Panasonic F00039X90KT operating instructions Jam, Pudding, Jelly

Sensor Reheat/Cook Menu (continued)

8. Jam

It is suitable for cooking fruits jam, such as strawberry, apple, grape, kiwi burry, etc.

Fruit Jam (100 g- 500 g / weight of fruits)

200 g	fruit (such as strawberry, apple, grape, kiwi
100 g	berry, etc)
	castor sugar
1 tbsp	lemon juice
	a drop vegetable oil

1.Peel and cut fruits into bite-size (1-2 cm) pieces and place in 2-litre casserole dish. Add castor sugar, lemon, juice and vegetable oil. Mix well.

2.Select "Jam" menu, then press Start. Stir after beep sounds.

NOTES:

1.You can not cook orange jam.

2.Preserve in the fridge.

3.You can adjust the level of the sugar content if you like.

4.Less sugar makes preservation term shorter.

5.Double ingredients for 2 cups fruits jam.

9. Pudding

Orange and Chocolate Drop Pudding

1	whole orange
1	orange, juice and grated rind
170 g	self-raising flour, sifted
100 g	butter
100 g	caster sugar
2	eggs, beaten
100 g	chocolate drops

1.Cut one orange into slices and arrange around the sides of the 2 qt pudding bowl.

2.Cream together the butter and sugar until light and fluffy, Beat in the eggs gradually. Fold in the flour and mix to a soft consistency.

3.Add grated rind, orange juice, chocolate drops and stir. Spoon mixture into container.

4.Select "Pudding" menu, then press Start.

Pineapple Upside Down Pudding

1 tbsp	brown sugar
1	small can of pineapple slices, drained
4	grace cherries, halved
80 g	butter
80 g	self-raising flour
80 g	caster sugar
2 tbsp	milk
2	eggs, beaten

1.Sprinkle brown sugar on the base of 20 cm round dish, arrange pineapple slices and cherry halved on top of sugar in the base.

2.Cream together the butter and sugar until light and fluffy. Beat in the eggs gradually. Fold in the flour and mix to a soft consistency with the milk.

3.Spoon mixture over the pineapple.

4.Select "Pudding" menu, then press Start.

Steamed Jam Pudding

2 tbsp		jam
100 g		butter
2/3	cup	castor sugar
2		eggs
3/4	cup	self raising flour
1/4	cup	milk

1.Spoon jam into bottom of 2-litre Pyrex dish.

2.Cream butter and sugar in separate bowl until light and fluffy,

3.Add eggs (one at a time), beating well after each addition. Fold in flour alternately with milk. Mix until well combined.

4.Pour mixture over jam. Smooth top.

5.Select "Pudding" menu, then press Start.

Chocolate Sauce Pudding

1 cup		self raising flour
1 tbsp		cocoa powder
1/3	cup	castor sugar
1/2	cup	milk
1 tsp		vanilla essence
100 g		chocolate
30 g		butter
3/4	cup	brown sugar
2 tbsp		cocoa, extra
1/2	cup	water

1.Sift flour and cocoa into 2-litre bowl.

2.Add sugar, milk and vanilla essence. Mix well.

3.Place chocolate and butter in 2-cup pyrex jug and cook on P8 for 1 to 2 minutes. Stir and add to mix-ture. Mix well.

4.Spread mixture into base of 2-litre casserole dish.

5.Combine brown sugar, cocoa and water in 2-cup jug.

6.Select "Pudding" menu, then press Start.

10.Jelly

Basic Jelly

10 g	agar-agar
150 g	sugar
1000 ml	water

coloring, some fruits, if desired

1.Soak agar-agar strips in water with a drop-lid; let it stand for 2 hours.

2.Tear softened agar-agar strips into pieces, wring out moisture, and place in 3-litre casserole with the measured water.

3.Add sugar and mix well.

4.Cook with plastic wrap. Select "Jelly" menu, then press Start. When oven beeps, stir and removecover.

5.After cooking, stir and sieve through strainer.

6.Add coloring if desired.

7.Pour into a wet containers (and add some fruit if desired), add cool until fully chickened. Cut jelly into some pieces.

NOTES:

1.If you want to use powder agar, you can change from 10 g of agar-agar strips to 30 g of powder agar.

2.Half ingredients of half portion.

English

- Eng-19 -

IP4230_39X90KT_Eng_25_120726.indd 19

2012-7-26 16:50:04