Sharp R-206 Operation Manual With Cookbook page 28

R-206 New style OM(3.3) 03.6.2 5:45 PM Page 26
S
TRAWBERRY JAM
Makes 675g (1 1 / lb)
2
Preparation time - 15 minutes
1
675g (1 / lb) strawberries, hulled
2
45 ml (3 tbsp) lemon juice
675g (1 1 / lb) preserving sugar
2
❇ "Setting point": To determine setting point, place 5ml (1 tsp) of jam onto a chilled saucer. Allow to
stand for 1 minute. Move surface of the jam gently with your finger, if the surface
wrinkles the setting point has been reached.
F
RUIT CRUMBLE
Serves 4
Preparation time - 6 - 8 minutes
900g (2lb) seasonal fresh fruit, lightly cooked
150g (5oz) brown sugar
5ml (1 tsp) cinnamon
150g (5oz) plain wholemeal flour
100g (4oz) rolled oats
75g (3oz) butter
D -
OUBLE CHOC
Serves 4 - 6
Preparation time 12 - 14 minutes
175g (6oz) caster sugar
175g (6oz) margarine
3 eggs (size 3)
75g (3oz) self raising flour
50g (2oz) cocoa powder
75g (3oz) plain or milk chocolate drops
30ml (2 tbsp) milk
RECIPES
1 Place strawberries and lemon juice in a very
large bowl, heat on HIGH (100%) for 5
minutes, or until the fruit has softened. Add
sugar, mix well.
2 Cook on MEDIUM HIGH (70%) for 45 - 50
minutes, until setting point
every 4 - 5 minutes.
3 Pour into hot, clean jars. Cover, seal and label.
1 Place the fruit, 75g (3oz) of the brown sugar
and the cinnamon in a 2.5 litre casserole dish,
mix well.
2 Place flour and oats in bowl, mix well and rub
in butter, until mixture resembles fine
breadcrumbs. Add remaining brown sugar, mix
well. Sprinkle over the fruit and cook on
MEDIUM LOW (30%) for 16 minutes.
1 Cream the sugar and margarine until light and
CHIP CAKE
fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and cocoa powder then fold into
the mixture.
4 Add chocolate drops and milk, stir well.
5 Spoon into a greased and lined 7" PYREX cake
dish.
6 Cook on MEDIUM (50%) for 16 minutes.
Leave to stand for 10 minutes.
26
A39887,R206 O/M
❇
is reached, stir
TINSEA941WRRZ-K32 UK R206