Panasonic NN-CT559W, NN-CT569M Jams and Sweet Items, En-85, Baked Apples, Lemon Curd, English

Baked Apples

Cooking time: approx. 15 min	4 people - COMBINATION COOKING
Container: 1 ovenproof glass dish, approx. 25 cm diameter
4 ripe cooking apples	Peel the apples. Remove the core and hollow out the apple
(approx. 1 kg),	slightly with a teaspoon. Place the apples in the dish.
2 tbsp honey,	Preheat the oven in Combination mode: CONVECTION
20 g sultanas,	HEATING 220°C + 250W with the Metal Tray. In a bowl mix
1 tbsp brown sugar,	the honey, sultanas, sugar and butter. Fill the apples with
30 g softened butter,	the mixture. Sprinkle with vanilla sugar and cook,
1 sachet of vanilla sugar.	uncovered, for 15 to 20 minutes (depending on the type of
	apple used), dousing the apples in the cooking juices after
	10 minutes. Leave to stand for at least 5 minutes before
	serving. Allow 10 to 12 minutes for 2 apples.

English

Jams and Sweet Items

The microwave oven is perfect for cooking sweet or rich food items quickly. It allows you to make small quantities of jam with fresh or frozen fruit without having to get out the large jam pan.

•Always use a large Pyrex® container, a lot larger than the volume of fruit or caramel to be cooked, to avoid any spillage.

•DO NOT cover the jam during cooking.

•To check how cooked your jam is, pour a few drops of the mixture onto a saucer which you have kept in the fridge. If the jam goes solid or the caramel goes hard, you can stop cooking.

•You can also sterilise your jam jars by half filling them with water and heating them on MAX until the water boils. Empty them out and leave them upside-down on kitchen paper before filling them with jam.

Lemon Curd

Cooking time: approx. 6 min	MICROWAVE
Container: 1 bowl, 2 litre capacity
For about 2 jars of curd: the juice	Place all the ingredients in the bowl and mix together well.
and zest of 4 nice untreated	Cook on MAX for 5 to 6 minutes, stirring every minute to
lemons,	begin with then every 30 seconds once the mixture starts
400 g crystalised sugar,	to thicken. When the mixture stays on the back of the
4 beaten eggs,	spoon, stop cooking, before the eggs cook too much. The
100 g butter.	mixture will continue to thicken as it cools. Fill the jars
	while the curd is hot, close them and turn them over. Keep
	the lemon curd in the fridge.

En-85