7. R-26ST English 27.01 27/1/06 4:59 PM Page 26

RECIPES

Italy

LASAGNE

Total cooking time 22-27 minutes Utensils: Bowl with lid (2 l capacity)

shallow square soufflé mould with lid (approx 20 x 20 x 6 cm)

Ingredients

300 g tinned tomatoes

50 g ham, finely cubed

1onion (50 g), finely chopped

1clove of garlic, crushed

250g minced meat (beef)

2 tbsp

mashed tomato (30 g)

 

salt, pepper

 

oregano, thyme, basil, nutmeg

150 ml

cream (crème fraîche)

100 ml

milk

50 g

grated Parmesan cheese

1 tsp

mixed chopped herbs

1 tsp

olive oil

1 tsp

vegetable oil to grease the mould

125 g

lasagne verde

1 tbsp

grated Parmesan cheese

1 tbsp

butter or margarine

1.Cut the tomatoes into slices, mix with the ham and onion, garlic, minced meat and mashed tomato. Season and cook with the lid on. Stir during cooking.

7-9 Mins. 800 W

2.Mix the cream with the milk, Parmesan cheese, herbs, oil, and spices.

3.Grease the soufflé mould and cover the bottom of

the mould with about 1/3 of the pasta. Put half of the minced meat mixture on the pasta and pour

on some sauce. Put an additional 1/3 of the pasta on top followed by another layer of the minced meat mixture and some sauce, finishing with the remaining pasta on top. Finally, cover the pasta with lots of sauce and sprinkle with Parmesan cheese. Place butter flakes on top and cook with the lid on.

15-16 Mins. 560 W

After cooking, let the lasagne stand for approximately 5-10 minutes.

France

RATATOUILLE

Total cooking time 19-21 minutes

Utensils: Bowl with lid (2 l capacity)

Ingredients

5 tbsp

olive oil (50 ml)

1 clove

garlic, crushed

1

onion (50 g), sliced

1small aubergine (250 g), cut into cubes

1courgette (200 g), into cubes

1pepper (200 g), cut into large cubes

1Small fennel (75 g) cut into large cubes

1bouquet garni

200g tinned artichoke hearts, cut into quarters salt, pepper

1.Place the olive oil and garlic clove in the bowl. Add the prepared vegetables, except the artichoke hearts, and season with pepper. Add the bouquet garni, cover and cook, stirring once.

18-20 Mins. 800 W

For the last 5 minutes, add the artichoke hearts and heat.

2.Season the ratatouille to taste with salt and pepper.

Remove the bouquet garni before serving. After cooking, leave the ratatouille to stand for around 2 minutes.

Tip:Ratatouille can be served hot with meat dishes. Served cold, it also makes an excellent starter.

A bouquet garni consists of: one stalk of parsley,

a bunch of herbs suitable for seasoning soup, one stalk of lovage, one stalk of thyme, several bay leaves.

169/GB-25

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Sharp R-26ST manual Lasagne, Ratatouille, 169/GB-25, Italy
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R-26ST specifications

The Sharp R-26ST is a versatile and innovative microwave oven designed to meet the diverse culinary needs of modern kitchens. Renowned for its user-friendly features, this model combines efficiency with advanced technology, making it an ideal choice for both amateur cooks and seasoned chefs.

One of the standout features of the Sharp R-26ST is its powerful cooking capabilities. With a robust output of 1000 watts, this microwave ensures speedy heating and cooking of a variety of dishes. The appliance comes equipped with multiple power levels, allowing users to customize their cooking experience based on the requirements of the food being prepared. Whether you're reheating leftovers, defrosting meat, or cooking popcorn, the R-26ST provides the flexibility needed for different tasks.

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Another notable characteristic is the R-26ST's sleek, modern design. The stainless-steel finish not only enhances its aesthetic appeal but also makes it easy to clean and maintain. The compact size fits seamlessly into various kitchen layouts, making it a practical choice for homes with limited counter space.

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