricots in the bottom of a 1 litre (1
3
/
4
 pint)
casserole dish.
2 Cream margarine and sugar, beat in egg. Fold in
flour, add milk to soften if necessary.
3 Spoon mixture onto apricots, smooth and sprinkle
with almonds.
4 Place on low rack, bake in a preheated oven on
DUAL BAKE 200
°
C, MEDIUM LOW for 12-13
minutes until golden.
S
ERVES
 1-2
P
REPARATION
 
TIME
  - 15 
MINUTES
225g (8oz) canned apricot halves, drained
50g (2oz) margarine
50g (2oz) caster sugar
1 egg (size 3), beaten
75g (3oz) self raising flour
15ml (1tbsp) milk
25g (1oz) flaked almonds
RJC 11-68
15/6/99, 12:21 pm
68
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