Panasonic HL-BT62S Operating Instructions & Installation Instructions page 37

Recipes
Fruit Tart
1. Preheat oven on STATIC 200 - 210°C with the Wire rack in position.
2. Line the dish with pastry.
3. Pour in the apple compote and then place the peeled cored and
thinly sliced apple in a rosette shape.
4. Cook on STATIC 200 - 210°C for 25 - 35 mins.
5. When cooked remove from the dish and leave to cool on a cooling
rack.
6. Mix the apricot jam with a 1 tbsp of water, heat slightly until runny.
7. Brush the apricot mixture over the top of the tart.
8. Leave to set before cooling.
Fruit Cake
1. Preheat oven on CIRCULAR 140 - 150°C with the Wire rack in
position.
2. Prepare the tin by lining with a double layer of greaseproof paper
on the inside and tie a double band of brown paper around the
outside.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Fold in half the flour using a metal spoon, then fold in the rest.
6. Stir in the almonds. Mix in the sherry, and then add the peel, cher-
ries, raisins, currants, nuts, lemon zest, spice and vanilla. Stir in the
baking powder.
7. Spoon mixture into the tin and spread evenly, removing all air pock-
ets. Make a small dip in the centre.
8. Place tin on the Wire rack and cook on CIRCULAR 140 - 150°C
for 120 - 135 mins. until a skewer inserted in the middle comes out
clean. Leave cake to cool in tin.
9. When completely cold wrap well in cling film and foil to store until
ready to decorate. The cake will keep for several months.
35
EN
ingredients
Makes 1 tar t
2-3 e atin g apples
250 g a pple compote
1 x roll of swee t short c rust
pastry, unc ook ed
2 tbsp Apricot jam
Di sh: Flan dis h (30 cm)
2.5 lit res capaci ty
Access ori es: W ire rack
(ru nner 2)
ingredients
Makes 1 cake
225 g butter
or m argarine
225 g dark m uscova do
sugar
225 g plain flou r
4 eggs, beaten
50 g groun d alm on ds
100 ml she rry
or bran dy
75 g can died pe el
75 g glace c her rie s,
roughly ch opped
250 g c urran ts
250 g ra isins
100 g pec an nu ts,
brok e n in to piec es
finely grated zest of 1
le mon
7.5 ml m ixed spice
2.5 ml van illa e ssen ce
2.5 ml bak ing pow der
Di sh: 20 cm roun d t in,
greas ed and li ned
Access ori es: W ire rack
(ru nner 2)