User manual

33
ENGLISH
Category/
Food
Serving
Size
Ingredients
15
Jam Biscuits
200-250g Refined flour - 115 g, Margarine or butter - 60 g, Powder
sugar - 60 g, Vanilla essence - ½ tsp., Cornflour - 25 g,
Salt - 1 pinch, Milk as required, Jam
Recommendations
Pre-heat the oven 160°C with the convection function. Sieve the flour,
salt & cornflour together. Rub in the margarine with finger tips. Add the
sugar & mix well. Add just enough milk to make a dough. Roll out the
dough into about 6mm (¼") thickness. Cut with a round biscuit cutter.
In every alternate biscuit, make a hole in the centre with about 12 mm
(½") nozzle. Arrange them on a baking tin. Put it into low rack. When
beep, select menu and cook. Cool the buscuits. Make pairs of one
biscuit with hole and one without and sandwich with jam.
16
Melting
Moments
200-250g Refined flour - 85 g, Margarine or butter - 85 g, Powder
sugar - 100 g, Vanilla essence - ½ tsp., Cornflour - 25 g,
Milk as required
Recommendations
Pre-heat the oven 180°C with the convection function. Sieve the flour
& cornflour together. Cream the margarine & sugar very well until light
& creamy. Add the flour. If required, add a few drops of milk. Mix very
well. Shape the biscuit as you wish. Arrange them on a baking tin. Put
it into low rack. When beep, select menu and cook. Cool the biscuits.
Serve them.
17
Shrewsbery
Biscuits
400-450g Refined flour - 225 g, Margarine or butter - 100 g,
Powder sugar - 85 g, Lemon essence - ¼ tsp., Egg - 1
ea, Milk as required
Recommendations
Pre-heat the oven 180°C with the convection function. Sieve the flour.
Cream the margarine & sugar very well until light & creamy. Add the
egg & mix it well. Add the sieved flour. If required add a little milk to
make a dough. Knead until smooth. Roll out thinly. Prick all over with
a fork. Stamp into round. Place the biscuits on a baking tin. Put it into
low rack. When beep, select menu and cook. Cool the biscuits. Serve
them.
Category/
Food
Serving
Size
Ingredients
18
Almond -
Pistachio
Cookies
250-300g Refined flour - 115 g, Margarine or butter - 50 g, Powder
sugar - 50 g., Cardamom powder - ¼ tsp., Nutmeg
powder - ¼ tsp., Chopped almond - 1 tbsp., Chopped
Pistachio - 1tbsp., Little saron, Milk as required
Recommendations
Pre-heat the oven 180°C with the convection function. Sieve the flour.
Cream the margarine & sugar very well until light & creamy. Add the
saron, cardamom & nutmeg powder & mix very well. Add the sieved
flour & make a dough. Roll out the dough using a little flour. Sprinkle
a few nuts & give a light final roll. Cut into desired shape. Put it into
low rack. When beep, select menu and cook. Cool the biscuits. Serve
them.
19
Choco -
Cashew
Biscuits
250-300g Refined flour - 85 g, Margarine or butter - 85 g, Powder
sugar - 85 g, Cashew nut powder - 85 g, Almond
Essence - ¼ tsp., Cocoa - 1tbsp.
Recommendations
Pre-heat the oven 180°C with the convection function. Sieve the flour.
Cream the margarine & sugar very well until light & creamy. Add the
Almond essence & mix very well. Add the flour, cocoa & cashew nut
mix well, chill the mixture for 10 min. Roll out & cut out with round
biscuit cutter. Put it into low rack. When beep, select menu and cook.
Cool the biscuits. Serve them.
20
Kesar
Nankatai
400g Refined flour - 100 g, Powder sugar - 100 g, Ghee -
100 g, Semolina - 100 g, Cardamom powder - ½ tsp.,
Nutmeg powder - ½ tsp., Fresh curd - 1 tsp., Soda
Bicarb - ¼ tsp., Saron - ¼ tsp., Milk - 1 tsp.
Recommendations
Pre-heat the oven 180°C with the convection function. Sieve the
flour. Cream the ghee & sugar very well until light & creamy. Add the
cardamom & nutmeg powder & cream it again. The saron dissolve
in a 1 tsp. of milk. Add the curd, soda bicarb & prepared saron. Mix
well. Add the flour & semolina & knead well. Make a small round.
Arrange them on a baking tin. Put it into low rack. When beep, select
menu and cook. Cool the biscuits. Serve them.
CE103FF-2S_XTL_DE68-04069A_EN.indd 33 2011-09-19  10:58:43