User Manual

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MANGO, PEAR & GINGER CRUMBLE
Serves: 6
Ingredients:
450 g ripe pears, peeled and thinly sliced
15 ml muscovado sugar
2 mangos, peeled, stoned and roughly
chopped
1 piece stem ginger, finely chopped
Topping:
175 g plain flour
75 g butter
75 g muscovado sugar
75 g pecan nuts, roughly chopped
Method:
1. Put the pears in dish with the sugar and 45 ml
water. Cover, place on the base of the oven and
cook on 1000 W for 5 minutes.
2. Preheat the oven on Convection 180 °C.
3. Drain the pears, return to the dish and add the
mango and stem ginger. Spoon the mixture into
dish and leave to cool. Make the topping. Rub the
butter into the flour, stir in the sugar and pecan
nuts. Sprinkle the topping over the fruit.
4. Place dish on metal tray in lower shelf position and
cook on Convection 180 °C for 30 to 35 minutes.
RHUBARB, APPLE & GINGER COMPOTE
Serves: 4
Ingredients:
300 g
rhubarb, trimmed cut to 3 cm lengths
2 apples, peeled, cored and diced
30 g crystallized ginger, thinly sliced
½ cup caster sugar
1 orange, grated rind and juice
Method:
1. Place all ingredients into a 2-litre microwave-safe
dish. Stir to dissolve sugar. Cook on 1000 W for 6
to 8 minutes or until fruit is softened.
YORKSHIRE PUDDING
Serves: 6 to 8
Ingredients:
1 cup plain flour
pinch salt
1 egg
1½ cups milk
oil for greasing muffin tins
Method:
1. Sift flour and salt into a bowl. Break egg into flour
and gradually add milk, stirring constantly until
smooth. Set aside covered for 1 hour.
2. Preheat oven to 220 °C.
3. Brush twelve 7 × 3 cm muffin tins with oil, and place
into oven for 2 to 3 minutes to heat oil. Remove tins
and pour in batter until tins are half full.
4. Place on metal tray on lower shelf postion and
cook on 220 °C for 15 to 20 minutes or until
golden. Serve with roast beef.
PAVLOVA
Serves: 8 to 10
Ingredients:
4 egg whites
pinch of salt
1¼ cups caster sugar
2 teaspoons vinegar
2 tablespoons cornflour
Topping:
300 ml cream
1 punnet strawberries, hulled and cut in half
2 passionfruit
Method:
1. Preheat Convection to 140 °C.
2. Grease and line the metal tray. Dust with
1 tablespoon cornflour. Beat egg whites and
salt until stiff. Gradually add sugar and continue
beating until white and glossy and sugar has
dissolved. Fold vinegar and remaining cornflour
into egg mixture.
3. Pile mixture high on the metal tray in lower shelf
position and cook on 140 °C for 70 to 80 minutes.
Allow to cool.
Topping:
1. Beat cream until thick. Spread cream over
pavlova and decorate with strawberries and
passionfruit.
STRAWBERRY PAVLOVA
Serves: 6
Ingredients:
4 medium egg whites
250 g caster sugar
5 ml cornflour
5 ml malt vinegar
5 ml vanilla extract
Topping:
300 ml double cream, softly whipped
250 g strawberries, sliced
Method:
1. Preheat the oven on Convection 150 °C.
2. Mark a 25 cm circle on a sheet of parchment
paper and line the metal tray. Whisk the egg
whites until stiff but not dry. Slowly whisk in the
sugar until the mixture is thick and glossy. Blend
the cornflour, vinegar and vanilla extract to a
smooth paste, in a separate bowl and then whisk
into egg whites. Spread the mixture inside the
circle on the parchment paper.
3. Place metal tray in lower shelf position and cook
Pavlova on Convection 150 °C for 1 hour. Turn
the oven off and leave the pavlova inside for
another hour to dry out. When cool spread cream
all over the meringue and scatter the strawberries
on top.
Desserts and Pastries
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