Sharp R-98STM-A, R-959M Serve with baked or mashed potato, Chinese Beef, Oriental Pork Loin

p54_cre 8/28/06 11:36:24 AM

RECIPES

Serv

45ml (3 tbsp) sesame oil 15ml (1 tbsp) garlic puree

900g beef joint, thinly sliced 150ml (1/4 pint) oyster sauce 150ml (1/4 pint) hot beef stock 175g red onion, sliced

200g carrot, thinly sliced

200g mangetout, whole

1 red pepper, cut into chunks

200g baby sweetcorn, cut in half

Serv

1.2 kg pork loin joint

60ml (4 tbsp) tomato ketchup 15ml (1 tbsp) sugar

15ml (1 tbsp) white wine or water 60ml (4 tbsp) hoisin sauce

1 clove garlic, crushed (see tip, page 60)

Serves

4 boneless pork chops (approx. 225g each) 2.5ml (1/2 tsp) lime peel, grated

45ml (3 tbsp) lime juice (see tip, page 81) 30ml (2 tbsp) honey (see tip, page 87) 10ml (2 tsp) fresh ginger, grated

Serv

150g onion, sliced

100g mushroom, sliced

400g canned chopped tomatoes

1 packet (56g) dried chicken noodle soup 15ml (1 tbsp) tomato puree

30ml (2 tbsp) white wine 60ml (4 tbsp) water salt and pepper to taste

8 thin sausages (approx. 240g)

CHINESE BEEF

1Combine the oil and garlic in a 3.5 litre (approx. 6 pints) casserole dish. Add the beef , mix well to coat evenly, stir in the oyster sauce and stock.

2Place on the turntable and cook on 70% for 10 minutes, stirring twice during cooking.

3Add the onion, carrot, mangetout, pepper and sweetcorn, mix well.

4Place on the low rack and cook on DUAL CONVECTION, 200ºC, 50% for 20 minutes, stir twice during cooking.

ORIENTAL PORK LOIN

1Trim the fat from the pork. Place in a 25cm (10”) flan dish.

2Mix the remaining ingredients together and pour over the pork. Turn the pork over to coat with the marinade.

3Cover the dish and refrigerate overnight to marinate. Remove the cover before cooking.

4Place on the low rack and cook on DUAL CONVECTION, 160ºC, 50% for 44 minutes, turning over halfway through cooking.

GLAZED PORK CHOPS

1Place the chops in a 25cm (10”) flan dish.

2In a small bowl, mix together the lime peel, lime juice, honey and ginger.

3Pour the lime mixture liberally over the chops. Cover and refrigerate for at least one hour. Remove the cover before cooking.

4Place on the high rack and cook on DUAL GRILL, 70% for 18 minutes, turning over twice during cooking.

SAUSAGE SURPRISE

1Place the onion in a 2.5 litre (approx. 4 pint) casserole dish and cook on 100% for 2 minutes.

2Mix in all the other ingredients except the sausages.

3Add the sausages and turn to coat with the mixture until covered.

4Place on the low rack and cook on DUAL CONVECTION, 200ºC, 50% for 25 minutes. Rearrange the sausages and coat with the sauce 3 times during cooking.

Serve with baked or mashed potato.