Sharp AX-1100 Operation Manual With Cookbook

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EN – 48COURGETTE AND MACARONI BAKEGermany : Zucchini-Nudel-AuflaufTotal cooking time: approx. 33 - 38 minutesUtensils: Bowl with lid (2 Iitre capacity)Gratin dish (approx. 26cm diameter)Ingredients500 ml Water1/2 tsp Oil80 g Macaroni400 g Tinned tomatoes, chopped3 Onions (150 g), finely choppedBasil, thyme, salt, pepper1 tbsp Oil to grease the dish450 g Courgettes, sliced150 g Sour cream2 Eggs100 g Grated cheddar cheeseProcedure1. Put the water, oil and salt in the dish and bring to the bowlon the centre of the oven floor (position 1) with the lid on.3 - 4 min. MICRO 100P2. Break the macaroni into pieces, add to the dish, stirand allow to swell.9 - 11 min. MICRO 30PDrain the macaroni and allow to cool.3. Mix the tomatoes with the onions and season well. Greasethe gratin dish. Put the macaroni in it and pour the tomatosauce over it. Arrange the courgette slices on the top.4. Beat the sour cream with the eggs and pour over the mixturein the dish. Sprinkle the grated cheese over the top. Place thegratin dish into the glass tray in lower position (position 2).21 - 23 min. COMBI LOW 50PAllow the dish to stand for 5-10 minutes after cooking.MUSHROOM WITH ROSEMARYSpain : Champinones rellenos al romeroTotal cooking time: approx. 13 - 19 minutesUtensils: Bowl with lid (1 Iitre capacity)Shallow round dish(approx. 22 cm diameter)Ingredients8 Large mushrooms (approx. 300 g), whole2 tbsp Butter or margarine (20 g)1 Onion (50 g), finely chopped50 g Bacon, finely dicedBlack pepper, groundFresh rosemary, bruised125 ml Dry white wine125 ml Cream2 tbsp Flour (20 g)Procedure1. Remove the stalks from the mushrooms and chopthe stalks into small pieces.2. Spread the butter on the bottom of the dish. Add theonions, the diced bacon and the mushroom stalks.Season with pepper and rosemary, cover and cookon the centre of the oven floor (position 1).3 - 5 min. MICRO 100PLeave to cool.3. Heat 100 ml of the wine and cream in the other dish with its lidon. Place the dish on the centre of the oven floor (position 1).1 - 3 min. MICRO 100P4. Mix the remaining wine with the flour, stir into the hotliquid and cook with the lid on. Stir once during cooking.approx. 1 min. MICRO 100P5. Fill the mushrooms with the bacon mixture and placein the sauce. Place the dish into the glass tray inlower position (position 2) and cook.8 - 10 min. COMBI HIGH 50PAllow the mushrooms to stand for approximately2 minutes once cooked.FRESH TUNA WITH VEGETABLESFrance : Thon frais braisé aux tomates et aux poivronsTotal cooking time: approx. 15 - 17 minutesUtensils: Shallow oval gratin dish with lid(approx. 26 cm diameter)Ingredients500 g Fresh tuna, in slices2 tbsp Lemon juiceSalt1 tsp Vegetable oil to grease the dish1/2 Green pepper (125 g), cut into strips2 Onions (125 g), finely chopped1 Carrot (50 g), sliced1-2 Tomatoes (125 g), diced40 ml White wine1 Clove of garlicBouquet garniSalt and pepperProcedure1. Wash the tuna, pat dry and sprinkle with lemon juice.Allow the fish to stand for approximately 15 minutes,then pat dry again and add salt.2. Spread oil on the bottom of the dish and lay the tunain it. Arrange the vegetables on top of the fish. Addthe white wine, the clove of garlic and the bouquetgarni and season. Cover the dish, place the dish onthe centre of the oven floor (position 1) and cook.15 - 17 min. MICRO 70PAllow the fish to stand for approximately 2 minutesafter cooking. Remove the bouquet garni and theclove of garlic before serving.Tip: A bouquet garni is made of: a sprig of parsley,a bunch of herbs and vegetables for making soup ,lovage, thyme and a few bay leaves.Meat, Fish and PoultryRECIPES