Bedienungsanleitung Panasonic NN-CF87LB (Seite 131 von 140) (Englisch)

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Desserts / Cakes

Fruit Scones

1. In a bowl, sift the our, salt and baking powder together. Rub in

butter until the mixture resembles ne breadcrumbs.

2. Add sugar and sultanas. Make a well in the centre and stir in

enough milk to form a soft dough. Knead lightly.

3. Roll out to 2 cm (¾”) thick and cut into 10 rounds with a 5 cm (2”)

cutter.

4. Preheat oven on Convection 210 °C with wire shelf in upper shelf

position.

5. Place the rounds on the baking sheet and enamel shelf and brush

with beaten egg.

6. Place enamel shelf in lower shelf position and baking sheet on

wire shelf in upper shelf position. Cook on Convection 210 °C for

9-13 minutes or until cooked and golden brown.

ingredients

Serves 10

225 g self-raising our

pinch salt

1 tsp baking powder

50 g butter

25 g caster sugar

50 g sultanas

5 tbsp (75 ml) milk

beaten egg to glaze

Dish: 1 x bowl, baking sheet

Accessory: Enamel shelf, wire shelf

Flapjack

1. Place the butter, syrup and sugar into bowl. Place on the base of

the oven and cook on Medium Microwave for 4-5 minutes. Stir

the oats into the butter and press the mixture into the tin.

2. Preheat the oven on Convection 180 °C. Place tin on enamel

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

25 minutes.

3. Leave to cool in the tin for 5 minutes, then mark into 18 pieces.

Allow to cool completely before removing from the tin.

ingredients

Serves 8

250 g butter

275 g golden syrup

75 g light muscovado sugar

425 g porridge oats

Dish: 1 x bowl,

1 x tin 30 x 20 x 3.5 cm lined with

lightly buttered greaseproof paper

Accessory: Enamel shelf

Millionaires Shortbread

1. Place our and sugar in a bowl and rub in butter. Press dough into

tin.

2. Preheat oven on Convection 170 °C with enamel shelf in lower

shelf position.

3. Prick shortbread with a fork and cook on Convection 170 °C for

5 minutes, then reduce temperature to Convection 150 °C for

30-40 minutes. Remove from oven when shortbread has a golden

colour and leave to cool in tin. Remove shelf.

4. Place butter for caramel in a bowl and melt on High Microwave

for 1-2 minutes. Add condensed milk and syrup. Whisk until

thoroughly mixed and cook on High Microwave for

8 minutes.

5. Stir mixture every minute to prevent burning. Caramel should have

thickened, allow to cool slightly. Pour caramel over shortbread.

6. Place chocolate and oil in a large bowl and melt on High

Microwave for 1-2 minutes. Stir, allow to cool slightly. Pour

chocolate on caramel and chill.

ingredients

Serves 10

Shortbread:

225 g plain our

75 g caster sugar

175 g unsalted butter

Caramel:

200 g butter

397 g unsweetened

condensed milk

4 tbsp (60 ml) golden syrup

Topping:

300 g milk or dark

chocolate in chunks

2 tbsp (30 ml) vegetable oil

Dish: 1 x bowl, 24 cm x 19 cm

Pyrex

cake tin, greased and lined

Accessory: Enamel shelf

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