COOKING INSTRUCTIONS
RECIPES
TOMATO & ORANGE SOUP
1 oz (25 g) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
1
3
/
4
lb (800 g) canned, chopped tomatoes
1 small orange (juice and grated rind)
1
1
/
2
pt (900 ml) hot vegetable stock
salt and pepper to taste
1. Melt the butter in a large bowl on PL10 for 30 seconds.
2. Add the onion, carrot and potato and cook on PL10 for 4 minutes.
Stir halfway through cooking.
3. Add the tomatoes, orange juice, orange rind and stock. Mix
thoroughly. Season with salt and pepper to taste. Cover the
bowl and cook on PL10 for 15 minutes. Stir 2-3 times during
cooking, until the vegetables are tender.
4. Blend and serve immediately.
FRENCH ONION SOUP
1 large onion, sliced
1 tbsp (15 ml) corn oil
2 oz (50 g) plain flour
2 pt (1.2 liters) hot meat or vegetable stock
salt and pepper to taste
2 tbsp (30 ml) parsley, chopped
4 thick slices French bread
2 oz (50 g) cheese, grated
1. Place the onion and oil a bowl, mix well and cook on PL10 for
1 minute.
2. Stir in the flour to make a paste and gradually add stock. Season
and add the parsley.
3. Cover the bowl and cook on PL-7 for 16 minutes.
4. Pour the soup into serving bowls, submerge bread and sprinkle
generously with cheese.
5. Cook on PL-7 for 2 minutes, until the cheese has melted.
STIR FRIED VEGETABLES
1 tbsp (15 ml) sunflower oil
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sherry
1 in (2.5 cm) ginger root, peeled and
finely grated
2 medium carrots, cut into fine strips
4 oz (100 g) button mushrooms, chopped
2 oz (50 g) bean sprouts
4 oz (100 g) snow pea
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
4 oz (100 g) canned water chestnuts, sliced
1
/
4
head of Chinese leaves, thinly slice
1. Place the oil, soy sauce, sherry, ginger, garlic and carrots in a
large bowl, mix thoroughly.
2. Cover and cook on PL10 for 3-5 minutes, stirring once.
3. Add the button mushrooms, bean sprouts, snow pea, red
pepper, spring onions, water chestnuts and Chinese leaves.
Mix thoroughly.
4. Cook on PL10 for 5-6 minutes, until the vegetables are tender.
Stir 2-3 times during cooking.
Stir fried vegetables are ideally served with meat or fish.
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