Panasonic NN-S555 Operation Manual page 53

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Cakes, Desserts and slices can successfully be cooked in the microwave oven if a
few simple rules are followed see individual recipes for instructions.
Cooking Cakes by Micro power
• The texture of cakes cooked in the microwave oven
is not the same as cakes cooked in a conventional
oven, but it is a convenient way of cooking cakes.
• Do not use metal cake tins, plastic dishes and
pyrex, give the best results when cooking cakes.
Grease the dish and line with paper towel or bake
paper to absorb excess moisture.
• Round or oval shaped dishes produce the most
even cooking results. Square cakes may need the
corners shielded with foil to prevent overcooking.
• Choose light coloured cakes that can be iced or
substitute brown sugar for white sugar and sprinkle
the top of cake with spices to give a darker
appearance.
• Do not fill cake pans more than half full.
Microwaved cakes rise substantially more than
conventionally cooked cakes.
• Cakes need to be well mixed but do not over beat.
Creaming with an electric mixer or food processor
is not necessary. Use a fork to mix as the
microwave aerates the mixture as it cooks.
• Do not cover cakes as the top will steam.
• Cakes should be removed from the oven just
before they look cooked as the cooking process will
finish during standing time.
• Chocolate cakes cook slightly faster than plain
cakes.
• Cakes containing a large amount of whisked egg
white will not cook successfully in the microwave
oven.
S C
ULTANA AKE
Serves: 4 to 6
Ingredients:
100 g butter
1 cup sultanas
1 cup brown sugar
1 cup milk
1 egg, beaten
2 cups self-raising flour
Method:
Place butter, sultanas, brown sugar and milk in heat
resistant mixing bowl. Cook on P10 for 3 to 4
minutes. Stir halfway through cooking. Allow to cool.
Add egg and flour. Pour batter into base of lined 20
cm round dish. Cook on P6 for 9 to 11 minutes. Let
cool, loosely covered, with plastic wrap on wire rack.
W - X e
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P C
ACKET AKE
Ingredients:
1 packet cake mix (340 g)
Ingredients as recommended by manufacturer.
Method:
Mix cake and other ingredients with a metal spoon.
DO NOT OVERBEAT. Pour into 20 cm round dish
that has been lightly greased and lined with paper.
Cook on P8 for 5 to 7 minutes. Stand and allow to
cool before removing.
Variations:
• 1 tablespoon jam added to batter before cooking.
• Add 1 cup sour cream to batter and halve water
suggested by manufacturer.
• Half a cup chopped nuts,
1 teaspoon cinnamon. Mix and place on base of
cake dish before cooking cake.
• Melt two tablespoons honey and 30 g butter in
glass jug on P10 30 to 60 seconds. Pour over just
baked buttercake. Sprinkle with cinnamon. Serve
warm with cream or custard as a dessert or serve
cold with cream as tea cake.
• A quarter cup of toasted muesli mixed with
1 tablespoon marmalade and placed in the base of
the dish.
Tip: Packet cakes are best mixed by hand as the
microwave will do the aerating.
Q M C
UICK IX HOCOLATE
Serves: 4 to 6
Ingredients:
1 cup self-raising flour
1 cup caster sugar
2 tablespoons cocoa
3 tablespoons butter, softened
2 eggs
1
⁄ cup milk
3
Method:
Sift all dry ingredients into a bowl. Add butter, eggs
and milk. Beat with wire whisk for 1 to 2 minutes.
Grease 2-litre plastic ring mould and line with paper
towel. Pour mixture into mould and cook on P7 for
5 to 7 minutes. Stand, covered, for 5 minutes before
turning out. Cool on wire rack.
Tip: To soften butter cook on P5 for 10 to 20
seconds.
– 31 –
1
⁄ cup brown sugar and
4
C
AKE