Samsung CE103FF Owner's Instructions & Cooking Manual page 33

category/ Serving
food Size
15 200-250g Refined flour - 115 g, Margarine or butter - 60 g, Powder
sugar - 60 g, Vanilla essence - ½ tsp., Cornflour - 25 g,
Jam Biscuits
Salt - 1 pinch, Milk as required, Jam
Pre-heat the oven 160°C with the convection function. Sieve the flour,
salt & cornflour together. Rub in the margarine with finger tips. Add the
sugar & mix well. Add just enough milk to make a dough. Roll out the
dough into about 6mm (¼") thickness. Cut with a round biscuit cutter.
In every alternate biscuit, make a hole in the centre with about 12 mm
(½") nozzle. Arrange them on a baking tin. Put it into low rack. When
beep, select menu and cook. Cool the buscuits. Make pairs of one
biscuit with hole and one without and sandwich with jam.
16 200-250g Refined flour - 85 g, Margarine or butter - 85 g, Powder
sugar - 100 g, Vanilla essence - ½ tsp., Cornflour - 25 g,
Melting
Milk as required
Moments
Pre-heat the oven 180°C with the convection function. Sieve the flour
& cornflour together. Cream the margarine & sugar very well until light
& creamy. Add the flour. If required, add a few drops of milk. Mix very
well. Shape the biscuit as you wish. Arrange them on a baking tin. Put
it into low rack. When beep, select menu and cook. Cool the biscuits.
Serve them.
400-450g Refined flour - 225 g, Margarine or butter - 100 g,
17
Powder sugar - 85 g, Lemon essence - ¼ tsp., Egg - 1
Shrewsbery
ea, Milk as required
Biscuits
Pre-heat the oven 180°C with the convection function. Sieve the flour.
Cream the margarine & sugar very well until light & creamy. Add the
egg & mix it well. Add the sieved flour. If required add a little milk to
make a dough. Knead until smooth. Roll out thinly. Prick all over with
a fork. Stamp into round. Place the biscuits on a baking tin. Put it into
low rack. When beep, select menu and cook. Cool the biscuits. Serve
them.
CE103FF-2S_XTL_DE68-04069A_EN.indd 33
Ingredients
recommendations
recommendations
recommendations
category/ Serving
food Size
18 250-300g Refined flour - 115 g, Margarine or butter - 50 g, Powder
sugar - 50 g., Cardamom powder - ¼ tsp., Nutmeg
Almond -
powder - ¼ tsp., Chopped almond - 1 tbsp., Chopped
Pistachio
Pistachio - 1tbsp., Little saffron, Milk as required
Cookies
Pre-heat the oven 180°C with the convection function. Sieve the flour.
Cream the margarine & sugar very well until light & creamy. Add the
saffron, cardamom & nutmeg powder & mix very well. Add the sieved
flour & make a dough. Roll out the dough using a little flour. Sprinkle
a few nuts & give a light final roll. Cut into desired shape. Put it into
low rack. When beep, select menu and cook. Cool the biscuits. Serve
them.
19 250-300g Refined flour - 85 g, Margarine or butter - 85 g, Powder
sugar - 85 g, Cashew nut powder - 85 g, Almond
Choco -
Essence - ¼ tsp., Cocoa - 1tbsp.
Cashew
Biscuits
Pre-heat the oven 180°C with the convection function. Sieve the flour.
Cream the margarine & sugar very well until light & creamy. Add the
Almond essence & mix very well. Add the flour, cocoa & cashew nut
mix well, chill the mixture for 10 min. Roll out & cut out with round
biscuit cutter. Put it into low rack. When beep, select menu and cook.
Cool the biscuits. Serve them.
400g Refined flour - 100 g, Powder sugar - 100 g, Ghee -
20
100 g, Semolina - 100 g, Cardamom powder - ½ tsp.,
Kesar
Nutmeg powder - ½ tsp., Fresh curd - 1 tsp., Soda
Nankatai
Bicarb - ¼ tsp., Saffron - ¼ tsp., Milk - 1 tsp.
Pre-heat the oven 180°C with the convection function. Sieve the
flour. Cream the ghee & sugar very well until light & creamy. Add the
cardamom & nutmeg powder & cream it again. The saffron dissolve
in a 1 tsp. of milk. Add the curd, soda bicarb & prepared saffron. Mix
well. Add the flour & semolina & knead well. Make a small round.
Arrange them on a baking tin. Put it into low rack. When beep, select
menu and cook. Cool the biscuits. Serve them.
33
Ingredients
recommendations
recommendations
recommendations
2011-09-19 10:58:43