Sharp SCR/SCRNZ manual Chicken in a POT, Chicken Fillet Burgers, Chicken Penne Salad, Medium High

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POULTRY

CHICKEN IN A POT

Serves 4-6

1.5 kg chicken thighs

2 tablespoons tomato paste

1/4 cup plain flour

2 chicken stock cubes

2 rashers bacon, finely chopped

1 tablespoon soy sauce

1 green capsicum, diced

salt and pepper

1 onion, finely chopped

200 g mushrooms, sliced

425 g can peeled tomatoes

 

1.Toss chicken thighs in flour.

2.Combine all ingredients, except mushrooms, in a 3-litre casserole dish.

3.Cover and cook for 27-30 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.

4.Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.

CHICKEN FILLET BURGERS

Serves 4

2 chicken breast fillets

 

 

1 pkt of chicken coating mix

 

 

30 g melted butter

 

 

TOPPING 1 HAWAIIAN

TOPPING 2 MEDITERRANEAN

1 slice ham, sliced in half

4 pieces of prosciutto

 

2 slices pineapple, sliced in half

4 pieces of marinated vegetables such

3 slices cheddar cheese

as eggplant or roast capsicum

 

1/4 cup grated vintage cheese

 

 

1/4 cup Parmesan cheese

 

1.Brush fillets with butter.

2.Place chicken and seasoning mix into a freezer bag. Toss to coat chicken.

3.Place chicken fillets onto a roasting rack.

4.Cook for 6-8 minutes on MEDIUM HIGH, turning halfway through cooking.

5.Layer topping on chicken, finishing with cheese.

6.Cook for 4-6 minutes on MEDIUM.

7.Serve on a roll with salad.

CHICKEN WITH BACON

 

AND LEEK SEASONING

Serves 4

No.15 chicken

3/4 cup wholemeal breadcrumbs

60 g butter, melted

1 egg yolk

 

1 leek, finely chopped

salt and pepper

 

1 rasher bacon, chopped

20 g butter, melted, extra

 

1.Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.

2.Stir in breadcrumbs, egg yolk and seasonings. Mix well.

3.Fill cavity of chicken with stuffing and secure with a toothpick.

4.Brush chicken with extra melted butter.

5.Place chicken on a rack, breast-side down, cook for 10-12 minutes on

MEDIUM HIGH.

6.Turn over, cook a further 10-12 minutes on MEDIUM HIGH.

7.Stand covered with foil for 10 minutes before carving.

CHICKEN PENNE SALAD

Serves 6

No.15 chicken 20 g butter

1 packet picador cheese (soft capsicum - flavoured cheese)

1 cup chicken stock

1/2 red capsicum, chopped

1/2 yellow capsicum, chopped

1 stick celery, chopped

2 cups penne pasta

4 cups hot tap water

1 tablespoon fresh chives

1.Brush chicken with butter melted for 20 seconds on HIGH.

2.Cook chicken for 28-32 minutes on MEDIUM HIGH turning over halfway through cooking.

3.Cool and then remove chicken flesh from the bone.

4.Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes, stir and strain. Set aside to cool.

5.Melt cheese by combining with chicken stock in a bowl and cooking on HIGH for 2 minutes.

6.Combine all other ingredients and mix well with chicken, pasta and sauce.

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Contents Operationmanual Cookbook Telephone 09 573 Facsimile 09 573Or contact our web site Eastern Standard TimeContents Page Special Notes DON’TInstallation Instructions Oven DiagramOperation of Touch Control Panel Control Panel DisplayTouch Control Panel Layout Clock Setting To Cancel a Programme During CookingBefore Operating Getting StartedManual Operations Microwave Time CookingD I U M Sequence Cooking Instant CookSlow Cook N S O RAutomatic Operations Sensor ReheatU P N S O R H E a TExpress Menus I L L E D A S T E FT T E D A S T C K I NS H C I P E N U a LStir THEN, Stand Covered MIN, Enjoy YOUR, Pasta DishSensor Cook Quick and Easy I C K E N L a DE S a R ADD CHICKEN, and BACON, toEasy Defrost TRY OVER, Shield WarmOther Convenient Features Help FeatureT O M O D E M OE S E T N U S B L ELess/More Setting Increasing or Decreasing Time During a Cooking ProgrammeR E Timer AlarmT C H E N T E R M E RCare and Cleaning Service Call CheckSpecifications Cooking Guides Helpful Hints Utensil Use Advice Cookware and Utensil GuideExpress Menus Menu Guide Pasta DishRisotto Beef and MushroomCasserole Beef CasseroleProcedure WeightMenu RangeRoast Chicken Chilled Roast Chicken FrozenMenu Procedure QuantityFish Fillets Chicken FilletsSensor Cook Menu Guide Frozen VegetablesJacket Potato Fresh Soup ServesMenu Initial Procedure Standing Weight White RiceDry Pasta Fresh PastaPorridge Standing Time MinutesServe Serve ServesSensor Reheat Menu Guide Pie To Reheat BeverageQuick and Easy Recipes DressingAsian Greens Easy Defrost Menu Guide Lasagne Golden Curry Sausages Shepherds PIEVeal and Eggplant Tablespoon Worcestershire sauceItalian Spaghetti Sauce Indian Curry LambChilli CON Carne Honey Roast LambApple and Sage Pork Apricot LambFruity Beef Corned MeatChicken in a POT Chicken Fillet BurgersChicken Penne Salad Medium HighSeasoned Chicken Parcels Tandoori ChickenHoney Chicken Legs Seafood Laksa Freshly ground black pepper to tasteCrab Mornay Garlic MusselsSesame Prawns Lemon Fish FilletsCauliflower AU Gratin Easy HOME-MADE RisottoScalloped Potatoes Honey CarrotsStuffed Baked Potatoes Pumpkin SaladPotatoes Pizzaiola Australian Fruit Cake Chocolate CakeBread and Butter Pudding Caramel Rice PuddingDefrosting Frozen Foods Defrosting Times and Techniques For Meat and PoultryDefrosting Times and Techniques For SEAFOOD, Bread and Pies Microwave Oven Roasting Chart BeefFresh Vegetable Chart Beans 500 g 31/2-41/2minutesFrozen Vegetable Chart Rice and Pasta Cooking ChartGuide to Cooking Eggs Scrambled EGG Guide Reheating Convenience Food Chart Defrosting Convenience MediumGlossary of Terms General InformationCommonly Asked Questions and Answers Points to RememberHints Quick Reference Guide
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