Bedienungsanleitung Panasonic NN-ST452W (Seite 72 von 78) (Englisch)

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Dish shape

Ring mouOds are ideaO for baking cakes in,

especiaOOy dense cakes. They heOp prevent

the outside edge of the cake overcooking

before the dense centre is cooked through.

Keeping quality

Light sponge type cakes cook very TuickOy

by microwave and so shouOd be cooked as

reTuired, since their keeping TuaOity is not

as Oong as those baked traditionaOOy.

Consistency

GeneraOOy cakes to be cooked by

microwave shouOd have a softer

consistency than those baked traditionaOOy.

As a generaO ruOe add 150 mO 1 tbsp of

miOk or water to the mi[ture.

Covering

Just as you wouOdnҋt cover a cake baked

in a traditionaO oven, 1E9ER cover your

cakes cooked by microwave.

Dish size

AOways use the e[act dish size stated in the

foOOowing recipes, otherwise cooking times

and resuOts wiOO be affected.

Mixing/beating

&akes cooked by microwave need to be

weOO mi[ed, but not over beaten. GeneraOOy

it is unnecessary to cream butter and sugar

or beat eggs in an eOectric mi[er or food

processor. 'o not attempt to cook whisked/

fatOess sponges, or any cakes containing

whisked egg white.

Eggs

The foOOowing recipes have been tested

using medium eggs. Using a different size

of egg may affect cooking times.

ingredients

100g (4 oz) self raising flour

100g (4 oz) soft margarine

100g (4 oz) caster sugar

2 eggs

30 ml (2 tbsp) milk*

Dish: 18 cm (7”) souffle dish,

based lined with greaseproof

paper

Sponge Cake*

&ombine aOO ingredients together in a Oarge bowO. Mi[ weOO untiO

smooth. For best resuOts use an eOectric whisk Tip into prepared dish

and smooth the top. POace on gOass turntabOe and cook on ME',UM

power for  mins. &ooO for 10 mins before turning out onto a rack. The

cake is cooked when it has Must dried on the top. 'o not overcook as

overcooked cakes staOe TuickOy.

*N.B.

:hen using this recipe for sponge pudding program, omit the 0 mO

 tbsp miOk. FOavourings can be mi[ed in e.g. dried fruit, or toppings

Ma[. 0 mO/ tbsp can be pOaced in the bottom of the bowO e.g. Mam/

treacOe/pineappOe rings. ,t is important not to use too much as this wiOO

cause the pudding to undercook.

ingredients

100g (4 oz) plain chocolate

100g (4 oz) butter

100g (4 oz) soft dark brown

sugar

100g (4 oz) self-raising flour

10 ml (2 tsp) cocoa powder

pinch salt

2 eggs, beaten

3 ml (½ tsp) vanilla essence

100g (4 oz) walnuts, chopped

Dish: 20 cm (8”) square dish

base lined with greaseproof

Boston Brownies

POace chocoOate and butter in a bowO, pOace on gOass turntabOe and cook

on +,G+ power for 1 minute or untiO chocoOate has meOted. Stir in aOO

other ingredients and beat weOO. Pour into dish and cook on ME',UM

power for 5 mins or untiO Must sOightOy sticky. AOOow to cooO and then cut

into sTuares.

Baking

IP4405_39Y61BP_01_120817.indd 72IP4405_39Y61BP_01_120817.indd 72 2012-8-17 13:38:272012-8-17 13:38:27

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