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Panasonic nn a 524 mbgtg Manual

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Ingredients
30 ml (2 tbsp) caster sugar
5 ml (1 tsp) cinnamon
30 ml (2 tbsp) sultanas
2 cooking apples, peeled,
cored and sliced
15 ml (1 tbsp) lemon juice
350 g (12 oz) shortcrust
pastry
Apple Pie Serves 4-6
Dish: 20 cm (8") pie plate
Oven Accessory: glass turntable + metal tray
1. Preheat oven on CONVECTION 210°C
2. Mix together sugar, cinnamon and sultanas.
3. Toss apples in lemon juice. Sprinkle sugar mixture over.
4. Divide pastry in half. Roll out half and line base of plate.
5. Place apple filling on top of pastry. Roll out remainder of
pastry and cut to a circle for lid.
6. Seal edges, crimp and brush top with egg. Cancel
CONVECTION 210° and cook on Combination:
CONVECTION 220°C + SIMMER power for 13 mins. or
until cooked.
Ingredients
600 g (1 lb 5 oz) dessert
apples such as Granny
Smith’s, cored, peeled and
roughly chopped
juice of
1
/
2
lemon
50 g (2 oz) golden caster
sugar
50 g (2 oz) walnuts, roughly
chopped
50 g (2 oz) sultanas
5 ml (1 tsp) ground cinnamon
50 g (2 oz) ground almonds
6 sheets filo pastry
50 g (2 oz) butter, melted
icing sugar to serve
Apple Strudel Serves 4
Dish: baking sheet (round)
Oven Accessory: glass turntable + metal tray
1. Preheat the oven on CONVECTION 180°C.
2. Put the apples and juice into a bowl and toss together.
3. Add the sugar, walnuts, sultanas, cinnamon and almonds
and mix together.
4. Take three sheets of filo pastry and brush with melted
butter. Place each one with the shortest edge towards you.
Overlap the 2
nd
sheet onto the 1st sheet by 5-6 cms along
the long edge and repeat with the 3
rd
sheet overlapping the
second.
5. Place three more sheets of filo on top, in the same way as
in step 4.
6. Spread the apple filling along the front edge of the filo
pastry just 2.5cms from the edge and 2.5cms from each
side.
7. Fold the sides in over the filling and brush with butter. Roll
up from the long front edge buttering the final long edge to
seal the strudel.
8. Place on baking sheet, seam-side down. Brush with melted
butter.
9. Cook on CONVECTION 180°C for 30-35 mins.
10. Dust with icing sugar to serve.
PASTRY
… 104 …


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