Panasonic NNA775 Cookery Book & Operating Instructions

Also see for Inverter NN-A725: Cookery book

118B A K I N GIngredients50 g (2 oz) whole almonds,blanched andchopped, reserve 6 wholefor decoration100 g (4 oz) currants100 g (4 oz) sultanas100 g (4 oz) raisins275 g (10 oz) plain flour100 g (4 oz) choppedmixed peel.225 g (8 oz) butter ormargarine225 g (8 oz) soft brownsugargrated rind of one lemon4 eggsDundee CakeDish: 20 cm (8") round tin, greased and linedOven Accessory: glass turntable + metal tray1. Mix the chopped nuts, fruit, peel and flour together.2. Cream the fat, sugar and lemon rind until pale and fluffy.Beat in the eggs one at a time.3. Fold in the flour, fruit, peel and nuts. Spoon mixture into tinand hollow out the centre slightly. Split the reserve almonds,and arrange on top. Cook on Combination: CONVECTION160°C + WARM power for 40-45 mins.Ingredients250 g (9 oz) butter, cutinto pieces275 g (10 oz) golden syrup75 g (3 oz) light muscovadosugar425 g (15 oz) oatsClassic Flapjack Makes 18Oven Accessory: enamel shelf1. Line the base of the enamel shelf with a sheet of bakingpaper.2. Put the butter, syrup and sugar into a Pyrex® bowl (do notcover). Melt the butter and dissolve the sugar on MEDIUMpower for 4–5mins. Stir and check the mixture regularly,taking care not to let the mixture overheat and burn.3. Remove mixture from the microwave, and stir in the oats.4. Preheat the oven on CONVECTION 180°C.5. Press the mixture into the tin. When the oven haspreheated bake the flapjack on CONVECTION 180°C for20-25 mins, until golden brown on top.6. Allow the flapjack to cool in the enamel shelf for 5 mins.then mark into 18 pieces with the back of a knife while stillwarm. Allow to cool completely in the enamel shelf beforeremoving, and then cutting.