R-206 (serv.man4) - Sharp Home Appliance User Guide / Operation Manual. Page 28

A39887,R206 O/M

TINSEA941WRRZ-K32 UK R206

26

Serves 4           
Preparation time  -  6 - 8 minutes
900g (2lb) seasonal fresh fruit, lightly cooked
150g (5oz) brown sugar  
5ml (1 tsp) cinnamon
150g (5oz) plain wholemeal flour
100g (4oz) rolled oats
75g (3oz) butter

1 Place the fruit, 75g (3oz) of the brown sugar

and the cinnamon in a 2.5 litre casserole dish,
mix well.

2 Place flour and oats in bowl, mix well and rub

in  butter, until mixture resembles fine
breadcrumbs. Add remaining brown sugar, mix
well. Sprinkle over the fruit and cook on
MEDIUM LOW (30%) for 16 minutes.

Serves 4 - 6

Preparation time 12 - 14 minutes
175g (6oz) caster sugar
175g (6oz) margarine
3 eggs (size 3)
75g (3oz) self raising flour
50g (2oz) cocoa powder
75g (3oz) plain or milk chocolate drops
30ml (2 tbsp) milk

1 Cream the sugar and margarine until light and

fluffy.

2 Beat in the eggs one at a time.
3 Sift the flour and cocoa powder then fold into

the mixture.

4 Add chocolate drops and milk, stir well.
5 Spoon into a greased and lined 7” PYREX cake

dish.

6 Cook on MEDIUM (50%) for 16 minutes.

Leave to stand for 10 minutes. 

Makes 675g (1

1

/

2

lb)    

Preparation time  -  15 minutes
675g (1

1

/

2

lb) strawberries, hulled

45 ml (3 tbsp) lemon juice
675g (1

1

/

2

lb) preserving sugar

1 Place strawberries and lemon juice in a very

large bowl, heat on HIGH (100%) for 5
minutes, or until the fruit has softened.  Add
sugar, mix well.

2 Cook on MEDIUM HIGH (70%) for 45 - 50

minutes, until setting point 

❇

is reached, stir

every 4 - 5 minutes.

3 Pour into hot, clean jars. Cover, seal and label.

❇ “Setting point”: To determine setting point, place 5ml (1 tsp) of jam onto a chilled saucer. Allow to

stand for 1 minute.  Move surface of the jam gently with your finger, if the surface
wrinkles the setting point has been reached. 

R-206 New style OM(3.3)  03.6.2 5:45 PM  Page 26