Wolf ICBMW30-230, Use & Care Information Manual

Page: 43 / 234

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W O L F C O N V E C T I O N M I C R O W A V E A U TO M AT I C O P E R AT I O N
G U G E L H U P F
Dough will weigh about 0,9 kg
Utensils: 22 cm gugelhupf tin
Ingredients
1 tsp Butter or margarine
(to grease the tin)
170 g Butter or margarine
140 g Icing sugar
4 Egg yolks
40 g Slivered almonds
40 g Raisins, washed
Finely grated lemon peel
4 Egg whites
1 Pck. Baking powder (15 g)
280 g Flour
Preparation
1) Grease gugelhupf mould.
2) Beat butter and icing sugar with a mixer
until smooth. Add egg yolks, one at a time.
3) Gradually stir in slivered almonds, raisins
and lemon peel. Mix well.
4) Beat egg whites until stiff and fold into the
mixture. Mix baking powder and flour,sift
and carefully fold it into the mixture.
5) Transfer the dough to the mould and bake
on the low rack using
AUTO COOK AC-5 .
R E C I P E S F O R A U TO C O O K A C - 5
C A R R O T C A K E
Makes about 1,1 kg
Utensils: 28 cm round oven-safe
springform tin
Ingredients
1 tsp Butter or margarine
(to grease the tin)
5 Egg yolks
250 g Sugar
250 g Carrots, finely grated
Juice of one lemon
250 g Ground almonds
80 g Flour
1 tbsp Baking powder
5 Egg whites
Preparation
1) Grease springform tin.
2) Cream egg yolks and sugar with a hand
mixer.
3) Add carrots, lemon juice and almonds.
4) Combine flour and baking powder. Add to
the egg mixture and mix well.
5) Beat egg whites until stiff and carefully fold
into batter. Spread mixture in the baking
tin, place it on the low rack and bake using
AUTO COOK AC-5 .
6) Allow to cool in the tin for 5 minutes after
baking.