Sharp R-222R Operation Manual page 16

NOTE
The programme will be cancelled when you open the door during the cooking. Enter the necessary
time before a pause, if needed.
Almond Bean Curd
[Ingredients]
2 tbsp Gelatin
600 ml Water
200 ml Milk
3 / tbsp Almond extract
4
few Canned mixed fruits (with syrup)
Steam Raisin Cake
[Ingredients]
90 g Flour
3 Eggs
70 g White sugar
50 g Raisins
Trifl e
[Ingredients]
1 packet Port wine jelly crystals
1
1 / cups Boiling water
2
5 1 / tbsp Custard powder
3
375 ml Milk
1 / cup Sugar
2
1 tsp Vanilla essence
1 cup Whipped cream
12 Macaroons
1 Madeira cake
1 / cup Sherry wine
2
few Strawberries
few Blueberries
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DESSERTS
[Method]
1. Put gelatin into casserole, add 600 ml water,
cover and microwave at HIGH for 7 to 9 minutes,
and stir until it dissolves completely.
2. Add milk and almond extract and stir well.
3. Pour into bowl, allow to set, and cool in
refrigerator.
4. Cut into diamond shapes, garnish with mixed
fruits and syrup.
[Method]
1. Sift fl our well and set aside.
2. Beat egg white in bowl until soft peaks form.
3. Gradually add sugar, continue beating.
4. Combine yolks and beaten egg white.
5. Add fl our and stir quickly.
6. Add raisins and stir.
7. Pour the mixture into a well greased mold. Cover
with a paper towel and microwave at HIGH for
3 to 4 minutes until the center part is cooked.
[Method]
1. Dissolve jelly crystals in boiling watar. Refrigerate
until partially set.
2. Blend custard powder with milk; add sugar and
vanilla essence. Cook on microwave HIGH for
4 to 6 minutes, stirring twice during cooking.
Cool.
3. Fold half the whipped cream into custard.
4. Arrange macaroons and cake in the base of
4 individual serving dishes. Pour half the sherry
wine over macaroons and cake. Top with a layer
of strawberries, blueberries, jelly and custard.
5. Repeat layers. Chill for 2 to 3 hours.
6. Decorate with remaining whipped cream.
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