Rotate dish after half the cooking time

p60 8/15/06 3:57:44 PM

RECIPES

Serv

100g parmesan cheese, grated

1 egg (medium), beaten

6 chicken breast fillets (approx. 200g each)

25g plain flour

400g canned chopped tomatoes

1 clove garlic, crushed (see tip below) 10ml (2 tsp) fresh oregano, chopped 300ml (1/2 pint) hot chicken stock salt and pepper to taste

50g cheddar or parmesan cheese, grated

Serves

50g margarine

225g button mushroom, sliced

75g onion, finely chopped

1 clove garlic, crushed (see tip below)

3 eggs (medium), beaten

225g cottage cheese

150ml (1/4 pint) natural yoghurt

225g cooked chicken, skinned and chopped 15ml (1 tbsp) fresh tarragon, chopped salt and pepper to taste

6 sheets filo pastry, cut in half sunflower oil to brush

CHICKEN PARMESAN BAKE

1Place the parmesan cheese in a flan dish.

2Pour the egg into a second flan dish.

Dip the fillets into the egg and then into the cheese, turnover until thoroughly coated.

3Place the flour in a bowl, mix to a paste with a little of the juice from the tomatoes. Stir in the tomatoes, garlic, oregano, chicken stock and seasoning.

4Heat on 100% for 3 - 4 minutes, stirring every minute until thickened.

5Pour half the mixture into a 2.5 litre (approx. 4 pint) casserole dish. Place the fillets into the sauce then pour the remaining sauce over the fillets.

6Place on the low rack and cook on DUAL CONVECTION, 200ºC, 70% for 35 minutes, rearrange and coat the chicken with the sauce twice during cooking.

7Sprinkle with grated cheese 10 minutes before the end of cooking.

CHICKEN & TARRAGON FILO PIE

1Place the margarine in a large bowl and heat on 100% for 30 seconds, stir in the mushrooms, onion and garlic and cook on 100% for 4 minutes, drain and allow to cool.

2Preheat the oven to CONVECTION 200ºC.

3In a separate bowl, combine the eggs, cottage cheese, yoghurt, chicken and tarragon. Season. Add the mushroom mixture. Mix well.

4Grease a square dish 30cm (12"). Place a layer of filo pastry in the bottom and brush with oil. Repeat for another 5 layers of pastry. Spoon in the chicken mixture and cover with the 6 remaining sheets of pastry. Brush each with oil.

5Place on the lower shelf, bake on CONVECTION 200ºC for 45 minutes until brown.

Rotate dish after half the cooking time.

Microwave Tip: Peeling garlic easily

Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds. Squeeze at one end until clove pops out.

R-959M, R-98STM-A specifications

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Equipped with a sleek stainless steel finish, the R-98STM-A is designed to complement contemporary kitchen aesthetics. Its user-friendly control panel features a variety of pre-programmed settings that cater to different cooking needs, simplifying meal preparation for users of all skill levels. Moreover, the microwave is equipped with a powerful 1,200 watts of cooking power, allowing for quick and efficient cooking.

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Both microwaves are equipped with a range of safety features, including a child lock function, ensuring peace of mind for families. Additionally, they provide easy-to-clean interiors, with materials designed to resist stains and odors.

In conclusion, the Sharp R-98STM-A and R-959M microwave ovens offer consumers high-tech solutions for modern cooking needs. With their array of features such as Smart Sensor technology, convection cooking, and user-friendly interfaces, these models stand out as excellent options for anyone looking to enhance their kitchen experience. Whether for quick reheating or elaborate meal preparation, these microwaves deliver reliability and performance.

Sharp R-98STM-A Rotate dish after half the cooking time, Microwave Tip Peeling garlic easily

Models: R-959M R-98STM-A