Panasonic NNA775 Cookery Book & Operating Instructions

Also see for Inverter NN-A725: Cookery book

115D E S S E R T SIngredients150 g (5 oz) self-raising flourpinch of salt50 g (2 oz) caster sugar50 g (2 oz) suet1 egg150 ml ( 1/4 pt) milk30 ml (2 tbsp) jam or goldensyrupoptional: Add 1 tbsp ofsultanas.Steamed Suet Sponge Pudding Serves 4Dish: 1 litre (2 pt) pudding basinOven Accessory: glass turntable1. In a mixing bowl, sift together the flour and salt. Stir insugar and suet.2. Make a well in the centre and add beaten egg and milk.Mix to a soft dropping consistency.3. Put the jam in the base of the greased pudding basin andpour pudding mixture over. Cook on HIGH power for 5-5 1/2mins. until firm.Ingredients450 g (1 lb) ripe pears,peeled and thinly sliced15 ml (1 tbsp) muscovadosugar2 mangos, peeled, stonedand roughly chopped1 piece stem ginger, finelychoppedTopping175 g (6 oz) plain flour75 g (3 oz) butter75 g (3 oz) muscovado sugar75 g (3 oz) pecan nuts,roughly choppedMango, Pear and Ginger Crumble Serves 61. Put the pears in a bowl with the sugar and 4 tbsp water,cover with pierced cling film and cook on HIGH power for 5mins.2. Preheat the oven with the enamel shelf onCONVECTION 180°C.3. Drain the pears, return to the bowl and add the mangos,and stem ginger.4. Spoon the mixture into a 1.75 litre bakingdish and leave to cool.5. Make the topping. Rub the butter into the flour, stir in thesugar and pecan nuts.6. Sprinkle the topping over the fruit and bake on the enamelshelf on CONVECTION 180°C for 30 mins.Ingredients175 g (6 oz) butter175 g (6 oz) sugar3 eggs225 g (8 oz) self raising flour3 eating apples, e.g. goldendeliciousFruit Tray Bake Serves 8-10Oven Accessory: enamel shelf1. Preheat the oven on CONVECTION 180°C.2. Cream together the butter and sugar until mixture is lightand fluffy.3. Beat each egg into the mixture individually until well mixed.4. Sift the flour into the mixture and fold in gently.5. Peel, core and cut the apples into small chunks, gently foldinto mixture.6. Grease the enamel shelf, spoon mixture directly onto theenamel shelf, level with the back of a metal spoon andbake on CONVECTION 180°C for 20 – 25 mins. untilgolden brown.7. Allow to cool and turn out of shelf before slicing.Dish: 1.75 litre (3 pint) baking dishOven Accessory: glass turntable then enamel shelf