Sharp R-959SLMAA User Manual Page 94
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92
RECIPES
Makes 9 squares
125g margarine
50g set honey
50g soft brown sugar
1 egg (medium)
grated rind and juice of 1 lemon (see tip, page 88)
175g self raising flour
30ml (2 tbsp) milk
TOPPING:
15ml (1 tbsp) lemon juice (see tip, page 88)
15ml (1 tbsp) clear honey (see tip, page 94)
demerara sugar to sprinkle
HONEY & LEMON SQUARES
1 Grease and line the base of a square 23cm (9") dish with
greaseproof paper.
2 Cream the margarine, honey and sugar until light and fluffy.
Beat in egg and lemon rind, stir in lemon juice, flour and milk.
3 Spoon mixture into the prepared dish.
Place on the low rack and bake on DUAL CONVECTION,
200ºC, 50% for 10 minutes until firm to the touch. Cool
before turning out.
4 To prepare topping, place lemon juice and honey in a bowl,
mix well. Heat on 100% for 1 minute.
Brush over the cake, sprinkle with sugar and cut into 9
squares.
Serves 8
175g margarine
175g caster sugar
3 eggs (medium)
175g self raising flour
grated rind of 1 orange
50g plain or milk chocolate, broken into
pieces
CHOCOLATE ORANGE CAKE
1 Grease and line the base of a 20cm (8") cake dish with
greaseproof paper.
2 Cream margarine and sugar, beat in eggs. Fold in flour.
Place half the mixture in a separate bowl, stir the orange rind
into one bowl. Heat chocolate on 100% for 2 minutes, stir
every 30 seconds until melted. Stir chocolate into the other
bowl. Place alternate spoonfuls of the two mixtures into
prepared dish.
3 Use a skewer to swirl mixture creating a marbled effect,
smooth the surface.
4 Cook on 100% for 6 minutes until a skewer comes out clean.
Allow to cool before turning out.
Serves 8 - 10
225g self raising flour
100g light soft brown sugar
100g margarine, melted
3 ripe bananas, mashed
2 eggs (medium), beaten
45ml (3 tbsp) milk
5ml (1 tsp) mixed spice
STREUSEL TOPPING:
25g plain flour
15ml (1 tbsp) caster sugar
15 ml (1 tbsp) soft brown sugar
25g margarine
25g walnut, chopped
BANANA STREUSEL LOAF
1 Combine all the loaf ingredients in a large bowl.
Spoon the mixture into a greased and lined 1.5 litre (2
1
/2
pint) glass loaf dish.
2 To prepare the topping, mix the flour and sugars together in
a small bowl.
3 Cut in the margarine with a knife until the mixture resembles
coarse crumbs. Stir in the walnut.
4 Sprinkle the topping over the loaf mixture.
5 Place on the low rack and cook on DUAL CONVECTION,
200ºC, 30% for 30 minutes.
R-959(SL)M-AA.indb 92R-959(SL)M-AA.indb 92 2/13/13 2:50:21 PM2/13/13 2:50:21 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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