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– 67 –
Sauces and Extras
C
OOKING
F
RUIT BY
S
ENSOR
C
OOK
(125 g - 1.0 kg)
• For cooking fruits that would be suitable for stewing
or poaching.
• Suitable fruits would include rhubarb, apple,
berries, stone fruits, kiwi fruit and pears.
• Minimum and maximum weights include sugar and
water added to fruits.
• Trim and prepare fruits into uniform pieces
• Add approximately 1
1
⁄
2
cups caster sugar and 1
1
⁄
2
cups water per 500g fruit.
• If not adding sugar, slightly decrease the water
content.
• Do not use plastic dishes to cook fruit as incorrect
cooking times may result.
• Place fruit, sugar and water into an appropriate
sized dish.
• Cover securely with plastic wrap.
• During the cooking time, the oven will beep and
instruct you to stir. Remove cover completely and
return fruit to oven to fi nish cooking.
• Allow to stand for 5 minutes at the completion of
cooking.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Fruit, then Start.
C
INNAMON
P
OACHED
P
EARS
Serves: 4
Ingredients:
1
⁄
2
cup water
1
⁄
2
cup caster sugar
1
⁄
2
teaspoon cinnamon
4 pears, peeled and sliced
Method:
Combine water, caster sugar and cinnamon in a 1-litre
jug. Cook on P10 for 2 minutes. Place the pears in a
2-litre dish. Pour over syrup and cover. Cook on P10
for 6 to 8 minutes.
Tip:
To soften butter cook on P5 for 10 to 20 seconds.
C
HERRY
K
UECHEN
Serves: 4 to 6
Ingredients:
Base:
1 pkt (340 g) buttercake mix
1
⁄
2
cup toasted coconut
125 g melted butter
1 egg
Filling:
425 g can pitted cherries, drained
Topping:
300 ml sour cream
1 egg
2 tablespoons sugar
cinnamon
Method:
Combine cake mix, coconut, melted butter and
egg. Press into a 27 cm fl an dish. Cook on P10 for
3 minutes. Arrange cherries over base. Combine
sour cream, egg and sugar and pour over cherries.
Sprinkle with cinnamon. Cook on P6 for 10 to 12
minutes.
S
WEET
B
ERRY
S
AUCE
Makes: Approximately 2 cups
Ingredients:
1
⁄
2
cup caster sugar
1
⁄
2
cup water
500 g berries, halved if large
2 tablespoons water
1 tablespoon cornfl our
Method:
Combine sugar and water in a 3-litre bowl. Cook on
P10 for 2 to 3 minutes. Add berries. Cook on P10 for
3 to 4 minutes. Blend water and cornfl our. Mix into
berry sauce. Cook on P10 for 2 minutes. Serve hot
or cold with ice cream.
FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.
Apples - poached 500 g P10 8 Add 300 ml of water. Only half fi ll dish. Cover.
Apples - stewed 500 g P10 6 Only half fi ll dish. Cover.
Peaches - poached 500 g P10 4 - 5 Add 300 ml of water. Only half fi ll dish. Cover.
Pears - poached 500 g P10 6 - 7 Add 300 ml of water. Only half fi ll dish. Cover.
Plums - poached 500 g P10 6 Add 300 ml of water. Only half fi ll dish. Cover.
Plums - stewed 500 g P10 6 - 10 Add 30 ml (2 tbsp) of water. Only half fi ll dish. Cover.
Rhubarb - stewed 500 g P10 5 Only half fi ll dish. Cover.
Cooking Fruit by Micro Power
F00039Y40QP_CB.indd 67F00039Y40QP_CB.indd 67 2011-6-29 15:38:152011-6-29 15:38:15
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