Operation Manual

MWC291E t English
24
Ingredients Method Cookware
Victoria Sandwich
175g (6oz) butter or
margarine
175g (6oz) caster sugar
3 eggs
175g (60z) self-raising flour
1. Cream butter and sugar until pale and fluffy. Add the
eggs a little at a time beating well after each addition.
2. Fold in half the flour, using a metal spoon, then fold in
the remaining flour.
3. Spoon the mixture into the tin and level with a knife.
4. Cook on "CAKE".
5. When the cake is cool, cut in half horizontally and
sandwich together with cream and jam and dust with
icing sugar or fill with a filling of your choice.
20 Cm(8”) cake
tin
Low Rack
Loaf of Bread
450g (1lb) strong plain flour
1 sachet dried yeast
5ml (1tsp) salt
15g (1tbsp) fat
300ml ( 1 /2pt) warm water
1. In a large bowl, combine the flour, yeast and slat. Rub in
the fat.
2. Add the warm water then mix to a dough.
3. Turn onto a floured surface and knead for 10mins. Divide
into two and place in a loaf tin until the dough has doubled
in size in a warm place or on Convection 40°C. See
instruction above.
4. Cook on "BREAD".
5. Repeat with second loaf.
2X450g (1lb) loaf
tin (or 1kg loaf tin)
Baking Recipes