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Cooking Guide
Slices, Desserts and Pastries
Lemon Meringue Pie
Serves: 4 to 6
Ingredients:
Pastry:
1 cup plain flour
2 tablespoons caster sugar
75 g butter
1 egg yolk
2 teaspoons milk
Filling:
2
1
/
2
tablespoons cornflour
1
/
2
cup caster sugar
150 ml water
juice and grated rind
of 2 lemons
3 eggs, separated
1
/
3
cup caster sugar, extra
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
MED 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 Low Rack 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 180˚C.
Place lemon filling into cooked pastry case and top
with meringue. Cook on Low Rack 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
4 teaspoons baking powder
1
/
4
teaspoon salt
60 g butter or margarine,
cut into small pieces
milk to mix
(approximately
3
/
4
cup)
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. Place on Low Rack
and and cook on 220˚C for 12 to 14 minutes. Cool
on wire rack.
Peach Crumble
Serves: 4 to 6
Ingredients:
70 g butter
1
/
2
cup flour
1
/
4
cup sugar
1 cup toasted muesli
1
/
2
cup shredded coconut
1
/
2
teaspoon cinnamon
1 can (810 g) peaches, drained
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. Place on Low Rack and set on
Combination 6 for 20 minutes.
Apple Pie
Serves: 6 to 8
Ingredients:
Pastry:
185 g butter
1
/
2
cup caster sugar
1 tablespoon lemon juice
1 egg
1
1
/
2
cups plain flour
1 cup self-raising flour
Filling:
2 cans pie apples
(440 g x 2)
1
/
4
cup caster sugar
1 teaspoon arrowroot
1 teaspoon cinnamon
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 Auto Menu:
Select
, then press .
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