– 61 –
Rice, Pasta and Noodles
C
OOKING
D
ESSERTS BY
S
ENSOR
C
OOK
(375 g - 1.5 kg)
Your oven allows you to cook many desserts
automatically. Please follow these general instructions:
• Place prepared desserts in a suitable size dish
(approx.
3
⁄
4
full).
• Do not use plastic dishes as incorrect cooking times
may result.
• Cover securely with plastic wrap.
• During the cooking time, the oven will ‘beep’ and
instruct you to ‘REMOVE COVER’.
• Allow cooked desserts to stand for 10 minutes at
the completion of cooking.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Desserts, then Start.
A
PRICOT and
R
ASPBERRY
C
RISP
Serves: 4 to 6
Ingredients:
1 (850 g) can apricots, drained
300 g frozen raspberries
1 cup plain fl our
1
⁄
2
cup brown sugar
1 teaspoon cinnamon
1 cup pecans, chopped
1 cup shredded coconut
2 cups toasted muesli
125 g butter
Method:
Place apricots and raspberries in the base of a 2-litre
casserole dish. Place remaining ingredients (except
butter) in a mixing bowl. Melt butter in a 2-cup jug
on P10 for 40 to 50 seconds. Combine melted butter
with dry ingredients and mix well. Crumble mixture
over top of fruit. Cook on P10 for 10 to 12 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
S
TEAMED
J
AM
P
UDDING
Serves: 4
Ingredients:
2 tablespoons jam
100 g butter
2
⁄
3
cup caster sugar
2 eggs
3
⁄
4
cup self raising fl our
1
⁄
4
cup milk
Method:
Spoon jam into bottom of a 2-litre pudding bowl.
Cream butter and sugar in a separate bowl until light
and fl uffy. Add eggs (one at a time), beating well after
each addition. Fold in fl our alternately with milk. Mix
until well combined. Pour mixture over jam. Smooth
top and cook on P10 for 6 to 7 minutes. Let stand,
covered, for 5 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
A
PPLE
C
RUMBLE
Serves: 4
Ingredients:
1 (780 g) can pie apples
1
⁄
2
cup rolled oats
1
⁄
4
cup plain fl our
1
⁄
2
cup desiccated coconut
1
⁄
2
cup brown sugar
1 teaspoon cinnamon
60 g butter
Method:
Place apples in the base of a 1-litre casserole dish.
Place remaining ingredients (except butter) in mixing
bowl. Melt butter in 2-cup jug on P10 for 40 to 60
seconds. Combine melted butter with dry ingredients
and mix well. Spread evenly over apples. Cook on
P10 for 5 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
P
EACH
C
RUMBLE
Serves: 6 to 8
Ingredients:
125 g butter
1 cup fl our
1
⁄
2
cup caster sugar
2 cups toasted muesli
1 cup shredded coconut
1 teaspoon cinnamon
1 (810 g) can peach slices, drained
Method:
Place butter in a 2-litre jug. Cook on P7 for 1 minute.
Add fl our, sugar, muesli, coconut and cinnamon, stir
until combined. Place peaches into a 2-litre casserole
dish. Place crumble mixture on top of peaches and
cook on P10 for 10 to 12 minutes. Serve with cream
or ice cream.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
A
PRICOT
C
OBBLER
Serves: 4 to 6
Ingredients:
1 (810 g) can apricot halves, drained
1 packet butter cake mix
1
⁄
2
cup toasted coconut
70 g butter, melted
Method:
Arrange apricot halves on the base of 20 cm
casserole dish. Combine cake mix, toasted coconut
and butter. Sprinkle cake mixture over peaches.
Cook on P10 for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
F00039Y40QP_CB.indd 61F00039Y40QP_CB.indd 61 2011-6-29 15:38:142011-6-29 15:38:14
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