Sharp R-82STM ユーザーズマニュアル

S

ERVES

 

8

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Put the butter in a bowl and heat on HIGH for 1

minute.  Add the biscuit crumbs and stir.  Cook on
HIGH for 1 minute.

2 Press the crumbs into the base and sides of a 25

cm, 10" flan dish.

3 Beat the cream cheese, sugar, eggs and vanilla

essence together.  Pour the filling on top of the
biscuit flan case.  Cook on DUAL CONVECTION
180

°

C, LOW for 25 minutes until the centre is

almost set.

4 Stir the soured cream into the honey, then pour

over the top of the cheesecake.  Cook on full
power HIGH for 1 minute.  Allow to cool, then chill
in the refrigerator for 1 hour.

5 Pile the cherry filling on top of the cake and

decorate the edges with rosettes of whipped
cream.

S

ERVES

 

8

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Grease a 20cm / 8” round cake tin and line the base

with greaseproof paper.

2 Sift the flour and salt into a large bowl. Rub the butter

into the flour until the mixture resembles breadcrumbs.
Stir in the ground almonds and sugar.

3 Beat the eggs, milk and the vanilla essence together

and mix into the flour mixture.  Add the chocolate
and raspberries and mix in gently.

4 Spread the mixture into the cake tin and place on the

low rack and cook on DUAL COOK 180

°

C, MEDIUM

for 30 minutes. Allow the cake to cool.  Dust with icing
sugar.

1 For pastry, rub butter into flour until mixture resem-

bles breadcrumbs. Stir in sugar and bind with egg
yolk. Add enough cold water to make a soft but not
sticky dough. Chill whilst making the filling.

2 For filling, combine apple, sugar, cinnamon (if

using) and orange rind (if using) in a large bowl.
Cook on HIGH for 8 minutes, stirring twice.

3 Line the base of a greased, 20.4 x 2.5cm (8x1") pie

dish with half the pastry. Cook the pastry base on
MEDIUM for 7-8 minutes. Spoon in apple mixture,
roll out remaining pastry and cover.

4 Pinch pastry edges to seal and make a slit in the

centre with  a sharp knife. Brush with egg mixture
to glaze and sprinkle generously with sugar.

5 Place on the low rack, cook on DUAL

CONVECTION, 220

o

C MEDIUM LOW for 20

minutes. .

S

ERVES

 

6

P

REPARATION

 

TIME

  - 25 

MINUTES