Sharp RK-T11 Owner's manual

ENGLISH
RK-T11
INFORMATION & RECIPES Pages 1 - 4
GB
RK-T11 English 13/12/2002 08:35 Page A

RK-T11 English 13/12/2002 08:35 Page B

1
OVEN AND ACCESSORIES
ENGLISH
B
ACCESSORIES:
Check to make sure the following accessories are supplied: ASquare tin, BSquare shelf.
NOTE: When using the square shelf or square tin, place them onto the shelf runners as shown in Fig. A.
When using the square shelf, ensure the shelf locator is on the right side.
1Grill heating element
2Oven lamp
3Control panel
4Shelf runners
5Waveguide cover
6Oven cavity
7Coupling
8Door seals and sealing
surfaces
9Door opening handle
2
4
1
8
9
65
7
A
3
Shelf locator
Square shelf
Fig. A
Use for convection only.
Shelf runners
1
2
SPECIAL NOTES FOR SQUARE SHELF & SQUARE TIN:
1. When using either the square shelf or the square tin, place it at position 1.
When using both of them, place the square tin at position 1 and the
square shelf at position 2 as shown in the diagram.
2. When using the square shelf and/or the sqaure tin, leave the turntable in
the oven.
3. When using the square shelf or the square tin, rotate the square tin or the
container on the square shelf 180˚ halfway to achieve better results.
4. When using the square shelf follow the notes below to prevent them
slipping out:
•Do not place container with food weighing more than 5 kg on
the square shelf.
•Ensure that the square shelf is in the correct position and does
not rattle.
•When removing the food, pull the square shelf until it is slightly
locked, and then remove the food.
5. Some recipes for using the square shelf or the square tin are included on
pages 2 to 4.
6. To get the best results when following pack instructions for convection,
please follow the instructions for “conventional oven”.
WARNING: Never use the square shelf and square tin for microwave cooking and dual cooking as this
may cause arcing.
RK-T11 English 13/12/2002 08:35 Page 1

2
RECIPES FOR USING SQUARE TIN/SHELF
Preparation
This recipe makes approx. 1,7 kg.
1. Prepare from the mentioned ingredients a yeast
dough. Cover the dough with heat-resistant film
or a damp tea-cloth and allow to rise. Cook for
20 minutes on CONVECTION 40°C.
2. Peel and dice the onions and the streaky bacon.
Place the butter, the onions and bacon in a bowl,
cover and braise for 8-12 minutes (900 W).
After cooking cool the mixture and blend the
eggs, soured cream and salt into the mixture.
3. Preheat the oven to 200° C. Line the square tin
with greaseproof paper. Roll out the dough and
place inside the tin.
4. Spread the mixture evenly over the pastry case.
Let the dough rise again before baking.
5. After preheating, place the square tin on lower
level runner and cook. 32-35 minutes on
CONVECTION 200° C.
6. Stop the oven after 18 minutes and rotate the
square tin by 180 degrees, then press “Start”.
ONION GATEAU
Total Cooking Time: 60-67 minutes
Utensils: Bowl with lid (3 l capacity)
Square tin
greaseproof paper
Ingredients - for the dough
375 g Flour
30 g Yeast
1Egg
125 ml Milk
1/2tsp. Salt
75 g Butter
Ingredients - for the topping
650-700 g Onions
100 g Streaky bacon
30 g Butter
Cheyenne pepper
3Eggs
200 g Soured cream
1/2tsp. Salt
Preparation
This recipe makes approx. 1,3 kg.
1. Place leek and water in a bowl. Cover and cook
for 5-8 minutes on 900 W. Drain, add salt and
curry powder to taste.
2. Mix the flour and the baking powder. Add the
egg, the yoghurt, oil and the salt. Blend together
using the kneading hook on a hand-held
blender. Preheat the oven to 200° C.
3. Line the square tin with greaseproof paper. Roll
out the dough and place inside the tin. Raise the
rim by about 1 cm.
4. Stir the soured cream, eggs and flour together.
Season with herb salt, pepper, nutmeg and
herbs. Mix in the grated cheese.
5. Blend the mixture into the leek and spread it
evenly over the pastry case.
6. After preheating, place the square tin on lower
level runner and cook. 22-25 minutes on
CONVECTION 200° C.
7. Stop the oven after 18 minutes and rotate the
square tin by 180 degrees, then press “Start”.
LEEK TART
Total Cooking Time: 27-33 minutes
Utensils: Bowl with lid (3 l capacity)
Square tin
greaseproof paper
Ingredients - for the dough
150 g Wholemeal flour
120 g Rye flour (type 1150)
(you can use normal flour type 405 instead)
4 tsp. Baking powder (12 g)
1Egg
125 g Low fat yoghurt
1 1/2tbsp. Vegetable oil
1/2tsp. Salt
Ingredients - for the topping
450 g Leek, cut into rings
3 tbsp. Water
Salt
1 pinch Curry powder
150 g Soured cream
3Eggs
2 tbsp. Wholemeal flour
Herb salt
Pepper
pinch Nutmeg
1 tsp. Parsley, chopped finely
1 tsp. Chives, chopped into small rings
1 tsp. Dill, chopped finely
100 g Grated Emmenthal cheese
RK-T11 English 13/12/2002 08:35 Page 2

3
RECIPES FOR USING SQUARE TIN/SHELF
ENGLISH
Preparation
This recipe makes approx. 1,0 kg.
1. Dissolve the yeast in lukewarm water.
2. Place the flour in a bowl and make a well in the
centre. Add the yeast mixture to the flour and stir in
gradually. Add salt and oil. Knead well.
3. Cover the dough with heat-resistant film or a damp
tea-cloth and allow it to rise. Cook for 20 minutes
on CONVECTION 40° C.
4. Preheat the oven to 220° C. Line the square tin
with greaseproof paper. Roll out the dough and
place inside the tin.
5. Cover the dough with the tomatoes. Season to
taste and cover with the desired topping. Finally
spread over the grated cheese.
6. After preheating, place the square tin on lower
level runner and cook. 19-22 minutes on
CONVECTION 220° C.
7. Stop the oven after 14 minutes and rotate the
square tin by 180 degrees, then press “Start”.
PIZZA
Total Cooking Time: 39-42 minutes
Utensils: Square tin
greaseproof paper
Ingredients - for the dough
230 g Flour
20 g Yeast
1 tsp. Sugar
Salt
4 tsps. Oil
135 ml Lukewarm water
Ingredients - for the topping
250 g Tinned tomatoes, mashed
Basil, Oregano, Thyme, Salt, Pepper
250 g Topping as desired e.g. Pepper, Salami,
Mushrooms etc.
100 g Grated cheese
Preparation
1. Preheat the oven to 200° C.
2. Cut the turkey breast into similar sized pieces (9)
and place on the square tin.
3. Mix together the dried onion soup with the
cream (don’t add water). Add the sliced
mushrooms. Pour over the meat and finally cover
with the cheese slices.
4. Place the square tin on lower level runner in the
oven and cook for 26-28 minutes on
CONVECTION 200° C.
5. After half of cooking time rotate the square tin
by 180 degrees and press “Start” for the
remaining cooking time.
TURKEY BREAST IN ONION-CREAM SAUCE
Total Cooking time: 26-28 minutes
Utensils: Square tin
Ingredients
1000 g Turkey breast (9 pieces)
1 bag Onion soup mixture (dried, 1 bag for 750 ml)
500 ml Cream
200 g Mushrooms, sliced
9 slices Processed cheese
Preparation
1. Prepare the biscuits referring to the Sharp
cookbook on page XX.
2. Preheat the oven to 200° C.
3. Line the square tin and the baking tin with
greaseproof paper. Place 20 biscuits on the
square tin and 12 pieces on the round baking
tin. Place the square tin on the lower level runner
and the square shelf with the round baking tin
on the upper level runner and bake for 10-11
minutes on CONVECTION 200° C.
Prepare the remaining dough in the same way.
LINZER BISCUITS
Total Cooking time: 10-11 minutes
Utensils: Square tin
Square shelf
round baking tin
greaseproof paper
RK-T11 English 13/12/2002 08:35 Page 3

4
RECIPES FOR USING SQUARE TIN/SHELF
Preparation
1. Cut the tomatoes into slices, mix with the ham
and onion cubes, garlic, minced meat and
mashed tomato. Season and cook with the lid
on for 12-14 minutes on MICROWAVE 900 W.
Stir after half of cooking time.
2. Mix the cream with the milk, Parmesan cheese,
herbs, oil and spices.
3. Preheat the oven to 230° C.
4. Grease the gratin dish and cover the bottom of
the dish with about 1/3 of the pasta. Put half of
the minced meat mixture on the pasta and pour
on some sauce. Put an additional 1/3 of the
pasta on top followed by another layer of the
minced meat mixture and some sauce, finishing
with the remaining pasta on top. Finally, cover
the pasta with lots of sauce and sprinkle with
Parmesan cheese. Place butterflakes on top and
cook on the square shelf on lower level runner
for 32-35 minutes on CONVECTION 230° C.
After cooking, let the lasagne stand for approx.
5-10 minutes.
LASAGNE AL FORNO
Total Cooking time: 44-49 minutes
Utensils: Bowl with lid (3 l capacity)
Rectangular gratin dish (35x29 cm)
Square shelf
Ingredients
600 g Tinned tomatoes
100 g Onion, finely chopped
100 g Ham, finely cubed
1Clove of garlic, crushed
500 g Minced meat (beef)
4 tbsp. Mashed tomato
Salt, Pepper
Oregano, Thyme, Basil
450 g Cream (crème fraîche)
300 ml Milk
100 g Grated Parmesan cheese
3 tsp. Mixed chopped herbs
2 tsp. Olive oil
Salt, Pepper, Nutmeg
1 tsp. Vegetable oil to grease gratin dish
250 g Lasagne verde
2 tbsp. Grated Parmesan cheese
1 tbsp. Butter or Margarine
Preparation
1. Cream the eggs and sugar using the hand-held
blender, until it is frothy with air bubbles. Mix
the flour and baking powder and sift over the
egg and sugar mixture, then fold in carefully.
Preheat the oven to 180° C.
2. Line the square tin with greaseproof paper, fill
with the cake mixture and bake on lower level
runner for 18-20 minutes on CONVECTION
180° C. After half of cooking time rotate the
square tin by 180 degrees and press “Start” for
the remaining cooking time.
3. Turn out the cake onto a damp tea-cloth onto
which you have sprinkled sugar. Carefully
remove the greaseproof paper and immediately
roll the cake up using the tea-cloth to assist you.
4. Place 200 ml of the milk with the cinnamon stick,
lemon peel and sugar into the bowl, cover and
heat for ca. 2 minutes on MICROWAVE 900 W.
5. Mix the rest of the milk with the starch-flour and
the egg yolk. Take the lemon and cinnamon out
of the 200 ml of milk, and stir in the starch-flour
mixture. Cover and cook. Stir half-way through
and at the end of cooking. Ca. 2 minutes on
MICROWAVE 900 W.
6. Unroll the cake, brush on the cream mixture and
then carefully roll it up again. Dust with icing sugar.
GYPSY’S ARM ROLL
Total Cooking time: 22-24 minutes
Utensils: Square tin
greaseproof paper
Bowl with lid (2 l capacity)
Ingredients - for the dough
4Eggs
125 g Sugar
125 g Flour
1 tsp. Baking powder (3 g)
Ingredients - for the topping
250 ml Milk
1Stick of cinnamon
The peel of a lemon
75 g Sugar
2 tbsps. Starch-flour (20 g)
2Egg yolks
2 tbsps. Icing sugar (20 g)
RK-T11 English 13/12/2002 08:35 Page 4

RK-T11 English 13/12/2002 08:35 Page 5

SHARP ELECTRONICS (EUROPE) GMBH.
Sonninstrasse 3
20097 Hamburg
Germany
TINS-A340URR0
Gedruckt in Grossbritannien
Imprimé au Royaume-Uni
Gedrukt in Groot-Brittannie
Stampato in Gran Bretagna
Impreso en el Reino Unido
Der Zellstoff zur
Herstellung dieses
Papiers kommt zu
100 % aus nachhaltig
bewirtschafteten
Wäldern
Ce papier est
entièrement fabriqué
à partir de pâte à
papier provenant
de forêts durables
De pulp die gebruik is
voor de vervaardiging
van dit papier is voor
100 % afkomstig uit
bossen die doorlopend
opnieuw aangepland
worden
Il 100 % della pasta
utilizzata per
produrre questa carta
proviene da foreste
sostenibili
El 100 % de la
pasta utilizada en
la fabricación de
este papel procede
de bosques
sostenibles
ist ein Mitglied von:
est un membre de:
is een lid van:
è un membro di:
es un miembro de:
SHARP MANUFACTURING
RK-T11 English 13/12/2002 08:35 Page 6

SHARP ELECTRONICS (EUROPE) GMBH.
Sonninstrasse 3
20097 Hamburg
Germany
TINS-A340URR0
Gedruckt in Grossbritannien
Imprimé au Royaume-Uni
Gedrukt in Groot-Brittannie
Stampato in Gran Bretagna
Impreso en el Reino Unido
Das Papier dieser
Bedienungsanleitung
besteht zu 100 %
aus Altpapier
Le papier de ce
mode d'emploi est
fait de 100 %
de papier réutilisé
La carta di questo
manuale d'istruzioni
è fatta di 100 %
della carta riciclata
El papel de este
manual de
instrucciones se
hace de 100 %
es del papel
reciclado
De papier voor deze
gebruiksaanwijzing
is van 100 %
hergebruiken papier
gemaakt
ist ein Mitglied von:
est un membre de:
is een lid van:
è un membro di:
es un miembro de:
SHARP MANUFACTURING
RK-T11 English 13/12/2002 08:35 Page 7