Wolf ICBMW30-230, Use & Care Information Manual

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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
Preparation
1) Mix flour and baking powder. Add sugar,
vanilla sugar, salt, egg, almond oil and
butter. Knead to a paste with the kneading
hook of a hand mixer.
2) Cover pastry dough and leave in a cool
place for 30 minutes.
3) Grease springform tin. Roll out pastry
dough between two sheets of foil and
place it in the tin. Form an edge to the
pastry dough about 3 cm high.
4) Sprinkle hazel nuts over the pastry shell.
5) Peel apples, cut into quarters, remove the
core and cut into slices. Arrange the slices
to overlap each other on top of hazel nuts
and lightly dust them with cinnamon.
6) Separate the eggs. Beat egg whites until
stiff, gradually adding salt and 1 tbsp
sugar.
7) Stir together egg yolk, remaining sugar and
vanilla sugar until creamy.
8) Add Calvados, cornflour and double cream
and mix well. Fold in beaten egg whites
and spread mixture evenly over the apple
slices.
9) Place on the low rack and bake using
AUTO COOK AC-5 .
10) Cool and dust with icing sugar.
R E C I P E S F O R A U TO C O O K A C - 5
A P P L E T A R T W I T H C A L V A D O S
Makes about 1,3 kg
Utensils: 28 cm round oven-safe
springform tin
Ingredients
200 g Flour
1 tsp Baking powder
100 g Sugar
1 Pck. Vanilla sugar
1 pinch Salt
1 Egg
3-4 drops Bitter almond oil
125 g
Butter
1 tsp Butter or margarine
(to grease the dish)
50 g Ground hazelnuts
600 g Apple (russets approx. 3–4)
Cinnamon
2 Eggs
1 pinch Salt
4 tbsp Sugar, divided
4 tbsp Calvados (apple liqueur)
1
1
/
2
tbsp Cornflour
125 g Double cream
Icing sugar (for dusting)