Panasonic NNST452W Operations Instructions Page 72
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Dish shape
Ring mouOds are ideaO for baking cakes in,
especiaOOy dense cakes. They heOp prevent
the outside edge of the cake overcooking
before the dense centre is cooked through.
Keeping quality
Light sponge type cakes cook very TuickOy
by microwave and so shouOd be cooked as
reTuired, since their keeping TuaOity is not
as Oong as those baked traditionaOOy.
Consistency
GeneraOOy cakes to be cooked by
microwave shouOd have a softer
consistency than those baked traditionaOOy.
As a generaO ruOe add 150 mO 1 tbsp of
miOk or water to the mi[ture.
Covering
Just as you wouOdnҋt cover a cake baked
in a traditionaO oven, 1E9ER cover your
cakes cooked by microwave.
Dish size
AOways use the e[act dish size stated in the
foOOowing recipes, otherwise cooking times
and resuOts wiOO be affected.
Mixing/beating
&akes cooked by microwave need to be
weOO mi[ed, but not over beaten. GeneraOOy
it is unnecessary to cream butter and sugar
or beat eggs in an eOectric mi[er or food
processor. 'o not attempt to cook whisked/
fatOess sponges, or any cakes containing
whisked egg white.
Eggs
The foOOowing recipes have been tested
using medium eggs. Using a different size
of egg may affect cooking times.
ingredients
100g (4 oz) self raising flour
100g (4 oz) soft margarine
100g (4 oz) caster sugar
2 eggs
30 ml (2 tbsp) milk*
Dish: 18 cm (7”) souffle dish,
based lined with greaseproof
paper
Sponge Cake*
&ombine aOO ingredients together in a Oarge bowO. Mi[ weOO untiO
smooth. For best resuOts use an eOectric whisk Tip into prepared dish
and smooth the top. POace on gOass turntabOe and cook on ME',UM
power for mins. &ooO for 10 mins before turning out onto a rack. The
cake is cooked when it has Must dried on the top. 'o not overcook as
overcooked cakes staOe TuickOy.
*N.B.
:hen using this recipe for sponge pudding program, omit the 0 mO
tbsp miOk. FOavourings can be mi[ed in e.g. dried fruit, or toppings
Ma[. 0 mO/ tbsp can be pOaced in the bottom of the bowO e.g. Mam/
treacOe/pineappOe rings. ,t is important not to use too much as this wiOO
cause the pudding to undercook.
ingredients
100g (4 oz) plain chocolate
100g (4 oz) butter
100g (4 oz) soft dark brown
sugar
100g (4 oz) self-raising flour
10 ml (2 tsp) cocoa powder
pinch salt
2 eggs, beaten
3 ml (½ tsp) vanilla essence
100g (4 oz) walnuts, chopped
Dish: 20 cm (8”) square dish
base lined with greaseproof
Boston Brownies
POace chocoOate and butter in a bowO, pOace on gOass turntabOe and cook
on +,G+ power for 1 minute or untiO chocoOate has meOted. Stir in aOO
other ingredients and beat weOO. Pour into dish and cook on ME',UM
power for 5 mins or untiO Must sOightOy sticky. AOOow to cooO and then cut
into sTuares.
Baking
IP4405_39Y61BP_01_120817.indd 72IP4405_39Y61BP_01_120817.indd 72 2012-8-17 13:38:272012-8-17 13:38:27
- Microwave Oven 1
- Important Notice 2
- For countertop use: 5
- Contents 7
- Important safety instructions 8
- Before using your oven 9
- Placement of your oven 10
- Important 11
- Maintenance of your oven 12
- Parts of your oven 12
- Outline diagram 13
- Fan Motor operation 16
- Utensils/ Containers 16
- Babies Bottles and Food Jars 16
- Microwaving principles 17
- Control panel 18
- General guidelines 19
- Containers to use 21
- Setting the clock 23
- Child safety lock 23
- Turbo Reheat 24
- Defrosting guidelines 25
- Defrosting chart 26
- Using the timer 28
- Multistage cooking 29
- Chaos defrost 30
- Adjust to Taste 32
- Important Note: 32
- How it works 32
- Guidelines for Use 33
- Auto sensor programs 34
- Reheating charts 39
- Cooking charts 43
- Cooking for one 49
- Soups & starters 50
- When is Äsh cooked? 52
- Whole Äsh 52
- Arranging 52
- Paella 53
- Family Fish Pie 54
- Plaice Provencal 54
- Fish Kebabs 55
- Fish Balti 55
- Meat and Poultry 56
- Pasta and Rice 60
- Cheese and Egg Dishes 62
- Vegetables and Vegetarian 64
- Puddings and Desserts 68
- White Pouring Sauce 71
- Custard 71
- Hollandaise Sauce 71
- Sponge Cake* 72
- Boston Brownies 72
- Carrot Cake 73
- Chewy Flapjacks 73
- Ginger Cake 73
- Preserves 74
- Questions and answers 76
- Technical specifications 77
- Cookery Advice Line 78
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