Panasonic NN-CT559W manual Desserts and Pastries, En-77, Cooking with microwaves only, English

Desserts and Pastries

Your oven offers several ways of baking cakes, depending on the desired result.

•Cooking using microwaves is perfect and quick for custards, flans, poached fruit and compotes as well as cakes containing raising agent which do not need to go golden on top (chocolate cake and sponge cake to be filled).

•Combination cooking allows you to bake crispy and golden cakes quickly, using mixture with raising agent or eggs.

•Traditional cooking (Convection heating) is essential for certain cakes and desserts: soufflé, savarin, choux pastry, biscuits, sweet nibbles, shortbread, puff pastry nibbles and tarts.

Cooking with microwaves only:

Microwaves cook fruits, compotes, custard, confectioners custard and choux pastry quickly and perfectly. Furthermore, microwaves are excellent for cooking starchy puddings such as rice pudding, tapioca, semolina, without the risk of the mixture sticking to the bottom of the dish. Finally, when preparing traditionally cooked desserts, microwaves are very useful for melting butter, chocolate and jelly, as well as making caramel.

Containers and accessories:

Place the container which is microwave safe directly on the glass tray. Preferably use round cake tins. Avoid using rectangular tins.

Lid:

-cakes: DO NOT cover. - Fruit : you can cover fruit compotes which do not contain much water and leave compotes which contain a lot of water uncovered.

Fruit: Allow 4 to 5 min at MAX, covered, to cook 4 medium peeled pears (remember to turn them half-way through cooking). Allow 4 to 5 min at MAX, covered, for 500g of plums or pears cut into quarters with 5 tbsps of water (whole fruit will take a little longer to cook, depending on its size). For compotes, allow for 6 to 7 min at MAX for 500g of peeled fruit cut into cubes. Do not add liquid. Cooking times will always vary depending on the ripeness of the fruit and the amount of sugar it contains.

If you add dried fruit to cake mixture, always make sure the fruit is not at the top of the mixture as they will burn, due to the large amount of sugar they contain.

Useful to know: it is impossible to cook a soufflé in a microwave because it will collapse as soon as you take it out of the oven. Cakes made of choux pastry will not expand, because no crust will form to trap the air inside. However, ready-made cake-mixes cook very well in the microwave. The cake must be prepared following the instructions on the packet and cooked at 600W for 4 to 7 min in a tin which is microwave safe.

English

En-77