Recipes For Using Square Tin/Shelf - Sharp R-969 Mode D'emploi

Wawa-R969, R96ST-A.qxd
TURKEY BREAST IN ONION-CREAM SAUCE
Total Cooking time: 26-28 minutes
Utensils: Square tin
Ingredients
1000 g Turkey breast (9 pieces)
1 bag Onion soup mixture (dried, 1 bag for 750 ml)
500 ml Cream
200 g Mushrooms, sliced
9 slices Processed cheese
LASAGNE AL FORNO
Total Cooking time: 44-49 minutes
Utensils: Bowl with lid (3l capacity)
Rectangular gratin dish (35x29 cm)
Square shelf
Ingredients
600 g Tinned tomatoes
100 g Onion, finely chopped
100 g Ham, finely cubed
1 Clove of garlic, crushed
500 g Minced meat (beef)
4 tsps. Mashed tomato
Salt, Pepper
Oregano, Thyme, Basil
450 g Cream (crème fraiche)
300 ml Milk
100 g Grated Parmesan cheese
3 tsp. Mixed chopped herbs
2 tsp. Olive oil
Salt, Pepper, Nutmeg
1 tsp. Vegetable oil to grease gratin dish
250 g Lasagne verde
2 tbsp. Grated Parmesan cheese
1 tbsp. Butter
ROQUEFORTTOAST
Total Cooking time: 18-20 minutes
Utensils: Square tin
Ingredients
9 Slices of bread for toasting
butter
9 Slices of cooked ham
9 Half pears (tinned)
9 tsp. Cranberry jam
200 g Roquefort cheese
8/31/06 12:13 PM Page 29

RECIPES FOR USING SQUARE TIN/SHELF

Preparation
1. Preheat the oven to 200° C.
2. Cut the turkey breast into similar sized pieces (9)
and place on the square tin.
3. Mix together the dried onion soup with the
cream (don't add water). Add the sliced
mushrooms. Pour over the meat and finally
cover with the cheese slices.
4. Place the square tin on lower level runner in the
oven and cook for 26-28 minutes on
CONVECTION 200° C.
5. After half of cooking time rotate the square
tin by 180 degrees.
Preparation
1. Cut the tomatoes into slices, mix with the ham
and onion cubes, garlic, minced meat and
mashed tomato. Season and cook with the lid
on for 12-14 minutes on MICROWAVE 900 W.
Stir after half of cooking time.
2. Mix the cream with the milk, Parmesan cheese,
herbs, oil and spices.
3. Preheat the oven to 230° C.
4. Grease the gratin dish and cover the bottom of
the dish 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
butterflakes on top and cook on the square
shelf on lower level runner for 32-35 minutes
on CONVECTION 230° C.
After cooking, let the lasagne stand for approx.
5-10 minutes.
Preparation
1. Preheat the oven to 220° C.
2. Toast the bread and spread with butter.
3. Place one slice of ham on each slice of bread.
4. Slice the pears and place them partly
overlapping on the ham. Put 1 tsp cranberry
jam on each toast.
5. Cut the Roquefort in pieces and spread on the
toasts.
6. Place on the square tin and cook on upper
level runner for 18-20 minutes on
CONVECTION 220° C. After half of cooking
time rotate the square tin by 180 degrees.
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