Panasonic NNA775 Cookery Book & Operating Instructions

Also see for Inverter NN-A725: Cookery book

119B A K I N GIngredients225 g (8 oz) plain flourpinch salt10 ml (2 tsp) groundginger10 ml (2 tsp) bakingpowder3 ml ( 1/2 tsp) bicarbonateof soda100 g (4 oz) soft brownsugar75 g (3 oz) butter ormargarine75 g (3 oz) treacle75 g (3 oz) golden syrup150 ml ( 1/4 pt) milk1 egg, beatenGingerbreadDish: 18 cm (7") square tin lined with 3 layers of greaseproofpaperOven Accessory: glass turntable + metal tray1. Sift the flour, salt, ginger, baking powder and bicarbonate ofsoda.2. Warm the sugar, fat, treacle and syrup on HIGH power for30-60 secs.3. Whisk the milk and egg together. Make a well in the centre ofthe dry ingredients and pour in the liquid and syrup, mixingthoroughly.4. Pour the mixture into the cake tin and cook on Combination:CONVECTION 160°C + WARM power for 30-35 mins. or untiljust firm.Ingredients for1 batch225 g (8 oz) self-raisingflourpinch salt5 ml (1 tsp) bakingpowder50 g (2 oz) butter25 g (1 oz) caster sugar50 g (2 oz) sultanas100 ml (3 1/2 fl oz) milkbeaten egg to glazeFruit Scones 8 to each batchDish: baking sheet (round)Oven Accessory: glass turntable + metal tray + low wire rack,enamel shelf for 2 batches1. Preheat oven on CONVECTION 210°C.2. Sift the flour, salt and baking powder together. Rub in fat untilthe mixture resembles fine breadcrumbs. Add sugar andsultanas.3. Make a well in the centre and stir in enough milk to form a softdough.4. Knead lightly. Pat out to 2cm (3/4") thick and cut into 8 roundsfor each batch with a 5 cm (2") cutter. For one batch placedirectly on enamel shelf, brush with beaten egg and cook onCONVECTION 210°C for 20 mins. or until well risen andgolden brown. For two batches, cook 8 scones directly onenamel shelf and 8 scones on baking sheet on low rack onmetal tray on turntable on CONVECTION 210°C for 20 mins.Ingredients for2 batch550 g (1 lb) self-raisingflourpinch salt10 ml (2 tsp) bakingpowder100 g (4 oz) butter50 g (2 oz) caster sugar100 g (4 oz) sultanas200 ml (7 fl oz) milkbeaten egg to glaze