- ページ 20

電子レンジ Sharp Carousel R-9H66のPDF 操作マニュアルをオンラインで閲覧またはダウンロードできます。Sharp Carousel R-9H66 28 ページ。 Sharp microwave oven user manual
Sharp Carousel R-9H66 にも：操作マニュアル (28 ページ)

ページを印刷する

SENSOR COOK RECIPES

Cranberry

Fluff

2 cups fresh cranberries

V= pint whipping cream, whipped or

I cup water

1 package (8 ounces) non-dairy whipped topping

3/4 cup sugar

Makes 6 to 8 servings

1 package (3 ounces) orange-flavored

gelatin

1.. Combine cranberries, water and sugar in a 2-quart casserole. Cover with wax paper..Microwave using Sensor Cook for Soup,

Clear° Drain cranberries and reserve liquid.

2. Add enough hot water to reserved liquid to make 2 cups_Stir the gelatin into hot liquid until it dissolves..Cover with wax paper.

Microwave using Sensor Cook for Soup, Clear.

3. Add berries and cool. Refrigerate until thickened.. Fold whipped cream into cooled cranberry mixture. Spoon into serving

dishes and garnish with extra whipped cream.. Refrigerate until ready to serve..

Curry Vegetable Chowder

6 slices bacon

t can (10 3/4ounces) chicken broth

3 medium potatoes, finely diced (about 2 cups)

2 carrots, shredded (about 1 cup)

t small onion, chopped (about _/_cup)

314teaspoon salt

V2 teaspoon curry powder

% teaspoon pepper

1 can (12 ounces) evaporated milk

2 tablespoons

chopped fresh parsley

Makes 4 servings

1_ Layer 2 paper towels on a microwave safe paper plate. Arrange bacon on the towels. Cover with another paper towel. Place

an overturned paper plate on turntable and put plate of bacon on top of it. Microwave using Sensor Cook for Bacon. Crumble

and reserve bacon.

2_ Combine chicken broth, vegetables and seasonings in 4.quart casserole. Cover with vented plastic wrap.. Microwave using

Sensor Cook for Baked Potatoes. Vegetables should be tender.

3. Stir in evaporated milk._ Recover with vented plastic wrap° Microwave using Sensor Cook for Soup, Cream, Stir in parsley.

Let stand covered, 5 minutes_

4. Top each serving with crumbled bacon_

Flounder

Fillet with Vegetables

_/2 green pepper, diced

! small onion

1 medium potato, peeled and diced

1 clove garlic, minced

2 tablespoons margarine or butter

1 medium tomato, chopped

t pound flounder fillet, fresh or frozen, thawed

V, teaspoon pepper

_/a teaspoon paprika

V4 teaspoon salt

V4 teaspoon thyme leaves

parsley flakes

Makes 4 servings

Combine

green pepper, onion, potato, garlic and margarine

in 2-cup measuring

cup, Cover with vented plastic wrap_

Microwave using Sensor Cook for Fresh Vegetables, Soft. Stir in tomato_

Arrange fish in a ring around the outside of a 12-inch round glass utility dish_ Pour vegetables over fish,. Sprinkle with pepper,

paprika, salt and thyme.. Cover well with vented plastic wrap.. Microwave using Sensor Cook for Fish and Seafood. Let stand

2 minutes. Top with parsley and serve.,

Glazed Apple Sfices

V4 cup packed brown sugar

3 tablespoons margarine or butter

2 tablespoons apricot preserves

_/2 teaspoon ground nutmeg

V4 teaspoon salt

1/2 cup sugar

3/4 cup orange juice

1 tablespoon comstarch

4 baking apples (about i _t2pounds), peeled and

sliced into 8 pieces each

3 tablespoons

chopped green pistachios

Makes 6 to 8 servings

1.. Combine brown sugar, margarine and apricot preserves in a small bowl Microwave at HiGH (100%) until margarine melts

and preserves soften, 45 seconds to I minutes_ Stir in nutmeg, salt, sugar, orange juice and comstarch

Microwave at HIGH

(100%) until thickened, 4 to 6 minutes, stirring several times.,

2. Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples.. Cover well with vented plastic wrap.

Microwave using Sensor Cook for Fresh Vegetables, Soft. Allow to cool 5 minutes before serving,.

3_ Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake,.