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Sensor Reheat/Cook Menu (continued)
It is suitable for cooking fruits jam, such as strawberry,
apple, grape, kiwi burry, etc.
Fruit Jam (100 g- 500 g / weight of fruits)
200 g fruit (such as strawberry, apple, grape, kiwi
berry, etc)
100 g castor sugar
1 tbsp lemon juice
a drop vegetable oil
1. Peel and cut fruits into bite-size (1-2 cm) pieces and
place in 2-litre casserole dish. Add castor sugar, lemon,
juice and vegetable oil. Mix well.
2. Select "Jam" menu, then press Start. Stir after beep
sounds.
NOTES:
1. You can not cook orange jam.
2. Preserve in the fridge.
3. You can adjust the level of the sugar content if you like.
4. Less sugar makes preservation term shorter.
5. Double ingredients for 2 cups fruits jam.
8. Jam
9. Pudding
10. Jelly
Orange and Chocolate Drop Pudding
1 whole orange
1 orange, juice and grated rind
170 g self-raising flour, sifted
100 g butter
100 g caster sugar
2 eggs, beaten
100 g chocolate drops
1. Cut one orange into slices and arrange around the sides
of the 2 qt pudding bowl.
2. Cream together the butter and sugar until light and fluffy,
Beat in the eggs gradually. Fold in the flour and mix to a
soft consistency.
3. Add grated rind, orange juice, chocolate drops and stir.
Spoon mixture into container.
4. Select "Pudding" menu, then press Start.
Pineapple Upside Down Pudding
1 tbsp brown sugar
1 small can of pineapple slices, drained
4 grace cherries, halved
80 g butter
80 g self-raising flour
80 g caster sugar
2 tbsp milk
2 eggs, beaten
1. Sprinkle brown sugar on the base of 20 cm round dish,
arrange pineapple slices and cherry halved on top of
sugar in the base.
2. Cream together the butter and sugar until light and fluffy.
Beat in the eggs gradually. Fold in the flour and mix to a
soft consistency with the milk.
3. Spoon mixture over the pineapple.
4. Select "Pudding" menu, then press Start.
Steamed Jam Pudding
2 tbsp jam
100 g butter
2
/3 cup castor sugar
2 eggs
3
/4 cup self raising flour
1
/4 cup milk
1. Spoon jam into bottom of 2-litre Pyrex dish.
2. Cream butter and sugar in separate bowl until light and
fluffy,
3. Add eggs (one at a time), beating well after each
addition. Fold in flour alternately with milk. Mix until well
combined.
4. Pour mixture over jam. Smooth top.
5. Select "Pudding" menu, then press Start.
Chocolate Sauce Pudding
1 cup self raising flour
1 tbsp cocoa powder
1
/3 cup castor sugar
1
/2 cup milk
1 tsp vanilla essence
100 g chocolate
30 g butter
3
/4 cup brown sugar
2 tbsp cocoa, extra
1
/2 cup water
1. Sift flour and cocoa into 2-litre bowl.
2. Add sugar, milk and vanilla essence. Mix well.
3. Place chocolate and butter in 2-cup pyrex jug and cook
on P8 for 1 to 2 minutes. Stir and add to mix-ture. Mix
well.
4. Spread mixture into base of 2-litre casserole dish.
5. Combine brown sugar, cocoa and water in 2-cup jug.
6. Select "Pudding" menu, then press Start.
Basic Jelly
10 g agar-agar
150 g sugar
1000 ml water
coloring, some fruits, if desired
1. Soak agar-agar strips in water with a drop-lid; let it stand
for 2 hours.
2. Tear softened agar-agar strips into pieces, wring out
moisture, and place in 3-litre casserole with the
measured water.
3. Add sugar and mix well.
4. Cook with plastic wrap. Select "Jelly" menu, then press
Start. When oven beeps, stir and removecover.
5. After cooking, stir and sieve through strainer.
6. Add coloring if desired.
7. Pour into a wet containers (and add some fruit if
desired), add cool until fully chickened. Cut jelly into
some pieces.
NOTES:
1. If you want to use powder agar, you can change from 10
g of agar-agar strips to 30 g of powder agar.
2. Half ingredients of half portion.
IP4230_39X90KT_Eng_25_120726.indd 19IP4230_39X90KT_Eng_25_120726.indd 19 2012-7-26 16:50:042012-7-26 16:50:04