Sharp R-33STD MEAT, Fish and Poultry, Roast Chicken with Stuffing, Approx Min W, Approx. Min W

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R-33STD English 10/12/2002 15:19 Page 33

MEAT, FISH AND POULTRY

Austria

ROAST CHICKEN WITH STUFFING

Gefülltes Brathendl2 Portions Total cooking time: approx. 36-40 minutes Utensils: bowl (2 l capacity), kitchen twine Ingredients

1Chicken (1000 g) salt

rubbed rosemary

rubbed marjoram

1 stale bread roll (white bread, 40 g)

1bunch of parsley, chopped finely (10 g) pinch nutmeg

2tbsps butter or margarine (20 g)

1

yolk of egg

3 tbsps

butter or margarine (30g)

1 tbsp

paprika pepper

1 tbsp

butter or margarine to grease the dish

1.Wash the chicken, dab dry with kitchen towel and season with salt, rosemary and marjoram.

2.To make the stuffing, soak the roll for about 10 minutes in cold water, then press the water out. Mix in the salt, parsley, nutmeg butter and egg yolk and stuff the chicken with the mixture. Tie up the opening with ties or butcher’s twine.

3.Heat the butter (30 g).

approx. 1 Min. 900 W

Stir the paprika pepper and the salt into the butter, and drizzle the mixture over the chicken.

4.Place the chicken in the greased bowl and cook without lid. Turn halfway through.

35-39 Min. 630 W

Allow the chicken to stand for about 3 minutes after cooking.

Italy

QUAILS IN CHEESE AND HERB SAUCE

Quaglie in salsa vellutata

Total cooking time: approx. 27-33 minutes

Utensils: kitchen twine or thick thread

Flat round dish (diameter approx. 22 cm) Bowl with lid (1 l capacity)

Ingredients

4quails (600 g) salt & pepper

200 g

streaky bacon, sliced thinly

1 tsp

butter or margarine to grease the dish

1 tsp

fresh parsley for each quail

 

sage

 

rosemary

 

basil, chopped finely

150 ml

port

250 ml

meat stock

2 tbsps

butter or margarine (20 g)

2 tbsps

flour (20 g)

50 g

grated Emmental cheese

1.Wash the quails and carefully dab them dry. Season with salt and pepper inside and out, wrap bacon around each bird, and tie up tightly with the twine.

2.Grease the dish, place the quails in the dish and cook. Turn over once halfway through.

10-12 Min. 900 W

3.Chop the herbs very fine, sprinkle over the quails, and pour the port over the top. Continue to cook the quails.

13-15 Min. 630 W

Take the quails out of the roasting sauce.

4.To make the sauce, heat the meat stock in the covered bowl.

2-3 Min. 900 W

Blend the butter with the flour, stir into the liquid, allow to boil, and cook. Stir once halfway through.

1-2 Min. 900 W

5.Stir the cheese into the sauce. Add the cheese sauce to the sauce, stir everything together well, and reheat.

approx.. 1 Min. 900 W

6.Pour the sauce over the quails and serve.

ENGLISH

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Contents 33STD Microwave Oven 33STD English 10/12/2002 1519 Page B Contents Oven and Accessories Control Panel Control PanelTo avoid the possibility of injury Important Safety InstructionsOther warnings To avoid the possibility of explosion and sudden boilingTo avoid the possibility of burns To avoid misuse by childrenBefore Operation InstallationPress the 1 MIN key five times Key once Setting the ClockStop KEY ExampleMicrowave Power Levels Microwave Cooking START/+1min Other Convenient FunctionsFrozen Gratin key Changing the pre-programmed time setting. ExamplePress Press the Weight Less / More keysExtend the cooking time Direct startX1x5 CAKE/BREAD keyExpress Cook & Express Defrost Chart D3-2 Defrost Unit / Utensils D2-2 DefrostD3-1 Defrost Auto Cook Operation Auto Cook ChartAC-6 Unit / Utensils AC-3AC-4 AC-5Fish fillet with Piquant sauce Recipesxxxxxxxxxxxxxfor Auto Cook AC-7Fish fillet with sauce Cod fish fillet Provençal Fishfillet with Leek and Cheese-sauceRecipes for Auto Cook AC-8 Oven Interior Care and CleaningService Call Check Oven exteriorSpecifications Suitable Cookware What are MICROWAVES?Metal Microwave FoilRoasting Bags Browning DishTips and Hints Fatty Foods Chart Using a Food Thermometer To Define Cooking TimesAdding Water Food with Skin or PeelStanding Time Covering the FoodIrregular Shaped Food TurningDefrosting HeatingCooking and Defrosting Cooking Fresh VegetablesCooking MEAT, Fish and Poultry Table Cooking MEAT, Fish and Poultry TablesTable Heating Food and Drink Food Adapting Recipes for Microwave Oven HOW to USE RecipesRecipes Table Cooking Fresh VegetablesMin W SoupsAvocado Cream Soup Crab SoupApprox Min W MEAT, Fish and PoultryRoast Chicken with Stuffing Quails in Cheese and Herb SauceSpicy Turkey Fricassee Mince and OnionsMin W Stir and taste Stuffed HAMAubergines with Mince Stuffing Spinach Gratin VEGETABLES, NOODLES, Rice and DumplingsSole Fillets Min W Pour off the liquid Kohlrabi in DillsauceTagliatelle with Cream and Basil Sauce Tessiner RisottoLasagne AL Forno Approx Min W Add sugar to taste DRINKS, Desserts and CakesBread Dumplings Semolina Pudding with Raspberry SauceChocolate Cake HOT PunchAbout 1 Min W Pears in Chocolate SauceChocolate with Whipped Cream Pistachio Rice Pudding with StrawberriesFold in the sugar and the lemon juice Fruit Jelly with Vanilla SauceÖsterreich France English Espana English Switzerland 33STD English 10/12/2002 1519 Sharp Manufacturing Sharp Manufacturing

R-33STD specifications

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