Baking - Panasonic NN-CD767MBPQ Cookery Book & Operating Instructions

Baking

DISH SIZE/ SHAPE- Always use the exact dish size stated in the following recipes, otherwise cooking times and results will be affected.
EGGS- The following recipes have been tested using medium eggs. Using a different size of egg may affect cooking times.
COMBINATION COOKING- DO NOT use spring form tins, use smooth, and preferably seamless metal cake tins.
Ingredients
200g (8oz) butter or margarine
200g (8oz) dark muscovado sugar
200g (8oz) plain flour
4 eggs, beaten
50g (2oz) ground almonds
100ml (3 fl.oz) sherry
1/2
75g (3oz) candied peel
75g (3oz) glace cherries, roughly chopped
250g (9oz) currants
250g (9oz) raisins
100g (4oz) pecan nuts, broken into pieces
finely grated zest of 1 lemon
7.5 ml (1 tsp) mixed spice
1/2
2.5ml ( tsp) vanilla extract
1/2
2.5ml ( tsp) baking powder
1/2
Ingredients
225g (8oz) self-raising flour
pinch salt
5 ml (1tsp) baking powder
50g (2oz) butter
25g (1oz) caster sugar
50g (2oz) sultanas
75 ml (5 tbsp) milk
beaten egg to glaze
Celebration Cake
Dish: 20cm (8") round tin, greased and lined
Oven Accessory: glass turntable + metal tray
1. Preheat oven on CONVECTION 170°C.
2. Prepare the tin by lining with a double layer of greaseproof paper on the inside and tie a
double band of brown paper around the outside.
3. Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well
after each addition.
4. Fold in half the flour using a metal spoon, then fold in the rest. Stir in the almonds.
5. Mix in the sherry, and then add the peel, cherries, raisins, currants, nuts, lemon zest, spice
and vanilla. Stir in the baking powder.
6. Spoon mixture into the tin and spread evenly, removing all air pockets. Make a small dip in
the centre.
7. Place tin on tray and cook on CONVECTION 170°C for 2-2
the middle comes out clean. Leave cake to cool in tin. When completely cold wrap well in
cling film and foil to store until ready to decorate. The cake will keep for several months.
Fruit Scones
Dish: round baking sheet, greased
Oven Accessory: glass turntable + low wire rack on metal tray
1. Preheat oven on CONVECTION 210°C.
2. Sift the flour, salt and baking powder together. Rub in fat until the mixture resembles fine
breadcrumbs. Add sugar and sultanas.
3. Make a well in the centre and stir in enough milk to form a soft dough.
4. Knead lightly. Pat out to 2 cm (3/4") thick and cut into 10 rounds with a 5 cm (2") cutter.
5. Place on baking sheet and brush with beaten egg. Place on low wire rack and cook on
CONVECTION 210°C for 15 mins. or until well risen and golden brown.
hrs. until a skewer inserted in
1/4
Makes 10
85