Sharp AX-1600R Operation Manual

Contents

E – 36RECIPES FOR COMPLETE MEALSAUTOMATIC COOKING CHARTSuperSteam Menu Guide[ Utensils ]Large Shallow Casserole dish2 Baking traysRack[ Ingredients for the Salmon Steak ]4 Salmon Steaks(Approx. 200 g each)Juice of 1 LemonBlack Pepper to taste[ Ingredients for the Spinach Bake ]Olive Oil to grease the dish400g Defrosted Spinach, well drainedSalt and Pepper to tasteNutmeg to season500g Cooked Potatoes, peeled andsliced150g Crème Fraî che100ml MilkServes 4[ Method ]1. Wash and dry the salmon steaks. Sprinkle with lemon juice andsalt, if desired. Season with black pepper.2. Place the salmon steaks on rack in baking tray. Place thebaking tray on upper position.3. Lightly grease the large shallow casserole dish. Season thespinach leaves with salt and pepper and mix well.4. Spread ½ of the spinach covering the base of the large shallowcasserole dish, followed by layering1/2 of the potato slices.Continue the next layer by spreading the remaining spinach,followed by layering the remaining potato slices.5. Mix the Crème fraî che with the milk, season with salt andpepper and pour over the vegetables. Season with nutmeg.6. Place the large shallow casserole dish on another baking tray.Place the baking tray on lower position.7. Cook using 'SuperSteam, AUTO, COMPLETE MEALS,SALMON STEAKS WITH POTATO BAKE' .8. After cooking, stand covered with aluminium foil for 5 minutes.Roasted Salmon Steaks with Spinach and Potatoes[ Utensils ]1 Baking trayRack[ Ingredients for Chicken ]3 tbsp Soy Sauce3 tbsp White Wine2 cloves Garlic, crushedBlack Pepper to taste4 Chicken Breasts(Approx. 200g each)4 tbsp Corn flour[ Ingredients for the Mediterraneanroasted vegetables ]75g Asparagus1 tbsp Olive OilSalt and Pepper to taste1 tsp Fresh Rosemary200g Potatoes, cubed 2cm1 Onion, sliced100g Tomatoes, quartered100g Eggplant, sliced1 Yellow Capsicum, slicedServes 4[ Method ]1. In a large bowl, mix together the soy sauce, wine, garlic andblack pepper.2. Add the chicken and marinate for 1hour.3. Add the corn flour and mix together until the chicken pieces arecompletely coated.4. Trim the hard bottom of the asparagus and cut into 3 equalamounts of approx. 4 cm length.5. In a large bowl, combine the olive oil, salt, pepper androsemary.Add all vegetables and mix well6. Place the vegetables directly into a baking tray, towards theright.7. Place the chicken on the rack, towards the left, place rack intothe baking tray. Place the baking tray on upper position.8. C o o k u s i n g ' S u p e r S t e a m , A U T O , C O M P L E T EMEALS,CHICKEN BREAST WITH ROASTED VEG' .9. After cooking, stand covered with aluminium foil for 5 minutes.Roasted Chicken Breasts with Vegetable