KitchenAid KMW276 Use & Care Manual page 34

FOOD CATEGORY FOOD RECIPES AMOUNT ACCESSORY
P1
Caramel/butter
scotch sauce
P2
5 Sauce
Hot fudge sauce
P3
Strawberry
coulis
34
BAKING MENU
large Pyrex jug
450g or deep Pyrex
bowl
large Pyrex jug
or deep Pyrex
300g
bowl
large Pyrex jug
300g or deep Pyrex
bowl
HINTS
Place 50g diced unsalted butter, 150g brown sugar
and 1 cup (250ml) cream into jug or bowl. Stir well to
dissolve sugar.
Select cooking program and follow prompts.
At the prompt, add 1 teaspoon vanilla extract and
1- 11/2 teaspoons sea salt; mix well. Return to
microwave and press start to continue cooking
Carefully remove sauce from microwave and stir well;
stand for 3 minutes.
Serve warm or cold. Sauce will thicken on cooling.
Combine 50g butter and 100g chopped dark
chocolate into microwave-safe jug or bowl.
Select cooking program and follow prompts.
At the prompt add 100g caster sugar, 1 tablespoon
cocoa powder, 80ml cream and 1 teaspoon vanilla
extract and mix well.
Return to microwave and press start to continue
cooking.
Carefully remove sauce from microwave and stir well;
stand for 2 minutes.
Serve with ice cream or your favourite dessert.
Place 350g of hulled and halved strawberries, 2
tablespoons icing sugar and 1 tablespoon of lemon
juice into a large Pyrex bowl or jug.
Select cooking mode and follow prompts.
Once cooking time has ended, allow mixture to
cool slightly for 5 minutes before removing from the
microwave. ( the bowl will be hot and mixture boiling)
Using a stick blender, puree the sauce until smooth.
Use immediately or for a smoother sauce, strain
through a fine sieve.
Store sauce in a sealed container in the refrigerator
for up to 2 weeks.