Sharp R-55TS R-55TS Operation Manual - Page 21
Recipes - warm & toasty
UPC - 074000611313
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SPECIAL FEATURES MANUAL DEFROST If the food that you wish to defrost is not listed on the EXPRESS DEFROST CHART or is above or below the limits in the "Amount" column on the EXPRESS DEFROST CHART, you will need to defrost manually. You can defrost any frozen food, either raw or previously cooked, by using MICRO 30% Power Level. See page 10. Estimate defrosting time and press MICRO 4 times for 30% when you select the power level. For either raw or previously cooked frozen food the rule of thumb is approximately 5 minutes per pound. For example, defrost 5 minutes for 1 pound of frozen spaghetti sauce. Always stop the oven periodically to remove or separate the portions that are defrosted. If food is not defrosted at the end of the estimated defrosting time, program the oven in 1 minute increments at 30% until totally defrosted. When using plastic containers from the freezer, defrost only long enough to remove from the plastic in order to place in a microwave-safe dish. RECIPES DINNER FOR TWO USING THE WARM AND TOASTY OVEN Fresh Strawberry Shortbread Dessert 1/3 cup all-purpose flour 2 tablespoons cornstarch 1/4 teaspoon baking powder 5 tablespoons unsalted butter 1/4 cup sugar 1 tablespoon packed brown sugar 1 teaspoon vanilla 1/2 teaspoon grated fresh orange peel 1/4 cup strawberry jelly 10 small strawberries with stems removed Make shortbread a few hours before serving time. Sift flour, cornstarch, baking powder and salt together. Place butter, sugar, vanilla and orange peel into large bowl and beat with an electric mixer until fluffy. Add flour mixture and beat just until moist clumps form. Gather dough into ball and flatten into round circle. Wrap in plastic wrap and refrigerate until just firm. Remove turntable from oven. Touch BAKE 4 times to preheat to 325 F. and enter 15 minutes. Cut a circle of wax paper to fit into the turntable. Place shortbread dough on lightly floured surface and roll with floured rolling pin into a circle 1/4-inch thick. Using 3-inch cookie cutter, cut dough into 4 shortbreads. Place on wax paper lined turntable and bake in preheated oven until lightly browned. Remove from oven and allow to stand 2 minutes for shortbreads to become firm. Remove from turntable and allow to cool completely. At serving time, microwave strawberry jelly for 1 minute at MICRO HIGH (100%) or until melted but not hot. Stir. Place 2 shortbreads on each dessert plate. Top with 5 strawberries, bottom side up, and then drizzle melted jelly on strawberries. Serve topped with whipped cream, if desired. 19