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Resumen del manual
Temperatures recommended in this chart refer to cakes made with block margarines or butter only. Recipes For Fan Oven BEEF STEW AND DUMPLINGS 675g (11/2 lb) stewing steak, cut into 2.5cm (1 in. cubes) 2 medium sized onions, peeled and quartered 225g (8oz) carrots, peeled and sliced 225g (8oz) swede, peeled and cubed 4 sticks of celery, cut into 2.5cm (1 in.) lengths 500ml (1 pint) beef stock, boiling 30ml (2 tbsp) tomato puree 5ml (1 tsp) mixed dried herbs Salt and pepper Dumplings: 100g (4oz) self raising flour Pinch of salt 50g (2oz) shredded suet 15ml (1 tbsp) chopped parsley Cold water to mix 1. Place meat, vegetables, stock, puree, herbs and seasoning in large casserole dish. 2. Cover dish. 3. Bake: 140°C; 11/2-2 hours. 4. Cook until meat is tender. 5. Make dumplings: mix flour, salt, suet and parsley together in bowl. 6. Add enough water to make soft dough. 7. Divide into 4 pieces, from each into ball and place on top of stew. 8. Cover and continue to cook for further 20-30 minutes or until cooked through. FRUIT PLATE TARTS Pastry: 800g (13/4 lb) plain flour 200g (7oz) block margarine 200g (7oz) cooking fat 250ml (10fl oz) cold water Filling: 675g (11/2 lb) prepared fruit 50g (2oz) sugar 1. Make pastry. Sift flour into bowl, rub in fats until mixture resembles fine breadcrumbs. 2. Gradually add cold water to bind pastry together to form stiff dough. 3. Turn onto lightly floured surface. Knead lightly then divide pastry into four equal pieces. 4. Roll out two pieces to line base of two 25cm (10in) plates. Roll out remaining two pieces and leave to one side. 5. Prepare fruit for filling. Divide equally between the two pastry lined plates, adding the sugar. 6. Dampen edges of pastry with water. Cover fruit with rolled out pastry. 7. Trim and seal edges. Make a slit in the top of the pastry. 8. Bake: 190°C; 35-45 mins. RICE PUDDING 40g (11/2 oz) pudding rice 25g (1oz) sugar 500ml (1 pint) milk Grated nutmeg 50g (2oz) sultanas or raisins (optional) 1. Grease pie dish and put in rice and dried fruit (if used). 2. Add sugar and milk, stir well, sprinkle grated nutmeg on top. 3. Bake: 140°C; 11/2 – 2 hours. Recipes For Fan Oven BATTERS Basic Recipe: 100g (4oz) plain flour Pinch of salt 1 large egg 250ml (1/2 pint) milk and water mixed in equal quantities 1. Sieve flour and salt into basin. 2. Make a well in centre and add egg plus one-third of liquid. 3. Beat well until mixture is smooth. 4. Add another third of liquid and again beat well until smooth. 5. Lightly stir in remaining liquid. 6. If possible, allow batter to stand in cool place for at least half an hour. YORKSHIRE PUDDING 1. Place 25g (1oz) dripping into shallow ovenproof dish or 22.5cm (9in) square Yorkshire pudding tin and place in top of oven to heat for 10 minutes. 2. Pour batter into hot fat. 3. Bake: preheat; 180oC; 35-45 mins. ALL-IN-ONE VICTORIA SANDWICH 1. Place all ingredients into a bowl. 2. Beat with a wooden spoon for 2-3 100g (4oz) soft tub margarine minutes or beat in electric mixer for 100g (4oz) caster sugar 1 minute. 2 eggs 3. Grease and line two 18cm (7in) 100g (4oz) self raising flour sandwich tins. 5ml (1 tsp) baking powder 4. Place mixture into prepared tins. 5. Bake: 150-160°C; 20-30 mins. VICTORIA SANDWICH 100g (4oz) block margarine 100g (4oz) caster sugar 2 eggs 100g (4oz) self raising flour 1. Cream margarine and sugar until light, fluffy and pale in colour. 2. Beat in eggs. 3. Sift flour and fold into mixture. 4. Grease and line two 18cm (7in). sandwich tins. 5. Divide mixture equally into tins. Level tops. 6. Bake: 160-170°C; 20-30 mins. 7. Bake until well risen, golden brown and firm to touch. Recipes For Fan Oven CHRISTMAS CAKE 225g (8oz) butter or block margarine 2. Add eggs one at a time, beating well. 225g (8oz) brown sugar 3. Sieve dry ingredients. Add gradually 4 eggs with mixed fruit, cherries and nuts. 225g (8oz) plain flour 4. Bake in lined 20cm (8in) cake tin: 5ml (1 tsp) mixed spice 130°C; 21/2-3 hours. 2.5ml (1/2 tsp) baking powder It may be necessary to cover top of 200g (7oz) raisins cake with brown paper for final hour 200g (7oz) sultanas to prevent over browning. 5. Leave in tin to cool a little, before 200g (7oz) currants turning out. 50g (2oz) chopped almonds 6. When cold, prick bottom of cake and 75g (3oz) glace cherries (cut in pieces) sprinkle brandy over. Leave for about 60ml (4 tbsp) brandy (optional) a week before icing. SMALL CAKES 1. Cream margarine and sugar until 225g (8oz) block margarine 225g (8oz) caster sugar light, fluffy and pale in colour. 2. Add each egg, beating well after each addition. 4 eggs 3. Fold in sifted flour, mixing well. 300g (11oz) self raising flour 4. Place paper cases on baking trays Variations: and two-thirds fill them with mixture. 100g (4oz) sultanas 100g (4oz) chocolate chips 5. Bake until golden brown and springy to touch: 170°C; 15-20 mins. 100g (4oz) chopped glace cherries 30ml (2 tbsp) cocoa powder mixed to paste with water Add any of the above with flour SCON...