Bedienungsanleitung Panasonic NN-CF853W (Seite 132 von 148) (Englisch)

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Desserts / Cakes

ingredients

SERVES 6

4 medium egg whites

250

(9 oz) caster sugar

5 ml (1 tsp) cornﬂ our

5 ml (1 tsp) malt vinegar

5 ml (1 tsp) vanilla extract

Topping:

300 ml (½ pt) double cream,

softly whipped

250

(9 oz) strawberries, sliced

Dish: large Pyrex

bowl

Oven accessory: enamel

shelf in lower shelf

position

Strawberry pavlova

Preheat the oven on CONVECTION 150 °C. Mark a 25 cm (10”) circle on a

sheet of parchment paper and line the enamel shelf. Whisk the egg whites

until stiff but not dry. Slowly whisk in the sugar until the mixture is thick and

glossy. Blend the cornﬂ our, vinegar and vanilla extract to a smooth paste, in

a separate bowl and then whisk into egg whites. Spread the mixture inside

the circle on the parchment paper. Place enamel shelf in lower shelf position

and cook Pavlova on CONVECTION 150 °C for 1 hour. Turn the oven off

and leave the pavlova inside for another hour to dry out. When cool spread

cream all over the meringue and scatter the strawberries on top.

ingredients

SERVES 6

450

(1 lb) ripe pears, peeled

and thinly sliced

15 ml (1 tbsp) muscovado sugar

2 mangos, peeled, stoned and

roughly chopped

1 piece stem ginger, ﬁ nely chopped

Topping:

175

(6 oz) plain ﬂ our

(3 oz) butter

(3 oz) muscovado sugar

(3 oz) pecan nuts,

roughly chopped

Dish: shallow ovenproof dish

Oven accessory: enamel shelf

in lower shelf position

Mango, pear & ginger crumble

Put the pears in dish with the sugar and 45 ml (3 tbsp) water. Cover, place

on the base of the oven and cook on HIGH MICROWAVE for 5 mins.

Preheat the oven on CONVECTION 180 °C. Drain the pears, return to the

dish and add the mango and stem ginger. Spoon the mixture into dish and

leave to cool. Make the topping. Rub the butter into the ﬂ our, stir in the sugar

and pecan nuts. Sprinkle the topping over the fruit. Place dish on enamel

shelf in lower shelf position and cook on CONVECTION 180 °C for

30-35 mins.

ingredients

SERVES 4

700

(1½ lb) fresh fruit,

peeled and sliced

(e.g. apples, plums, rhubarb,

gooseberries, blackcurrants)

Sugar to taste

Crumble topping:

(3 oz) butter

175

(6 oz) plain ﬂ our

100

(3 oz) sugar

Dish: suitable sized,

Pyrex

heatproof dish

Oven accessory: glass shelf

in lower shelf position

Fruit crumble

Layer prepared fruit in the dish. Add sugar to taste, depending on the

sharpness of the fruit. Rub butter into the ﬂ our until mixture resembles ﬁ ne

breadcrumbs. Stir in the sugar. Sprinkle the crumble over the fruit, so that it

is completely covered. Place dish on glass shelf in lower shelf position and

cook on CONVECTION 230 °C + SIMMER MICROWAVE for 15-20 minutes,

or until golden brown.

F0003BH22BP_00_140401.indd 130F0003BH22BP_00_140401.indd 130 2014/4/1 9:42:322014/4/1 9:42:32

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