Panasonic NN-T791 Manual De Usuario

– 66 –

Serves: 4 to 6

1

⁄

3

cup      

sultanas 

1

⁄

4

cup      

rum 

70 g

butter, softened

10

slices fruit loaf 

4

eggs 

1

1

⁄

3

cups      

milk

300 ml

cream 

1

⁄

3

cup      

brown sugar 

Method:
Grease a 4 cup microwave oven safe dish. Combine
sultanas and rum in a small bowl. Heat on P10 for 1
minute. Set aside. Butter both sides of all bread
slices. Remove the crusts and cut into triangles.
Beat together eggs, milk and cream, add liquid from
drained sultanas. Layer one third of the bread evenly
over the base of the 4 cup dish. Sprinkle with half the
sultanas and one third of the brown sugar. Repeat
with another layer of bread, sultanas and brown
sugar and top with the remaining bread. Pour about
two thirds of the egg mixture over the bread and
allow to stand for 20 minutes until the liquid is
absorbed. Pour over the remaining egg mixture and
sprinkle with brown sugar. Elevate on a microwave
safe rack and cook on P3 for 20 to 25 minutes. Allow
to stand for 10 minutes before serving with cream or
ice cream.

Oatmeal Cookies 

Makes: 1 x 20 cm square slice

Ingredients: 
300 g

chocolate pieces 

1 can (400 g)

condensed milk 

1 cup

chopped peanuts

Method: 
Grease 20 cm square dish. Set aside. Place
chocolate and condensed milk in 1-litre jug. Cook on
P7 for 2 minutes. Stir. Cook on P5 for 2 minutes.
Add nuts and place in prepared dish. Refrigerate and
cut into squares when cold.

Ingredients: 
200 g 

dark chocolate bits

30 g 

butter

1

⁄

4

cup      

evaporated milk 

1

⁄

3

cup      

icing sugar, sifted 

1

⁄

4

cup      

chopped nuts 

1 tablespoon 

orange liqueur

1

⁄

2

cup      

drinking chocolate powder 

Method:
Place chocolate bits and butter in a 1-litre dish. Cook
on P7 for 1 to 2 minutes, stirring halfway through
cooking. Add evaporated milk, stir until combined.
Stir in icing sugar, nuts and orange liqueur.
Refrigerate covered for 1 hour. Roll tablespoons
mixture into small balls. Toss in drinking chocolate
powder. Refrigerate until serving. 

Makes: approximately 48 cookies 

Ingredients: 
125 g

butter

1 cup 

brown sugar

1 

egg

1

⁄

2

teaspoon 

cinnamon 

1 teaspoon

baking powder

3

⁄

4

cup

plain flour

1

1

⁄

2

cups 

rolled oats

Method: 
Cream butter and sugar until light and fluffy. Add egg
and mix well. Fold in remaining ingredients and mix
well. Place teaspoon of mixture onto large greased
heatproof dinner plate (approximately 6 at a time).
Cook on P7 for 1

1

⁄

4

to 1

1

⁄

2

minutes. Allow to cool

slightly on plate before removing. Cool completely on
wire rack. Repeat above procedure until all mixture
is used.