Read Sharp R-82STM (serv.man4) User Guide / Operation Manual online
56
B
READ & SCONES
275g (10oz) potato, cooked and mashed
275g (10oz) self raising flour
100g (4oz) mature Cheddar cheese, grated
5ml (1tsp) salt
5ml (1tsp) mixed dried herbs
2 cloves garlic, crushed (see Tip, Page 47)
10ml (2tsp) whole grain mustard
1 egg (size 3), beaten
75ml (5tbsp) milk
1 egg (size 3), beaten to glaze
5ml (1tsp) fresh parsley, chopped to sprinkle
275g (10oz) self raising flour
100g (4oz) mature Cheddar cheese, grated
5ml (1tsp) salt
5ml (1tsp) mixed dried herbs
2 cloves garlic, crushed (see Tip, Page 47)
10ml (2tsp) whole grain mustard
1 egg (size 3), beaten
75ml (5tbsp) milk
1 egg (size 3), beaten to glaze
5ml (1tsp) fresh parsley, chopped to sprinkle
1 Place the potato, flour, cheese, salt, herbs, garlic
and mustard in a large bowl, mix well.
2 Add the egg and milk, mix to form a soft dough.
Knead the dough into a round shape approx.
20.4cm (8") in diameter. Place in a 25.4cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.
20.4cm (8") in diameter. Place in a 25.4cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.
3 Place on the low rack, use sequence programming
to cook on MEDIUM for 8 minutes, then on DUAL
GRILL-1 (see page 12), MEDIUM for 8 minutes
until golden.
GRILL-1 (see page 12), MEDIUM for 8 minutes
until golden.
Serve with soup, cheese or salad.
OTATO BREAD
S
ERVES
4
P
REPARATION
TIME
-15
MINUTES
P
1 Place dates in a large bowl, add the boiling water,
leave aside to cool.
2 Place flours, sugar, salt and bicarbonate of soda
in a bowl, mix well. Rub in butter until mixture
resembles fine breadcrumbs, stir in walnuts.
resembles fine breadcrumbs, stir in walnuts.
3 Add the date mixture, milk and egg, mix well.
4 Grease and line the base of a 1.5 litre (2
4 Grease and line the base of a 1.5 litre (2
1
/
2
pint),
straight-sided loaf dish with greaseproof paper.
Spoon in loaf mixture and smooth the surface.
Spoon in loaf mixture and smooth the surface.
5 Place on the turntable, cook for 20 minutes at
130
o
C.
175g (6oz) dates, chopped
150ml (
150ml (
1
/
4
pint) boiling water
225g (8oz) plain flour
125g (5oz) wholemeal flour
125g (5oz) caster sugar
2.5ml (
125g (5oz) wholemeal flour
125g (5oz) caster sugar
2.5ml (
1
/
2
tsp) salt
2.5ml (
1
/
2
tsp) bicarbonate of soda
100g (4oz) butter
125g (5oz) walnuts, roughly chopped
150ml (
125g (5oz) walnuts, roughly chopped
150ml (
1
/
4
pint) milk
1 egg (size 3), beaten
ATE & WALNUT BREAD
S
ERVES
6-8
P
REPARATION
TIME
- 15
MINUTES
D
Serve sliced, spread generously with butter.
1 Combine flour, oatmeal, salt, bicardonate of soda
in a large bowl. Rub in the butter.
2 Add the yoghurt and milk, mix to form a soft but
not sticky dough.
3 Knead lightly into a round shape approx. 20cm
(8”) in diameter. Place in a greased 25cm (10”)
flan dish.
flan dish.
4 Use a knife to mark into 8 wedges, cut only
halfway through the dough. Glaze surface with
egg, sprinkle with sesame seeds.
egg, sprinkle with sesame seeds.
5 Place on low rack, bake in a preheated oven on
DUAL CONVECTION, 200
°
C, LOW for 17-18
minutes until golden.
175g (6oz) wholemeal self raising flour
100g (4oz) medium oatmeal
2.5ml (
100g (4oz) medium oatmeal
2.5ml (
1
/
2
tsp) salt
5ml (1tsp) bicarbonate of soda
25g (1oz) butter
120 ml (4floz) natural yoghurt
90ml (6tbsp) milk
1 egg (size 3), beaten to glaze
sesame seeds to sprinkle
25g (1oz) butter
120 ml (4floz) natural yoghurt
90ml (6tbsp) milk
1 egg (size 3), beaten to glaze
sesame seeds to sprinkle
ODA BREAD
S
ERVES
4
P
REPARATION
TIME
- 15
MINUTES
S
Serve with cheese and a salad.
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