Read Sharp R-743 (serv.man6) User Guide / Operation Manual online
42
D
ESSERTS
1 For pastry, rub butter into flour until mixture
resembles breadcrumbs. Stir in sugar and bind
with egg yolk. Add enough cold water to make a
soft but not sticky dough. Chill whilst making the
filling.
with egg yolk. Add enough cold water to make a
soft but not sticky dough. Chill whilst making the
filling.
2 For filling, combine apple, sugar, cinnamon (if
using) and orange rind (if using) in a large bowl.
Cook on 100P (HIGH) for 8 minutes, stirring
twice.
Cook on 100P (HIGH) for 8 minutes, stirring
twice.
3 Line the base of a greased, 20.4 x 2.5cm (8x1")
pie dish with half the pastry. Cook the pastry
base on 50P (MEDIUM) for 7-8 minutes. Spoon
in apple mixture, roll out remaining pastry and
cover.
base on 50P (MEDIUM) for 7-8 minutes. Spoon
in apple mixture, roll out remaining pastry and
cover.
4 Pinch pastry edges to seal and make a slit in the
centre with a sharp knife. Brush with egg mixture
to glaze and sprinkle generously with sugar.
to glaze and sprinkle generously with sugar.
5 Place on the turntable, use Sequence
Programming to cook on 50P (MEDIUM) for 6
minutes and then on DUAL GRILL, 50P
(MEDIUM) for a further 6 minutes until golden.
minutes and then on DUAL GRILL, 50P
(MEDIUM) for a further 6 minutes until golden.
A
S
ERVES
6
PPLE PIE
100g (4oz) butter
225g (8oz) flour
25g (1oz) water
1 egg yolk (size 3)
cold water to mix
Filling:
1kg (2lb) cooking apples, peeled & sliced
100g (4oz) demerara sugar
10ml (2tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (size 3) mixed with a little milk to glaze
demerara sugar
225g (8oz) flour
25g (1oz) water
1 egg yolk (size 3)
cold water to mix
Filling:
1kg (2lb) cooking apples, peeled & sliced
100g (4oz) demerara sugar
10ml (2tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (size 3) mixed with a little milk to glaze
demerara sugar
150ml (
1
/
4
pint) sunflower oil
225g (8oz) soft brown sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
1.25 ml (
3 eggs (size 3), beaten
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
1.25 ml (
1
/
4
tsp) salt
10ml (2tsp) cinnamon
2 large carrots, grated
100g (4oz) walnut halves, roughly chopped
icing:
225g (8oz) cream cheese
grated rind of 1 lemon
5ml (1tsp) lemon juice
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle
2 large carrots, grated
100g (4oz) walnut halves, roughly chopped
icing:
225g (8oz) cream cheese
grated rind of 1 lemon
5ml (1tsp) lemon juice
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle
1 Combine the oil, sugar and eggs. Fold in the flour,
bicarbonate of soda, salt and cinnamon. Add the
carrots and walnuts, mix well.
carrots and walnuts, mix well.
2 Grease and line a 20.4cm (8") soufflé dish with
greaseproof paper, pour in the cake mixture.
3 Place on turntable, cook on 50P (MEDIUM) for
20-22 minutes until a skewer comes out clean.
Allow to cool before decorating.
Allow to cool before decorating.
4 To prepare icing, combine cream cheese, lemon
rind, lemon juice and icing sugar until smooth.
Spread on top of the cake, sprinkle with walnuts.
Spread on top of the cake, sprinkle with walnuts.
OIST CARROT CAKE
S
ERVES
6-8
M
C
AKES & BISCUITS
R-743M PART 3
27/1/2000, 10:37
42
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