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RECIPES
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RECIPES
GINGER CAKE
Serves 4-6 (700g)
Preparation time 12 - 14 minutes
Preparation time 12 - 14 minutes
150g (5oz) dark soft brown sugar
150g (5oz) margarine
3 eggs (size 3)
225g (8oz) self raising flour
2” piece, stem fresh ginger, grated
1 tbsp (15ml) ground ginger
2 tbsp (30ml) orange juice
topping: 225g (8oz) cream cheese
150g (5oz) margarine
3 eggs (size 3)
225g (8oz) self raising flour
2” piece, stem fresh ginger, grated
1 tbsp (15ml) ground ginger
2 tbsp (30ml) orange juice
topping: 225g (8oz) cream cheese
grated rind of 1 orange
5ml (1tsp) orange juice
30ml (2tbsp) icing sugar
5ml (1tsp) orange juice
30ml (2tbsp) icing sugar
1 Cream the sugar and margarine until light and fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Add the grated and ground ginger and orange
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Add the grated and ground ginger and orange
juice and mix to a dropping consistency.
5 Spoon the mixture into a greased and lined 7”
PYREX® cake dish.
6 Cook on 50P (MEDIUM) for 15 minutes.
7 Leave to stand for 5 minutes.
8 To prepare the topping, combine the cream
7 Leave to stand for 5 minutes.
8 To prepare the topping, combine the cream
cheese, orange rind, orange juice and icing
sugar until smooth. Spread on top of the cake.
Keep refrigerated.
sugar until smooth. Spread on top of the cake.
Keep refrigerated.
COFFEE & ALMOND CAKE
Serves 4-6 (700g)
Preparation time 12 - 14 minutes
Preparation time 12 - 14 minutes
150g (5oz) dark soft brown sugar
150g (5oz) margarine
3 eggs (size 3), beaten
225g (8oz) self raising flour
1 tsp (5ml) almond essence
1 tbsp (15ml) instant coffee
2 tbsp (30ml) hot water
topping: 100g (4oz) icing sugar
150g (5oz) margarine
3 eggs (size 3), beaten
225g (8oz) self raising flour
1 tsp (5ml) almond essence
1 tbsp (15ml) instant coffee
2 tbsp (30ml) hot water
topping: 100g (4oz) icing sugar
1 tbsp (15ml) water
25g (1oz) whole almonds
25g (1oz) glace cherries
25g (1oz) whole almonds
25g (1oz) glace cherries
1 Cream the sugar and margarine until light and fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Dissolve the coffee in the hot water and fold both
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Dissolve the coffee in the hot water and fold both
the coffee and almond essence into the mixture.
5 Spoon into a greased and lined 7” PYREX® cake dish.
6 Cook on 50P (MEDIUM) for 15 minutes.
7 Leave to stand for 5 minutes.
8 Mix the icing sugar and water to make a smooth paste.
6 Cook on 50P (MEDIUM) for 15 minutes.
7 Leave to stand for 5 minutes.
8 Mix the icing sugar and water to make a smooth paste.
Drizzle over the cake and sprinkle with the
almonds and cherries.
Keep refrigerated.
almonds and cherries.
Keep refrigerated.
CHOCOLATE & ORANGE CAKE
Serves 4-6 (700g)
Preparation time 12 - 14 minutes
Preparation time 12 - 14 minutes
175g (6oz) dark soft brown sugar
175g (6oz) margarine
3 eggs (size 3), beaten
175g (6oz) plain flour
Grated rind of one orange
50g (2oz) plain chocolate drops
175g (6oz) margarine
3 eggs (size 3), beaten
175g (6oz) plain flour
Grated rind of one orange
50g (2oz) plain chocolate drops
1 Cream the sugar and margarine until light and fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Place half the mixture in a separate bowl, stir in
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Place half the mixture in a separate bowl, stir in
the orange rind.
5 Spoon into a greased and lined 7” PYREX® cake dish.
6 Heat the chocolate on 100P (HIGH) for 2
6 Heat the chocolate on 100P (HIGH) for 2
minutes, stir every 30 seconds until melted.
7 Stir the chocolate into the remaining mixture.
8 Place alternate spoonfuls of the two mixtures into
8 Place alternate spoonfuls of the two mixtures into
a greased and lined 7” PYREX® cake dish.
9 Cook on 50P (MEDIUM) for 15 minutes.
Leave to stand for 5 minutes.
R-383M O/M & C/B 28/04/2000 11:42 Page 45
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