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SHARP R-222E microwave oven Manual

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6. 250 2 A B C D 2 E C 7 1 16 800 IEC
7. 3 4 Scrambled Eggs Ingredients Seasonings 1 Egg pinch Salt ltbsp Milk pinch Pepper Method 1l Break the egg put lt nto a heat resistant cooking dish together with the milk salt and pepper and stir them well enough Then place the dish in the middle of the turntable of the microwave oven and cook uncovered on microwave HIGH for 40 seconds to 1 minute 2 Stir the heated egg to small pieces DESSERTS Almond Bean Curd Ingredients 2 tbsp Gelatin 600 ml Water 200 ml Milk 3 4tbsp Almond extract few Canned mixed fruits with syrup Method 1l Put gelatin nto casserole add 600 ml water cover and microwave at HIGH for 7 to 9 minutes and stir until lt dissolves completely 2 Add milk and almond extract and stir well 3 Pour nto bowl allow to set and cool in refrigerator 4 Cutinto diamond shapes garnish with mixed fruits and syrup Steam Raisin Cake Ingredients 90 8g Flour 3 Eggs 70 5 White sugar 50 s Raisins Method 1l Sift flour well and set aside Beat egg white mn bowl until soft peaks form Gradually add sugar continue beating Combine yolks and beaten egg white Add flour and stir quickly
8. BE ee A 15 3 0 1 15 1 4 30 4 15 1 15 30 5 MED 10
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10. Place on a shallow dish After half the time take out de frosted beef Then turn over and shield the warm portions as needed After defrost time stand cov ered with foil Place on a shallow dish After half the time separate re arrange and shield as needed After defrost time stand cov ered with foil Place on a shallow dish After half the time separate re arrange and shield as needed After defrost time stand cov ered with foil Place on a shallow dish After half the time separate re arrange and shield as needed After defrost time stand cov ered with foil Place on a shallow dish After half the time separate re arrange and shield as needed After defrost time stand cov ered with foil Place breast side down on a shallow dish After half the time turn over and shield as needed After defrost time stand cov ered with foil Standing Time 5 30 5to 30 min S 30 5 to 30 min S 30 5 to 30 min S 30 5 to 30 min 15 30 15 to 30 min 20 45 20 to 45 min
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13. 2 2 5 Fillet of Sole in Lemon Parsley Butter Ingredients l 2cup Margarine or few Pepper butter few Celery seed 2 3 tsp Plain flour S00g Sole or flounder 2 tbsp Fresh lemon fillets fresh or Juice frozen thawed 1 tbsp Chopped parsley 1 4 tsp Salt Method 1l Place margarine in rectangular baking dish or 25 cm Square casserole Microwave at HIGH for 1 to 2 min utes until melted Blend in remaining ingredients ex cept fish fillets to make into butter sauce 2 Coatboth sides of fish fillets with butter sauce Arrange In the baking dish Cover with plastic wrap Microwave at HIGH for 7 to 8 minutes until fish flakes easlly In centre with fork Prawns with Chili Peppers Ingredients Seasonings 6 Prawns about 200g 1 tbsp Soy sauce 2 Green onions 1 tbsp Vinegar 8 Chili peppers 1 tbsp Sugar 3tbsp Wine ltbsp Cornflour 2 slices Ginger ltbsp Oil Method 1l Clean prawns slit the back and remove the vein Cut each into two or three pieces and place In bow l Sprinkle with wine and leave to marinate 2 Cutegreen onion into 9 cm lengths Halve chili peppers and remove seeds Remove prawns from wine sprinkle with cornflour 4 Place prawns green onion chili pe
14. 2 3 3 3 40 1 4 Steam Whole Fish Ingredients 1 300 400g Fish 1 stalk Spring onion 3 slices Ginger Seasonings 2 2 tbsp Chinese wine 1 2 tbsp Soy sauce 1 4 tsp White pepper 1 2 tsp Salt 1 2 tsp Sugar 1 tbsp Oil few Parsley Method 1l Unscale fish remove the mtestines clean and drain Make few slashes on each side of fish 2 Take half of spring onion cut Into two parts and pat Chop the remaining spring onion 3 Place the patted spring onion In plate add several slices ginger Place fish on 1t Top with mixed seasonings and 2 tablespoons of water Cover and microwave at MED HIGH for 6 to 8 minutes 4 Add 1 tablespoon of boiling oll on the fish Decorate with chopped spring onion and parsley before serve VEGE
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16. Ee 6 7 15 18 Trifle Ungredients packet Port wine jelly crystals 1 2 cups Boiling water Sjtbsp Custard powder 373 ml Milk 1 2 cup Sugar 1 tsp Vanilla essence cup Whipped cream 12 Macaroons 1 Madeira cake 1 2 cup Sherry Wine few Strawberries few Blueberries Method 1l Dissolve jelly crystals in boiling water Refrigerate until partially set 2 Blend custard powder with milk add sugar and vanilla essence Cook on microwave HIGH for 4 to 6 minutes stirring twice during cooking Cool 3 Fold half the whipped cream Into custard 4 Arranse macaroons and cake in the base of 4 ndividual serving dishes Pour half the sherry wine over macaroons and cake Top with a layer of strawberries blueberries jelly and custard Repeat layers Chlll for 2 to 3 hours 6 Decorate with remaining whipped cream SS Creme Caramel Ingredients Caramel 6 tbsp Sugar 2 tbsp Hot water Custard 3 Eggs 1 2tbsp Sugar 450 ml Milk Method 1l Mix the sugar and water for caramel inapudding basin 2 Cook on microwave HIGH for 3 to 4 minutes or until the caramel turns dark golden brown Pour nto 4 ramekin dishes Set aside Lightly whisk together eggs and sugar stir In milk
17. 7 9 6 5 7 4 1 2 2 3 3 8 10 1 130 JU 1 QD EGGS Chawanmushi Japanese Steam Fggs Ingredients Tg Mushrooms 400 ml Cold dashi soaked cut into soup halves 4 Eggs 60g Prawns shelled 1l 2tbsp Light soy sauce and deveined l 2tsp Salt 20g Fish cake cut at 2 tsp Mirin Sweet an angle cooking wine 80g Chicken breast 1 stalk Par
18. 3 4 150 150 2 2 A 1 72 1 4 1 2 172 1 1 B 1 2 1 1 4 1 4 1 2 A 3 3 7 B 3 4 RECIPES SOUP Shrimp Balls and Straw Mushroom Soup Ingredients 230g Shrimps 40g Pork fat 1 can Straw mushrooms few Spring onions strips few Sesame oll Seasonings A B 1 tsp Salt 1 tsp Salt l 2tsp Monosodium ltbsp Rice wine glutamate 2 tsp Monosodium l 2tsp Pepper glutamate Egg white 3 cupS Water l 2tsp Cornflour Miethod 1l Remove veins fro
19. 3 3 30 Crystalline Chicken Ingredients Seasonings 380g Chicken meat l 2tsp Salt lS0g Pork skin 1 tsp Rice wine 2 Mushrooms l 4tsp Monosodium 8 slices Ham glutamate 100 ml VWater few Coriander leaves Method 1l Remove bone from chicken meat rinse and cut into 2 cm square pieces blanch in boiled water to drain blood Treat pork skin the same way 2 Combine seasonings chicken meat pork skin 1 chopped mushroom and 100 ml water in casserole Cover and microwave at HIGH for around 7 to 8 min utes 3 Use ham mushroom and coriander leaves to create designs in a large bowl Place boiled chicken meat on top pour In 2 and let cool 4 Coverandrefrigerate for 3 hours until set Turn upside down onto a flat plate and serve SEAFOOD Stuffed Clams Ungredients 8 Clams 1 2 Egg beaten 40g Ground pork 1 2tbsp Cornflour 1 tsp Wine 1 4 tsp Ginger juice 1 tsp SoOy sauce 1 2 tsp Salt ltbsp Green onion 1 4 tsp Sugar chopped Method 1l Soak clams in salt water to remove sand Clean clams thoroughly by rubbing shells against each other 2 Place clams In casserole add 70 ml water cover and microwave at HIGH for around 3 minutes or until shells open 3 Mix all other ngredients together and divide into 8 portions 4 Stuff each portion Into each empty half shell of clam 5S Arrange all 16
20. N LIL MEDLOW MED MEDHIGH LOW HIGH 100 70 SO 30 10 DEFROST kg 0 30 Min at HIGH 1 7 Reheat Rice 2008 9 2 21 2 lt ReheatDish 400 g 4 5 Beverage 1 cup 2 21 2 Vegetables 250 9 3 4
21. SS 2 For 2 persons Eee 2 Place rice and water into 150 150g rice 30 a deep casserole about 240 240ml water ee ee WwWale 20andsoakfor30 mins Stir and cook with cover After cooking stir lightly MED HIGH 5 and stand for 5 mins with cover 4 For 4 persons 300 300g rice 480 480ml water 1 38 20fC 20C NOTE 1 tael approx 38 g Water temperature should be about 20 C at the initial cooking If it is more or less than 20 C cooking result may not be ideal The casserole should be put in the center of the turntable to ensure that the casserole is turning well inside the oven Plain rice without any ingredients are instructed here W Defrost Chart Menu
22. 4 Broccoli and Minced Fish Soup Ingredients 300g Fish meat lS0g Broccoll 2tbsp Ham chopped ltbsp Celery chopped Seasonings A C 1 Egg white 1 2 tsp Salt l 2tsp Salt 1 4 tsp Monosodium 1 tsp Rice wine glutamate B 1 4 tsp Pepper 1 tsp Rice wine lstalk Spring onion 2 slices Ginger Method 1l Remove fish bones and finely chop fish meat Add mn seasonings A stir slightly 2 Rinse broccoli and cut into small pieces Put lt In casserole and add 2 tablespoons of water then cover and microwave at HIGH for 2 minutes 30 seconds 3 In a casserole put In 3 cups of water and seasonings B stir well Cover and microwave at HIGH for 7 minutes Add seasonings C and broccoli Microwave at HIGH for another 2 minutes 30 seconds 4 Stir chopped fish mixture into boiling soup cover and microwave at HIGH for 1 minute Garnish with chopped ham and celery Onion Soup with Cheese Topping Ingredients 1 slice Toast 73 8g Onion sliced can Cream Vegetable Soup Cheese topping l0g Parmesan cheese 30 g Cream cheese 1 2 tsp Sherry wine dash Paprika and pepper Seasonings 1 ptbsp Oil 1 2 pc Bay leaf 1 3 tsp Thyme 1 2 tsp Paprika 1 4 tsp Sherry wine few Salt Miethod l Add seasonings to sliced onion ln an ovenproof casserole cover microwave on HIGH for 2 minutes 30 seconds 2 Add in vegeta
23. 5 2 2 30 Stuffed Potatoes with Mince Meat Ingredients Seasonings 3 Potatoes about 600 g ltsp Salt 1 0 g Onion minced 20g Butter 100 g Ground pork S0g Green peas ltsp Oi Method 1 Wash potatoes and drain Pierce the Skin of each po tato with a fork or skewer to allow steam to escape 2 Place potatoes on the turntable microwave at HIGH for 8 to 9 minutes turn over after half the time When done cover with foll and set aside 3 Place minced onion and 1 teaspoon of oll In casse role stir well Cover and microwave at HIGH for 2 to 3 minutes Stir after half the time Check the color and doneness while cooking 4 Stir In ground pork green peas and salt cover and microwave at HIGH for 2 minutes Stir after half the cooking time 5 Cut out the potatoes from the top then hollow out potatoes with a spoon 6 Stuff potatoes with mixture from 4 and cover open ings with potato pieces taken out from 5 7 Glaze thoroughly with butter Place on a plate and microwave at HIGH for 2 minutes 30 seconds to 3 minutes Serve hot Vegetable Platter Ingredients 30g Baby bamboo Carrot sliced shoots canned for decoration 6 Cherry tomatoes 3 slice
24. 3 1 2 3 4 2 6 4 3 7 2 30 3 lt j 30 6 6 6 6 230 14 1 3 1 2 1 1 800 300 1 p 1 1 30 2 2 3 4
25. 0 3 MED LOW 0 MEDLOW WED HIGH MED Th 0 5 10 0 0 hs 1 0 0 3 2 O 3 3
26. 2450MHz 460 X 290 Xx 372 314 x 228 Xx 329 295 14 IEC International Standard CISPR11 IISMD Utensil Microwave Defrost Glassware heat resistant Ceramic heat resistant Pottery Stoneware Metal Cookware 4 Straw Wicker and Wood SE Short time OQ 9 X Plastic Cookware microwave safe only Paper Plates Towe Short time Plastic Wrap O microwave safe only Aluminium Foil Paper Shielding Shielding Aluminium Foil Dish Short time X X Rice Menu Chart Method Quantity Time Power Level Wash rice until water
27. 1 B 1 1 2 C 1 2 1 4 1 4 1 A 2 2 2 30 3 3 B 7 C 2 30 4 1 75 1 10 30 j 1 1 1 2 1 3 1 4 1 2 30 2 5 6 3
28. Pearl and Grold Meatballs Ingredients 400g Ground Pork ltbsp Green onion chopped l 2tsp Garlic grated 1 Egg ltbsp Wine l 2tsp Salt ltbsp Soy Sauce ltbsp Sesame ol 2tbsp Cornflour 2tbsp Flour Coating Pearl meatballs 11 pieces 1 2 cup Glutinuous rice 100 ml Water Gold meatballs 11 pieces Egg Egg yolk dash Salt 2 atbsp Water Garnish 120 g Snow peas fried few Red pepper ol few Salt and pepper Miethod Mix ingredients well and form into small meatballs approx 22 pleces Uniform sized balls can be easily made by using a teaspoon Pearl meatballs 11 pieces 1 Soak glutinuous rice In water for 3 hours and drain 2 Roll meatballs in glutinuous rice 3 Place the meatballs and water of 100 ml in casserole cover microwave at HIGH for 4 to minutes Watch for doneness during cooking Gold meatballs 11 pieces 1l Beategg and egg yolk with a dash of salt 2 Grease skillet heat and pour In enough egg mixture to thinly coat bottom of skillet When egg sets remove Repeat this process until all the egg 1s used Shred egg Sheets and sprinkle over meatballs 4 Place meatballs and water ln casserole cover microwave at HIGH for 3 to S minutes LUD Garnish with fried snow peas and serve hot with red pepper oll or salt and pepper to taste j 380 150 2 8
29. 100 1 2 1 1 4 1 2 2 100 7 8 3 2 4 3 j 8 40 1 1 1 2 1 1 1 4 1 2 1 4 1 2 70 3 3 8 4 5 16 30
30. SPLATP gt MICROWAVE OVEN OPERATION MANUAL AND COOKBOOK C j C 2 2 C 3 7 C 3 csc C 4 0 C 5 2 C 6 6 C 7 0 C 8 ee C 8 C 8 eR CONTENTS Page Operation Guide WO E 1 Special Notes ps E 2 Installation Instructions ee E 3 Oven DiagraM pp E 3 Gontrol Panel 00 i E 4 Microwave Cooking Techniques E 5 Operation of Control Panel E 6 Demonstration Mode Child Lock E 7 Care and Cleaning ee E 8 Service Call Check pp E 8 Specifications ps E 8 Cookbook Section Cookware and Utensil Guide 1 Rice Menu Chart pp 1 Delrost Charts 2 RaeclpeS sn 3 9 EE im 9 b ea 14 le 16 7 1 19 a b c d
31. 3 Remove plastic or paper wrap from frozen packaged meat before defrosting Then place on a shallow dish for defrosting When freezing ground beef shape it into flat even sizes Thickness below 3 cm For chicken pieces steaks and chops freeze separately in single flat layer and if necessary inter leave with freezer plastic to separate layers This will ensure even defrosting NOTE Measure Standard 2530 1cup 250 ml 1 5 1tsp 5 ml 1 15 1tbsp 15 ml 1 3 1 tbsp 3 tsp 1 230 40 1 A 1 2 1 2 1 1 2 B 1 1 2 3 1 A 2 B W 3
32. Add raisins and stir Pour the mixture nto a well greased mold Cover with a paper towel and microwave at HIGH for 3 to 4 minutes until the center part 1s cooked I 1 1 3 10 375 1 2 1 1 12 1 1 2 1 2 4 6 We 3 4 4 1 2 5 2 3 6 9 oe 2 3 1 45S0 1 2 3 4 3 4 4 5
33. 10 2 300 1 800 1 2 1 4 1 72 1 2 1 300 1 2 1 2 1 2 1 1 2 1 1 1 30 2 3 800 2 4 1 1 4 5 5 2 6 MEAT Cold Chicken with Chili Ingredients Saucel 1 5 cups Jellyfish 3 tbsp Green onion 1 30 g Cucumber chopped 230 8 Chicken leg ltsp Ginger grated 10 cm Green onion 4tbsp Soy sauce 3slices Ginger 1l 2tsp Sugar 1 tbsp Chinese wine ltbsp Vinegar few Tomato 2tbsp Chili sauce few Parsley 2tbsp Sesame paste Method 1 Soak jellyfish In lukewarm water overnight or for 2 to 3 days Drain 2 Pour hot water over jellyfish and mi
34. 5 Pour the mixture into the ramekin dishes Place ramekins In a large dish 6 Pour almost boiling water into the dish to reach the level of the custard 7 Cook on microwave MED for 15 to 18 minutes until set Chlll before turning out and serve Se 450 1 350 1 3 2 4 3 3 12 14 4 0 5 900 2 300 1 900 1 9 10 2 20 23 3 1 5 SHATIRP SHARP CORPORATION Strawberry Jam Ungredients 450g Strawberries 1 tbsp Lemon juice 350 8g Sugar Method 1l Wash and hull strawberries Put strawberries and
35. Defrost Time Power Level Instruction 500 Ground 0 Beef 6 min per 200g MED LOW MED LOW MED LOW MED LOW MED LOW MED LOW 500 6 6 min per 200g 500 6 6 min per 200g 500 6 6 min per 200g 500 6 6 min per 200g 10 10 min per 1 0kg
36. half shells on a platter add SO ml water and cover microwave at HIGH for around 3 to 3 minutes 30 seconds Serve hot ii j 1 2 2 3 2 2 3 1 1 4 500 1 25 1 2 2 7 8 6 200 2 8 3 1 2 1 1 1 1 2 3 2 3 4 1
37. sauce over cooked ingredients and serve 400 1 1 2 1 1 1 2 1 1 2 2 11 1 2 100 11 1 1 2 2 120 22 11 1 3 2 3 100 4 5 11 1 2 3 4 3 5
38. TABLES Cold Bean Curd Ingredients Seasonings 1 block Bean curd ltbsp Bean paste 110g Ground pork or ltbsp Soy sauce ground beef 1 2 tbsp Sesame oil 1 4 cup Onion chopped 1 tsp Sugar 30ml Water tsp Cornflour mixed with 2 tsp water Miethod 1 Place bean curd In casserole microwave at HIGH for 1 minute Remove and soak In water Drain and cut Into pleces Arrange on Serving plate 2 Place meat and chopped onion in casserole cover and microwave at HIGH for 3 minutes Stir well after half the time and remove excess oll Add bean paste soy sauce sesame o1l sugar and water stir well Cover with the lid microwave at HIGH for around 3 min utes stir well after half the time Check the color and doneness while cooking 3 Pour in the cornflour mixture and stir Uncover and microwave at HIGH for another 40 seconds to 1 minute 4 Top bean curd with meat mixture Garnish with let tuce shredded green onion and cherries 3 600 150 100 50 1 1 20 1 2 8 9
39. ble soup Cover and microwave on HIGH for to 6 minutes 3 Glaze the blended cheese topping onto toast and cut into halves 4 Pour the prepared soup nto 2 serving soup bowls then top lt with glazed toast 1 3 5 1 50 230 10 3 1 3 ee ee 4 12 1 2 1 2 3 2 3 4 2 30 5 2 3 4 6 J 7 200
40. ggs they may burst 1 1 40 1 2 2 600 3 4 200 1 600 7 9 2 3 4 90 3 70 30 1 2 3 4 5 6 7
41. lemon juice into a 3 litre casserole mix well 2 Cook on microwave HIGH for 4 to 9 minutes or until fruit is soft Add sugar and stir well 3 Cook on microwave HIGH for 12 to 14 minutes or unti setting pomt 1s reached 4 Cool slightly before putting in preserving bottle and cover Makes approx 1 2 kg of Jam Plum Jam Ingredients 900 g Plums halved and unstoned 300 ml Water 1 tbsp Lemon juice 900 g Castor sugar Method 1l Place plums and water in a large bow l Cook on ml crowave HIGH for 9 to 10 minutes or until fruit is sotft 2 Add lemon juice and sugar stir until sugar dissolved Bring to boil and cook on microwave HIGH for 20 to 23 minutes untl setting pomt 1s reached 3 Allow to cool slightly before putting in preserving bottle then cover Makes approx 1 2 kg of jam TINSQAO16WRRZ R11
42. m shrimps drain and chop Add pork fat and seasonings A stir well to make a thick paste Use a tablespoon to form shrimp balls Set aside 2 Combme seasonings B In large casserole Cover and microwave at HIGH for 7 minutes 3 Add shrimp balls straw mushrooms and spring onions Cover and microwave at HIGH for another 3 to 4 minutes until shrimp balls float Sprinkle sesame ol In soup and serve Meatballs and Tomato Soup Ingredients lS0g Tomatoes lS0g Ground pork 2 stalks Spring onion 2 slices Ginger few Coriander chopped few Celery chopped few Sesame oll Seasonings A B l 2tsp Salt l 2tsp Salt l 4tsp Monosodium l stalk Spring onion glutamate l 4tsp Pepper l 2tsp Rice wine l 4tsp Monosodium l 2tsp Soy sauce glutamate 1 tsp Cornstarch 1 Egg white Method 1l Finely chop spring onion and ginger Cut tomatoes Into quarters 2 Mix ground pork with spring onion ginger and seasonings A then add egg white and cornstarch stir well Use tablespoon to form meatballs 3 Microwave 3 cups water and tomatoes In a large covered bowl at HIGH for 7 minutes Add meat balls and seasonings B cover microwave at HIGH for another 3 to 4 minutes Garnish with coriander and celery sprinkle sesame oil before serving 300 150 2 j A 1 1 2
43. pper and ginger In casserole add 1 tablespoon oll and stir well Cover and microwave at HIGH for 2 minutes Take out and Stir Add seasonings stir well Cover and microwave at HIGH for 2 minutes SS Stir serve hot LUD 1 300 400 1 3 2 1 1 2 1 4 1 2 1 2 1 1 2 3 2 6 8 4 1 1 4 110 1 4 j 1 1 1 2 1 1 SO 1 2 1 1
44. s Potato 6 Champignon 2 can Ginko nuts mushrooms 1 ptsp Salt 6 Baby cornshoots 800 ml Vegetable stock canned 300 ml Stock mix with 6 Straw mushrooms 1 f2 tbsp canned cornstarch 230 g Green vegetable few Cooked ol 14 Green asparagus cut in half Method 1l Clean all the vegetables Place In casserole with salt and stock and microwave at HIGH for 1 minute 30 seconds to 2 minutes for each kind Discard the stock each time Dip tomatoes In boiling water remove skin Arrange vegetables colorfully on plate Heat 300 ml of cornstarch mix In microwave at HIGH for 2 to 2 minutes 30 seconds unti thicken Pour over vegetables sprinkle cooked oll on top and serve Note Types of vegetables can vary or adjust according to personal taste A oh 0 j 7 60 20 80 400 4 1 2 1 2 2 1 1 2 4 3 1 2 4 5
45. sley cut into cubes Method 1l Blend dashi soup light soy sauce salt Mirin and eggs beat lightly 2 Arrange chicken cubes fish cake mushrooms and prawns Into 4 mug like serving bowls Strain beaten mixture from 1 nto 2 4 Usea teaspoon to scoop excess bubbles from the sur face of mixture 5 Cover the bowls with aluminium foll prick a hole in the center and microwave on MED for 7 to 9 minutes Note Make sure that the foll do not touch each other the turntable or the oven wall 6 Letit stand for 9 minutes 7 Garnish with parsley LUD Poached Eggs Ungredients 4 Eggs few Oil Method 1l Prepare a couple of small deep bottomed heat resistant cooking dishes such as small soup bow ls Have the inside of the dishes oiled thinly and break the eggs Into one of each dish 2 To prevent the eggs in the dishes from bursting while they are being heated prick 2 to 3 holes in the yolks In advance using a toothpick or the like 3 Place the dishes on the turntable in a circle cover each of them with a cooking wrap and microwave on MED LOW for 8 to 10 minutes Cooking Time MED LOW Power 1 30 to2 30 3 to 4 Sto 7 The cooking tme may vary depending on the size or freshness of the eggs adjust the cooking time by carefully watching how they are being cooked in the oven When cooking one poached egg place the dish in the middle of the turntable Note Be careful not to overheat e
46. x with fork or chopsticks As soon as it shrivels add cold water soak for a while and drain Shred cucumber 4 Cutchicken legs pierce the skin of each chicken leg with toothpick and put them In casserole with Skin facing down Add green onion ginger and wine cover and microwave at HIGH for 2 minutes 30 seconds let cool and then slice Place ngredients from 2 3 and 4 on plate Pour over mixture of sauce Mix well before serving Garnish with tomato and parsley LUD Ln Meatballs with Long Mustard Sauce Ingredients Sauce 200 g Pork minced 300 ml Stock 10 Mushrooms l 2tsp Salt 2 slices Ginger 1 2 tp Monosodium 300g Long mustard glutamate ltbsp Oi 1l 2tsp Sugar 800 ml Water 1 tsp Light soy sauce 2tsp Bicarbonate of soda 1 2tsp Sesame ol ltbsp Cornflour dash Pepper Seasonings l 2tsp Salt l 4tsp Monosodium glutamate l 2tsp Light soy sauce l 2tsp Sesame oill 1 tsp Cornflour dash Pepper Method 1l Mix minced pork with all seasonings Make nto balls and cover microwave at HIGH for 1 minute 30 seconds 2 Cutaway long mustard leaves and cut into decorative pleces 3 Soak in 800 ml water and add 2 tsp bicarbonate of soda Drain 4 Place mustard leaves ginger and mushrooms ln casserole sprinkle 1 tbsp ol and cover microwave for around 4 to 9 minutes at HIGH Stir after half the time 5 Mix together sauce ingredients and cover microwave at HIGH for 2 minutes G 6 Pour

SHARP R-222E microwave oven Manual

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