R-959SLMAA (serv.man4). Including Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 100

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50g plain or milk chocolate
30ml (2 tbsp) water
90ml (6 tbsp) evaporated milk
5ml (1 tsp) cornflour
5ml (1 tsp) caster sugar
5ml (1 tsp) vanilla essence

1  Heat chocolate and water on 100% for 1 minute, stir after 30 

seconds. Stir vigorously until melted.

2  Add evaporated milk, cornflour and sugar.
  Heat on 100% for 1 - 2 minutes, mix well.
  Finally, stir in the vanilla essence.
  Serve hot or cold with ice-cream, chocolate sponge.

150g milk chocolate, broken into pieces
100g butter, melted
450g icing sugar
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.

3  Pour into a greased, rectangular 20 x 15cm (8 x 6") dish, chill 

to set before cutting.

675g strawberry, washed and hulled
45ml (3 tbsp) lemon juice (see tip, page 88)
675g preserving sugar

1  Place strawberry and lemon juice in a very large bowl.
2  Heat on 100% for 4 minutes until strawberries have softened. 

Add the sugar, mix well.

3  Cook on 70% for 35 - 40 minutes until setting point* is 

reached, stir every 5 minutes.

4  Pour into hot, clean jars. Cover, seal and label.

Microwave Tip: Toasting  coconut
Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

* Setting point:
To determine, place 5ml (1 tsp) jam onto a saucer. Chill.
Move surface of jam with finger, if it wrinkles, setting point has been reached.

ARIATION: Replace strawberries with raspberries for raspberry jam.

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2/13/13   2:50:22 PM

2/13/13   2:50:22 PM