Marble Cake; Coconut Toffee; Coconut Cookies; Cumin Biscuits - Samsung ce117p Owner's Instructions & Cooking Manual

Serving
Code/Food
Size
200-250 g Refined flour - 80 g, Condensed Milk - 100 g, Butter
5-8
- 50 g, Soda Bicarb - ⅛ tsp, Baking Powder - ½ tsp,
Swiss roll
Milk - ½ cup, Vanilla essence - ½ tsp, Mix Fruit Jam
- 2 tbsp
Instructions
Pre-heat the oven 200 °C with the convection function. Grease and
dust Square cake tin of 8", Sieve flour with baking powder & Soda.
In a bowl add condensed milk & butter, beat well, add refined flour,
essence & for spoon dropping consistency. Place the butter paper
at the bottom of the tray & pour the batter on it. Put it into low rack.
When beep, select menu and cook. Remove this cake on another
butter paper & spread mix fruit jam over it. Roll it & cut slices.
5-9 450-500 g Refined flour - 150 g, Condensed Milk - 200 g, Butter
- 100 g, Soda Bicarb - ½ tsp, Baking Powder - 1 tsp,

Marble cake

Vanilla essence - 1 tsp, Cocoa Powder - 2 tbsp, Milk or
water as required
Instructions
Pre-heat the oven 200 °C with the convection function. Sieve refined
flour, baking powder & soda. In a bowl add condensed milk & butter
& beat well. Add refind flour, essence & mix. For spoon dropping
consistency add milk or water. Divide the mixture in two parts.
Add cocoa powder in one part. Put the plain batter & cocoa batter
alternately in the tin. Run a spoon through the batter only once. Put it
into low rack. When beep, select menu and cook.
5-10 300-350 g Condensed Milk - 200 g, Fresh grated coconut -
1 cup, Chopped walnut - 100 g, Ghee - 2 tbsp
Coconut
toffee Instructions
In microwave safe glass bowl, mix the condensed milk, coconut
and coo. When beep, add ghee and press start. After done add the
chopped walnuts & mix well. Spread the mixture on a well greased
tin. Press & level by pressing with a wet cloth. After 5 min. mark into
small pieces. Remove when cold.
CE117PC-B2_XTL_DE68-04220T-00_EN.indd 34
Ingredients
English - 34
Serving
Code/Food
Size
5-11 400-450 g Refined flour - 170 g, Butter - 115 g, Powder sugar
- 60 g, Cashew nut powder - 60 g, Almond essence
German
- ¼ tsp
biscuits
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve the
flour, cream butter & sugar very well until light & creamy. Add the
Almond essence & beat. Add cashew nut & sieved refined flour &
mix well. The mixture will form into a dough. Roll into sticks & shape
into a circle. Arrange this on baking tin. Put it into low rack. When
beep, select menu and cook. Cool the biscuits. Serve them.
5-12 200-250 g Refined flour - 85 g, Margarine or butter - 55 g,
Desiccated coconut - 40 g, Powder sugar - 55 g,
Coconut
Water - 2 tsp
cookies
Instructions
Pre-heat the oven 180 °C with the convection function. Cream the
margarine & sugar very well until light & creamy. Add 2 tsp of water.
Sieve the flour & add to the creamy mixture. Add the desiccated
coconut & mix well. Shape the biscuit as you wish. Arrange them on
a baking tin. Put it into low rack. When beep, select menu and cook.
5-13 200 g Refined flour - 120 g, Powder sugar - 1 tbsp, Butter
- 50 g, Cumin & ajwain powder - 1 tsp each, Soda
Cumin
bi carb - 1 pinch, Baking powder - ¼ tsp, Water as
biscuits
required
Instructions
Pre-heat the oven 180 °C with the convection function. Sieve refined
flour, baking powder & soda bi carb in a bowl, add powder sugar &
butter & beep well. Add refined flour, cumin & ajwain powder & little
water, make a soft dough. Roll a thick roti & cut cookies with the
cutter. Prick with a fork. Arrange in a metal tray on low rack. When
beep, select menu and cook.
Ingredients
3/19/2015 1:39:19 PM