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116
I
ngredients
6 slices of bread, buttered
and cut in half diagonally
75 g (3 oz) mixed dried
fruit
450 ml (
3/
4
pt) milk
3 eggs
25 g (1 oz) caster sugar
3 ml (
1/
2
tsp) nutmeg
Bread and Butter Pudding
Serves 4
Dish: 20 x 25 cm (8 x 10") oblong, greased dish
Oven Accessory: glass tur metal tray
1. Arrange the bread and fruit in the prepared dish.
2. Warm the milk for 3 mins. on MEDIUM power but do not
allow to boil.
3. Beat together the eggs and sugar, add the milk, stirring well.
4. Pour the mixture over the bread, sprinkle with nutmeg and
leave to stand for 15 mins. Cook on Combination:
CONVECTION 190°C + WARM power for 15-20 mins. or
until set and browned.
I
ngredients
4 medium sized apples
30 ml (2 tbsp) sugar
25-50 g (1-2 oz) mixed
dried fruit
25 g (1 oz) butter
Baked Apples
Serves 4
Dish: 20 cm (8") shallow dish
Oven Accessory: glass turntable
1. Core the apples and score the skin around the middle.
2. Mix together the sugar and fruit and fill the centres of the
apples.
3. Dot the top with butter. Stand the apples in a suitable dish
and cook on HIGH power for 5
1/
2
-7 mins. Stand for 5 mins.
before serving.
N.B. The apples will look quite green when removed from the oven, but they should
feel slightly soft when tested with a sharp knife. During the standing time, the
colour will become dull and the apples will be tender. The apples will overcook very
easily, so take care to undercook slightly. For 1 baked apple cook for 2-3 mins. For
2 baked apples cook for 3-5 mins.
DESSER
TS