User Manual

English 39
Oven use
Code/Food Serving Size Ingredients
2-20
Date & Walnut
Cake
450-500 g Rened our - 115 g, Margarine - 90 g, Egg
- 2 ea, Powder Sugar - 115 g, Baking Powder
- ½ tsp, Soda Bicarb - ¼ tsp, Seedless Date –
100 g, Walnut - 50 g, Milk as required, Vanilla
essence - ½ tsp.
Instructions
Pre-heat the oven 160 °C with the Hot-blast function. Grease
and dust 8” cake tin, Sieve our with baking powder & soda
bicarb. Cream butter & sugar until light & uffy. Add egg & beat
in well. Add essence. Fold in the our alternating with chopped
dates & walnut. Adjust consistency with milk. Put it in greased
& lined cake tin. Put it into low rack. When beep, select menu
and cook.
2-21
German
Biscuits
400-450 g Rened our - 170 g, Butter - 115 g, Powder
sugar - 60 g, Cashew nut powder - 60 g,
Almond essence - ¼ tsp.
Instructions
Pre-heat the oven 160 °C with the Hot-blast function. Sieve the
our, cream butter & sugar very well until light & creamy. Add
the Almond essence & beat. Add cashew nut & sieved rened
our & mix well. The mixture will form into 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
cookies. Serve them.
Code/Food Serving Size Ingredients
2-22
Jam Biscuits
200-250 g Rened our - 115 g, Margarine or butter
- 60 g, Powder sugar - 60 g, Vanilla essence -
½ tsp, Cornour - 25 g, Salt - 1 pinch, Milk as
required, Jam.
Instructions
Pre-heat the oven 140 °C with the Hot-blast function. Sieve
the our, salt & corn our together. Rub in the margarine
with nger tips. Add the sugar & mix well. Add just enough
milk to make 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 biscuits. Make pairs
of one biscuit with hole and one without and sandwich with
jam.
2-23
Kesar Nankatai
400 g
Rened our - 100 g, Powder sugar - 100 g,
Ghee - 100 g, Semolina - 100 g, Cardamom
powder - ½ tsp, Nutmeg powder - ½ tsp, Fresh
curd - 1 tsp, Soda Bicarb - ¼ tsp, Saffron - ¼ tsp,
Milk - 1 tsp.
Instructions
Pre-heat the oven 160 °C with the Hot-blast function. Sieve
the our. Cream the ghee & sugar very well until light &
creamy. Add the cardamom & nutmeg powder & cream it again.
Dissolve the saffron in a 1 tsp. of milk. Add the curd, soda
bicarb & prepared saffron. Mix well. Add the our & semolina &
knead well. Make a small round. Arrange them on a baking tin.
Put it into low rack. When beep, select menu and cook. Cool the
biscuits. Serve them.
MC32K7055CK_TL_DE68-04387H-00_EN.indd 39 2016-01-19 �� 4:12:46