Manual Panasonic NN-CF87LB (page 127 of 140) (English)

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Desserts / Cakes

Sticky Pudding with Toffee sauce

1. Pour 150 ml (¼ pt) boiling water over the chopped dates and set

aside to cool.

2. Cream the butter and sugar until light and uffy. Beat in the eggs

a little at a time. Fold in the our, spices and the dates with the

liquid.

3. Pour mixture into basin and cook on Medium Microwave for

8-10 minutes or until cooked.

4. To make the sauce, place all the ingredients in a large jug and

cook on High Microwave for 1 minute or until the sugar has

dissolved.

5. Stir and continue to cook on High Microwave for 1-2 minutes or

until smooth and hot.

6. Drizzle the hot sauce over the sponge and serve with whipped

cream.

ingredients

Serves 4

150 g fresh or ready to eat dates,

stoned and nely chopped

50 g butter

150 g caster sugar

2 eggs, lightly beaten

150 g self raising our

½ tsp grated nutmeg

½ tsp ground ginger

Sauce:

150 g muscovado sugar

75 ml double cream

75 g butter

Dish: 1 x small bowl,

1 x Pyrex

pudding basin 1.2 litre,

1 x large jug

Bread and Butter Pudding

1. Arrange the bread and fruit in the prepared dish. Put milk in a jug.

Place on the base of the oven and cook for 3 minutes on Medium

Microwave, but do not allow to boil.

2. Beat together the eggs and sugar, add the milk, stirring well. Pour

the mixture over the bread, sprinkle with nutmeg and leave to

stand for 15 minutes.

3. Place dish on wire shelf in lower shelf position and cook on

Combi 5 for 20 minutes or until set and browned.

ingredients

Serves 4

6 slices of bread,

buttered and cut into triangles

75 g mixed dried fruit

450 ml (¾ pt) milk

3 eggs

50 g caster sugar

3 ml (½ tsp) nutmeg

Dish: 1 x jug, 1 x oblong Pyrex

dish

20 x 25 cm, greased, 1 x jug

Oven accessory: Wire shelf

Strawberry Pavlova

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

a sheet of parchment paper and line the enamel shelf.

2. In a large bowl, whisk the egg whites until stiff but not dry. Slowly

whisk in the sugar until the mixture is thick and glossy.

3. Blend the corn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.

4. Place enamel shelf in lower shelf position and cook Pavlova on

Convection 150 °C for 1 hour.

5. 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

4 medium egg whites

250 g caster sugar

1 tsp cornour

1 tsp malt vinegar

1 tsp vanilla extract

Topping:

300 ml (½ pt) double cream,

softly whipped

250 g strawberries, sliced

Dish: 1 x large Pyrex

bowl

Accessory: Enamel shelf

The microwave won’t let me press ^ and down timer Submitted on 25-1-2023 at 11:55
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I do not understand how to set the clock. Tapping it does nothing Submitted on 7-11-2022 at 01:36
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Seems to be stuck in Demo mode with a letter D in front of timings and it wont work Submitted on 16-7-2022 at 19:12
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I have a letter D coming in front of timer, is it stuck in Demo mode Submitted on 16-7-2022 at 19:10
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DISPLAY SHOWS CLOSE DOOR, BUT OVEN ONLY OPERATES WHEN HELD IN CLOSED POSITION Submitted on 14-12-2021 at 11:01
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Panasonic NN-CF87LB Manual

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