Panasonic NN-CT559W Bedienungsanleitung Seite 82

Rhubarb Rice Pudding
Cooking time: 50 min
Container: 1 Pyrex® dish, 25 cm diameter, and 1 bowl
100 g pudding rice,
100 ml cream,
700 to 900 g peeled
washed and cut into slices,
1 sachet of vanilla sugar,
Banana Cake
Cooking time: approx. 35 min
Container: 1 round metal cake tin, 22 cm diameter, and 1 bowl
3 very ripe bananas
100 ml single cream,
1 / sachet of yeast,
4
2 tsp bicarbonate of soda.
Orange Cake
Cooking time: approx. 20 min
Container: 1 round metal cake tin, 25 cm diameter, and 1 bowl
100g caster sugar,
30 g ground almonds,
1 tbsp baking powder,
1 pinch of salt,
zest of half an orange.
For the syrup: 200 ml orange
juice (3 small oranges),
1 tbsp grated orange zest,
60 g icing sugar.
En-80
Place the milk, cream, rice and both types of sugar in the
500 ml milk, bowl. Bring to the boil by heating on MAX for approx. 8
minutes. Spread the rhubarb pieces over the bottom of the
1 egg,
Pyrex® dish. Add a beaten egg to the milk and rice mixture.
Pour this mixture over the rhubarb. Put in the oven on the
rhubarb, Metal Tray and cook on Combination mode: CONVECTION
HEATING 150°C + 250W for about forty minutes. Serve
warm or cold.
100 g sugar.
Cut the bananas into rounds and put them in the bowl with
(black skin), the sugar. Cover and cook for approx. 6 to 7 minutes on
100 g sugar, MAX. Remove the bowl, mash the bananas with a fork, add
80 g butter, the butter, cream and flour (after sieving and mixing with the
yeast and bicarbonate of soda). Add the eggs one by one
50 g flour, and pour in a dash of rum. Preheat the oven in Combination
mode: CONVECTION HEATING 180°C + 250W, with the
4 eggs, Metal Tray. Pour the mixture into the buttered tin, lined with
1 tbsp rum, greaseproof paper, and cook for 23 to 25 minutes,
protecting the top of the cake with a double sheet of baking
paper after 10-12 minutes. Remove from the tin and leave to
cool on a wire rack.
4-6 people - COMBINATION COOKING and MICROWAVE
100 g butter, Preheat the oven in Combination mode: CONVECTION
HEATING 180°C + 100W, with the Metal Tray. Weigh out
3 eggs, and mix the sieved flour, sugar, ground almonds, yeast and
100 g flour, salt together in a bowl. Add the orange zest, eggs and
melted butter and mix well. Pour into the buttered tin lined
with greaseproof paper. Cook in a hot oven for 13 to 15
minutes, protecting the top with a sheet of baking paper
after 10 to 11 minutes. Prepare the syrup: mix together the
orange juice, icing sugar and grated zest in a bowl and heat
for 1 to 2 minutes on MAX in order to dissolve the sugar.
Prick the top of the cake with a fork. Pour the syrup over the
whole surface of the cake. Leave to cool for several hours
before serving.
6 people - MICROWAVE and COMBINATION COOKING
6 people - MICROWAVE and COMBINATION COOKING