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RECIPES FOR USING SQUARE TIN/SHELF
Preparation
1. Prepare the biscuits referring to the attached
Sharp cookbook on page XX.
2. Preheat the oven to 230° C.
3. Line the square tin and the bottom of the
baking tin with greaseproof paper. Place 20
biscuits on the square tin and 12 pieces on the
round baking tin. Place the square tin on the
lower level runner and the square shelf with the
round baking tin on the upper level runner and
bake for 12-15 minutes on CONVECTION
230° C.
Prepare the remaining dough in the same way.
LINZER BISCUITS
Total Cooking time: 12-15 minutes
Utensils: Square tin
Square shelf
Bottom of a round baking tin (28 cm)
greaseproof paper
Preparation
1. Cream the eggs and sugar using the hand-held
blender, until it is frothy with air bubbles. Mix
the flour and baking powder and sift over the
egg and sugar mixture, then fold in carefully.
Preheat the oven to 200° C.
2. Line the square tin with greaseproof paper, fill
with the cake mixture and bake on lower level
runner for 19-21 minutes on
CONVECTION 200° C. After 10 minutes
rotate the square tin by 90 degrees.
3. Turn out the cake onto a damp tea-cloth onto
which you have sprinkled sugar. Carefully
remove the greaseproof paper and
immediately roll the cake up using the tea-cloth
to assist you.
4. Place 200 ml of the milk with the cinnamon
stick, lemon peel and sugar into the bowl,
cover and heat for ca. 2 minutes on
MICROWAVE 900 W.
5. Mix the rest of the milk with the starch-flour and
the egg yolk. Take the lemon and cinnamon out
of the 200 ml of milk, and stir in the starch-flour
mixture. Cover and cook. Stir half-way through
and at the end of cooking. Ca. 2 minutes on
MICROWAVE 900 W.
6. Unroll the cake, brush on the cream mixture
and then carefully roll it up again. Dust with
icing sugar.
GYPSY’S ARM ROLL
Total Cooking time: 23-25 minutes
Utensils: Square tin
greaseproof paper
Ingredients - for the dough
4 Eggs
125 g Sugar
125 g Flour
1 tsp. Baking powder (3 g)
Ingredients - for the topping
250 ml Milk
1 Stick of cinnamon
The peel of a lemon
75 g Sugar
2 tbsps. Starch-flour (20 g)
2 Egg yolks
2 tbsps. Icing sugar (20 g)
R-963 English 01/07/2000 11:58 Page 32