Sharp SuperSteam+ SSC3088AS Manuale utente

SUPERSTEAM+™ OVEN

28 BUILT-IN RECIPES

SSC3088AS

HOME PAGE MENU OPTIONS MENUS SERVING SIZE PRE-SET

TIME COOK

HEALTHY

MEALS

LOW CARB MENU

1. Basil Chicken Kabobs 6 7 mins

2. Salmon with Dilled Tomatoes 4 15 mins

3. Italian Stuffed Peppers 6 20 mins

4. Pesto Broiled Fish 414 mins

LOW SODIUM MENU

1. Marvelous Meat Loaf 8 50 mins

2. Baked Curried Salmon 415 mins

3. Apricot Glazed Pork Chops 4 17 mins

4. Herbed Fish Steaks 4 18 mins

FAMILY MEALS

1. Herbed Roasted Chicken 655 mins

2. Crustless Chicken Quiche 6 40 mins

3. Cajun Burgers 412 mins

4. Zesty Pork Loin 9 50 mins

MEALS FOR 2

1. Salmon 215 mins

2. Fajitas 215 mins

3. Pork 215 mins

4. Chicken 215 mins

HEALTHY

DESSERTS

1. Apple Berry Pie 825 mins

2. Chocolate Chip Zucchini Cake 9 35 mins

3. Pineapple-Orange Upside Down Cake 8 20 mins

4. Banana Apricot Bran Bread 12 50 mins

MEATLESS

MEALS

VEGAN

1. Korean BBQ Tofu Tacos 5 8 mins

2. Sweet Potato Black Bean Burger 4 27 mins

3. Stuffed Peppers 435 mins

4. Spaghetti Squash 6 50 mins

VEGETARIAN

1. Sweet Potato with Ricotta Kale 4 38 mins

2. Asparagus Mushroom Quiche 8 42 mins

3. Cuban Bowl 225 mins

4. Spring Roll 627 mins

HEALTHY MEALS

Healthy Meals

Low Carb Menu Low Sodium Menu Family Meals Meals for Two

basil chicken kabobs

herbed roasted

chicken

salmon with dilled

tomatoes

crustless chicken

quiche

italian stuffed

peppers cajun burgers

apricot glazed

pork chops pork

pesto broiled ﬁsh zesty pork loin

herbed ﬁsh steaks chicken

marvelous meat loaf salmon

baked curried

salmon fajitas

BASIL CHICKEN KABOBS

MAKES 6 KABOBS

INGREDIENTS INSTRUCTIONS

1/2 lb boneless chicken breast, cut into 12 cubes

12 large fresh basil leaves

1 yellow pepper, cut into 12 squares

6 medium white or brown mushrooms,

stemmed

6 cherry tomatoes

1/4 cup orange juice

1 tbsp walnut oil

1 tbsp balsamic vinegar

1 tbsp honey

1/2 tsp prepared mustard freshly ground pepper

1. Wrap each chicken cube with a basil leaf, thread

onto skewer with one each of a pepper square,

a mushroom and another chicken cube on each

skewer.

2. Place on greased cooking tray on upper level to

begin cooking.

3. While kabobs are cooking, combine all remaining

ingredients in bowl for sauce.

4. When kabobs are complete, remove from oven and

place cherry tomato on end of each skewer.

Nutrition Facts Per Serving:

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SALMON WITH DILLED TOMATOES

MAKES 4 SERVINGS

INGREDIENTS INSTRUCTIONS

1 (14 oz) can Italian-style diced tomatoes

1/4 cup finely chopped fresh dill weed

1 tsp minced garlic

4 (6 oz) salmon fillets, 1 inch thick

1. Spray high rack with nonstick cooking spray.

2. Once oven is preheated, place salmon skin down

on rack in baking tray and place in oven on upper

level to begin cooking.

3. Remove fish once complete.

4. Combine drained tomatoes, dill and garlic in a

bowl.

5. Heat bowl contents in oven and place on top of

fish when complete.

Nutrition Facts Per Serving:

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ITALIAN STUFFED PEPPERS

MAKES 6 SERVINGS

INGREDIENTS INSTRUCTIONS

3 medium red, orange, or yellow bell peppers

1 lb 93% lean ground beef

1 (8 oz) can tomato sauce

1/2 cup uncooked instant rice

1 egg, slightly beaten

1/2 tsp dried oregano leaves, crushed

1/2 tsp salt

1/4 tsp pepper

1/8 tsp garlic powder

1. Cut peppers in half lengthwise, remove seeds and

membranes, set aside.

2. In large bowl, mix ground beef, all but 1/4 cup

tomato sauce, rice, egg, oregano, salt, pepper and

garlic powder. Spoon into pepper halves.

3. Spray baking tray with nonstick cooking spray.

4. Place on rack in baking tray. Place on upper level in

oven to begin cooking.

5. With 2 minutes remaining, carefully open door and

top peppers with 1/4 cup tomato sauce. Close door

and press START.

6. Remove from oven once complete.

Nutrition Facts Per Serving:

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PESTO BROILED FISH

MAKES 4 SERVINGS

INGREDIENTS INSTRUCTIONS

4 (3/4 inch thick) fish steaks, 1 lb

1/4 cup pesto

1. Spray the rack with no stick cooking spray

2. Arrange fish in baking tray.

3. Spread pesto evenly over top of fish. Place all on

the upper level to begin cooking.

Nutrition Facts Per Serving:

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MARVELOUS MEAT LOAF

MAKES 8 SERVINGS

INGREDIENTS INSTRUCTIONS

1-1/2 lbs 93% lean ground beef

1/2 cup soft bread crumbs

1/2 cup red wine

1 egg, beaten

2 tbsp chopped onion

2 tbsp chopped green pepper

1 tsp instant beef bouillon granules

1/2 tsp salt

1/2 tsp dry mustard

1/4 tsp pepper

1. In large mixing bowl, blend all ingredients.

2. Spray baking tray with nonstick cooking spray.

3. Shape the meat mixture into a 9 x 5-inch loaf on

baking tray.

4. Once oven is preheated, place the baking tray on

the lower level in oven to begin cooking.

5. At end, remove the baking tray, cover meat loaf

with foil and allow to sit for 5 minutes before

slicing and serving.

Nutrition Facts Per Serving:

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BAKED CURRIED SALMON

MAKES 4 SERVINGS

INGREDIENTS INSTRUCTIONS

1/4 cup low fat mayonnaise

2 tsp chopped fresh parsley

1/2 to 1 tsp curry powder

1/8 tsp freshly ground pepper

1 (1-pound) salmon fillet, 1/2 to 3/4-inch thick

1. In small bowl, combine mayonnaise, parsley, curry

powder, and pepper.

2. Spray baking tray with nonstick cooking spray.

3. Arrange salmon on tray and spread sauce evenly

over the top.

4. Once oven is preheated, place in oven on upper

level to begin cooking.

Nutrition Facts Per Serving:

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APRICOT GLAZED PORK CHOPS

MAKES 4 SERVINGS

INGREDIENTS INSTRUCTIONS

4 (4 oz) boneless pork loin chops

1/2 cup coarsely chopped dried apricots

1/3 cup orange juice

1/4 cup apricot nectar

2 tsp honey

1 (2-inch) piece lemon peel

1/8 tsp ground cinnamon

1. Spray rack with nonstick cooking spray.

2. Place chops, seasoned with salt and pepper, on

rack in baking tray.

3. Pour 1/2 cup hot water into baking tray.

4. Once the oven is preheated, place all on the upper

level to begin cooking.

5. While chops are cooking, mix remaining

ingredients in saucepan.

6. Heat to boil, reduce heat and simmer until apricots

soften and mixture thickens slightly.

7. Remove lemon peel. Spoon glaze on chops and

serve.

Nutrition Facts Per Serving:

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