Convection Oven User Manual

P11 ROAST PORK

P12 CHICKEN, 1000 (g)

LEMON SPONGE CAKE 1000 g

For the mixture:

• 250 g butter

• 200 g sugar

• 1 packet vanilla sugar (approximately 8 g)

•1 pinch salt

• 4 eggs

• 150 g flour

• 150 g cornflour

• 1 level teaspoon baking powder

• Grated rind of 2 lemons

Glaze:

• 1/8 l lemon juice

• 100 g icing sugar

Other:

• Square baking tin, 30 cm long

• Margarine for greasing

• Breadcrumbs for coating baking tin

Preparation:

Place butter, sugar, lemon rind, vanilla sugar and salt in a mixing bowl and cream togeth-

er. Then add the eggs one at a time and cream together again. Add the flour and corn-

flour mixed with the baking powder to the creamed mixture and fold in. Put the mixture

into the greased and bread-crumbed baking tin, smooth out and put in the oven. After

baking, mix lemon juice and icing sugar. Turn the cake out onto a piece of aluminium

foil. Fold up the aluminium foil against the sides of the cake so that the glaze cannot run

out. Pierce the cake with a wooden skewer and brush on the glaze. Then leave the cake

for a while to soak up the glaze.

Setting Shelf position Time

P 1 LEMON SPONGE CAKE

2 60 min.

QUARK MANDARIN SLICE

Ingredients for the pastry:

• 200 g flour

• 1 tsp. baking powder

• 100 g sugar

• 75 g butter

• 2 eggs

•1 pinch salt

• Margarine for greasing

Helpful hints and tips