LOW FAT FOOD VEGETARIAN FOOD
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IMPORTANT SAFETY INSTRUCTIONS
IMPORTANT SAFETY INSTRUCTIONS: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE To avoid the danger of fire. The microwave oven should not be left unattended during operation. Power levels that are too high, or cooking times that are too long, may overheat foods resulting in a fire. This oven is designed to be used on a countertop only. It is not designed to be built into a kitchen unit. Do not place the oven in a cabinet. The electrical outlet must be readily accessible so that the unit can be unplugged easily in an emergency. The AC power supply must be 230V, 50Hz, with a minimum 10A distribution line fuse, or a minimum 10A distribution circuit breaker. A separate circuit serving only this appliance should be provided. Do not place the oven in areas where heat is generated. For example, close to a conventional oven. Do not install the oven in an area of high humidity or where moisture may collect. Do not store or use the oven outdoors. If smoke is observed, switch off or unplug the oven and keep the door closed in order to stifle any flames. Utensils should be checked to ensure that they are suitable for use in the oven. See Page GB-16-17. Use only microwave safe containers and utensils on microwave modes. When heating food in plastic or paper containers, keep an eye on the oven due to the possibility of ignition. Clean the waveguide cover, the oven cavity and the turntable after use. These must be dry and free from grease. Built-up grease may overheat and begin to smoke or catch fire. Do not place flammable materials near the oven or ventilation openings. Do not block the ventilation openings. Remove all metallic seals, wire twists, etc., from food and food packages. Arcing on metallic surfaces may cause a fire. Do not use the microwave oven to heat oil for deep frying. The temperature cannot be controlled and the oil may catch fire. To make popcorn, use only special microwave popcorn makers. Do not store food or any other items inside the oven. Check the settings after you start the oven to ensure the oven is operating as desired. To avoid overheating and fire, special care must be taken when cooking or reheating foods with a high sugar or fat content, for example, Sausage rolls, Pies or Christmas pudding. See the corresponding hints in operation manual and the cookery book section. To avoid the possibility of injury WARNING: Do not operate the oven if it is damaged or malfunctioning. Check the following before use: a) The door; make sure the door closes properly and ensure it is not misaligned or warped. b) The hinges and safety door latches; check to make sure they are not broken or loose. c) The door seals and sealing surfaces; ensure that they have not been damaged. d) Inside the oven cavity or on the door; make sure there are no dents. e) The power supply cord and plug; ensure that they are not damaged. If the door or door seals are damaged, the oven must not be operated until it has been repaired by a competent person. Never adjust, repair or modify the oven yourself. It is hazardous for anyone other than a competent person to carry out any service or repair operation which involves the removal of a cover which gives protection against exposure to microwave energy. Do not operate the oven with the door open or alter the door safety latches in any way. Do not operate the oven if there is an object between the door seals and sealing surfaces. Do not allow grease or dirt to build up on the door seals and adjacent parts. Clean the oven at regular intervals and remove any food deposits. Follow the instructions for Care and Cleaning on page GB-15. Failure to maintain the oven in a clean condition could lead to a deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation. Individuals with PACEMAKERS should check with their doctor or the manufacturer of the pacemaker for precautions regarding microwave ovens. To avoid the possibility of electric shock Under no circumstances should you remove the outer cabinet. Never spill or insert any objects into the door lock openings or ventilation openings. In the event of a spill, turn off and unplug the oven immediately, and call an authorised SHARP service agent. Do not immerse the power supply cord or plug in water or any other liquid. Do not let the power supply cord hang over the edge of a table or work surface.

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To promote trouble-free use of your oven and avoid damage. Never operate the oven when it is empty except where recommended in the operation manual, see Page GB-7. Doing so may damage the oven. When using a browning dish or self-heating material, always place a heat-resistant insulator such as a porcelain plate under it to prevent damage to the turntable due to heat stress. The preheating time specified in the dishs instructions must not be exceeded. Do not use metal utensils, which reflect microwaves and may cause electrical arcing. Do not put cans in the oven. Use only the turntable designed for this oven. Do not place anything on the outer cabinet during operation. Do not use plastic containers for microwaving if the oven is still hot from using the GRILL, MIX GRILL and AUTOMATIC operation (except AUTO DEFROST), because they may melt. Plastic containers must not be used during above modes unless the container manufacturer says they are suitable. NOTE: If you are unsure how to connect your oven, please consult an authorised, qualified electrician. Neither the manufacturer nor the dealer can accept any liability for damage to the oven or personal injury resulting from failure to observe the correct electrical connection procedure. Water vapour or drops may occasionally form on the oven walls or around the door seals and sealing surfaces. This is a normal occurrence and is not an indication of microwave leakage or a malfunction.
This symbol means that the surfaces are liable to get hot during use.

INSTALLATION

1. Remove all packing materials from the inside of the oven cavity. Discard the loose polythene sheet from between the door and cavity. Remove the feature sticker, if attached, from the outside of the door. 4. The oven door may become hot during cooking. Place or mount the oven so that the bottom of the oven is 85 cm or more above the floor. Keep children away from the door to prevent them burning themselves. 5. Do not allow the power supply cord to run over any hot or sharp surfaces, such as the hot air vent area at the top rear of the oven. 6. Ensure there is a minimum of free space above the oven of 18 cm.

LOW FAT FOOD MENU

VEGETARIA N FOOD

Remove this film

2. Check the oven carefully for any signs of damage. 3. Place the oven on a flat, level surface strong enough to support the ovens weight plus the heaviest item likely to be cooked. The oven rear surface should be placed against the wall. Do not place the oven in a cabinet.

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MICROWAVE COOKING

Your oven can be programmed for up to 99 minutes 90 seconds (99.90). Example: To cook 2 minutes and 30 seconds on 70 P microwave power. 1. Enter desired cooking time by pressing TIME keys. 2. Choose desired power by pressing MICROWAVE POWER LEVEL key twice. 3. Press START key once to begin cooking. Check the display.
NOTES: 1. When the door is opened during the cooking process, the cooking time on the digital display stops automatically. The cooking time starts to count down again when the door is closed and the START key is pressed. 2. If you wish to know the power level during cooking, press the MICROWAVE POWER LEVEL key. As long as your finger is touching the MICROWAVE POWER LEVEL key, the power level will be displayed.
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GRILL COOKING/MIX GRILL COOKING
This microwave oven has two GRILL cooking modes: 1. Grill only. 2. MIX Grill (Grill with microwave). 1. GRILL ONLY COOKING This mode can be used to Grill/Brown food. Example : To cook for 4 minutes. 1. Enter desired cooking time by pressing TIME keys.
2. Press the GRILL key once.
3. Press the START key once to begin cooking.

Check the display.

NOTES: a. The rack is recommended for grilling of flat pieces of food. b. HEATING WITHOUT FOOD: You may detect smoke or a burning smell when using the grill for the first time, this is normal and not a sign that the oven is out of order. To avoid this problem, when first using the oven, operate the grill without food for 20 minutes.
2. MIX GRILL COOKING This mode uses a mix of Grill power and Microwave power (50P-30P-10P). Mix means to cook by Microwave power and Grill power alternately. Example: To cook for 7 minutes on MIX GRILL 50 P. 1. Enter the desired cooking time by pressing TIME keys. 2. Press the MIX GRILL key once. 3. Change the microwave power level by pressing the MIX GRILL or MICROWAVE POWER LEVEL key twice. 4. Press the START key once to begin cooking.

x1 Check the display.

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OTHER CONVENIENT FUNCTIONS
1. MULTIPLE SEQUENCE COOKING A sequence of 3 stages (maximum) can be programmed using combinations of MICROWAVE, GRILL or MIX GRILL. Example: To cook : 2 minutes and 30 seconds on 70 P power 5 minutes Grill only STAGE 1 1. Enter the desired cooking time by pressing TIME keys.

(Stage 1) (Stage 2)

2. Enter the desired power level by pressing MICROWAVE POWER LEVEL key twice.
x2 STAGE 2 3. Enter the desired time by pressing TIME keys.
4. Select Grill by pressing the GRILL key once.
5. Press the START key once to begin cooking.
(The oven will begin to cook for 2 minutes and 30 seconds at 70 P, and then for 5 minutes on Grill only). 2. +1 MINUTE FUNCTION The +1MIN key allows you to operate the two following functions: a. Direct start You can directly start cooking on 100 P microwave power level for 1 minute by pressing the +1MIN key.

Minced Meat

Chicken legs
0.2 - 1.0 kg (Initial temp -18C) (See NOTES below.)
NOTES: Express Defrost 1 Steaks and Chops should be frozen in one layer. 2 Minced meat should be frozen in a thin shape. 3 After turning over, shield the defrosted portions with small, flat pieces of aluminium foil. 4 The chicken legs should be processed immediately after defrosting.
RECIPES FOR XXXXXXXXXXXXXXXX EXPRESS COOK, GRATIN
GRATIN (Express Cook) Spinach gratin Ingredients 0.5 kg 150 g 15 g 150 g 35 g 50 g g 1.0 kg 300 g 30 g 300 g 75 g 100 g g leaf spinach (defrosted, drained) onion (finely chopped) salt, pepper, nutmeg boiled potatoes (sliced) cooked ham (diced) crme frache eggs grated cheese Preparation 1. Mix together the leaf spinach with the onion and season with salt, pepper and nutmeg. 2. Grease the gratin dish. Place alternate layers of potato slices, diced ham and spinach in the dish. The top layer should be spinach. 3. Mix the eggs with crme frache, add salt and pepper and pour over the vegetables. 4. Cover the gratin with the grated cheese. 5. Place on the turntable and cook on Express Cook, Gratin. 6. After cooking, let stand for 5-10 minutes. NOTES: These indications are for the minimum and maximum weight. If you want to cook other weights, you have to adjust the ingredients. Preparation 1. Grease the gratin dish and place alternate layers of potato slices and courgette in the dish. 2. Mix the eggs with crme frache, season with salt, pepper and garlic and pour over the vegetables. 3. Cover the gratin dish with the grated Gouda cheese. 4. Finally sprinkle the gratin with sunflower kernel. 5. Place on the turntable and cook on Express Cook, Gratin. 6. After cooking, let stand for 5-10 minutes.
0.5 kg 200 g 115 g 75 g 1 1/g
1.0 kg 400 g 230 g 150 g 75 g unboiled potatoes (sliced) courgette (finely sliced) crme frache eggs clove of garlic (crushed) salt, pepper grated Gouda cheese sunflower kernel
NOTES: These indications are for the minimum and maximum
weight. If you want to cook other weights, you have to adjust the ingredients.
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GRATIN (Express Cook) Potato-courgette-gratin Ingredients
RECIPES FOR HEALTHY MENUS , LOW FAT FOOD
LF-1 Chinese Style Beef Serves 2 Ingredients: 250 g Rump steak, tenderise and cut into strips 1 clove garlic, crushed 1 red chilli, de-seeded and sliced 1 tbsp ginger, grated 1 tsp sesame oil 1 tbsp light soy sauce 1 tbsp oyster sauce 50 ml beef stock, cold 1 tsp corn flour 75 g carrots, sliced 75 g red pepper, seeded and sliced 60 g onions, sliced 75 g snow peas, topped tailed and sliced in half 75 g baby corn, cut in half Preparation: 1. Combine the beef, garlic, chilli, ginger, sesame oil, soy sauce, oyster sauce, beef stock and corn flour in a 3 litre casserole dish. 2. Add the carrots, red pepper and onions and mix well. 3. Cover with lid and cook on LOW FAT FOOD LF-1, Chinese Style Beef. 4. When the oven stops, the audible signals sound and the indicator CHECK is displayed, stir the food, re-cover and continue to cook. 5. When the oven stops a second time, the audible signals sound and the indicator CHECK is displayed, add the snow peas and baby corn. Stir well, re-cover and continue to cook. Tip: Serve with rice or hokkien noodles.

F-2 Spinach and Ricotta Cannelloni Serves 2 Ingredients: 100 g defrosted spinach, well drained 175 reduced fat ricotta cheese salt, pepper and ground nutmeg to taste 6 instant cannelloni tubes 250 g ready made tomato basil pasta sauce 15 g Parmesan cheese, grated Preparation: 1. Mix together spinach and ricotta cheese. Season with salt, pepper and ground nutmeg. 2. Fill the cannelloni tubes with the mixture. Place the tubes in a single layer into a square gratin dish. 3. Pour the pasta sauce evenly over the cannelloni tubes. Please ensure that all sections of the tubes are covered with sauce. 4. Sprinkle the cannelloni with the freshly grated Parmesan cheese and cook on VEGETARIAN FOOD F-2, Spinach and Ricotta Cannelloni. Do not cover. 5. After cooking, leave to stand for 3 minutes before serving.
F-3 Stuffed Peppers Serves 2 Ingredients: 2 red peppers ( approx. 450 g) 1 egg 10-15 g bread crumbs 75 g Emmenthal cheese, grated 60 g onion, diced 100 g fresh mixed mushrooms, sliced 1 tbsp lemon balm, finely chopped 1 tbsp parsley, finely chopped salt, pepper and ground nutmeg 10 g butter or margarine for greasing the pan For the sauce: 150 g canned, pureed tomatoes 50 g crme frache 75 ml white wine herbs of the provence Preparation: 1. Cut the red pepper lengthwise into half, remove the stalks and pins, wash and dry. 2. In a bowl, beat the egg and add the cheese, bread crumbs, onions, mushrooms and herbs. Season with salt, pepper and nutmeg. 3. Fill the red peppers with the mixture. Place the stuffed pepper in a greased shallow round gratin dish and cook on VEGETARIAN FOOD F-3, Stuffed Peppers. Do not cover. 4. Meanwhile mix together the pureed tomatoes with crme frache, white wine and herbs. 5. When the oven stops, the audible signals sound and the indicator CHECK is displayed, add the sauce and continue to cook.
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CARE AND CLEANING

CAUTION: DO NOT USE COMMERCIAL OVEN CLEANERS, STEAM CLEANERS, ABRASIVE, HARSH CLEANERS, ANY THAT CONTAIN SODIUM HYDROXIDE OR SCOURING PADS ON ANY PART OF YOUR MICROWAVE OVEN. Before cleaning, make sure the oven cavity, door, oven cabinet and accessories are completely cool. CLEAN THE OVEN AT REGULAR INTERVALS AND REMOVE ANY FOOD DEPOSITS - Keep the oven clean, or the oven could lead to a deterioration of the surface. This could adversely affect the life of the appliance and possibly result in a hazardous situation. Oven exterior The outside of your oven can be cleaned easily with mild soap and water. Make sure the soap is wiped off with a moist cloth, and dry the exterior with a soft towel. Oven controls Open the door before cleaning to de-activate the oven controls. Care should be taken when cleaning the oven control. Using a cloth dampened with water only, gently wipe the panel until it becomes clean. Avoid using excessive amounts of water. Do not use any sort of chemical or abrasive cleaner. Oven Interior 1. For cleaning, wipe any splatters or spills with a soft damp cloth or sponge after each use while the oven is still warm. For heavier spills, use a mild soap and wipe several times with a damp cloth until all residues are removed. Built-up splashes may overheat and begin to smoke or catch fire, and cause arcing. Do not remove the waveguide cover. 2. Make sure that mild soap or water does not penetrate the small vents in the walls which may cause damage to the oven. Do not use caustic cleaners (including alkali, acid thinner, benzin, alcohol or oven cleaner). 3. Do not use spray type cleaners on the oven interior. 4. Heat up your oven regularly by using the grill, refer to note b Heating without food on page GB-7. Remaining food or fat splashed can cause smoke or bad smell. Accessories The accessories should be washed in a mild washing up liquid solution and dried. They are dishwasher safe. Door To remove all trace of dirt, regularly clean both sides of the door, the door seals and adjacent parts with a soft, damp cloth. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass. NOTE: Keep the waveguide cover and accessories clean at all times. If you leave grease or fat in the cavity or accessories, it may overheat, cause arcing, smoke or even catch fire when next using the oven.

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HEATING

Details for this can be found in the table: Heating food and drink (see page GB-21). Ready-prepared meals in aluminium containers should be removed from the aluminium container and heated on a plate or in a dish. Remove the lids from firmly closed containers. Food should be covered with microwave foil, a plate or cover (obtainable from stores), so that the surface does not dry out. Drinks need not be covered. When boiling liquids such as water, coffee, tea or milk, place a glass stirrer in the container. If possible, stir large quantities from time to time, to ensure that the temperature is evenly distributed.
The times are for food at a room temperature
of 20C. The heating time for food stored in a refrigerator should be increased slightly. After heating allow the food to stand for 1-2 minutes, so that the temperature inside the food can be evenly distributed (standing time). The times given are guidelines which can be varied according to the initial temperature, weight, water content, fat content or the result which you wish to achieve.

DEROSTING

Details for this can be found in the table: Defrosting (see page GB-22). Your microwave is ideal for thawing. Thawing times are usually considerably shorter than in traditional methods. Here are a few tips. Take the frozen item out of its packaging and place on a plate for thawing. BOXES AND CONTAINERS Boxes and containers suitable for microwaves are particularly good for thawing and heating food, since they can withstand temperatures in a deep freeze (down to approx. -40C) as well as being heat-resistant (up to approx. 220C). You can therefore use the same container to freeze, thaw, heat and even cook the food, without having to transfer it. COVERING Cover thin parts with small strips of aluminium foil before thawing. Thawed or warm parts should likewise be covered with aluminium strips during thawing. This stops the thin parts becoming too hot while thicker parts are still frozen. CORRECT SETTING It is better to choose a setting which is too low rather than one which is too high. By so doing you will ensure that the food thaws evenly. If the microwave setting is too high, the surface of the food will already have begun to cook while the inside is still frozen. TURNING/STIRRING Almost all foods have to be turned or stirred from time to time. As early as possible, separate parts which are stuck together and rearrange them. SMALL AMOUNTS. thaw more quickly and evenly than larger ones. We recommend that you freeze portions which are as small as possible. By so doing you will be able to prepare whole menus quickly and easily. FOODS REQUIRING CAREFUL HANDLING, Foods such as gateaux, cream, cheese and bread should only be partially thawed and then left to thaw completely at room temperature. By so doing you will avoid the outer areas becoming too hot while the inside is still frozen. STANDING TIME This is particularly important after thawing food, as the thawing process continues during this period. In the thawing table you will find the standing times for various foods. Thick, dense foods require a longer standing time than thinner foods or food of a porous nature. If the food has not thawed sufficiently, you may continue thawing it in the microwave oven or lengthen the standing time accordingly. At the end of the standing time you should process the food as soon as possible and not re-freeze it.

DEFROSTING AND COOKING

Deep-frozen dishes can be thawed and cooked at the same time in one process in your microwave. You will find some examples in the table (see page GB-21). Do take note, however, of the general advice given on "heating" and "thawing" food. Please refer to the manufacturer's instructions on the packaging when preparing deep- frozen dishes. These usually contain precise cooking times and offer advice on preparation.
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TABLES

TABLE : HEATING FOOD AND DRINK

Food/Drink

1 cup 1 cup 1 cup 6 cups 1 dish One-plate meal (Vegetables, Meat and side dishes) Stew Soup, clear Cream soup Vegetables Side dishes Meat, 1 slice1 Fish fillet Sausages, 2 pieces Cake, 1 slice Baby food, 1 jar Melting Margarine or Butter1 Melting chocolate Dissolving 6 sheets of gelatine Cake glaze for 1/4 l 1 from chilled Coffee, Milk, Water,
Quantity Setting Power -Level-g100 100

Time -min-

Method
Do not cover Do not cover Do not cover, bring to the boil Do not cover, bring to the boil Cover, bring to the boil Sprinkle sauce with water, cover, stir half way through cooking time Cover, stir after heating Cover, stir after heating Cover, stir after heating Add water if necessary, cover, stir half way through cooking time Sprinkle with a little water, cover, stir half way through cooking time Sprinkle with a little sauce, cover Cover Prick skin several times Place on a plate Remove lid, stir well after heating Check the temperature Cover Stir during cooking Soak in water, squeeze out well and put in soup bowl, stir during cooking Stir with sugar and 250ml liquid, cover and, liquid stir well during and after cooking
P approx. 1 P approx. 1 P 11/2 -2 P 10-12 P 111/2-13 P 3-6
100 P 11/2 -21/P 11/2-2 1/2-21/P P 2-21/P 4-P 2-21/P 4-41/P 3-P 2-P approx. 2 1/250 P 50 P approx. P approx. 50 P 50 P 50 P
TABLE : COOKING AND DEFROSTING
Food (Frozen) Quantity Setting Power -g-LevelP P P P P P P P P P
Time Adding water -tbsp-min10-12 5-7 9-11 6-8 7-9 7-9 7-9 11-13 7-9 10-12 3-5 tbsp 3-5 tbsp 3-5 tbsp 3-5 tbsp 3-5 tbsp 3-5 tbsp
Cover Cover Cover, Cover, Cover, Cover, Cover, Cover, Cover, Cover,
Standing Time -min1-2 1-2
Fish fillet Trout, 1 piece One-plate meal Fresh spinach Broccoli Peas Kohlrabi Mixed veg. Brussel sprouts Red cabbage
stir stir stir stir stir stir stir stir
after 6 minutes once or twice during cooking halfway through time halfway through time halfway through time halfway through time halfway through time halfway through time

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TABLE : DEFROSTING

Meat for roasting (e.g. Pork, Beef, Lamb, Veal) Steaks, Cutlets, Liver Goulash Sausages, Duck/Turkey Chicken
Quantity Setting Power Time Method -g-Level- -minP P P P P P P P 58-64 42-48 19-23 4-5 8-12 6-9 4-5 48-52 39-43 33-37 4-5 9-12 7-10 6-8 Place on an upturned plate, turn over halfway through defrosting Turn over halfway through defrosting Stir halfway through defrosting Place next to each other, turn over half way through defrosting Place on an upturned plate, turn over halfway through defrosting Place on an upturned plate, turn over halfway through defrosting Place on an upturned plate, turn over halfway through defrosting Turn over halfway through defrosting Turn over halfway through defrosting Turn over halfway through defrosting Turn over halfway through defrosting and remove defrosted parts Only begin to defrost Place slices next to each other, only begin to defrost
Standing time -min30-90 30-90 30-90 10-15 15-30 5-10 5-10 30-90 30-90 30-90 10-15 10-15 5-5

10 P 10 P P P P P

Chicken legs Fish in pieces Fish fillet Crab

400 300

Bread rolls, Coarse wholemeal bread 250 in slices Slices of Toast bread Mixed flour bread, whole loaf 500 White bread, whole loaf Cake, 1 slice 150 Cream cake, 1 slice Whole cake, 25 cm

30 P approx. P 2-4

30 P 10 P 10 P 10 P

6-8 2-5 3-4 18-20

Cream Butter Fruit e.g. strawberries raspberries, cherries, plums

30 P 30 P 30 P

2+2 2-4 4-5
Turn over halfway through defrosting 15 (centre will still be frozen) Place on a plate 5 Place on a plate 10 Place on a plate. When half defrosted, 30-60 cut in to slices and leave until cake is fully defrosted Remove lid. When half defrosted, put in 5-10 a dish and allow to finish defrosting Only begin to defrost 15 Place next to each other, spread out evenly 5 Turn over halfway through defrosting
The times shown in the table are guidelines which may vary according to freezing temperature, quality and weight of the foodstuffs.

ABBREVIATIONS USED

tbsp = tablespoon tsp = teaspoon Cup = cupful kg = kilogram g = gram l = litre ml = millilitre cm = centimetre DFC = dry fat content DF = deep frozen min = minutes sec = seconds
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dm = diameter app. = approximate sach. = sachet
TABLE : COOKING FRESH VEGETABLES
Vegetable Artichokes Leaf Spinach Cauliflower Broccoli Mushrooms Chinese leaves Peas Fennel Onions Carrots Green peppers Jacket potatoes Leeks Red cabbage Brussels sprouts Boiled potatoes (salted) Celery White cabbage Courgettes Weight Setting Power Time Hints -g-Level- -Min- tbsps/ml100 P 100 P 6-8 5-7 remove the stalk, cover wash, dry well, cover, stir once or twice during cooking Added Water 3-4 tbsp 5-6 tbsp 4-5 tbsp 4-5 tbsp 4-5 tbsp 4-5 tbsp 4-5 tbsp 4-5 tbsp 4-5 tbsp 4-5 tbsp 4-5 tbsp 50 ml 50 ml 150 ml 50 ml 50 ml 4-5 tbsp

Netherlands MUSHROOM SOUP Champignonsoep Total cooking time: approx. 13-17 minutes Utensils: Bowl with lid (2 litre capacity) Ingredients 200 g mushrooms, sliced 1 onion (50 g), finely chopped 300 ml meat stock 300 ml cream 21/2 tbsp plain flour (25 g) 21/2 tbsp butter or margarine (25 g) salt and pepper 1 egg yolk 150 g crme fraiche
Procedure 1. Put the vegetables with the meat stock in the dish and cook with the lid on. 100 P 8-9 min. 2. Puree all the ingredients in a food processor. Add the cream. 3. Rub the flour and butter into a dough and stir into the mushroom soup until smooth. Season with salt and pepper, cover and cook. Stir again after cooking. 100 P 4-5 min. 4. Mix the egg yolk with the crme fraiche, stir into the soup little by little. Heat the whole mixture again for a short time, but do not allow it to boil! 100 P approx. 1 min. Allow the soup to stand for approximately 5 minutes once cooked.
Soup insert SOUP THICKENER with EGG for half a litre of soup Total cooking time: approx. 3-5 minutes Utensils: Coffee cup (150 ml capacity) Ingredients 1 egg 4 tbsp Milk or cream (50 ml) 1 pinch salt 1 pinch nutmeg
Procedure 1. Whisk all the ingredients, pour them into the cup and heat until they curdle. 30 P 3-5 min. 2. Turn out the egg thickening out and allow to cool. Cut into small cubes and add to the soup
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Germany CAMEMBERT TOAST Camemberttoast Total cooking time: approx. 11/2 -21/2 minutes Utensils: Flat dish Ingredients 4 slices of bread for toasting (80 g) 2 tbsp butter or margarine (20 g) 150 g Camembert 4 tsp Cranberry jelly (40 g) Cayenne pepper Procedure 1. Toast the bread and spread with butter. 2. Cut the Camembert into slices and arrange on top of the toast. Put the Cranberry jelly in the middle of the cheese and sprinkle with Cayenne pepper. 3. Place the toast on a plate and heat. 100 P approx 11/2 -21/2 min. Tip: You can vary this recipe according to your taste. For example, you can use fresh mushrooms and grated cheese or cooked ham, asparagus and Emmental cheese.

Germany ROAST PORK WITH CRACKLING Schweinebraten mit Kruste Total cooking time: approx. 55-63 minutes Utensils: Bowl with lid (2 litre capacity) Bowl with lid (1 litre capacity) Ingredients 1000 g boned shoulder of pork, with fat rind 1-2 garlic cloves salt black pepper, freshly ground 1 tsp caraway seeds 2 carrots, sliced (125 g) 60 g celeriac, finely diced 60 g leeks, sliced in rings salt and pepper 75 ml water 75 ml beer Gravy thickener, dark, for 1/4-1/2 litre gravy
Procedure 1. Wash the meat and pat dry. Cut a criss-cross pattern onto the fat rind. 2. Crush garlic clove, mix with salt, pepper and caraway seeds, and use to season meat. 3. Place the meat rind-down in bowl. Season vegetables and add them to bowl. Mix water and beer and pour into bowl. Cook covered, turning halfway through cooking. 100 P 1. 6-7 min. 70 P 2. 46-52 min. 4. Remove meat, wrap in kitchen foil and leave to stand for 10 minutes. Strain the meat juices through a sieve into the small dish. Add water to make 250 ml of liquid. Add the correct amount of gravy thickener to the juices, stir and heat covered, stirring occasionally. 100 P 1-3 min. Season the sauce as required, pour over meat and serve. Tip: Vegetables and dumplings or boiled potatoes go well with this recipe
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VEGETABLES AND NOODLES

Italy LASAGNE Lasagne al forno Total cooking time: approx. 22-26 minutes Utensils: Bowl with lid (2 Iitre capacity) Shallow rectangular gratin dish with lid (approx. 20x20x6 cm) Ingredients 300 g tomatoes, tinned 50 g ham, finely diced 1 onion (50 g), finely chopped 1 garlic clove, crushed 250 g minced beef 2 tbsp tomato puree (30 g) salt and pepper oregano, thyme, basil 150 ml creme fraiche 100 ml milk 50 g grated Parmesan cheese 1 tsp chopped mixed herbs 1 tsp olive oil salt, pepper and nutmeg 1 tsp vegetable oil for greasing dish 125 g green lasagne sheets 1 tsp grated Parmesan cheese 1 tsp butter or margarine
Procedure 1. Slice the tomatoes and mix with the diced onion and ham, garlic, minced beef and tomato puree. Season and steam with lid on. 7-9 min. 100 P 2. Mix together the cream, milk, Parmesan cheese, herbs and oil. Season. 3. Grease the dish and cover the base with 1/3 of the pasta sheets. Spread half of the meat mixture on top of the pasta and cover with some of the cheese sauce. Lay another 1/3 of the pasta on top of this, followed by the meat mixture and some sauce. Finish with the last 1/3 of the pasta covered with a lot of sauce and top with grated Parmesan. Add butter slivers and cook with lid on. 70 P 15-17 min. Leave the lasagne 5 to 10 minutes to stand after cooking.

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France PEARS IN CHOCOLATE SAUCE Poires au chocolat Total cooking time: approx. 12-16 minutes Utensils: Bowl with lid (2 Iitre capacity) Bowl with lid (1 Iitre capacity) Ingredients 4 pears (600 g) 60 g sugar 1 packet of vanilla sugar (10 g) 1 tbsp pear liqueur, 30% proof 150 ml water 130 g plain chocolate, broken into pieces 100 g crme fraiche Niederlande FIERY DRINK Vuurdrank for 10 Portions Total cooking time: approx. 9-11 minutes Utensils: Bowl with lid (2 Iitre capacity) Ingredients 500 ml white wine 500 ml red wine, dry 500 ml rum, 54% proof 1 whole orange, untreated 3 cinnamon sticks 75 g sugar 10 tsp rock candy sterreich CHOCOLATE WITH CREAM Schokolade mit Schlagobers for 1 Portion Total cooking time: approx. 1-2 minutes Utensils: large cup (200 ml capacity) Ingredients 150 ml milk 30 g plain chocolate, grated 30 ml cream chocolate vermicelli Procedure 1. Peel the pears, keeping them whole. 2. Put sugar, vanilla sugar, liqueur and water into the bowl. Stir and heat. 100 P 1-2 min. 3. Place the pears in the juice, cover and cook. 100 P 9-11 min. Take the pears out of the juice and allow to cool. 4. Put 50 ml of the juice in the small bowl, add the cream and chocolate. Cover and heat. 100 P 2-3 min. 5. Stir the sauce well and pour over the pears to serve. Tip: You could also serve this with vanilla ice cream.
Procedure 1. Pour the alcohol into the bowl. Peel the orange so that the peel is thin and put this in the alcohol together with the cinnamon and sugar. Cover and heat. 9-11 min. 100 P Remove the peel and cinnamon. Put one teaspoon of the rock candy into each grog glass, top up with the fiery drink and serve.
Procedure 1. Pour the milk into the cup. Add the chocolate, stir and heat. Stir occasionally. approx. 1-2 min. 100 P 2. Whip the cream until stiff and spoon this on top of the chocolate. Serve garnished with chocolate vermicelli.
Deutschland HOT LEMON Heisse Zitrone for 1 Portion Total cooking time: approx. 1-2 minutes Utensils: Tea glass (150 ml capacity) Ingredients 100 ml Water juice of 1 lemon 2-3 tsp sugar

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