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Sharp R-960N Manual

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Preparation
1. Prepare the biscuits referring to page 73.
2. Preheat the oven to 200°C.
3. Line the square tin and the bottom of the baking tin
with greaseproof paper. Place 20 biscuits on the
square tin and 12 pieces on the round baking tin.
Place the square tin on the lower level runner and
the square shelf with the round baking tin on the
upper level runner and bake for 10-11 minutes on
CONVECTION 200°C.
Prepare the remaining dough in the same way.
LINZER BISCUITS
Total Cooking time: 10-11 minutes
Utensils: Square tin
Square shelf
Bottom of a round baking tin (28 cm)
greaseproof paper
Preparation
1. Cream the eggs and sugar using the hand-held
blender, until it is frothy with air bubbles. Mix the
flour and baking powder and sift over the egg and
sugar mixture, then fold in carefully. Preheat the
oven to 180°C.
2. Line the square tin with greaseproof paper, fill with
the cake mixture and bake on lower level runner
for 18-20 minutes on CONVECTION 180°C. After
half of cooking time rotate the square tin by 180
degrees, and press again start key.
3. Turn out the cake onto a damp tea-cloth onto which
you have sprinkled sugar. Carefully remove the
greaseproof paper and immediately roll the cake
up using the tea-cloth to assist you.
4. Place 200 ml of the milk with the cinnamon stick,
lemon peel and sugar into the bowl, cover and
heat for about 2 minutes on MICROWAVE 100P.
5. Mix the rest of the milk with the starch-flour and
the egg yolk. Take the lemon and cinnamon out of
the milk, and stir in the starch-flour mixture. Cover
and cook. Stir half-way through and at the end
of cooking. Cook for 2 minutes on MICROWAVE
100P.
6. Unroll the cake, brush on the cream mixture and
then carefully roll it up again. Dust with icing
sugar.
GYPSY’S ARM ROLL
Total Cooking time: 22-24 minutes
Utensils: Square tin
greaseproof paper
Ingredients - for the dough
4 Eggs
125 g Sugar
125 g Flour
1 tsp. Baking powder (3 g)
Ingredients - for the topping
250 ml Milk
1 Stick of cinnamon
The peel of a lemon
75 g Sugar
2 tbsps. Starch-flour (20 g)
2 Egg yolks
2 tbsps. Icing sugar (20 g)
RECIPES FOR USING SQUARE TIN/SHELF
R-960N_01-47.indd 34
R-960N_01-47.indd 34
4/28/08 4:40:10 PM
4/28/08 4:40:10 PM
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