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Cooking Desserts by Sensor Cook (S)
• Your oven allows you to cook many desserts
automatically. See recipes marked S on the
following pages and follow these general
instructions:
• Suitable for desserts with a total weight between
375 g - 1.5 kg.
• Place prepared desserts in a suitable size dish
(approx.
3
⁄4 full).
• Do not use plastic dishes as incorrect cooking
times may result.
• Cover securely with plastic wrap.
• During the cooking time, the oven will
‘beep’ and instruct you to ‘REMOVE COVER’.
• Allow cooked desserts to stand for 10 minutes at
the completion of cooking.
APRICOT and RASPBERRY CRISP (S)
Serves: 4 to 6
Ingredients:
1 (850 g) can apricots, drained
300 g frozen raspberries
1 cup plain flour
1
⁄2 cup brown sugar
1 teaspoon cinnamon
1 cup pecans, chopped
1 cup shredded coconut
2 cups toasted muesli
125 g butter
Method:
Place apricots and raspberries in the base of a 2-litre
casserole dish. Place remaining ingredients (except
butter) in a mixing bowl. Melt butter in a 2-cup jug on
P10 for 40 to 50 seconds. Combine melted butter
with dry ingredients and mix well. Crumble mixture
over top of fruit. Cook on P10 for 10 to 12 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select Desserts, then Start.
STEAMED JAM PUDDING (S)
Serves: 4
Ingredients:
2 tablespoons jam
100 g butter
2
⁄3 cup caster sugar
2 eggs
3
⁄4 cup self raising flour
1
⁄4 cup milk
Method:
Spoon jam into bottom of a 2-litre pudding bowl.
Cream butter and sugar in a separate bowl until light
and fluffy. Add eggs (one at a time), beating well
after each addition. Fold in flour alternately with milk.
Mix until well combined. Pour mixture over jam.
Smooth top and cook on P10 for 6 to 7 minutes. Let
stand, covered, for 5 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select Desserts, then Start.
APPLE CRUMBLE (S)
Serves: 4
Ingredients:
1 (780 g) can pie apples
1
⁄2 cup rolled oats
1
⁄4 cup plain flour
1
⁄2 cup desiccated coconut
1
⁄2 cup brown sugar
1 teaspoon cinnamon
60 g butter
Method:
Place apples in the base of a 1-litre casserole dish.
Place remaining ingredients (except butter) in mixing
bowl. Melt butter in 2-cup jug on P10 for 40 to 60
seconds. Combine melted butter with dry ingredients
and mix well. Spread evenly over apples. Cook on
P10 for 5 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select Desserts, then Start.
PEACH CRUMBLE (S)
Serves: 6 to 8
Ingredients:
125 g butter
1 cup flour
1
⁄2 cup caster sugar
2 cups toasted muesli
1 cup shredded coconut
1 teaspoon cinnamon
1 (810 g) can peach slices, drained
Method:
Place butter in a 2-litre jug. Cook on P7 for 1 minute.
Add flour, sugar, muesli, coconut and cinnamon, stir
until combined. Place peaches into a 2-litre
casserole dish. Place crumble mixture on top of
peaches and cook on P10 for 10 to 12 minutes.
Serve with cream or ice cream.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select Desserts, then Start.
APRICOT COBBLER (S)
Serves: 4 to 6
Ingredients:
1 (810 g) can apricot halves, drained
1 packet butter cake mix
1
⁄2 cup toasted coconut
70 g butter, melted
Method:
Arrange apricot halves on the base of 20 cm
casserole dish. Combine cake mix, toasted coconut
and butter. Sprinkle cake mixture over peaches.
Cook on P10 for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select Desserts, then Start.
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Cakes, Desserts and Slices