Sharp R-409Y warranty Recipes, Large onions, sliced Tbsp 15ml corn oil Oz.50g plain flour

C O O K I N G I N S T R U C T I O N S

RECIPES

TOMATO & ORANGE SOUP

1 oz.(25g) butter	1. Melt the in a large bowl on P-HI for 1 minute.
1 medium onion, chopped	2.	Add the onion, carrot and potato and cook on P-HI
1 large carrot & 1 large potato, chopped		for 4 minutes. stir halfway through cooking.
13/4lb(800g) canned, chopped tomatoes	3.	Add the tomatoes, orange juice, orange rind and
juice and grated rind of 1 small orange		stock. Mix thoroughly. Season with salt and pepper to
11/2pints(900ml) hot vegetable stock		taste. Cover the bowl and cook on P-HI for 15
salt and pepper to taste		minutes. stir 2-3 times during cooking, until the
		vegetables are tender.
	4.	Blend and serve immediately.

FRENCH ONION SOUP

1 large onions, sliced

1 tbsp (15ml) corn oil

2 oz.(50g) plain flour

2 pints(1.2 liters) hot meat or vegetable stock

salt and pepper to taste

2 tbsp (30ml) parsley, chopped

4 thick slices French bread

2 oz.(50g) cheese, grated

STIR FRIED VEGETABLES

1 tbsp(15ml) sunflower oil

2 tbsp (30ml) soy sauce

1 tbsp (15ml) sherry 1"(2.5cm) root ginger,

peeled and finely grated

2 medium carrots, cut into fine strips

4 oz.(100g) button mushrooms, chopped

2 oz.(50g) beansprouts

4 oz.(100g) mange-tout

1 red pepper, seeded and thinly sliced

4 spring onions, chopped

4 oz.(100g) canned water chestnuts, sliced

1/4 head of chinese leaves, thinly sliced

HONEYED CHICKEN

4 boneless chicken breasts

2 tbsp(30ml) clear honey

1 tbsp(15ml) whole grain mustard

1/2 tsp(2.5ml) dried tarragon

1 tbsp(15ml) tomato puree

1/4 pint(150ml) chicken stock

1.Place the onion and oil a bowl, mix well and cook on P-HI for 1 minutes.

2.Stir in the flour to make a paste and gradually add stock. Season and add the parsley.

3.Cover the bowl and cook on P-70 for 16 minutes.

4.Pour the soup into serving bowls, submerge bread and sprinkle generously with cheese.

5.Cook on P-70 for 2 minutes, until the cheese has melted.

1.Place the oil, soy sauce, sherry, ginger, garlic and carrots in a large bowl, mix thoroughly

2.Cover and cook on P-HI for 3-5 minutes, stirring once.

3.Add the button mushrooms, beansprouts, mange- tout, red pepper, spring onions, water chestnuts and chinese leaves. Mix thoroughly.

4.Cook on P-HI for 5-6 minutes, until the vegetables are tender. Stir 2-3 times during cooking.

Stir fried vegetables are ideally served with meat or fish.

1.Place the chicken breasts in a casserole dish.

2.Mix all remaining ingredients together and pour over the chicken. Salt and pepper to taste.

3.Cook on P-HI for 13-14 minutes. Rearrange and coat the chicken with the sauce twice during cooking.

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