Manual Panasonic NN-CS89LB (page 140 of 154) (English)

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Custard Tart

1. Line a lightly greased an dish with the pastry. Prick pastry with a

fork and chill for 15 minutes.

2. Bake blind, lining pastry with greaseproof paper and baking beans

for 10 minutes on Convection 180 °C on the wire shelf in lower

shelf position. Remove baking beans and continue cooking for a

further 10 minutes. Remove wire shelf.

3. Mix the milk and vanilla in a jug and heat on High Microwave

for 3 minutes on base of oven. Mix together eggs and sugar.

Gradually add the milk to the egg mixture and stir well. Strain the

egg mixture into the an case and sprinkle with nutmeg.

4. Place dish on the wire shelf in lower shelf position and cook on

Combi 11 for 20-25 minutes or until set.

ingredients

Serves 6

350 g shortcrust pastry

450 ml (¾ pint) milk

1 tsp vanilla extract

4 eggs

50 g caster sugar

1 tsp nutmeg

Dish: 1 x an dish 24 cm, 1 x jug

Accessory: Wire shelf

Chocolate and Pecan Tart

1. Roll out pastry on lightly oured surface and use it to line a 20 cm

Pyrex® an dish. Prick pastry with a fork and chill for 15 minutes.

2. Fill the tart with baking paper and baking beans, place on wire

shelf in middle shelf position, bake on Convection 180 °C for

15 minutes, remove the baking paper and beans, continue to bake

for 10 minutes. Remove from the oven and leave to cool.

3. Melt the chocolate and butter together in a large bowl, cook on

High Microwave for 1 minute. Whisk the eggs and maple syrup

together, then stir into the chocolate with most of the nuts.

4. Pour the mixture into tart shell, top with the remaining nuts and

place on the wire shelf in the lower shelf position, bake on

Combi 11 for 30 minutes until set.

ingredients

Serves 6-8

375 g pack sweet short

crust pastry

185 g dark chocolate

50 g salted butter

3 eggs, beaten

200 ml maple syrup

100 g whole pecan nuts

Dish: 1 x Pyrex® an

dish 20 cm (8”), 1 x large Pyrex®

bowl

Accessory: Wire shelf

Chocolate Fudge Pudding

1. Melt margarine in a small bowl on the base of the oven on

Medium Microwave for 40 seconds - 1 minute or until melted.

2. In a large bowl place our, sugar, salt and cocoa. Add melted

margarine along with egg, vanila essence and milk. Beat well.

Pour mixture into soufe dish. Mix together brown sugar and

cocoa and sprinkle over mixture.

3. Pour over hot water. Cook on High Microwave for 6-7 minutes,

after 4 minutes of cooking set Steam Shot (see page 51 of

Operating Instructions) for 1-2 minutes. The pudding will separate

on cooking, giving a chocolate fudge sauce at the bottom.

ingredients

Serves 4

50 g margarine

100 g self-raising our

100 g caster sugar

pinch of salt

25 g cocoa or

drinking chocolate

1 egg, beaten

1 tsp vanilla essence

4 tbsp (60 ml) milk

Sauce:

100 g soft brown sugar

25 g cocoa or

drinking chocolate

150 ml (¼ pt) hot water

Dish: 1 x small bowl, 1 x large bowl,

1 x soue dish 20 cm

Fill water tank

Desserts / Cakes

is the steamer tray to be in the oven at all times or only when needed Submitted on 17-6-2023 at 11:58
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Others manual(s) of Panasonic NN-CS89LB

Panasonic NN-CS89LB Quick start guide - English - 20 pages

Panasonic NN-CS89LB User Manual - German - 140 pages

Panasonic NN-CS89LB Quick start guide - German, Dutch - 20 pages

Panasonic NN-CS89LB User Manual - French - 67 pages

Panasonic NN-CS89LB Quick start guide - French, Italian - 20 pages

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Panasonic NN-CS89LB Manual

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