Panasonic NN-S784 Operation Manual

Also see for NN-S784: Operation guide

Contents

– 37 –Cakes, Desserts and slices can successfully be cooked in the microwave oven if a few simple rules arefollowed see individual recipes for instructions.COOKING CAKES BY MICRO P OWER• The texture of cakes cooked in the microwave ovenis not the same as cakes cooked in a conventionaloven, but it is a convenient way of cooking cakes.• Do not use metal cake tins. Plastic dishes andpyrex, give the best results when cooking cakes.Grease the dish and line with paper towel or bakepaper to absorb excess moisture.• Round or oval shaped dishes produce the mosteven cooking results. Square cakes may need thecorners shielded with foil to prevent overcooking.• Choose light coloured cakes that can be iced orsubstitute brown sugar for white sugar and sprinklethe top of cake with spices to give a darkerappearance.• Do not fill cake pans more than half full. Microwavedcakes rise substantially more than conventionallycooked cakes.• Cakes need to be well mixed but do not over beat.Creaming with an electric mixer or food processor isnot necessary. Use a fork to mix as the microwaveaerates the mixture as it cooks.• Do not cover cakes as the top will steam.• Cakes should be removed from the oven just beforethey look cooked as the cooking process will finishduring standing time.• Chocolate cakes cook slightly faster than plaincakes.• Cakes containing a large amount of whisked eggwhite will not cook successfully in the microwaveoven.Q UICK MIX C HOCOLATE CAKEServes: 4 to 6Ingredients:1 cup self-raising flour1 cup caster sugar2 tablespoons cocoa3 tablespoons butter, softened2 eggs1⁄ 3 cup milkMethod:Sift all dry ingredients into a bowl. Add butter, eggsand milk. Beat with wire whisk for 1 to 2 minutes.Grease 2-litre plastic ring mould and line with papertowel. Pour mixture into mould and cook on P7 for5 to 7 minutes. Stand, covered, for 5 minutes beforeturning out. Cool on wire rack.Tip: To soften butter cook on P5 for 10 to 20 seconds.PACKET CAKEIngredients:1 packet cake mix (340 g)Ingredients as recommended by manufacturer.Method:Mix cake and other ingredients with a metal spoon.DO NOT OVERBEAT. Pour into 20 cm round dishthat has been lightly greased and lined with paper.Cook on P8 for 4 to 6 minutes. Stand and allow tocool before removing.Variations:• 1 tablespoon jam added to batter before cooking.• Add 1 cup sour cream to batter and halve watersuggested by manufacturer.• Half a cup chopped nuts, 1⁄4 cup brown sugar and1 teaspoon cinnamon. Mix and place on base ofcake dish before cooking cake.• Melt two tablespoons honey and 30 g butter in glassjug on P10 for 30 to 60 seconds. Pour over justbaked buttercake. Sprinkle with cinnamon. Servewarm with cream or custard as dessert or serve coldwith cream as tea cake.• A quarter cup of toasted muesli mixed with1 tablespoon marmalade and placed in the base ofthe dish.Tip: Packet cakes are best mixed by hand as themicrowave will do the aerating.S ULTANA CAKEServes: 4 to 6Ingredients:100 g butter1 cup sultanas1 cup brown sugar1 cup milk1 egg, beaten2 cups self-raising flourMethod:Place butter, sultanas, brown sugar and milk in heatresistant mixing bowl. Cook on P10 for 3 to 4 minutes.Stir halfway through cooking. Allow to cool. Add egg andflour. Pour batter into base of lined 20 cm round dish.Cook on P6 for 9 to 11 minutes. Let cool, looselycovered, with plastic wrap on wire rack.HINT:TO SOFTEN DRIED FRUIT:Place 1 cup dried fruit into a small bowl. Add 2tablespoons of water. Cover with plastic wrap andcook on P10 for 2 to 3 minutes.TO TOAST COCONUT:Place 1⁄2 cup of coconut on pyrex pie plate.Cook on P10 for 1 to 2 minutes,stirring occasionally.HINT:TO SOFTEN CREAM CHEESE: remove fromwrapping. Cook on P3 checking every 30 secondsfor softness.JUICING CITRUS: to release more juice from citrusfruit, heat on P10 for 20 to 30 seconds. 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