Panasonic A883 Operating Manual page 103

Lemon Meringue Pie
Serves: 8
Ingredients:
Pastry:
1 cup plain flour
2 tablespoons caster sugar
75 g butter
1 egg yolk
2 teaspoons milk
Filling:
1 /
2 tablespoons cornflour
2
1 /
cup caster sugar
2
150 ml water
juice and grated rind
of 2 lemons
3 eggs, separated
1 /
cup caster sugar, extra
3
Method:
Pastry:
Stir flour and sugar together in a bowl. Rub in butter until
mixture resembles fine breadcrumbs. Add egg yolk and milk and
knead lightly. Wrap and chill for
10 to 15 minutes.
Filling:
Place cornflour and sugar into a 1-litre casserole dish. Gradually
add water, stirring. Add lemon rind. Cook on HIGH for 2 to 3
minutes, until boiling. Add yolks and lemon juice and mix well.
Cook on MED HIGH for a further 2 to 3 minutes. Set aside.
Preheat oven to 180˚C. Roll out pastry to fit a 20 cm pie plate.
Prick base. Cook on metal tray for 10 to 12 minutes. Beat egg
whites until soft peaks form. Gradually beat in extra caster
sugar, one tablespoonful at a time. Preheat oven to 180˚C.
Place lemon filling into cooked pastry case and top with
meringue. Cook on metal tray for 10 to 12 minutes until
meringue is golden in colour.
Tip: It is necessary to preheat oven again when placing lemon
mixture and meringue into pie shell.
C
Peach Crumble
MC
Serves: 4 to 6
Ingredients:
70 g butter
1 /
cup flour
2
1 /
cup sugar
4
1 cup toasted muesli
1 /
cup shredded coconut
2
1 /
teaspoon cinnamon
2
1 can (810 g) peaches, drained
Method:
Place butter in a 2-litre dish. Cook on HIGH for 40 to 60
seconds. Mix in flour, sugar, muesli, coconut and cinnamon.
Place the peaches in a 2-litre dish, top with crumble mixture.
Place on metal tray and set on Combination: Convection 230°C
+ Low power for 15 to 20 minutes.
Apple Pie
C
Serves: 6 to 8
Ingredients:
Pastry:
185 g butter
1 /
cup caster sugar
2
1 tablespoon lemon juice
1 egg
1 /
1 cups plain flour
2
1 cup self-raising flour
Filling:
810 g can pie apples
1 /
cup caster sugar
4
1 teaspoon arrowroot
1 teaspoon cinnamon
Method:
Using electric beaters or a food processor, process all pastry
ingredients except flour until smooth and creamy. Add flours
and process until combined. Press
the base of a 23 cm pie plate. Add combined filling ingredients
to pie base. Roll remaining pastry between two sheets of
greaseproof paper to fit pie. Place on pie and press edges
together. Place on Low shelf. Cook on 180˚C for 40 to 50
minutes. Preheating is not required.
2 /
of prepared pastry into
3
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