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code
food
serving size
5-10 Coconut
300-350 g
toffee
< recommendations >
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.
400-450 g
5-11 German
biscuits
< recommendations >
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 Coconut
200-250 g
cookies
< recommendations >
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.
200 g
5-13 Cumin
biscuits
< recommendations >
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.
CE118PF-X1_XTL_DE68-04220E-02_EN.indd 33
ingredients
Condensed Milk - 200 g, Fresh grated
coconut - 1 cup, Chopped walnut - 100 g,
Ghee - 2 tbsp
Refined flour - 170 g, Butter - 115 g,
Powder sugar - 60 g, Cashew nut powder -
60 g, Almond essence - ¼ tsp
Refined flour - 85 g, Margarine or butter -
55 g, Desiccated coconut - 40 g, Powder
sugar - 55 g, Water - 2 tsp
Refined flour - 120 g, Powder sugar -
1 tbsp, Butter - 50 g, Cumin & ajwain
powder - 1 tsp each, Soda bi carb - 1 pinch,
Baking powder - ¼ tsp, Water as required
code
food
serving size
5-14 Chocolate
200-225 g
cookies
Pre-heat the oven 160 °C with the convection function. Sieve the flour
with cocoa & baking powder together. Cream the margarine & sugar
very well until light & creamy. Add the vanilla essence & golden syrup
& beat very well. Add the flour to the mixture & mix it well. Shape the
biscuit as you wish. Arrange them on a baking tin. Put it into low rack.
When beep, select menu and cook.
5-15 Jam
200-250 g
biscuits
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 6 mm (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.
5-16 Melting
200-250 g
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.
English - 33
ingredients
Refined flour - 115 g, Margarine or butter -
60 g, Powder sugar - 60 g, Vanilla essence
- ½ tsp, Baking powder - ½ tsp, Cocoa
powder - 1 tbsp, Golden syrup - 1 tbsp
< recommendations >
Refined flour - 115 g, Margarine or butter -
60 g, Powder sugar - 60 g, Vanilla essence
- ½ tsp, Cornflour - 25 g, Salt - 1 pinch, Milk
as required, Jam
< recommendations >
Refined flour - 85 g, Margarine or butter -
85 g, Powder sugar - 100 g, Vanilla essence
- ½ tsp, Cornflour - 25 g, Milk as required
< recommendations >
2014-05-16
9:17:23
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