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Cooking Guide
Micro - Made Extras
Lemon Meringue Pie
Serves: 4 to 6
Ingredients:
Pastry:
1 cup plain flour 250 ml
2 tablespoons caster sugar 30 ml
75 g butter 75 g
1 egg yolk 1
2 teaspoons milk 10 ml
Filling:
2
1
/
2
tablespoons cornflour 37 ml
1
/
2
cup caster sugar 125 ml
150 ml water 150 ml
juice and grated rind
of 2 lemons
3 eggs, separated 3
1
/
3
cup caster sugar, extra 85 ml
Method:
Pastry:
Stir flour and sugar together in a bowl. Rub in butter
until mixture resembles fine breadcrumbs. Add egg
yolk and milk and knead lightly. Wrap and chill for
10 to 15 minutes.
Filling:
Place cornflour and sugar into a 1-litre casserole
dish. Gradually add water, stirring. Add lemon rind.
Cook on HIGH for 2 to 3 minutes, until boiling. Add
yolks and lemon juice and mix well. Cook on
MEDIUM-HIGH for a further 2 to 3 minutes. Set
aside.
To Cook by Convection:
Preheat oven to 180˚C. Roll out pastry to fit a 20 cm
pie plate. Prick base. Cook on 180˚C for 10 to
12 minutes. Beat egg whites until soft peaks form.
Gradually beat in extra caster sugar, one
tablespoonful at a time. Preheat oven to Convection
180˚C. PLace lemon filling into cooked pastry case
and top with meringue. Cook on 180
˚
C for 10 to
12 minutes until meringue is golden in colour.
Tip: It is necessary to preheat oven again when
placing lemon mixture and meringue into pie shell.
C
Scones
Serves: 8
Ingredients:
2 cups flour 500 ml
4 teaspoons baking powder 20 ml
1
/
4
teaspoon salt 1 ml
60 g butter or margarine, 60 g
cut into small pieces
milk to mix
(approximately
3
/
4
cup/190 ml)
Method:
To Cook by Convection:
Preheat oven to 220˚C. Place flour, baking powder
and salt in a large bowl and rub in butter. Add
enough milk to form a soft dough. Knead lightly on a
floured work surface. Pat out to 2 cm thickness then
with a floured knife, cut into approx. 8 scones. Place
scones on a lightly greased tray and cook on 220˚C
for 12 to 14 minutes. Cool on wire rack.
Peach Crumble
Serves: 4 to 6
Ingredients:
70 g butter 70 g
1
/
2
cup flour 125 ml
1
/
4
cup sugar 60 ml
1 cups toasted muesli 250 ml
1
/
2
cup shredded coconut 125 ml
1
/
2
teaspoon cinnamon 2 ml
810 g can peaches, drained 810 g can
Method:
Place butter in a 2 litre jug. Cook on HIGH for 40 to
60 seconds. Mix in flour, sugar, muesli, coconut and
cinnamon. Place the peaches in a 1 litre dish, top
with crumble mixture. Set on COMBINATION 4 for
20 minutes.
Apple Pie
Serves: 6 to 8
Ingredients:
Pastry:
185 g butter 185 g
1
/
2
cup caster sugar 125 ml
1 tablespoon lemon juice 15 ml
1 egg 1
1
1
/
2
cups plain flour 375 ml
1 cup self-raising flour 250 ml
Filling:
2 cans pie apples 2 cans
(440 g x 2) (440 g x 2)
1
/
4
cup caster sugar 60 ml
1 teaspoon arrowroot 5 ml
1 teaspoon cinnamon 5 ml
Method:
Using electric beaters or a food processor, process
all pastry ingredients except flour until smooth and
creamy. Add flours and process until combined.
Press
2
/
3
of prepared pastry into the base of a
23 cm pie plate. Add combined filling ingredients to
pie base. Roll remaining pastry between two sheets
of greaseproof paper to fit pie. Place on pie and
press edges together. Place on Low Rack.
To Cook by Convection:
Cook on 180˚C for 40 to 50 minutes. Preheating is
not required.
To Cook by One Touch Cooking:
Press
, then .
StartCake/Slice
A
C
C
R
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