Cake & Confectionery; Butter Sponge; Mawa Cake; Chocolate Cake - Samsung ce117p Owner's Instructions & Cooking Manual

Serving
Code/Food
Size
4-18 350 g Refined flour - 115 g, Margarine - 85 g, Egg - 2 ea,
Baking Powder - 115 g, Milk - 50 ml, Almond essence
Almond
- ¼ tsp, Crushed almond & walnut - 4 tbsp
muffins
Instructions
Pre-heat the oven 180 °C with the convection function. Cream
margarine and sugar until light and fluffy. Blend in beaten egg and
sieve together flour and baking powder. Add alternately and mixing
well after each addition, add crushed almond, walnut, almond
essence. Put into greased muffin trays and put them on low rack.
When beep, select menu and cook.
4-19 12 ea Refined flour - 115 g, Margarine - 85 g, Egg - 2 ea,
Orange Juice - 50 ml, Baking Powder - 115 g, Milk -
Orange
50 ml, Orange rind (Chopped finely) - 1 tsp
muffins
Instructions
Pre-heat the oven 200 °C with the convection function. Cream
margarine and sugar until light and fluffy. Blend in beaten egg and
orange rind. Sieve together flour and baking powder. Add alternately
and orange juice mixing well after each addition. Put into greased
muffin trays and put them on low rack. When beep, select menu and
cook.
400-450 g Fussily Pasta - 200 g, Oil - 1 tbsp, Cream - 1 cup,
4-20
Grated cheese - 3 tbsp, Butter - 2 tbsp, Oregano
Pasta in pesto
- ½ tsp, Salt & pepper as per your taste, Olive Oil -
sauce
1 tbsp, Pesto Sauce - 4 tbsp, Water - 3 cups
Instructions
In microwave safe glass bowl take Pasta with water, oil and cook.
When beep drain the water & keep a side. In another bowl add
butter, olive oil, pasta, cream, salt, pepper powder, oregano, cheese,
pesto sauce. Mix it well & press start. Serve hot.
CE117PC-B2_XTL_DE68-04220T-00_EN.indd 32
5. Cake & Confectionery
Ingredients
English - 32
Serving
Code/Food
Size
5-1 450-500 g Refined flour - 120 g, Margarine - 90 g, Egg - 2 ea,
Powder Sugar - 120 g, Baking Powder - 1 tsp, Milk as

Butter sponge

required, Vanilla essence - ¼ tsp
Instructions
Pre-heat the oven 200 °C with the convection function. Grease
and dust 8" cake tin. Sieve flour with baking powder thrice. Cream
margarine and powdered sugar until light and fluffy. Beat egg and
add to the creamed mixture little by little beating thoroughly between
each addition. Fold in the shifted flour a little at a time. Adjust
consistency of the batter with milk to get a dropping consistency.
Put it into low rack. When beep, select menu and cook.
5-2 400-450 g Refined flour - 85 g, Margarine - 70 g, Egg - 2 ea,
Powder Sugar - 100 g, Baking Powder - ¼ tsp, Mava

Mawa cake

- 30 g, Butter - 30 g, Cardamom powder - ¼ tsp,
Nutmeg - ¼ tsp
Instructions
Pre-heat the oven 180 °C with the convection function. Grease and
dust 7 cake tin. Sieve flour with baking powder. Cream margarine,
butter and powdered sugar until light and fluffy. Beat egg and add
grated mava mixing will be between each addition. Fold in floursifted
with baking powder & spice. Check consistency & pour into greased
& lined 7 mould. Put it into low rack. When beep, select menu and
cook.
5-3 450-500 g Refined flour - 115 g, Margarine - 55 g, Egg - 2 ea,
Powder Sugar - 85 g, Baking Powder - 1 tsp, Soda
Chocolate
Bicarb - ½ tsp, Milk as required, Cocoa powder -
cake
2 tbsp, Chocolate essence - 1 tsp
Instructions
Pre-heat the oven 200 °C with the convection function. Grease and
dust 8" cake tin. Sieve flour with baking powder, cocoa powder
& soda bicarb. Cream butter & sugar until light & fluffy. Add egg &
beat in well. Add essence & fold in refined flour with sufficient milk
to make a soft consistency. Pour in a greased & lined cake tin. Put it
into low rack. When beep, select menu and cook.
Ingredients
3/19/2015 1:39:19 PM