Read Sharp R-953 Handy Guide online
60
Microwave Tip: Softening crystalised honey
Place 100g (4oz) honey in a bowl. Heat on HIGH for
1 minute until runny.
Place 100g (4oz) honey in a bowl. Heat on HIGH for
1 minute until runny.
HOCOLATE BROWNIES
1 Combine the margarine, sugar, vanilla essence
and eggs together until smooth.
2 Stir in the remaining ingredients.
3 Grease and line the base of a deep, square
3 Grease and line the base of a deep, square
20.4cm ( 8") dish with greaseproof paper, spoon
in the brownie mixture and smooth the surface.
in the brownie mixture and smooth the surface.
4 Place on the low rack, bake on DUAL COOK
180
°
C, MEDIUM LOW for 25 minutes until a
skewer comes out cleanly.
S
ERVES
6-8
P
REPARATION
TIME
-10
MINUTES
340g (8oz) margarine
340g (8oz) caster sugar
7.5ml (2
340g (8oz) caster sugar
7.5ml (2
1
/
2
tsp) vanilla essence
6 eggs (size 3), beaten
150g (4oz) plain flour
75g (2oz) cocoa powder
2.5ml (1tsp) baking powder
100g (3oz) walnuts, roughly chopped
150g (4oz) plain flour
75g (2oz) cocoa powder
2.5ml (1tsp) baking powder
100g (3oz) walnuts, roughly chopped
C
C
AKES & BISCUITS
225g (8oz) medium oatmeal
225g (8oz) self raising flour
10ml (2tsp) ground ginger
225g (8oz) margarine
225g (8oz) brown sugar
225g (8oz) golden syrup
300ml (
225g (8oz) self raising flour
10ml (2tsp) ground ginger
225g (8oz) margarine
225g (8oz) brown sugar
225g (8oz) golden syrup
300ml (
1
/
2
pint) milk
1 Place oatmeal, flour and ginger in a bowl, mix
well.
2 Place the margarine, sugar, syrup and milk in a
large bowl, heat on HIGH for 5 minutes, stir every
minute. Stir in flour mixture, mix well.
minute. Stir in flour mixture, mix well.
3 Grease and line the base of a deep, square
20.4cm (8") dish with greaseproof paper, pour in
parkin mixture.
parkin mixture.
4 Place on low rack, bake on DUAL COOK 180
°
C,
MEDIUM LOW for 25 minutes until well risen and a
skewer comes out clean.
skewer comes out clean.
S
ERVES
6-8
P
REPARATION
TIME
- 10
MINUTES
175g (6oz) butter
100g (4oz) caster sugar
175g (6oz) golden syrup
275g (10oz) jumbo oats
100g (4oz) caster sugar
175g (6oz) golden syrup
275g (10oz) jumbo oats
1 Place the butter, sugar and syrup in a large bowl,
heat on HIGH for 3-4 minutes, stir every minute
until melted, add the oats, mix well.
until melted, add the oats, mix well.
2 Spoon mixture into a greased 20.3cm (8") flan
dish, smooth the surface.
3 Place on low rack, use sequence programming to
cook on MEDIUM for 7 minutes, then on DUAL
GRILL, MEDIUM LOW for 4 minutes until brown.
GRILL, MEDIUM LOW for 4 minutes until brown.
ICH FLAPJACK
R
S
ERVES
6-8
P
REPARATION
TIME
-15
MINUTES
S
ERVES
6-8
P
REPARATION
TIME
-12
MINUTES
S
HREWSBURY BISCUITS
100g (4oz) butter
100g (4oz) caster sugar
1 egg (size 3), beaten
225g (8oz) plain flour
grated rind of 1 lemon
5ml (1tsp) lemon juice
100g (4oz) caster sugar
1 egg (size 3), beaten
225g (8oz) plain flour
grated rind of 1 lemon
5ml (1tsp) lemon juice
1 Preheat oven to CONVECTION 200
°
C and grease
two flan dishes.
2 Cream the butter and sugar, beat in the egg.
3 Stir in flour, lemon rind and juice to form a firm
3 Stir in flour, lemon rind and juice to form a firm
dough. Chill.
4 Roll out dough until 0.6cm (
1
/
4
") thick. Cut out
round biscuits 6.3cm (2
1
/
2
") in diameter. Arrange
in prepared dishes.
5 Place one dish on the low rack and the other on
the high rack. Bake in preheated oven
CONVECTION 200
CONVECTION 200
°
C for 15 minutes.
P
ARKIN
RJC 11-68
15/6/99, 12:20 pm
60
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