Read Sharp R-27STMA (serv.man15) User Guide / Operation Manual online
33
1 Place the fruit, 50g of the brown sugar and the
cinnamon in a dish, mix well and cook on 100P
for 4 minutes.
for 4 minutes.
2 Place flour and oats in bowl, mix well and rub
in margarine, until mixture resembles fine
breadcrumbs. Add remaining brown sugar,
mix well. Sprinkle over the fruit and cook on
50P for 10 minutes.
breadcrumbs. Add remaining brown sugar,
mix well. Sprinkle over the fruit and cook on
50P for 10 minutes.
Variations:
Cheese sauce:
Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2. Serve
with vegetables, fish or meat.
with vegetables, fish or meat.
Parsley sauce:
Stir 15-30ml (1 - 2 tbsp) fresh, chopped parsley into the finished sauce.
Serve with fish.
Serve with fish.
Onion sauce:
Add 225g cooked onion, finely chopped into the sauce at stage 2. Serve
with vegetables.
with vegetables.
Sweet white sauce:
Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster
sugar at Stage 2. Serve with puddings as an alternative to custard.
sugar at Stage 2. Serve with puddings as an alternative to custard.
RECIPES
WHITE SAUCE
300ml (
1
/
2
pint)
25g margarine
25g plain flour
300ml (
25g plain flour
300ml (
1
/
2
pint) milk
salt and pepper to taste
1 Place the margarine in a bowl and heat on 100P
for 30 seconds, until melted.
2 Stir in the flour and whisk in the milk. Cook on
100P for 6 minutes, stirring halfway through
cooking, until thick and smooth. Season with
salt and pepper to taste.
cooking, until thick and smooth. Season with
salt and pepper to taste.
FRUIT CRUMBLE
Serves 4
750g seasonal fresh fruit, lightly cooked
150g brown sugar
5ml (1 tsp) cinnamon
150g plain wholemeal flour
75g rolled oats
75g margarine
750g seasonal fresh fruit, lightly cooked
150g brown sugar
5ml (1 tsp) cinnamon
150g plain wholemeal flour
75g rolled oats
75g margarine
RICE PUDDING
Serves 4
1500ml (2
1500ml (2
1
/
2
pints) milk
200g pudding rice
150g caster sugar
5ml (1 tsp) ground nutmeg (optional)
150g caster sugar
5ml (1 tsp) ground nutmeg (optional)
1 Place the milk in a 2.5 litre (approx. 4 pint)
casserole dish. Heat on 100P for 8 minutes.
2 Stir in the rice and sugar.
3 Place on the low rack, cook on 50P for
3 Place on the low rack, cook on 50P for
60 minutes, stir 3 times during cooking and
again at the end of cooking.
again at the end of cooking.
4 Sprinkle with ground nutmeg to serve.
CHEESE & POTATO LAYER
Serves 4
300g leeks, sliced
200g cooked ham, chopped
600g par-boiled potatoes, thinly sliced
600ml (1 pint) white sauce (See below)
250g cheddar cheese, grated
300g leeks, sliced
200g cooked ham, chopped
600g par-boiled potatoes, thinly sliced
600ml (1 pint) white sauce (See below)
250g cheddar cheese, grated
1 Mix the leeks and ham in bowl, cook on 100P for
5 minutes.
2 Place half the leek mixture in a 2.5 litre (approx.
4 pint) casserole dish cover with half the potato
slices, pour over half the sauce and sprinkle with
half the cheese.
slices, pour over half the sauce and sprinkle with
half the cheese.
Repeat with the remaining ingredients.
3 Cook on 70P for 30 minutes.
3 Cook on 70P for 30 minutes.
R-27STM-A.indd 33
R-27STM-A.indd 33
7/3/09 5:31:08 PM
7/3/09 5:31:08 PM
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