Panasonic NN-CS894S, Руководство по эксплуатации

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Desserts and Pastries
M
ANGO,
P
EAR &
G
INGER
C
RUMBLE
Serves: 6
Ingredients:
450 g ripe pears, peeled and thinly sliced
15 ml muscovado sugar
2 mangos, peeled, stoned and
roughly chopped
1 piece stem ginger, ¿ nely chopped
Topping:
175 g plain À our
75 g butter
75 g muscovado sugar
75 g pecan nuts, roughly chopped
Method:
1. Put the pears in dish with the sugar and 45 ml
water. Cover, place on the base of the oven and
cook on 1000 W for 5 minutes.
2. Preheat the oven on Convection 180 °C.
3. Drain the pears, return to the dish and add the
mango and stem ginger. Spoon the mixture into
dish and leave to cool. Make the topping. Rub the
butter into the
À our, stir in the sugar and pecan
nuts. Sprinkle the topping over the fruit.
4. Place dish on metal tray in lower shelf position
and cook on Convection 180 °C for 30 to
35 minutes.
R
HUBARB,
A
PPLE &
G
INGER
C
OMPOTE
Serves: 4
Ingredients:
300 g rhubarb, trimmed cut to 3 cm
lengths
2
apples, peeled, cored and diced
30 g crystallized ginger, thinly sliced
½ cup caster sugar
1 orange, grated rind and juice
Method:
1. Place all ingredients into a 2-litre microwave-safe
dish. Stir to dissolve sugar. Cook on 1000 W for
6 to 8 minutes or until fruit is softened.
To Cook by Auto Menu:
1. Select Auto Menu Fruit Poached, then select
500 g weight and then touch Start.
P
AVLOVA
Serves: 8 to 10
Ingredients:
4 egg whites
pinch of salt
1¼ cups caster sugar
2 teaspoon vinegar
2 tablespoon corn À our
Topping:
300 ml cream
1 punnet strawberries,
hulled and cut in half
2 passionfruit
Method:
1. Preheat Convection to 140 °C.
2. Grease and line the metal tray. Dust with
1 tablespoon corn À our. Beat egg whites and
salt until stiff. Gradually add sugar and continue
beating until white and glossy and sugar has
dissolved. Fold vinegar and remaining corn
À our
into egg mixture.
3. Pile mixture high on the metal tray in lower shelf
position and cook on 140 °C for 70 to 80 minutes.
Allow to cool.
Topping:
1. Beat cream until thick. Spread cream over
pavlova and decorate with strawberries and
passionfruit.
S
TRAWBERRY
P
AVLOVA
Serves: 6
Ingredients:
4 medium egg whites
250 g caster sugar
5 ml corn À our
5 ml malt vinegar
5 ml vanilla extract
Topping:
300 ml double cream, softly whipped
250 g strawberries, sliced
Method:
1. Preheat the oven on Convection 150 °C.
2. Mark a 25 cm circle on a sheet of parchment
paper and line the metal tray. Whisk the egg
whites until stiff but not dry. Slowly whisk in the
sugar until the mixture is thick and glossy. Blend
the corn
À our, vinegar and vanilla extract to a
smooth paste, in a separate bowl and then whisk
into egg whites. Spread the mixture inside the
circle on the parchment paper.
3. Place metal tray in lower shelf position and cook
Pavlova on Convection 150 °C for 1 hour. Turn
the oven off and leave the pavlova inside for
another hour to dry out. When cool spread cream
all over the meringue and scatter the strawberries
on top.
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