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58
Makes 675g
150g milk chocolate, broken into pieces
100g butter, melted
450g icing sugar, sieved
45ml (3 tbsp) milk
100g butter, melted
450g icing sugar, sieved
45ml (3 tbsp) milk
1 Place the chocolate in a bowl and heat on 100% for 2
minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk. Heat on 100% for
2 - 3 minutes, stir vigorously every minute until the
mixture is thick and glossy.
mixture is thick and glossy.
3 Pour into a greased, rectangular 20 x 15cm dish, chill
to set before cutting.
C
HOCOLATE FUDGE
Serves 6 - 8
450g self raising flour
100g caster sugar
100g butter
100g sultanas
2 eggs (medium), beaten with milk to
make 300ml (
100g caster sugar
100g butter
100g sultanas
2 eggs (medium), beaten with milk to
make 300ml (
1
/
2
pint)
1 egg (medium), beaten to glaze
1 Grease two large flan dishes.
2 Preheat the oven to 130˚C.
3 Combine the flour and sugar in a bowl, rub in the
2 Preheat the oven to 130˚C.
3 Combine the flour and sugar in a bowl, rub in the
butter and stir in the fruit. Add enough egg and milk
mixture to form a soft dough.
mixture to form a soft dough.
4 Roll out until 2cm thick, cut out scones 6.5cm in
diameter.
5 Place the scones in the prepared dishes and brush
with egg to glaze.
6 Place one dish on the rack, cook at 130˚C for 35
minutes. Repeat for other scones.
F
RUIT SCONES
Wholemeal scones:
Substitute white self raising flour with wholemeal self raising flour, omit
sultanas.
sultanas.
Date scones:
Substitute white self raising flour with wholemeal self raising flour and the
sultanas with 100g dates, finely chopped.
sultanas with 100g dates, finely chopped.
Spiced apple scones:
Substitute white self raising flour with wholemeal flour and sultanas with 1
eating apple, grated. Add 10ml (2 tsp) cinnamon at Stage 2.
eating apple, grated. Add 10ml (2 tsp) cinnamon at Stage 2.
Cheese & chive scones: Omit sugar and sultanas. Add 175g grated Cheddar cheese, 15ml
(1 tbsp) dried chives, salt and pepper at Stage 2.
Fresh herb scones:
Omit sugar and sultanas. Add 10ml (2 tsp) fresh parsley, 10ml (2 tsp) fresh
sage and 10ml (2 tsp) fresh thyme at Stage 2.
sage and 10ml (2 tsp) fresh thyme at Stage 2.
Serves 4 - 6
100g butter
75g golden syrup
175g black treacle
225g plain flour
10ml (2 tsp) ground ginger
5ml (1 tsp) bicarbonate of soda
25g caster sugar
150ml (
75g golden syrup
175g black treacle
225g plain flour
10ml (2 tsp) ground ginger
5ml (1 tsp) bicarbonate of soda
25g caster sugar
150ml (
1
/
4
pint) milk
2 eggs (medium), beaten
1 Place the butter, syrup and treacle into a bowl, heat
on 100% for 2 minutes and stir well.
2 In a separate bowl, place the flour, ginger, bicarbonate
and sugar.
3 Add the milk into the melted syrup mixture then add
the eggs and mix well.
4 Stir into the dry ingredients and beat thoroughly.
5 Pour into a greased and lined 20cm square dish.
6 Place on the turntable and cook at 130°C for 55
5 Pour into a greased and lined 20cm square dish.
6 Place on the turntable and cook at 130°C for 55
minutes.
G
INGERBREAD
RECIPES
R-798M Cookbook 23/06/2004 15:19 Page 58
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