Bedienungsanleitung Panasonic NN-CF853W (Seite 129 von 148) (Englisch)

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Baked jam roly poly pudding

Roll out pastry to approx. 23 x 32 cm (9” x 13”). Spread the jam over the

pastry leaving 1 cm (½ “) border all round. Brush the edges with milk and roll

the pastry up evenly, starting at one short side and sealing the edges well.

Brush top with milk and place in loaf dish. Place dish on glass shelf in lower

shelf position and cook on CONVECTION 200 °C + LOW MICROWAVE for

15-20 mins or until golden.

ingredients

SERVES 4

1 quantity of suet pastry

75 ml (5 tbsp) seedless

raspberry jam

milk to glaze

Dish: 1

(2 lb) glass loaf

dish

Accessory: glass shelf in

lower shelf position

Éclairs

Melt the butter and water together on HIGH MICROWAVE 2-3 mins or

until bubbling. Immediately tip in all the ﬂ our and beat well until mixture is

smooth. Allow to cool slightly. Beat in eggs one at a time, beating vigorously

until mixture is smooth and glossy. Place the choux pastry into a piping bag

ﬁ tted with a plain 1 cm nozzle. Pipe ﬁ ngers 9 cm long on lightly greased,

slightly wet baking sheet. Preheat on CONVECTION 200 °C with the enamel

shelf in the lower shelf position. Place baking sheet on the enamel shelf.

Cook on CONVECTION 200 °C for approx. 15 - 20 mins. Pierce each eclair

and return for a further 5-10 mins to crisp if necessary. When cooked cool

on a wire rack. Whip the cream until stiff and ﬁ ll the eclairs. Dissolve

cocoa in hot water and stir into icing sugar, beating well until smooth, add

extra water if required. Ice the ﬁ lled eclairs and leave until set.

ingredients

SERVES 6

Choux Pastry:

(2 oz) butter

150 ml (5 ﬂ oz) water

(2 oz) plain ﬂ our sifted

2 eggs, lightly beaten

Éclairs:

150 ml (5 ﬂ oz) whipping cream

10 ml cocoa powder

15 ml hot water

100

(4 oz) icing sugar, sieved

This recipe is most successful

when mixed by hand

Dish: baking sheet, greased

Oven accessory: enamel

shelf in lower shelf position

Strudel

Preheat on CONVECTION 180 °C. Mix the apples and lemon juice in a bowl.

Add the sugar, walnuts, sultanas, cinnamon and almonds and mix. Take three

sheets of ﬁ lo pastry and brush them with melted butter. Lay the sheet with the

shortest side nearest you. Lay the second 5-6 cm over the longest side of the

ﬁ rst sheet, overlapping the third sheet over the second. Lay three more sheets

of ﬁ lo pastry on top of each other. Pour the apple ﬁ lling over the ﬁ lo pastry, but

leave around 2.5 cm free around one sheet of pastry. Fold the sides over the

ﬁ lling and brush with butter. Roll the pastry from the long side and butter the

last long sheet in to seal the strudel. Place the strudel with the seam towards

you on enamel shelf and place in the lower shelf position. Brush with melted

butter. Bake the strudel for 30 mins on CONVECTION 180 °C. Sprinkle with

icing sugar before serving.

ingredients

SERVES 4

600

(1 lb 3 oz) apples

preferably Granny Smith, cores

removed, cut into rough pieces,

juice of 1 lemon

3 tbsp brown sugar

(2 oz) walnuts, roughly

chopped

4 tbsp sultanas

1 level tbsp cinnamon

(2 oz) almonds sliced

225

(8 oz) ﬁ lo pastry

(2 oz) butter, melted

icing sugar to serve

Oven accessory: enamel

shelf in lower shelf position,

greased

Custard tart

Line a lightly greased ﬂ an dish with the pastry. Prick pastry with a fork and

chill for 15 mins. Bake blind, lining pastry with greaseproof paper and baking

beans for 10 mins on CONVECTION 180 °C on the glass shelf in lower shelf

position. Remove baking beans and continue cooking for a further 10 mins.

Remove the glass shelf. Mix the milk and vanilla and heat on HIGH

MICROWAVE for 3 mins on base of oven. Mix together eggs and sugar.

Gradually add the milk to the egg mixture and stir well. Strain the egg

mixture into the ﬂ an case and sprinkle with nutmeg. Place dish on the glass

shelf in lower shelf position and cook on CONVECTION 180 °C + WARM

MICROWAVE for 15-20 mins or until set.

ingredients

SERVES 6

350

(12 oz) shortcrust pastry

450 ml (¾ pint) milk

1 tsp vanilla extract

4 eggs

(2 oz) caster sugar

Dish: 22.5 cm (9”) ﬂ an dish

Oven accessory: glass shelf

in lower shelf position

Pastry

F0003BH22BP_00_140401.indd 127F0003BH22BP_00_140401.indd 127 2014/4/1 9:42:322014/4/1 9:42:32

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