Service Niederlassungen; Addresses D'entretien; Onderhoudsadressen - Sharp R-231 Serie Bedienungsanleitung

Spain
BAKED POTATOES
Total cooking time 12-16 minutes
Utensils: Bowl with lid (2 l capacity)
Ingredients
4
100 ml
60 g
1
75-100 ml milk
2 tbsp
2 tbsp
Denmark
FRUIT JELLY WITH VANILLA SAUCE
Total cooking time 10-13 minutes
Utensils: Dish with lid (2 l capacity)
Ingredients
150 g
150 g
150 g
250ml
100 g
50 ml
8
300 ml milk
30 g
15 g
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RECIPES
China plate
medium sized potatoes (400 g)
water
ham, cut into fine cubes
/ onion (25 g) finely cubed
2
grated Parmesan cheese (20 g)
salt, pepper
grated Emmental cheese
(1 l capacity)
redcurrants, washed and stalks removed
strawberries, washed and haulms removed
raspberries, washed and haulms removed
white wine
sugar
lemon juice
gelatin leaves
inside of 1 / vanilla pod
2
sugar
food thickener
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1. Place the potatoes in a dish, add the water, cover
and cook. Rearrange halfway through cooking.
8-9 Mins. 800 W
Leave to cool.
2. Cut the potatoes lengthwise and carefully remove
the potato from the skin. Mix the potato with the
ham, onion, milk and Parmesan cheese to an even
consistency. Season with salt and pepper.
3. Fill the potato skins with potato mixture and sprinkle
with Emmental cheese. Place potatoes on a plate
and cook.
4-6 Mins. 800 W
After cooking, leave to stand for approximately
2 minutes.
1. Put some of the fruit to one side for decoration.
Purée the rest of the fruit with the white wine, put it
into a dish, cover and heat.
7-9 Min. 800 W
Fold in the sugar and the lemon juice.
2. Soak the gelatin in cold water for approx. 10 minutes,
then take it out and squeeze dry. Stir the gelatin in
with the hot purée until it has dissolved. Place the
jelly in the refrigerator and leave to set.
3. To make the vanilla sauce; put the milk into the
other dish. Slit the vanilla pod and remove the
inside. Stir this in with the milk, together with the
sugar and the food thickener, cover and cook,
stirring during cooking and again at the end.
3-4 Min. 800 W
4. Turn out the jelly onto a plate and decorate with the
whole fruit. Add the vanilla sauce.
Tip:You can also use defrosted frozen fruits.
164/GB-25
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