Manual Panasonic NN-CS89LB (page 141 of 154) (English)

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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. Blend

the cornour, vinegar and vanilla extract to a smooth paste, in a

separate bowl and then whisk into egg whites.

3. Spread the mixture inside the circle on the parchment paper.

Place enamel shelf in lower shelf position and cook pavlova on

Convection 150 °C for 1 hour. Turn the oven off and leave the

pavlova inside for another hour to dry out.

4. 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,

1 x small bowl

Accessory: Enamel shelf

Steamed Vanilla Sponge Puddings with Custard

1. To make the sponge, cream the butter and the sugar in a mixing

bowl until pale and uffy. Add the eggs, one at a time, mixing well

between each addition, then add the vanilla extract. Stir the our

and bicarbonate of soda in the bowl and fold into the sponge

mixture. Finally, stir the milk into the mixture. Fill the basins with

the sponge mixture and cover with lids.

2. Place 4 basins on wire shelf in upper shelf position and place 4

basins on enamel shelf in lower shelf position. Cook on

Steam 1 for 30 minutes. Rel water tank. Cook on Steam 1 for a

further 15 minutes.

3. To make the custard, bring the milk to the boil, this should take 3-4

minutes on the base of the oven and cook on High Microwave.

4. In a bowl, beat together the yolks, sugar, cornour and vanilla

extract. Pour the scalded milk over the egg mix and whisk well.

Cook on Medium Microwave for 1 minute, whisk, then cook for

another 1 minute, the mix should have thickened. Serve over the

sponge puddings.

ingredients

Serves 8

250 g butter,

250 g caster sugar

4 eggs

5 ml vanilla extract

250 g our

5 g bicarbonate soda

50 ml milk

Custard:

250 ml milk

2 egg yolks

25 g caster sugar

10 g cornour

Few drops vanilla extract

Dish: 1 x bowl, 8 x plastic lidded

steamed pudding basins

Accessory: Wire shelf, enamel shelf

Fill water tank

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

minutes or until smooth and hot.

5. 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 Pyrex® pudding basin

1.2 litre, 1 x bowl, 1 x large jug

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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