Panasonic NN-CF873S Operating Instructions Manual page 132

ingredients
SERVES 6
4 medium egg whites
250 g (9 oz) caster sugar
5 ml (1 tsp) cornfl our
5 ml (1 tsp) malt vinegar
5 ml (1 tsp) vanilla extract
Topping:
300 ml (½ pt) double cream,
softly whipped
250 g (9 oz) strawberries, sliced
Dish: large Pyrex
Oven accessory: enamel
shelf in lower shelf
ingredients
SERVES 6
450 g (1 lb) ripe pears, peeled
and thinly sliced
15 ml (1 tbsp) muscovado sugar
2 mangos, peeled, stoned and
roughly chopped
1 piece stem ginger, fi nely chopped
Topping:
175 g (6 oz) plain fl our
75 g (3 oz) butter
75 g (3 oz) muscovado sugar
75 g (3 oz) pecan nuts,
roughly chopped
Dish: shallow ovenproof dish
Oven accessory: enamel shelf
in lower shelf position
ingredients
SERVES 4
700 g (1½ lb) fresh fruit,
peeled and sliced
(e.g. apples, plums, rhubarb,
gooseberries, blackcurrants)
Sugar to taste
Crumble topping:
75 g (3 oz) butter
175 g (6 oz) plain fl our
100 g (3 oz) sugar
Dish: suitable sized,
®
Pyrex heatproof dish
Oven accessory: glass shelf
in lower shelf position
F0003BH21BP_04_130820.indd 130 F0003BH21BP_04_130820.indd 130
Strawberry pavlova
Preheat the oven on CONVECTION 150 °C. Mark a 25 cm (10") circle on a
sheet of parchment paper and line the enamel shelf. Whisk the egg whites
until stiff but not dry. Slowly whisk in the sugar until the mixture is thick and
glossy. Blend the cornfl 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. Place enamel shelf 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.
®
bowl
position
Mango, pear & ginger crumble
Put the pears in dish with the sugar and 45 ml (3 tbsp) water. Cover, place
on the base of the oven and cook on HIGH MICROWAVE for 5 mins.
Preheat the oven on CONVECTION 180 °C. 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 fl our, stir in the sugar
and pecan nuts. Sprinkle the topping over the fruit. Place dish on enamel
shelf in lower shelf position and cook on CONVECTION 180 °C for
30-35 mins.
Fruit crumble
Layer prepared fruit in the dish. Add sugar to taste, depending on the
sharpness of the fruit. Rub butter into the fl our until mixture resembles fi ne
breadcrumbs. Stir in the sugar. Sprinkle the crumble over the fruit, so that it
is completely covered. Place dish on glass shelf in lower shelf position and
cook on CONVECTION 230 °C + SIMMER MICROWAVE for 15-20 minutes,
or until golden brown.
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