Sharp R580d(K) manual Fresh Soup, Serves

Page 29

VEGETABLES MENU GUIDE

No.

 

Menu

 

 

 

 

 

Initial

Procedure

Standing

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Weight

Temperature

 

 

 

 

 

Time

 

 

 

 

Range

(approx.)

 

(minutes)

 

 

Fresh Soup

 

2-12 serves

+ 20°C

• Combine all ingredients except cream and nutmeg in a

 

 

 

Pumpkin Soup

 

 

 

 

Room temperature

casserole dish and cover with plastic wrap or glass lid.

 

 

 

 

 

 

 

 

 

• When oven stops and STIR is displayed, stir soup. Continue

 

 

 

 

 

 

 

 

 

 

 

cooking covered.

 

 

 

Serves

 

2-4 serves

4-6 serves

6-8 serves

8-12 serves

 

 

 

 

• The oven will stop again and display STIR. Stir soup and

 

 

 

Ingredients;

pumpkin

500 g

 

 

1000 g

1500 g

2000 g

continue cooking covered.

 

 

 

 

small onion

1

2

3

4

• After cooking, stir and place in a blender or processor and

 

 

 

 

chicken stock

1/2 cup

 

 

1 cup

1 1/2 cups

2 cups

blend until smooth.

 

 

 

 

cream

1/2 cup

 

 

1 cup

1 1/2 cups

2 cups

 

 

 

 

 

 

• Transfer to a serving bowl and stir in cream and nutmeg.

 

 

 

 

nutmeg, salt, pepper

to taste

 

 

to taste

to taste

to taste

 

 

 

 

 

 

Season to taste.

 

5

 

Potato and Leek Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• Combine butter, leeks, potatoes and stock in a casserole

 

 

 

Serves

 

2-4 serves

4-6 serves

6-8 serves

8-12 serves

dish. Cover with plastic wrap or a lid.

 

 

 

 

• When oven stops and STIR is displayed, stir soup. Continue

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients;

butter

50 g

 

 

75 g

100 g

125 g

 

 

 

 

 

cooking covered.

 

 

 

 

leeks (sliced and washed)

1

2

3

4

 

 

 

 

• The oven will stop again and display STIR. Stir soup and

 

 

 

 

potatoes, peeled and cubed

2

3

4

5

 

 

 

 

continue cooking covered.

 

 

 

 

chicken stock

1 cup

 

 

2 cups

3 cups

4 cups

 

 

 

 

worcestershire sauce

1/2 ts

 

 

1 ts

1 1/2 ts

2 ts

• After cooking, stir and place in a blender or processor and

 

 

 

 

cream

1/2 cup

 

 

1 cup

1 1/2 cups

2 cups

blend until smooth.

 

 

 

 

salt and pepper

to taste

 

to taste

to taste

to taste

• Transfer to a serving bowl and stir in worcestershire sauce

 

 

 

 

 

 

 

 

 

 

 

and cream.

 

 

 

 

 

 

 

 

 

 

 

Season to taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

6

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