Manual Panasonic nna 775 s (page 93 of 102) (Dutch)

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NI-92

1 metalen manqué-

vorm van 25 cm

125 g bloem

150 g suiker

4 eieren

Genoise-Cake

Kooktijd: 12 tot 15 min.

4 pers. Combinatie of Gebak-toets of Convectie

De eierdooiers in een kom blancheren met de suiker. De tot

schuim geklopte eiwitten en vervolgens de gezeefde bloem

eraan toevoegen. De bereiding in de met beboterd papier bek-

lede bakvorm gieten. 12 tot 13 min. bakken op HETE LUCHT

230°C + WARMHOUDEN 100 W of de GEBAK-toets (als

het gebak voor u niet goudgeel moet zijn, zoals bij op te vullen

cake) of in CONVECTIE 210°C, bij warme oven, ongeveer 20

min. op de metalen driepoot in laagste stand, als u een mooi

gebruinde cake wenst.

1 bundel rabarber

(ong. 900 g)

100 g room

5 eieren

230 g suiker

350 g zanddeeg

Rabarbertaart

Kooktijd: 20+35 min.

6 pers. Combinatie of Gebak-toets

1 metalen taartvorm met diam. 28 cm

De rabarber in stukken snijden en samen met de suiker zonder

deksel 20 min. stoven in een grote microgolf-doorlatende

kookpot op HOOG 1000 W vermogen. De verse room en de

eieren toevoegen. De oven voorverwarmen met HETE LUCHT

tot 210°C, met de metalen schotel ingezet. Het zanddeeg

aandrukken in de taartvorm. De bereiding in de bakvorm gieten

en 35 min. bakken op HETE LUCHT 180°C +

WARMHOUDEN 100 W of op de GEBAK-toets. De taart uit de

oven halen en op een rooster laten afkoelen.

65 g boter

1 koffielepel natri-

umbicarbonaat

210 g honing

200 g bloem

1 eetlepel

vierkruidenmengsel

2 eieren

Peperkoek

Kooktijd: 15 tot 20 min.

6 pers. Combinatie of Gebak-toets

1 metalen cakevorm van 22 cm

Alle ingrediënten vermengen met de gesmolten boter. Het

mengsel in de met beboterd bakpapier beklede cakevorm

gieten. 15 tot 20 min. bakken op HETE LUCHT 180°C +

WARMHOUDEN 100 W of op de GEBAK-toets. Laten afkoe-

len voor u de koek uit de vorm haalt.

DESSERTS - GEBAK

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Panasonic nna 775 s Manual

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