Bedienungsanleitung Panasonic NN-CS89 (Seite 144 von 154) (Englisch)

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Swiss Roll

1. Whisk eggs and sugar together in a heatproof bowl until pale and

creamy, and mixture leaves a trail on the surface when the whisk

is lifted. Carefully fold in half of the sifted our, and then fold in the

other half. Fold in 15 ml (1 tbsp) of hot water.

2. Add the mixture to the tin. Tip the tin to allow mixture to run

into corners. Preheat oven on Convection 200 °C with wire

shelf in lower shelf position. Place tin on wire shelf and cook on

Convection 200 °C for 10 minutes.

3. Place sheet of greaseproof paper on a damp tea towel and dredge

paper with caster sugar. Quickly turn the Swiss roll out onto the

greaseproof and carefully remove the baking parchment. Spread

with jam or desired lling. Roll up from short side with the aid of

the greaseproof paper. Dredge with icing sugar.

ingredients

Serves 8

3 medium eggs, beaten

125 g caster sugar

125 g plain our

Filling:

jam or cream

icing sugar to dredge

Dish: 1 x Bowl, 1 x swiss roll tin 33 x

23 cm, greased and lined with baking

parchment.

Accessory: Wire shelf

Victoria Sandwich

1. In a large bowl, cream butter and sugar until pale and uffy. Add

the eggs a little at a time beating well after each addition. Fold in

half the our, using a metal spoon, then fold in the remaining our.

2. Spoon the mixture into the tins and level with a knife. Preheat

oven on Convection 180 °C. Place one tin in the centre of the

enamel shelf in the lower shelf position and one tin in the centre of

the wire shelf in the upper shelf position.

3. Cook on Convection 180 °C for 20-25 minutes or until cooked.

Add Steam Shot (see page 51 of Operating Instructions) for

3 minutes 2/3 of the way through cooking time.

4. Sandwich together with cream and jam and dust with icing sugar

or with a lling of your choice.

ingredients

Serves 6

175 g butter or margarine

175 g caster sugar

3 eggs

175 g self-raising our

Dish: 1 x large bowl, 2 x cake tins

20 cm, greased and lined

Accessory: Enamel shelf, wire shelf

Fill water tank

Fruit Scones

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

butter until the mixture resembles ne breadcrumbs. Add sugar

and sultanas. Make a well in the centre and stir in enough milk to

form a soft dough. Knead lightly.

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

cutter.

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

position. Place the rounds on the baking sheet and enamel shelf

and brush with beaten egg.

4. 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

Desserts / Cakes

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