Sharp R-380D manual Fresh Soup, Serves

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.
	Potato and Leek Soup
5									• 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.
									N.B.	For small quantities, the food may require one stir only during
										the cooking.

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