Panasonic NN-CD997S Operating Instructions Manual page 99

Lemon Meringue Pie
Serves: 4 to 6
Ingredients:
Pastry:
1 cup plain flour
2 tablespoons caster sugar
7 g butter
1 egg yolk
2 teaspoons milk
Filling:
1
2 / tablespoons cornflour
2
1 / cup caster sugar
2
10 ml water
juice and grated rind
of 2 lemons
3 eggs, separated
1
/ cup caster sugar, extra
3
Method:
Pastry:
Stir flour and sugar together in a bowl. Rub in butter
until mixture resembles fine breadcrumbs. Add egg
yolk and milk and knead lightly. Wrap and chill for
10 to 15 minutes.
Filling:
Place cornflour and sugar into a 1-litre casserole
dish. Gradually add water, stirring. Add lemon rind.
Cook on HIGH for 2 to 3 minutes, stirring every
minute until boiling. Add yolks and lemon juice and
mix well. Cook on MED HIGH for a further 2 to 3
minutes. Stir Halfway through. Set aside.
Preheat oven to Convection 180˚C. Roll out pastry
to fit a 20 cm pie plate. Prick base. Cook on Low
Rack for on 180˚C for 10 to 12 minutes. Beat egg
whites until soft peaks form. Gradually beat in extra
caster sugar, one tablespoonful at a time. Preheat
oven to Convection 180˚C. Place lemon filling into
cooked pastry case and top with meringue. Cook
on Low Rack for 10 to 12 minutes until meringue is
golden in colour.
Tip: It is necessary to preheat oven again when
placing lemon mixture and meringue into pie shell.
Peach Crumble
Serves: 4 to 6
Ingredients:
70 g butter
1
/ cup flour
2
1 / cup sugar
4
1 cup toasted muesli
1
/ cup shredded coconut
2
1 / teaspoon cinnamon
2
1 can (10 g) peaches, drained, sliced
Method:
Place butter in a 2-litre dish. Cook on MED HIGH for
1 minutes 40 seconds. Mix in flour, sugar, muesli,
coconut and cinnamon. Place the peaches in a
2-litre dish, top with crumble mixture. Place on Low
Rack and set on Combination 6 for 20 minutes.
Desserts and Pastries
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Rhubarb Apple Ginger Compote
Serves: 4
Ingredients:
300 g rhubarb, chopped
2 apples, peeled, sliced
30 g glace ginger, chopped
1 1 / cups sugar
2
1 teaspoon orange rind
1 orange, squeeze juice
Method:
Place all ingredients in a 2-litle dish. Cook on HIGH
for 3 minutes. Stir. Cook on HIGH for 3 minutes.
Apple Pie
Serves: 6 to 
Ingredients:
Pastry:
1 g butter
1 / cup caster sugar
2
1 tablespoon lemon juice
1 egg
1 1 / cups plain flour
2
1 cup self-raising flour
Filling:
00 g pie apples
1 / cup caster sugar
4
1 teaspoon arrowroot
1 teaspoon cinnamon
Method:
Using electric beaters or a food processor, process
all pastry ingredients except flour until smooth and
creamy. Add flours and process until combined.
Press 2 / of prepared pastry into the base of a
3
23 cm pie plate. Add combined filling ingredients to
pie base. Roll remaining pastry between two sheets
of greaseproof paper to fit pie. Place on pie and
press edges together. Place on Low Rack.
Cook on Convection 180˚C for 40 to 50 minutes.
Preheating is not required.
To Cook by Auto Menu:
Select
Cake/Dessert
63
, then press .
Start
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