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34
BAKING
MENU
FOOD CATEGORY FOOD RECIPES AMOUNT ACCESSORY
HINTS
5
Sauce
P1
Caramel/butter
scotch sauce
450g
large
P
yrex jug
or deep
P
yrex
bowl
Place 50g diced unsalted butter, 150g brown sugar
and 1 cup (250ml) cream into jug or bowl. Stir well to
dissolve sugar.
Select cooking program and follow prompts.
At the prompt, add 1 teaspoon vanilla extract and
1- 11/2 teaspoons sea salt; mix well. Return to
microwave and press start to continue cooking
Carefully remove sauce from microwave and stir well;
stand for 3 minutes.
Serve warm or cold. Sauce will thicken on cooling.
P2
Hot fudge sauce
300g
large Pyrex jug
or deep P
yrex
bowl
Combine 50g butter and 100g chopped dark
chocolate into microwave-safe jug or bowl.
Select cooking program and follow prompts.
At the prompt add 100g caster sugar, 1 tablespoon
cocoa powder, 80ml cream and 1 teaspoon vanilla
extract and mix well.
Return to microwave and press start to continue
cooking.
Carefully remove sauce from microwave and stir well;
stand for 2 minutes.
Serve with ice cream or your favourite dessert.
P3
Strawberry
coulis
300g
large Pyrex jug
or deep P
yrex
bowl
Place 350g of hulled and halved strawberries, 2
tablespoons icing sugar and 1 tablespoon of lemon
juice into a large Pyrex bowl or jug.
Select cooking mode and follow prompts.
Once cooking time has ended, allow mixture to
cool slightly for 5 minutes before removing from the
microwave. ( the bowl will be hot and mixture boiling)
Using a stick blender, puree the sauce until smooth.
Use immediately or for a smoother sauce, strain
through a fine sieve.
Store sauce in a sealed container in the refrigerator
for up to 2 weeks.
Содержание KMW276
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