Sharp Carousel R-995J Instrukcja obsługi - Strona 45
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BISCUITS
Chocolate Chip Cookies
125g butter
1/2 cup caster sugar
1/2 cup brown sugar, lightly packed
1/2 teaspoon vanilla
1 egg
1. Cream butter, sugar and vanilla until light and fluffy. Beat in egg.
2. Mix in flour, salt, choc bits and walnut pieces.
3. Shape tablespoonfuls of mixture into balls. Place on a lightly greased pizza tray; press
down slightly, allowing room for spreading.
4. Cook on Intelligent Sensor 9 (Biscuits). See page ;.
5. After cooking, remove biscuits from the oven immediately and cool.
Anzac Biscuits
125g butter
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water
1. Combine butter and golden syrup in a small bowl. Cook for 2 minutes on HIGH.
2. Mix soda with boiling water; add to melted butter mixture.
3. Combine all dry ingredients; mix into butter.
4. Place teaspoonfuls of mixture on a lightly greased pizza tray.
5. Cook on Intelligent Sensor 9 (Biscuits). See page ;.
6. After cooking, remove biscuits from the oven immediately and cool.
Apricot Wheatgerm Crunchies
125g butter
3/4 cup brown sugar, lightly packed
1/2 teaspoon vanilla essence
1 egg
1/2 cup self-raising flour, sifted
1. Cream butter and sugar together until light and fluffy. Add vanilla and egg. Beat well.
2. Mix in flour, wheatgerm, coconut, rolled oats, apricots and cornflakes.
3. Shape tablespoonfuls of mixture into balls.
4. Place on a greased pizza tray; flatten slightly with a fork.
5. Cook on Intelligent Sensor 9 (Biscuits). See page ;.
6. After cooking, remove biscuits from the oven immediately and cool.
SCA/SCNZ R995J C/B 14-19
16
A42404,SCA/SCNZ R995J C/B
1 3/4 cups self-raising flour, sifted
1/2 teaspoon salt
125g choc bits
60g walnut pieces
1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup coconut
3/4 cup wheatgerm
1/3 cup coconut
1/3 cup rolled oats
125g dried apricots, chopped
1 1/2 cups cornflakes
SOUP
Pumpkin Soup
2-4 serves
Serves
Ingredients;
pumpkin
500 g
small onion
1
chicken stock
1/2 cup
cream
1/2 cup
nutmeg, salt, pepper
to taste
1. Combine all ingredients in a casserole dish except cream and nutmeg and cover with plastic
wrap or glass lid.
2. Cook on Intelligent Sensor 11 (Soup).
When oven stops and
is displayed, stir mixture. Continue cooking covered.
3. The oven will stop again and display
4. After cooking, stir and place in a blender or processor and blend until smooth.
5. Transfer to a serving bowl and stir in cream and nutmeg. Season to taste.
Potato and Leek Soup
Serves
2-4 serves
I
50 g
ngredients; butter
1
leeks (sliced and washed)
2
potatoes, peeled and cubed
1 cup
chicken stock
1/2 teaspoon
worcestershire sauce
1/2 cup
cream
to taste
salt and pepper
1. Combine butter, leeks, potatoes and stock in a casserole dish. Cover with plastic wrap or a lid.
2. Cook on Intelligent Sensor 11 (Soup).
When oven stops and
is displayed, stir mixture. Continue cooking covered.
3. The oven will stop again and display
4. After cooking, stir and place in a blender or processor and blend until smooth.
5. Transfer to a serving bowl and stir in worcestershire sauce and cream.
Season to taste.
16
04.5.20, 10:20 AM
4-6 serves
6-8 serves
8-12 serves
1000 g
1500 g
2000 g
2
3
4
1 cup
1 1/2 cups
2 cups
1 cup
1 1/2 cups
2 cups
to taste
to taste
to taste
. Stir mixture and continue cooking covered.
4-6 serves
6-8 serves
8-12 serves
75 g
100 g
125 g
2
3
4
3
4
5
2 cups
3 cups
4 cups
1 teaspoon
1 1/2 teaspoons
2 teaspoons
1 cup
1 1/2 cups
2 cups
to taste
to taste
to taste
. Stir mixture and continue cooking covered.