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Coconut Tart
1. Place cinnamon, coconut and sugar into a large bowl with 150
ml water and cook on Low Microwave for 5 minutes, stirring
frequently. Set aside to cool.
2. Roll out the pastry out on a lightly oured surface and use it to
line 23 cm an tin. Prick pastry with a fork and chill for 15 minutes
Fill the tart with baking paper and baking beans, place on enamel
shelf in middle shelf position, bake on Convection 180 °C for 15
minutes, remove the baking paper and beans, and continue to
bake for 10 minutes. Remove from the oven.
3. Beat the egg into the cooled coconut mixture, then spoon into
the pastry case and smooth the top. Place tart on enamel shelf
in the lower shelf position, bake on Convection 180 °C for 18-20
minutes.
ingredients
Serves 8
½ tsp ground cinnamon
175 g desiccated coconut
225 g caster sugar
375 g short crust pastry
1 egg, beaten
Dish: 1 x large pyrex® bowl,
1 x an tin 23 cm
Accessory: Enamel shelf
Chocolate Cheesecake
1. Place butter in bowl on the base of the oven and melt on High
Microwave for 40-50 seconds. Stir in biscuits and press into base
of an tin.
2. Melt chocolate with milk on Medium Microwave for 1-2 minutes.
Leave to cool slightly.
3. Preheat oven on Convection 150 °C. Mix all the remaining
ingredients and stir in chocolate. Pour over biscuit base.
4. Place an tin on enamel shelf in lower shelf position and cook on
Convection 150 °C for 35-40 minutes. Chill before serving.
ingredients
Serves 6
100 g butter
250 g digestive biscuits, crushed
150 g plain chocolate
30 ml (2 tbsp) milk
450 g soft cheese
100 g soft brown sugar
2 large eggs
1 tsp vanilla essence
Dish: 2 x Pyrex® bowls,
1 x an tin 23 cm, greased
Accessory: Enamel shelf
Small Cakes
1. Preheat oven on Convection 170 °C with the enamel shelf in the
lower shelf position. Beat the butter, which has been kept at room
temperature, and the sugar until a light and uffy consistency is
achieved. Add the eggs one at a time, beating well after each egg
is added. Mix in the our.
2. Fill individual paper cases two thirds full with the mixture. Place
baking tray on enamel shelf. Cook on Convection 170 °C for
8 minutes, Combi 3 for 3 minutes, Convection 170 °C for
8 minutes.
ingredients
12 little cakes
100 g butter
100 g sugar
2 eggs, beaten
100 g self-raising our
Dish: 1 x baking tray 32 cm x 24 cm
each with 12 holes + 12 individual
paper cases
Accessory: Enamel shelf
Fill water tank
Red Fruit Compote
1. Place the plums, cherries and blueberries in dish. Place on the
base of the oven and cook on Combi 1 for 10 minutes.
2. Stir in the strawberries and cook on Combi 1 for a further
5 minutes.
3. Stir the raspberries and sugar into the hot fruit and allow to cool
before serving.
ingredients
Serves 4
225 g plums, halved
225 g cherries, stoned
225 g blueberries
225 g strawberries
225 g raspberries
50 g golden caster sugar
Dish: 1 x large shallow ovenproof
Pyrex® dish
Fill water tank
Desserts / Cakes
142


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  • 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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