Sharp Carousel R-995J Operation Manual - Page 47

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PRESERVES

Mango and Apple Chutney

2 x 425g cans of mango slices,

drained and chopped

2 large apples, peeled,

cored and chopped

(approx. 185g per apple)

4 shallots, finely chopped (approx. 50g)

1. Place mango, apples and shallots in a Pyrex® bowl.

2. Cover with plastic wrap and cook on Intelligent Sensor 23(Preserves.)

3. When oven stops and

in sugar and remaining ingredients. Continue cooking, uncovered.

4. When oven stops again and

is displayed. Stir mixture. Continue cooking.

5. When oven stops again and

is displayed. Stir mixture. Continue cooking.

6. After cooking, stir again. Test that chutney sets. Pour into sterilised jars, seal and label.

Strawberry Jam

2 punnets strawberries (approx. 250g per punnet)

1/4 cup lemon juice

2 cups sugar

1. Wash, hull, and cut strawberries in half.

2. Place strawberries and lemon juice in a Pyrex® bowl.

3. Cover with plastic wrap and cook on Intelligent Sensor 23 (Preserves).

4. When oven stops and

in sugar. Continue cooking, uncovered.

5. When oven stops again and

is displayed. Stir mixture. Continue cooking.

6. When oven stops again and

is displayed. Stir mixture. Continue cooking.

7. After cooking, stir again. Test that jam sets. Pour into sterilised jars, seal and label.

Raspberry and Apple Jam

600g frozen raspberries

2 large apples, peeled and grated

1/2 cup apple juice

2 cups suger

1. Place raspberries, apple and juice in a Pyrex® bowl.

2. Cover with plastic wrap and cook on Intelligent Sensor 23 (Preserves).

3. When oven stops and

in sugar. Continue cooking, uncovered.

4. When oven stops again and

is displayed. Stir mixture. Continue cooking.

5. When oven stops again and

is displayed. Stir mixture. Continue cooking.

6. After cooking, stir again. Test that jam sets. Pour into sterilised jars, seal and label.

SCA/SCNZ R995J C/B 14-19

A42404,SCA/SCNZ R995J C/B

2 cups firmly packed brown sugar

100ml malt vinegar

1 teaspoon ground ginger

1 teaspoon chilli powder

is displayed, remove wrap, stir

DESSERTS

Apple Crunch

Serve

Ingredients;

can pie apples

White Wings butter cake mix

butter, cut into thin slices

brown sugar

coconut

crushed nuts

cinnamon

1. Place pie apple in a shallow dish.

4. Combine brown sugar, coconut, nuts and cinnamon.

2. Sprinkle evenly with dry cake mix.

5. Cook on Intelligent Sensor 24 (Desserts).

3. Layer sliced butter over cake mix.

6. After cooking, stand 3-5 mins.

Chocolate Self-Saucing Pudding

Serve

Ingredients;

Self-Raising Flour

cocoa powder

caster sugar

milk

dark cooking chocolate, melted

butter, melted

brown sugar

cocoa, extra

boiling water

1. Combine flour, cocoa, caster sugar in a pudding bowl. Stir in milk, chocolate and butter. Mix

until smooth.

2. Mix brown sugar and extra cocoa powder together. Sprinkle over pudding mixture. Pour over

boiling water.

3. Cook on Intelligent Sensor 24 (Desserts).

4. After cooking, stand 3-5 mins.

Muesli Custard Delight

Serve

Ingredients;

sour cream

can sliced peaches, drained

White Wings butter cake mix

toasted muesli

coconut

butter, melted

1. Spread sour cream evenly over base of pie plate. Sprinkle with drained peaches.

2. Combine butter cake mix, muesli, coconut and butter. Mix well.

3. Spread muesli over peaches.

4. Cook on Intelligent Sensor 24 (Desserts).

5. After cooking, stand 3-5 mins.

04.5.20, 10:21 AM

2-4 serves

4-6 serves

6-8 serves

400 g

600 g

800 g

1/2 cup

3/4 cup

1 1/2 cups

50 g

75 g

150 g

1 tbs

2 tbs

3 tbs

1 tbs

2 tbs

3 tbs

1 tbs

2 tbs

3 tbs

1/2 ts

1 ts

2-4 serves

4-6 serves

6-8 serves

1/2 cup

3/4 cup

1 1/4 cups

1 tbs

2 tbs

3 tbs

1/4 cup

1/3 cup

1/2 cup

1/4 cup

1/2 cup

3/4 cup

50 g

100 g

150 g

30 g

60 g

90 g

1/2 cup

3/4 cup

1 1/4 cups

1 tbs

2 tbs

3 tbs

1 cup

1 1/2 cups

2 1/2 cups

2-4 serves

4-6 serves

6-8 serves

3/4 x 300 g carton

300 g carton

3 x 425 g can

425 g can

825 g can

1/2 cup

1 cup

3/4 cup

1 1/2 cups

2 cups

1/2 cup

2 tbs

1/4 cup

75 g

125 g

175 g