Sharp R-82STN, Operation Manual With Cookbook

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55
ENGLISH
Germany
Four-fruit flan
Vierfruchttorte
Total cooking time: approx. 19-24 minutes
Utensils required: round fruit cake tin (dm. app. 28 cm)
two bowls with lids (2 litres size)
Ingredients
75 g butter or margarine
75 g sugar
1 tsp vanilla essence
2 eggs
150 g flour
1 tsp baking powder
4 tbsp milk
1 tsp butter or margarine to grease tin
150 g marzipan paste
1/2 pack. custard powder (20 g)
2
tbsp sugar (20 g)
250 ml milk
1 banana (100 g), sliced
50 g grapes, halved, less seeds
150 g tinned mandarin oranges, drained
100 g sliced tinned peaches, drained
1 pack. clear glaze powder (11 g)
250 ml unsweetened fruit juice
Preparation
1. Cream the butter, sugar, vanilla essence and eggs
with a hand mixer for about 3 minutes. Combine
the flour and baking powder. Mix the flour and the
milk alternately into the butter mixture.
2. Grease the tin and spread the mixture evenly in it.
Bake the flan case on the turntable.
9-11 min 30 % + 200
o
C
app. 3 min 200
o
C
Turn the flan case out of the tin and allow it to cool.
3. Roll out the marzipan paste between two sheets of
foil to the size of the flan case. Lay it on the flan
case.
4. Put the custard powder in a bowl with the sugar and
milk. Stir until free of lumps, cover and microwave.
Stir once during and after cooking.
3-4 min 100 %
5. Spread the custard over the flan case. Distribute the
fruit on top.
6. Dissolve the glaze powder in the fruit juice, put it in a
bowl and microwave. Stir well during and after cooking.
4-6 min 50 %
Pour the glaze over the fruit and leave to cool.
Tip:
The taste of the marzipan will be brought out best if you
leave the flan to stand for a couple of hours
Spain
White peach mounds
Melocotones nevados approx. 8 servings
Total cooking time: approx. 3-5 minutes
Utensils required: round shallow glass dish
(dm. approx. 24 cm)
Ingredients
470 g tinned peach halves, drained
2 egg whites
70 g sugar
75 g ground almonds
2 egg yolks
2 tbsp cognac
1 tsp butter or margarine to grease dish
Preparation
1. Dry off the peach halves.
2. Beat the egg whites until stiff. Then trickle in a little
sugar (35 g).
3. Mix together the almonds, the remaining sugar (35
g), the egg yolks and the cognac.
4. Fill each peach half with the mixture. Pipe the beat-
en egg whites over the filling.
5. Grease the dish. Place the peaches in the glass dish
and grill on the bottom grill.
app. 3 min 70 %
RECIPES