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12
Menu
Code
Instructions
SENSOR COOK MENU INSTRUCTIONS - DESSERT
2
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
1
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
3
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
4
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)
OPERATING INSTRUCTIONS (CONT’D)
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
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