Sharp R-260L, Operation Manual And Cooking Manual

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16
+ 20°C
0.7kg
• Prepare the cake referring to the
recipes below.
• Place the prepared dish on the
turntable.
• After cooking, stand.
• Remove from the cake dish.
NOTE: This menu has one setting for
0.7 kg. It is not necessary to
enter the weight. When you
select this menu, the display
will show 0.7kg automatically.
EC-7 Cake
Menu Quantity
Initial
Temperature
(approx.)
Standing
Time
(minutes)
Procedure
10
x 7
CAKE (EC-7) RECIPES
1. Cream the sugar and margarine until light and fluffy.
2. Beat in the eggs one at a time.
3. Sift the flour and fold into the mixture.
4. Add the grated fresh ginger and mashed banana then mix to a
dropping consistency.
5. Spoon the mixture into a greased and lined 8” (21cm x 9.5cm) deep
cake dish.
6. Cook using Express Cook EC-7 “Cake” .
7. Leave to stand for 10 minutes.
8. To prepare the topping, combine the cream cheese, orange juice
and icing sugar until smooth. Spread on top of the cake.
Keep refrigerated .
Serves 4 - 6 (700g)
150g caster sugar
150g margarine
3 eggs (medium)
150g self raising flour
175g mashed banana
2" piece of fresh ginger, grated
topping: 225g cream cheese
grated rind of 1 orange
5ml (1 tsp) orange juice
30ml (2 tbsp) icing sugar
GINGER & BANANA CAKE
1. Cream the sugar and margarine until light and fluffy.
2. Beat in the eggs one at a time.
3. Sift the flour and fold into the mixture.
4. Dissolve the coffee in the hot water and fold into the mixture,
together with the vanilla essence.
5. Spoon into a greased and lined 8” (21cm x 9.5cm) deep cake dish.
6. Cook using
Express Cook EC-7 “Cake” .
7. Leave to stand for 10 minutes.
8. Mix the icing sugar and water to make a smooth paste. Drizzle over
the cake and sprinkle with the almonds and cherries.
Keep refrigerated .
Serves 4 - 6 (700g)
175g caster sugar
175g margarine
3 eggs (medium)
200g self raising flour
10ml (2 tsp) vanilla essence
20ml (4 tsp) instant coffee
30ml (2 tbsp) hot water
topping: 100g icing sugar
15ml (1 tbsp) water
25g almonds
25g glace cherries
COFFEE & VANILLA CAKE
1. Cream the sugar and margarine until light and fluffy.
2. Beat in the eggs one at a time.
3. Sift the flour and cocoa powder then fold into the mixture.
4. Add chocolate drops and stir well.
5. Spoon into a greased and lined 8” (21cm x 9.5cm) deep cake dish.
6. Cook using
Express Cook EC-7 “Cake” .
Leave to stand for 10 minutes.
Serves 4 - 6 (700g)
150g caster sugar
150g margarine
3 eggs (medium)
150g self raising flour
50g cocoa powder
100g chocolate drops
DOUBLE CHOC-CHIP CAKE
R260L EN P12-19 06.12.18, 1:08 PM 16