Sharp R959slm Manual
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Page 81
RECIPES Serv 225g shortcrust pastry FILLING: 1 x 325g jar lemon curd MERINGUE: 4 egg whites (medium) 225g caster sugar 1 Preheat the oven to CONVECTION 200ºC. 2 Line a greased 25cm (10) flan dish with the pastry. Place on the lower shelf, bake on CONVECTION 200ºC for 15 minutes until golden. Rotate dish after half the cooking time. Allow to cool. 3 Spoon the lemon curd into the pastry case and spread evenly. 4 Preheat the oven to CONVECTION 180ºC. 5 To prepare meringue, whisk egg whites until stiff....
Page 82
RECIPES Serv 500g shortcrust pastry FILLING: 100g caster sugar 50g plain flour 5ml (1 tsp) ground cinnamon 900g canned pear, sliced 15ml (1 tbsp) margarine TOPPING: 100g margarine 150g brown sugar 5ml (1 tsp) ground cinnamon 45ml (3 tbsp) single cream 100g pecan nuts 1 Roll out 300g of pastry large enough to line the base of a greased 25cm (10”) flan dish. Roll out 200g of pastry large enough to make a lid. 2 Preheat the oven to CONVECTION 230ºC. 3 In a large bowl, combine the caster sugar, flour and...
Page 83
81 RECIPES Serv BASE: 175g margarine 175g caster sugar 5ml (1 tsp) vanilla essence 3 eggs (medium), beaten 75g plain flour 50g cocoa powder 2.5ml ( 1/4tsp) baking powder 50g walnut, chopped 100g milk chocolate drops TOPPING: 200g white chocolate, finely chopped fudge pieces, finely chopped 1 Mix the margarine, sugar, essence and eggs together until smooth. 2 Stir in the remaining ingredients except for the chocolate drops. 3 Spoon the mixture into a greased and lined 25cm (10”) flan dish. 4 Sprinkle the...
Page 84
RECIPES Serv 150ml (1/4pint) sunflower oil 225g soft brown sugar 3 eggs (medium), beaten 225g self raising flour 5ml (1 tsp) bicarbonate of soda 10ml (2 tsp) cinnamon 300g carrot, grated 125g walnut, roughly chopped ICING: 225g cream cheese (see tip below) grated rind of 1 lemon 5ml (1 tsp) lemon juice (see tip, page 81) 30ml (2 tbsp) icing sugar 25g walnuts, finely chopped to sprinkle 1 Combine the oil, sugar and eggs. Stir in the flour, bicarbonate of soda and cinnamon. Add the carrot and walnut, mix...
Page 85
RECIPES Mak 30ml (2 tbsp) caster sugar 5ml (1 tsp) ground cinnamon 300g plain flour 30ml (2 tbsp) caster sugar 10ml (2 tsp) baking powder 75g margarine 75g dried date, chopped 2 eggs (medium) 100ml milk 1 In a small bowl, combine the sugar and cinnamon.Set aside. 2 In a medium bowl, stir together the flour, sugar and baking powder. Rub in the margarine until the mixture resembles coarse crumbs. Stir in the date. 3 In a small bowl, beat the eggs and milk together. Stir the egg mixture, keeping 1...
Page 86
RECIPES Serv 100g margarine 100g caster sugar 3 eggs (medium), beaten 100g plain flour 75g ground almond 175g mixed dried fruit DECORATE: 50g marzipan (see tip below) 25g glacé cherry, halved 25g walnut halves 1 Cream the margarine and sugar until light and fluffy, beat in the eggs. Fold in the flour, ground almond and fruit until well combined. 2 Spoon the cake mixture into a greased and lined 18cm (7) cake dish, smooth the surface. 3 Roll out the marzipan into an 18cm (7”) circle and cut into 8 equal...
Page 87
RECIPES Makres 125g margarine 50g set honey 50g soft brown sugar 1 egg (medium) grated rind and juice of 1 lemon (see tip, page 81) 175g self raising flour 30ml (2 tbsp) milk TOPPING: 15ml (1 tbsp) lemon juice (see tip, page 81) 15ml (1 tbsp) clear honey (see tip, page 87) demerara sugar to sprinkle 1 Grease and line the base of a squarwith greaseproof paper. 2 Cream the margarine, honey and sugar until light and fluffy. Beat in egg and lemon rind, stir in lemon juice, flour and milk. 3 Spoon mixture...
Page 88
RECIPES Mak 175g margarine 100g demerera sugar 175g golden syrup 275g jumbo oats 1 Place the margarine, sugar and syrup in a large bowl, heat on 100% for 3 - 4 minutes, stir every minute until melted, add the oats, mix well. 2 Spoon mixture into a well greased 25cm (10) flan dish, smooth the surface. 3 Place on the low rack, cook on DUAL CONVECTION, 180ºC 10% for 18 minutes until golden brown. 4 After cooking, loosen flapjack around the rim and slice into 10 pieces. Leave to cool in the dish for approx....
Page 89
RECIPES Mak BISCUITS: 100g margarine 50g caster sugar 100g self raising flour 25g cocoa powder 2.5ml ( 1/2tsp) vanilla essence BUTTERCREAM: 50g margarine 75g icing sugar 30ml (2 tbsp) cocoa powder 1 Combine all the biscuit ingredients in a bowl, mix well. 2 Preheat the oven to CONVECTION 200ºC. 3 Divide mixture into 16 even sized pieces and roll into balls. Place apart on two greased baking trays. Flatten each ball slightly with a fork. 4 Place one tray on the upper shelf and the other on the lower...
Page 90
RECIPES Makkes 175g currant 50g candied peel 100g caster sugar 50g margarine 500g puff pastry 1 egg (medium) separated 30ml (2 tbsp) margarine, melted 50g caster sugar 1 Mix the currant, candied peel, sugar and margarine in abowl and cook on 100% for 90 seconds. Leave to cool slightly. 2 Roll out the pastry and cut out 14 circles approx. 10cm each. 3 Divide the currant mixture evenly between the pastry circles and brush the edges with the egg white. 4 Take hold of the edges and bring into the centre,...