Read Sharp R-743 (serv.man6) User Guide / Operation Manual online
47
100g (4oz) butter
225g (8oz) caster sugar
15ml (1tbsp) cornflour
Juice of 3 medium lemons
Grated rind of 2 lemons
4 egg yolks(size 3), beaten
225g (8oz) caster sugar
15ml (1tbsp) cornflour
Juice of 3 medium lemons
Grated rind of 2 lemons
4 egg yolks(size 3), beaten
1 Place strawberries and lemon juice in a very large bowl.
2 Heat on 100P (HIGH) for 5 minutes until straw-
2 Heat on 100P (HIGH) for 5 minutes until straw-
berries have softened. Add the sugar, mix well.
3 Cook on 70P ( MEDIUM HIGH) for 35-40 minutes
until setting point* is reached, stir every 4-5
minutes.
minutes.
4 Pour into hot, clean jars. Cover, seal and label.
675g (1
1
/
2
lb) strawberries, washed and hulled
45ml (3tbsp) lemon juice
675g (1
675g (1
1
/
2
lb) caster sugar
TRAWBERRY JAM
S
M
AKES
675g (1
1
/
2
LB
)
P
RESERVES & SWEETS
450g (8oz) soft dark brown sugar
150ml (10tbsp) water
10ml (2tsp) treacle
50g (2oz) butter
50ml (4tbsp) malt vinegar
150ml (10tbsp) water
10ml (2tsp) treacle
50g (2oz) butter
50ml (4tbsp) malt vinegar
1 Place all ingredients in a bowl, mix well.
Heat on 70P (MEDIUM HIGH) for 26-28 min-
utes, stir every 2-3 minutes until toffee
reaches hard crack* stage.
utes, stir every 2-3 minutes until toffee
reaches hard crack* stage.
2 Pour into a greased, square 15.3cm (8")
dish. Chill to set before breaking.
T
REACLE TOFFEE
M
AKES
600g (20
OZ
)
100g (4oz) caster sugar
75g (3oz) golden syrup
60ml (4tbsp) water
2.5ml (
75g (3oz) golden syrup
60ml (4tbsp) water
2.5ml (
1
/
2
tsp) baking powder
25g (1oz) butter
125g (5oz) unsalted peanuts, blanched
125g (5oz) unsalted peanuts, blanched
1 Mix sugar, syrup and water in a bowl. Heat on
100P (HIGH) for 2 minutes, stir every minute until
sugar has dissolved.
sugar has dissolved.
2 Add the baking powder and butter, mix well. Heat
on 100P (HIGH) for 1 minute. Stir in the peanuts,
cook on 70P (MEDIUM HIGH) for 4-5 minutes,
stir every minute until hard crack* stage is reached.
cook on 70P (MEDIUM HIGH) for 4-5 minutes,
stir every minute until hard crack* stage is reached.
3 Pour the mixture into a greased, square 15.3cm
(6") dish, chill to set before breaking.
P
EANUT BRITTLE
M
AKES
300g (10
OZ
)
*Hard crack:
To determine drop a teaspoon of
mixture into a glass of cold water and the toffee
should be hard to the touch.
should be hard to the touch.
1 Place the chocolate in a bowl and heat on 100P
(HIGH) for 2 minutes, stir every 30 seconds until
melted.
melted.
2 Stir in butter, icing sugar and milk. Heat on
100 P (HIGH) for 3 minutes, stir vigorously every
minute until the mixture is thick and glossy.
minute until the mixture is thick and glossy.
3 Pour into a greased, rectangular 20.4 x 15.3cm
(8 x 6") dish, chill to set before cutting.
100g (4oz) milk chocolate, broken into pieces
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk
HOCOLATE FUDGE
M
AKES
675g (1
1
/
2
LB
)
C
EMON CURD
L
M
AKES
300g (12
OZ
)
1 Place butter and sugar in a bowl. Heat on 100P (HIGH)
for 2 minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the butter
and sugar mixture. Heat on 100P (HIGH) for 2 minutes
until sugar has dissolved. Cool slightly.
until sugar has dissolved. Cool slightly.
3 Beat in the egg yolks and cook on 50P (MEDIUM) for
10-12 minutes, stir every 2 minutes until thickened.
4 Pour into hot, clean jars. Cover, seal and label.
*setting point:
Place 5 ml (1tsp) jam onto chilled
saucer. Stand for 1 min. Move surface of the jam
gently with finger, if surface wrinkles then setting
point has been reached.
gently with finger, if surface wrinkles then setting
point has been reached.
R-743M PART 3
27/1/2000, 10:37
47
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