Download Sharp 209H Specifications

RECIPES
CHOCOLATE CREAMS
Makes 8 biscuits
BISCUITS:
100g butter
50g caster sugar
100g self raising flour
25g cocoa powder
2.5ml (1/2 tsp) vanilla essence
BUTTERCREAM:
50g butter
75g icing sugar
30ml (2 tbsp) cocoa powder
1 Grease two small round baking trays
2 Combine all the biscuit ingredients in a bowl, rub in
then mix well.
3 Preheat the oven to CONVECTION 200°C.
4 Divide the mixture into 16 even sized pieces and roll
into balls, Place apart on two greased baking trays.
Flatten each ball slightly with a fork.
5 Place one tray on the low rack and the other on
the high rack. Bake at CONVECTION 200°C for 12
minutes. Rotate and change the trays over halfway
through cooking time.
6 To prepare the butter cream, cream the butter and
icing sugar until fluffy. Add the cocoa and mix well.
7 When biscuits are cool, spread with butter cream and
sandwich together to make 8 chocolate creams.
RICE PUDDING
Serves 4
1.5 litres (2 pints) milk
200g pudding rice
75g caster sugar
50g butter
5ml (1 tsp) ground nutmeg (optional)
1 Place the milk into a 1.5 litre (21/2 pint) casserole dish.
heat on 100% for 8 minutes.
2 Stir in the rice, sugar and butter. Heat on 100% for 5
minutes.
3 Place on the low rack and cook on DUAL - 1, 180°C,
30% for 60 minutes. Stir 2 - 3 times during cooking
and again at the end of cooking.
4 Sprinkle with ground nutmeg to serve.
Makes 12 scones
450g self raising flour
100g butter
100g caster sugar
100g sultanas
2 eggs (medium), beaten with milk to
make 300ml (1/2 pint)
1 egg (medium), beaten to glaze
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FRUIT SCONES
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Preheat the oven to 220°C.
Place the flour in the bowl and rub in the butter.
Add the sugar and the fruit.
Mix together the milk and egg.
Make a well in the flour, add almost all of the liquid
and mix with a round bladed knife.
On a floured surface, knead the dough very lightly
until it is just smooth.
Divide the mixture in two, flatten until approx. 2cm
thick, then cut each peice of dough into seven rounds
(approx. 6.2cm each).
Grease two flan dishes, place seven scones in each
dish. Place one dish on the high rack and the other
dish on the low rack.
Cook at 220°C for 12 minutes, then swap the
position of the dishes and cook for a further 10
minutes, until well-risen and brown.
Wholemeal scones:
Substitute white self raising flour with wholemeal self raising flour, omit raisins.
Cheese & chive scones: Omit sugar and sultanas. Add 175g grated Cheddar cheese, 15ml
(1 tbsp) dried chives, salt and pepper at Stage 2.
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