Sharp R-959SLMAA User Manual Page 87
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85
RECIPES
Serves 6 - 8
50g margarine
150g brown sugar
15ml (1 tbsp) instant coffee powder
3 eggs (medium)
300g milk chocolate, broken in pieces
25g plain flour
100g chopped pecan nuts
225g shortcrust pastry
7.5ml (1
1
/2 tsp) rum extract
284ml whipping cream, whipped
COFFEE & CHOCOLATE TORTE
1 In a large bowl, beat together the margarine, sugar and coffee
until blended. Gradually add the eggs, beating well after each
addition.
2 Place the chocolate in a small bowl and heat on 50% for 2 to
3 minutes until melted, stir 2 - 3 times.
3 Mix the chocolate, flour and pecan nuts into the coffee
mixture until smooth.
4 Line a greased 20cm (8”) flan dish with the pastry, spoon the
filling into the pastry base.
5 Place on the low rack and cook on DUAL CONVECTION,
180ºC, 30% for 20 minutes.
6 Fold the rum extract into the whipped cream and serve with
the Torte.
Serves 4 - 6
FILLING:
225g raspberry, fresh or frozen
2 eating apples, peeled and thinly sliced
50g brown sugar
15ml (1 tbsp) Crème de Cassis (optional)
CRUMBLE:
75g margarine
125g plain flour
100g ground almonds
75g caster sugar
50g toasted flaked almonds, to decorate
RASPBERRY, APPLE & ALMOND CRUMBLE
1 Place raspberry, apple, sugar and crème de cassis in a 1.5 litre
(2
1
/2 pint) casserole dish, mix well.
2 Heat on 100% for 8 minutes, stir every minute.
Put to one side whilst preparing crumble.
3 Rub the margarine into the flour until mixture resembles fine
breadcrumbs, stir in the ground almonds and caster sugar.
4 Spoon the crumble evenly on top of the fruit.
5 Place on the low rack, cook on DUAL GRILL, 30% for 6 - 8
minutes.
Top with toasted flaked almonds to serve.
Serves 4 - 6
450ml (
3
/4 pint) milk
150ml (
1
/4 pint) double cream
6 eggs (medium), beaten
100g demerara sugar
2.5ml (
1
/2 tsp) grated nutmeg
175g mixed dried fruit
50g walnut, chopped
325g thick white sliced bread, buttered
25g demerara sugar to sprinkle
BREAD & BUTTER PUDDING
1 Mix milk, cream, eggs, sugar and nutmeg in a bowl.
2 In a separate bowl mix the dried fruit and walnut.
3 Preheat the oven to CONVECTION 200ºC.
4 Place a layer of bread, buttered side up on the bottom of a
greased 2.5 litre (approx. 4 pint) casserole dish.
Sprinkle with the dried fruit mixture and add a little of
the milk mixture. Repeat this process for the remaining
ingredients, finishing with a layer of bread and reserving
enough milk mixture to cover.
Sprinkle with demerara sugar.
5 Place on the low rack, bake on DUAL CONVECTION,
200ºC, 30% for 30 minutes until set, golden brown and crispy.
R-959(SL)M-AA.indb 85R-959(SL)M-AA.indb 85 2/13/13 2:50:20 PM2/13/13 2:50:20 PM
- R-959(SL)M-AA 1
- CONTENTS 3
- YOUR OVEN AND ACCESSORIES 4
- CONTROL PANEL 5
- IMPORTANT SAFETY INSTRUCTIONS 6
- INSTALLATION 8
- HEATING CATEGORY 10
- HOW YOUR OVEN WORKS 11
- BEFORE OPERATION 12
- MICROWAVE POWER LEVELS 13
- HOW TO OPERATE YOUR OVEN 14
- HEATING WITHOUT FOOD 16
- GRILL COOKING 17
- PREHEATING THE OVEN 18
- CONVECTION COOKING 19
- DUAL COOKING 20
- AUTOCOOK 25
- CONVENIENT FUNCTIONS 28
- MICROWAVE COOKING ADVICE 32
- SUITABLE COOKWARE 34
- DEFROSTING ADVICE 35
- REHEATING ADVICE 36
- CLEANING & MAINTENANCE 37
- TROUBLESHOOTING 38
- CALLING FOR SERVICE 40
- TO REPLACE THE MAINS PLUG 40
- COOKBOOK 41
- DEFROSTING CHART 42
- COOKING CHART 43
- DUAL GRILL COOKING CHART 47
- GRILL COOKING CHART 48
- REHEATING CHART 49
- ONION GATEAU 50
- LEEK TART 50
- LINZER BISCUITS 51
- LASAGNE AL FORNO 52
- GYPSY’S ARM ROLL 52
- ROQUEFORT TOAST 53
- GREEK LENTIL SOUP 54
- CREAMY MUSHROOM SOUP 54
- BROCCOLI & CHEESE SOUP 54
- VEGGIE NACHOS 54
- AVOCADO AU GRATIN 55
- STUFFED MUSHROOMS 55
- CRISPY CHICKEN FINGERS 55
- SPICY PRAWNS 55
- TUNA STUFFED AUBERGINES 56
- STUFFED PEPPERS 56
- SALAD PROVENCALE 56
- 2 pint) hot fish stock 57
- 4 pint) single cream 57
- 2 tsp) salt 58
- 2 tsp) turmeric 58
- PINEAPPLE SWORDFISH 59
- CHILLI & HERB RED SNAPPER 59
- 2 pint) hot beef stock 60
- 2 pint) red wine 60
- 4 pint) hot beef stock 61
- BACON & STILTON PIE 62
- GARLIC ROASTED LAMB 62
- CHINESE BEEF 63
- ORIENTAL PORK LOIN 63
- GLAZED PORK CHOPS 63
- SAUSAGE SURPRISE 63
- LAMB BALTI 64
- BOLOGNESE SAUCE 64
- SHEPHERDS PIE 64
- 2 pint) milk 65
- STICKY MUSTARD DRUMSTICKS 66
- FRUITY DUCK 66
- THAI CHICKEN 66
- CHICKEN KORMA 68
- MEDITERRANEAN CHICKEN 68
- TURKEY RISOTTO 68
- 2 pint) hot chicken stock 69
- VEGETABLE GOULASH 70
- SPINACH GRATIN 70
- LENTIL BAKE 71
- VEGETABLE & QUORN KEBABS 71
- FLORET GRATIN 71
- VEGETABLE CHILLI 73
- VEGETABLE QUICHE 73
- BEAN CASSEROLE 74
- PESTO PIZZA 74
- 2 green pepper, thinly sliced 75
- 4 pint) water 77
- 2 pint) hot vegetable stock 80
- BEEF RISOTTO 81
- VEGETABLE RICE GRATIN 81
- FETTUCCINE CARBONARA 81
- PARMESAN POTATOES 82
- STUFFED TOMATOES 82
- 4 pint) milk 83
- VEGETABLE PIZZA 84
- BAKED CHEESECAKE 85
- RICE PUDDING 86
- EGG CUSTARD 86
- JAM ROLY POLY 86
- COFFEE & CHOCOLATE TORTE 87
- BREAD & BUTTER PUDDING 87
- FIGGY PUDDING 88
- PEAR & PRALINE PIE 89
- BROWNIE PIZZA 90
- CHRISTMAS CAKE 90
- 4 pint) sunflower oil 91
- PEANUT BUTTER SQUARES 92
- CHERRY & ALMOND CAKE 92
- 4") apart on top of the 93
- HONEY & LEMON SQUARES 94
- CHOCOLATE ORANGE CAKE 94
- BANANA STREUSEL LOAF 94
- BELGIAN BISCUIT CAKE 95
- RICH FLAPJACK 95
- CHOCOLATE BROWNIES 96
- LINZER BAKERIES 96
- POTATO BREAD 97
- SODA BREAD 97
- DATE & WALNUT BREAD 97
- SWEET & SOUR SAUCE 99
- BLUE CHEESE SAUCE 99
- SPICY TOMATO SAUCE 99
- TOFFEE & WALNUT SAUCE 99
- CHOCOLATE SAUCE 100
- CHOCOLATE FUDGE 100
- STRAWBERRY JAM 100
- GUARANTEE 101
- SPECIFICATIONS 102
- PRINTED IN THAILAND 103
- TCADCB128WRRZ-K43 103
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