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113
P
ASTR
Y
I
ngredients
225 g (8 oz) ready made
shortcrust pastry
45 ml (3 tbsp) cornflour
150 ml (
1/
4
pt) water
2 lemons, juice and
grated rind of
100 g (4 oz) sugar
2 egg yolks
100 g (4 oz) caster sugar
2 egg whites
Lemon Meringue Pie
Serves 6
Dish: 20 cm (8") flan dish
Oven Accessory: glass tur metal tray + low rack
1. Roll out pastry to line flan dish. Prick all over with a fork.
Chill.
2. Cook on HIGH power for 3-4 mins. or until dry.
3. Place cornflour, water and lemon juice and rind in a jug.
Heat on HIGH power for 2 mins. Whisk until smooth. Add
sugar. Cool slightly. Add egg yolks. Mix well. Pour into pastry
case.
4. Whisk egg whites stiffly. Add sugar gradually – whisking
after each addition.
5. Pile meringue onto lemon filling. Preheat oven on
CONVECTION 190°C and cook for 25-30 mins. until lightly
browned.
I
ngredients
30 ml (2 tbsp) caster sugar
5 ml (1 tsp) cinnamon
30 ml (2 tbsp) sultanas
2 cooking apples, peeled,
cored and sliced
15 ml (1 tbsp) lemon juice
350 g (12 oz) puff pastry
Apple Pie
Serves 4-6
Dish: 20 cm (8") pie plate
Oven Accessory: glass tur metal tray
1. Preheat oven on CONVECTION 210°C
2. Mix together sugar, cinnamon and sultanas.
3. Toss apples in lemon juice. Sprinkle sugar mixture over.
4. Divide pastry in half. Roll out half and line base of plate.
5. Place apple filling on top of pastry. Roll out remainder of
pastry and cut to a circle for lid.
6. Seal edges, crimp and brush top with egg. Cook on
Combination: CONVECTION 220°C + SIMMER power for
20-25 mins. or until cooked.