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Instructions
SENSOR COOK MENU INSTRUCTIONS - DESSERT
1. Place the butter in a basin and melt on full for
about 1- 1
1
/
2
minutes.
2. Mix together the sugar, cocoa and flour. Beat
together the egg and milk. Stir into the flour
mixture, together with the butter, walnuts and
raisins.
3. Spread in a greased and base- lined shallow dish
measuring 18 x 28cm / 7 x 11 in. Cook
uncovered. At the end of the cooking time,
remove the brownies from the microwave. Stand
or until cooled.
4. For the icing, place the chocolate and coffee in a
basin and cook on full for 3- 4 minutes.
5. Spread the icing over the cake. When almost set
cut the brownies into squares and top each
portion with a piece of walnut.
Brownies
About
10 brownies
Room 10
Prepare the cake following the microwave
instructions on the side of the packet, ignoring the
cooking instructions. Place the cake, uncovered,
onto a microwave- safe rack or upturned plate about
2cm off the turntable. At the end of the cooking time,
remove the cake from the microwave oven, cover
with a plate or piece of foil and stand for 5 minutes
or until the sticky centre portion is completely
cooked.
Cake
Packet
Cake Mix
1 packet Room 5
Prepare the pudding following the microwave
instructions on the side of the packet, ignoring the
cooking instructions. Spoon the pudding batter into
an 8- cup (2 litre) heatproof, microwave- safe bowl.
Top with the sauce mix and boiling water. Place the
cake, uncovered, onto a microwave- safe rack or
upturned plate about 2cm off the turntable. At the
end of the cooking time, remove the pudding from
the microwave oven, cover with a plate or piece of
foil and stand for 5 minutes or until the sticky centre
portion is completely cooked.
Pudding
Self- saucing
sponge pudding
1 packet =
250- 260g
1 packet Room 5
Peel core and roughly chop the fruit. Sprinkle the
fruit with 2- 4 tsp caster sugar. Cover with a lid or
plastic wrap. At the end of the cooking time, allow to
stand.
Stewed Fruit
0.2 - 1.0 kg Room 1 - 3
Weight
Limit
Initial
Temperature
Standing Time
(minutes)
100g butter
100g soft brown sugar
25g cocoa, sifted
50g self- raising flour, sifted
1 egg
1 table spoon milk
25g walnuts, finely chopped
100g plain chocolate
1 table spoon black coffee
walnut halves to decorate
Icing
Sc12
Sc13
Sc14
Sc15
16
HOW TO USE
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