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Great price, Quick delivery, the document was very usefull A+++++++++++++++
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Thank´s for your help, I already recived these manual from you
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Thank you for your manual It has the basic things to and i use the Oszi for Longer Time.
THX
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Actually, I was looking for this information for 3 years!...now thanks to you, the manual is on my hands and of great help, cause I understand now where I was doing wrong connections and wires...excellent, I'll be back to you if in need, thank you.
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This manual covers the main equipment features only. While it also includes the procedure for saving and loading from the now long obsolete memory cards it does not mention the how to operate with the optional floppy drive interface so I am still at a loss about how to use this! Note that there is a separate manual covering the MIDI interface and programming via the keyboard, not included in this download. You will also need to get hold of this if you want to use the MIDI interface properly. Basically there is little difference between this manual and the free to download manual for the similar PR60 model.
2. R-33STM COOK BOOK 12/1/2000 11:18 Page 40
RECIPES
Bolognese Sauce- Variations:
Shepherds pie: Make as the bolognese sauce (previous page), omitting the wine. Place in dish, top with 700g (11/2lb) mashed potatoes.Heat on 100% (HIGH) for 5 minutes. Chilli Con Carne: Make as the bolognese sauce (previous page). At stage 3, add 450g (1lb) canned red kidney beans and 5-15ml (1-3 tsp) chilli powder, to taste.
PICNIC PASTIES
Makes 4 200g (7oz) cooked ham, roughly chopped 25g (1oz) margarine 100g (4oz) button mushrooms, finely chopped 4-6 spring onions, finely sliced 5ml (1tsp) dried mixed herbs salt and pepper to taste 100g (4oz) cheese, grated pastry: 100g (4oz) plain flour 100g (4oz) plain wholemeal flour 5ml (1tsp) dried mixed herbs salt and pepper to taste 100g (4oz) hard margarine cold water to mix 1 egg (size 3) beaten with a little milk, to brush
1 Place ham, margarine, mushrooms, spring onions, mixed herbs, salt and pepper in a bowl and mix thoroughly. Cook on 100% (HIGH) for 2 minutes. Stir in the cheese and allow to cool. 2 To make the pastry mix both flours, herbs and salt and pepper together in a bowl. Rub in the margarine until the mixture resembles breadcrumbs. Add enough cold water to form a soft dough. Roll out the pastry on a lightly floured surface and cut out four 20.4cm (8�) circles of pastry (use a plate as a template). Dampen the outer edge with milk or water. 3 Spoon mixture into centre of pastry circle. Fold the pastry over to form a semi-circle shaped pasty. Pinch the down brush surface with egg and milk mixture. 4 Place two pasties in a greased flan dish and cook on 70% (MEDIUM HIGH) for 8 minutes. Repeat for the remaining pasties.
MOUSSAKA
Serves 6 450g (1lb) aubergines, thinly sliced 30ml (2tbsp) olive oil 225g (8oz) onion, chopped 15ml (1tbsp) fresh parsley, chopped 2 cloves garlic, crushed 350g (13 oz) minced lamb 150ml (1/4 pint)hot beef stock 2 large fresh tomatoes, peeled and quartered 30ml (2tbsp) tomato purée salt and pepper to taste 300ml (1/2 pint) white sauce (See Page 50) 200g (7oz) cheese, grated
1 Sprinkle aubergines with salt and leave to drain on kitchen paper for 30 minutes. Heat 15ml (1tbsp) olive oil, onions, parsley and garlic on 100% (HIGH) for 1 minute. Stir in meat, mix well and cook on 100% (HIGH) for 7 minutes, stirring twice. 2 Add stock, tomatoes, purée and seasoning. Stir well and cook on 100% (HIGH) for 6 minutes. 3 Rinse salt from aubergines and pat dry with kitchen paper. Place in a bowl with remaining oil. Cover and cook on 100% (HIGH) for 5-6 minutes. 4 Use 2/3 of the aubergines to cover bottom and sides of a 3 litre casserole dish. Add meat and top with remaining aubergines. 5 Stir half the cheese into the sauce. Pour over aubergines and sprinkle with remaining cheese. 6 Cook on 50% (MEDIUM) for 25 minutes.
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