Sharp R-67B1S, Руководство пользователя

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B-7
DE
SSE
RT
M
OI
ST
C
A
R
R
OT
C
A
KE
1
cu
p
oil
3
m
ed
iu
m
siz
ed
c
ar
ro
ts
, g
ra
te
d
1
cu
p
br
ow
n
su
ga
r
¾
c
up
c
ho
pp
ed
w
aln
ut
s
3
eg
gs
1
½
c
up
s s
elf
r
ais
in
g
flo
ur
, s
ift
ed
Cr
ea
m
C
he
es
e
Ic
in
g
1
te
as
po
on
b
ic
ar
bo
na
te
o
f s
od
a
25
0g
c
re
am
c
he
es
e
1
te
as
po
on
g
ro
un
d
cin
na
m
on
2
½
c
up
s ic
in
g
su
ga
r
Sa
lt
to
ta
st
e
2
ta
ble
sp
oo
ns
le
m
on
ju
ic
e
1.
In
a
la
rg
e
bo
w
l,
be
at
th
e
oil,
b
ro
w
n
su
ga
r a
nd
e
gg
s u
nti
l we
ll
co
m
bin
ed
.
2.
A
dd
flo
ur
, b
ic
ar
bo
na
te
so
da
, c
in
na
m
on
a
nd
sa
lt.
3.
F
old
in
th
e
ca
rr
ots
a
nd
w
al
nu
ts
.
4.
P
ou
r in
to
a
g
re
as
ed
2
0c
m
m
ic
ro
w
av
e
sa
fe
c
ak
e
dis
h.
P
la
ce
a
m
ic
ro
w
av
e
sa
fe
pla
te
u
ps
id
e
do
w
n
on
to
th
e
ba
se
o
f th
e
m
ic
ro
w
av
e
an
d
sit
th
e
ca
ke
d
is
h
on
to
p.
C
oo
k
fo
r 1
3
m
in
ute
s o
n
M
ED
IUM
HI
GH
(8
0%
).
5.
A
llo
w
to
sta
nd
fo
r 5
m
in
ute
s b
ef
or
e
tu
rn
in
g
ou
t o
nto
a
w
ire
ra
ck
to
c
oo
l.
6.
Ic
e
ca
ke
o
nc
e
ca
ke
is
c
old
.
Ic
in
g:
To
m
ak
e
ic
in
g,
b
ea
t c
re
am
c
he
es
e
un
til
sm
oo
th
. A
dd
ic
in
g
su
ga
r a
nd
le
m
on
ju
ic
e
an
d
be
at
un
til
sm
oo
th
.
C
HOC
OLA
TE
SEL
F
SA
U
C
IN
G
PU
D
D
IN
G
Se
rv
es
4
-6
1
¼
c
up
s s
elf
-r
ais
in
g
flo
ur
90
g
bu
tt
er
, m
elt
ed
½
c
up
c
as
to
r
su
ga
r
1
cu
p
br
ow
n
su
ga
r
3
ta
ble
sp
oo
ns
c
oc
oa
p
ow
de
r
3
ta
ble
sp
oo
ns
c
oc
oa
p
ow
de
r,
e
xt
ra
15
0g
d
ar
k
co
ok
in
g
ch
oc
ola
te
2
½
c
up
s b
oili
ng
w
at
er
3/4
c
up
m
ilk
1.
In
a
la
rg
e
m
ic
ro
w
av
e
sa
fe
g
la
ss
b
ow
l,
co
m
bi
ne
th
e
flo
ur
, c
as
te
r s
ug
ar
a
nd
c
oc
oa
po
w
de
r.
Se
t a
sid
e.
2.
B
re
ak
u
p
th
e
ch
oc
ola
te
a
nd
p
la
ce
in
to
a
sm
all
m
ic
ro
w
av
e
sa
fe
g
la
ss
b
ow
l,.
M
elt
th
e
ch
oc
ola
te
b
y
co
ok
in
g
fo
r 2
½
m
in
ute
s o
n
HI
GH
(1
00
%
),
stir
rin
g
ha
lfw
ay
.
3.
Stir
th
e
m
ilk
, c
ho
co
la
te
a
nd
b
utte
r in
to
th
e
fo
ur
m
ix
tu
re
a
nd
m
ix
u
ntil
sm
oo
th
.
4.
In
a
se
pa
ra
te
b
ow
l,
co
m
bin
e
th
e
br
ow
n
su
ga
r,
co
co
a
po
w
de
r a
nd
b
oilin
g
w
ate
r.
5.
Po
ur
th
e
liq
uid
o
ve
r th
e
ch
oc
ola
te
m
ix
tu
re
. C
oo
k
fo
r 1
0
m
in
ute
s o
n
HI
G
H
(1
00
%
).
6.
A
llo
w
to
sta
nd
fo
r 5
m
in
ute
s.
Se
rv
e
ho
t w
ith
ic
e
cr
ea
m
.
STR
A
WBER
R
Y
C
HEESEC
A
KE
Ba
se
15
g
bu
tt
er
, m
elt
ed
25
g
dig
es
tiv
e
or
M
ilk
Ar
ro
w
ro
ot
b
isc
uit
s,
cr
us
he
d
Filli
ng
50
0g
r
ic
ot
ta
c
he
es
e,
d
ra
in
ed
o
f a
ll
ex
ce
ss
liq
uid
25
0g
c
re
am
c
he
es
e,
r
ou
gh
ly
c
ho
pp
ed
½
c
up
c
as
to
r
su
ga
r
1
te
as
po
on
v
an
illa
e
ss
en
ce
10
g
ge
la
tin
e
1
te
as
po
on
g
ra
te
d
le
m
on
z
es
t
2
ta
ble
sp
oo
ns
g
old
en
syr
up
1
pu
nn
et
st
ra
w
be
rr
ie
s,
ha
lv
ed
1.
Gr
ea
se
th
e
ba
se
a
nd
sid
es
o
f a
2
0c
m
sp
rin
gf
or
m
c
he
es
ec
ak
e
tin
w
ith
th
e
m
elte
d
bu
tte
r.
A
dd
th
e
bis
cu
it
cr
um
bs
a
nd
tilt
an
d
tu
rn
th
e
tin
to
c
oa
t th
e
ba
se
a
nd
sid
es
w
ith
c
ru
m
bs
.
2.
In
a
fo
od
p
ro
ce
ss
or
, a
dd
th
e
ric
otta
c
he
es
e
an
d
pr
oc
es
s f
or
5
m
in
ute
s o
r u
nt
il
sm
oo
th
a
nd
c
re
am
y.
A
dd
th
e
cr
ea
m
c
he
es
e,
su
ga
r,
va
nilla
, g
ela
tin
e
an
d
le
m
on
z
es
t
an
d
pr
oc
es
s f
or
2
m
in
ute
s o
r u
ntil
sm
oo
th
.
3.
Po
ur
th
e
m
ix
tu
re
in
to
a
2
0c
m
m
ic
ro
w
av
e
sa
fe
g
la
ss
p
ie
d
is
h.
C
oo
k
on
M
EDI
UM
HI
GH
(8
0%
) f
or
1
1
m
in
ute
s.
Stir
m
ix
tu
re
a
c
ou
ple
o
f ti
m
es
th
ro
ug
ho
ut
co
ok
in
g
to
en
su
re
e
ve
n
te
xt
ur
e.
T
ra
ns
fe
r m
ix
tu
re
to
th
e
sp
rin
gf
or
m
ti
n.
4.
R
ef
rig
er
ate
fo
r a
t le
as
t 2
h
ou
rs
o
r u
ntil
se
t.
5.
He
at
th
e
go
ld
en
sy
ru
p
fo
r 1
0-
20
se
co
nd
s o
n
HI
GH
(1
00
%
).
B
ru
sh
o
n
th
e
ch
ille
d
ch
ee
se
ca
ke
.
6.
Se
rv
e
to
pp
ed
w
ith
str
aw
be
rr
ie
s.
M
A
C
A
D
A
M
IA
F
U
D
GE
M
ak
es
a
pp
ro
x
45
p
ie
ce
s
12
5g
b
ut
te
r
10
0g
c
ho
co
la
te
m
elt
s
2
ta
ble
sp
oo
ns
g
old
en
sy
ru
p
1
cu
p
(1
25
g)
m
ac
ad
am
ia
n
ut
s,
40
0g
c
an
sw
ee
te
ne
d
co
nd
en
se
d
m
ilk
ro
ug
hly
c
ho
pp
ed
1
cu
p
br
ow
n
su
ga
r
½
te
as
po
on
v
an
illa
e
ss
en
ce
1.
In
a
la
rg
e
m
ic
ro
w
av
e
sa
fe
g
la
ss
b
ow
l,
co
m
bi
ne
th
e
bu
tte
r,
go
ld
en
sy
ru
p,
c
on
de
ns
ed
m
ilk
a
nd
su
ga
r a
nd
m
ix
w
ell.
C
oo
k
fo
r 6
m
in
ute
s o
n
HI
GH
(1
00
%
),
stir
rin
g
tw
ic
e
du
rin
g
co
ok
in
g.
T
o
av
oid
a
g
ra
in
y
te
xt
ur
e,
to
n
ot
sc
ra
pe
th
e
un
di
ss
ol
ve
d
su
ga
r
cr
ys
ta
ls
fr
om
th
e
sid
es
d
ow
n
in
to
th
e
bo
w
l d
ur
in
g
co
ok
in
g.
2.
Stir
in
th
e
ch
oc
ola
te
m
elts
, m
ac
ad
am
ia
n
uts
a
nd
v
an
illa
e
ss
en
ce
3.
Po
ur
th
e
m
ix
tu
re
in
to
a
g
re
as
ed
a
nd
lin
ed
2
8
x
18
cm
la
m
in
gt
on
tin
.
4.
R
ef
rig
er
ate
fo
r 2
h
ou
rs
o
r u
nti
l f
irm
. C
ut
in
to
2
cm
x
2
cm
sq
ua
re
s.
N
OT
E:
M
ac
ad
am
ia
n
ut
s c
an
b
e
su
bs
tit
ute
d
fo
r o
th
er
n
ut
va
rie
tie
s s
uc
h
as
p
ec
an
s,
al
m
on
ds
a
nd
p
is
ta
ch
io
s.