Owner's Manual

12
Menu
Code
Instructions
SENSOR COOK MENU INSTRUCTIONS - DESSERTS
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 flou
r
mixture, together with the butter, walnuts an
d
raisins
.
3.
Spread in a greased and base- lined shallow dish
measuring 18 x 28cm / 7 x 11 in. Coo
k
uncovered. At the end of the cooking time
,
remove the brownies from the microwave. Stan
d
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 eac
h
portion with a piece of walnut
.
Brownies About
10 brownie
s
Roo
m 10
1
Prepare the cake following the microwave
instructions on the side of the packet, ignoring th
e
cooking instructions. Place the cake, uncovered
,
onto a microwave- safe rack or upturned plate abou
t
2cm off the turntable. At the end of the cooking time
,
remove the cake from the microwave oven, cove
r
with a plate or piece of foil and stand for 5 minute
s
or until the sticky centre portion is completel
y
cooked
.
Cake
Packet
Cake Mix
1 packet Room 5
3
Prepare the pudding following the microwave
instructions on the side of the packet, ignoring th
e
cooking instructions. Spoon the pudding batter int
o
an 8- cup (2 litre) heatproof, microwave- safe bowl
.
Top with the sauce mix and boiling water. Place th
e
cake, uncovered, onto a microwave- safe rack o
r
upturned plate about 2cm off the turntable. At th
e
end of the cooking time, remove the pudding fro
m
the microwave oven, cover with a plate or piece o
f
foil and stand for 5 minutes or until the sticky centr
e
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 o
r
plastic wrap. At the end of the cooking time, allow t
o
stand
.
Stewed Fruit 0.2 - 1.0 kg Room 1 - 3
Weight
Limit
Initial
Temperat
ure
Standing Time
(minutes)
OPERATING INSTRUCTIONS
100g butter
100g soft brown suga
r
25g cocoa, sifte
d
50g self- raising flour, sifte
d
1 eg
g
1 table spoon mil
k
25g walnuts, finely choppe
d
100g plain chocolat
e
1 table spoon black coffe
e
walnut halves to decorat
e
Icing