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Panasonic NN-CF87LB Manual

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Desserts / Cakes
Streusel Mufns
1. Make streusel topping by melting the butter on High Microwave
for 10-20 seconds.
2. Add the remaining topping ingredients and combine to make a soft
dough. Chill. Sift together the our, bicarbonate, baking powder
and salt.
3. Stir in the sugar. Melt butter for the mufns on High Microwave
for 30 seconds - 1 minute on base of oven.
4. Cool slightly then mix in the buttermilk and egg. Preheat oven
on Convection 170 °C with the enamel shelf in the lower shelf
position.
5. Lightly stir the buttermilk mixture into the our mixture. Fold fruit in
gently. Divide mixture equally between 6 mufn cases.
6. Crumble small amounts of streusel topping over each mufn.
Place mufn tin on enamel shelf in the lower shelf position and
cook on Convection 170 °C for 20-25 minutes or until browned
and well risen.
ingredients
Serves 6
Streusel topping:
50 g butter
75 g plain our
30 ml (2 tbsp) granulated sugar
15 ml ground mixed spice
Muns:
200 g plain our
3 ml (½ tsp) bicarbonate of soda
10 ml (2 tsp) baking powder
pinch salt
75 g caster sugar
75 g butter
200 ml buttermilk
1 medium egg, beaten
100 g fresh berries
Dish: 1 x large bowl, 1 x small bowl,
1 x 6 hole mun tin +
6 paper mun cases
Accessory: Enamel 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.
2. Fold in half the our, using a metal spoon, then fold in the
remaining our. Spoon the mixture into the tins and level with a
knife.
3. Preheat oven on Convection 180 °C. Place one tin in the centre
of the enamel shelf in lower shelf position and one tin in the centre
of the wire shelf in upper shelf position.
4. Cook on Convection 180 °C for 20-25 minutes or until cooked.
5. 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
18 cm (7”), greased and lined
Accessory: Enamel shelf, wire shelf
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.
2. Carefully fold in half of the sifted our, and then fold in the other
half. Fold in 15 ml (1 tbsp) of hot water. Add the mixture to tin. Tip
the tin to allow mixture to run into corners.
3. Preheat oven on Convection 200 °C with wire shelf in lower shelf
position.
4. Place tin on wire shelf and cook on Convection 200 °C for
10 minutes. Place sheet of greaseproof paper on a damp tea
towel and dredge paper with caster sugar.
5. 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.
6. 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
… 130 …


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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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