Hotpoint MWH 2734 B Operating Instructions Manual page 13

INITIAL
RECIPE
STATE
Room
q
temperature
Popcorn
Frozen
w
Rice Mixed
Frozen
e
Pasta Mixed
r
Frozen
Mixed Vegetables
t
Frozen
Frozen Lasagna
y
Room
Sponge Cake
temperature
(Light)
Room
u
temperature
Fresh Pizza
Room
i
temperature
Muffins
Room
o
temperature
Biscuits
Room
a
temperature
Meringues
WEIGHT
DURATION
AMOUNT
100g 3 min.
300-650g 6-11 min.
250-550g 5-10 min.
150-600g 4-12 min.
300-600g 14-18 min.
400g 23 min.
700g 21 min.
350g 23 min.
180g 14 min.
100g 60 min.
PREPARATION
Place bag on turntable. Only pop one bag at a time.
Remove the package, put food into microwave safe dish,stir
food when oven prompted.
Remove the package,put food into microwave safe dish, stir
food when oven prompted.
Put food into microwave safe dish, Add 2 tablespoons water to
food. Stir food when prompted.
Remove any aluminium foil, put food into microwave and oven
safe dish.
Whisk the two eggs and 125g sugar in a mixer for 2-3 min-
utes.Melt 37g margarine and stir it into the egg-sugar mixture.
Mix 125g flour with 7.5g baking powder and gradually add it
together with 75g of water. Place a round baking paper in the
bottom of a microwave and oven safe dish and pour in the bat-
ter. Add food onto the Low Rack to cook when oven preheat-
ing finish.
Measure 37°C 150g water directly into the mixing bowl and
dissolve 15g yeast into the water. Measure 2ml salt and 2tbs
oil and weigh 225g flour and add to the water. Knead well until
a dough is formed (takes about 5 minutes). Cover with a towel
and let rise for 30 minutes in room temperature. Knead the
dough until it is set. Roll out the dough with the baking roll, put
it on the lightly greased crisp-plate or baking plate and prick
with fork. Spread evenly out 1dl tomato sauce on dough, then
sprinkle with 60g ham and 125g cheese (and oregano) on top.
Put onto low rack to cook when oven preheating is ready.
Beat together 170g margarine and 170g sugar with an electric
mixer, until it becomes soft and pale in color. Beat in 3 eggs,
one at a time. Gently fold in the 225g sifted flour mixed with 7g
baking powder and 0.25g salt. Weigh 28g of the mixture into
paper moulds and place11-13 pcs evenly on the crisp plate or
baking plate. Put the plate onto low rack when oven preheat-
ing is finished.
Stir cookie mix, 80g butter and 1 extra large egg in a large
bowl with a wooden spoon until just combined. Use hands to
fully mix to form a soft dough. Measure tablespoons of cook-
ie dough and roll into balls (20g for each). Place onto the crisp
plate or baking plate, spacing 5cm apart, add it on low rack
when the oven preheating is finished.
Whisk 2 eggwhites and 80g sugar. Season with vanilla and
almond essence. Shape into 10-12 pieces on crisp plate or
baking plate. Put plate on the low rack when preheating is
finished.
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