Panasonic nn-a873 User Manual
BAKING
94
Baking Guidelines
Cakes marked with an asterix * are suitable
for use on AUTO CAKE program.
for use on AUTO CAKE program.
COVERING
Just as you wouldn’t cover a cake baked in a
traditional oven, NEVER cover your cakes.
traditional oven, NEVER cover your cakes.
DISH SIZE/SHAPE
Always use the exact dish size stated in the
following recipes, otherwise cooking times
and results will be affected.
following recipes, otherwise cooking times
and results will be affected.
MIXING/BEATING
Cakes cooked by microwave need to be well
mixed, but not over beaten. Generally it is
unnecessary to cream butter and sugar or
beat eggs in an electric mixer or food
processor. Do not attempt to cook
whisked/fatless sponges, or any cakes
containing whisked egg white.
mixed, but not over beaten. Generally it is
unnecessary to cream butter and sugar or
beat eggs in an electric mixer or food
processor. Do not attempt to cook
whisked/fatless sponges, or any cakes
containing whisked egg white.
EGGS
The following recipes have been tested using
medium eggs. Using a different size of egg
may affect cooking times.
The following recipes have been tested using
medium eggs. Using a different size of egg
may affect cooking times.
I
ngredients
800 g (1 lb 12 oz) currants
375 g (13 oz) sultanas
375 g (13 oz) raisins
250 g (9 oz) glacé cherries
150 g (5 oz) almonds, flaked
600 g (1 lb 5 oz) plain flour
5 ml (1 tsp) mixed spice
5 ml (1 tsp) cinnamon
500 g (1 lb 2 oz) butter or margarine
500 g (1 lb 2 oz) sugar
375 g (13 oz) sultanas
375 g (13 oz) raisins
250 g (9 oz) glacé cherries
150 g (5 oz) almonds, flaked
600 g (1 lb 5 oz) plain flour
5 ml (1 tsp) mixed spice
5 ml (1 tsp) cinnamon
500 g (1 lb 2 oz) butter or margarine
500 g (1 lb 2 oz) sugar
1/
2
lemon, grated rind of
9 eggs
45 ml (3 tbsp) brandy
45 ml (3 tbsp) brandy
Celebration Cake
Dish: 27 cm (11") round tin, greased and lined
Oven Accessory: glass turntable + metal tray + low rack
Oven Accessory: glass turntable + metal tray + low rack
1. Preheat oven on CONVECTION 140°C.
2. Prepare the tin by lining with a double layer of greaseproof paper on the inside and tie a
double band of brown paper around the outside.
3. Mix together all the fruit and nuts.
4. Sift flour and spices.
5. Cream the butter, sugar and lemon rind until pale and fluffy. Add the eggs one at a time,
beating well after each addition.
6. Fold in half the flour using a metal spoon, then fold in the rest and add the brandy. Lastly fold
in the fruit.
7. Spoon mixture into the tin and spread evenly, removing all air pockets. Make a small dip in
the centre.
8. Cook on CONVECTION 140°C for 2 hrs. then reduce temperature to 130°C for 2
1/2
hours or
until cooked. To avoid overbrowning on top, cover with several thicknesses of greaseproof
paper secured with cocktail sticks after 1
paper secured with cocktail sticks after 1
1/2
hours. Leave cake to cool in tin and store
wrapped tightly in tin foil for approx. 1-2 months before use.
I
ngredients
175 g (6 oz) butter or margarine
175 g (6 oz) caster sugar
3 eggs
175 g (6 oz) self-raising flour
175 g (6 oz) caster sugar
3 eggs
175 g (6 oz) self-raising flour
Victoria Sandwich
Dish: 2 x 20 cm (8") cake tins, greased and lined
Oven Accessory: enamel shelf + wire shelf
Oven Accessory: enamel shelf + wire shelf
1. Preheat oven on CONVECTION 180°C.
2. Cream butter and sugar until pale and fluffy. Add the eggs a little at a time beating well after
each addition.
3. Fold in half the flour, using a metal spoon, then fold in the remaining flour.
4. Spoon the mixture into the tins and level with a knife.
5. Place one tin on centre of enamel shelf and one tin on centre of wire shelf. Cook on
CONVECTION 180°C for 25-30 mins. or until cooked.
6. 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.