User manual
74 English
Cooking Smart
Cooking Smart
Food Serving size Ingredients
20 Date & Walnut
Cake
450-500 g Rened our - 115 g, Margarine - 90 g, Egg
- 2 ea, Powder Sugar - 115 g, Baking Powder -
1
/
2
tbsp., Soda Bicarb -
1
/
4
tbsp., Seedless Date
– 100 g, Walnut - 50 g, Milk as required, Vanilla
essence -
1
/
2
tbsp.
Preheat at 180 °C with convection mode. Grease and dust 8” cake
tin, Sieve our with baking powder & soda
bicarb. Cream butter & sugar until light & uffy. Add egg & beat in
well. Add essence. Fold in the our alternating with chopped dates
& walnut. Adjust consistency with milk. Put it in greased & lined
cake tin. Put it into low rack. After preheating, select menu and
cook.
21 German
Biscuits
400-450 g Rened our - 170 g, Butter - 115 g, Powder
sugar - 60 g, Cashew nut powder - 60 g,
Almond essence -
1
/
4
tbsp.
Preheat at 180 °C with convection mode. Sieve the our, cream
butter & sugar very well until light & creamy. Add the Almond
essence & beat. Add cashew nut & sieved rened our & mix
well. The mixture will form into dough. Roll into sticks & shape
into a circle. Arrange this on baking tin. Put it into low rack. After
preheating, select menu and cook. Cool the biscuits. Serve them.
22 Jam Biscuits 200-250 g Rened our - 115 g, Margarine or butter
- 60 g, Powder sugar - 60 g, Vanilla essence -
1
/
2
tbsp., Cornour - 25 g, Salt - 1 pinch, Milk as
required, Jam.
Preheat at 160 °C with convection mode. Sieve the our, salt &
cornour together. Rub in the margarine with nger tips. Add
the sugar & mix well. Add just enough milk to make dough. Roll
out the dough into about 6mm (
1
/
4
”) thickness. Cut with a round
biscuit cutter. In every alternate biscuit, make a hole in the centre
with about 12 mm (
1
/
2
”) nozzle. Arrange them on a baking tin. Put
it into low rack. After preheating, select menu and cook. Cool the
biscuits. Make pairs of one biscuit with hole and one without and
sandwich with jam.
MC35J8085PT_TL_DE68-04346F-00_EN.indd 74 2015-01-16 6:50:46