Sanyo EM-S5002W Instructions and Recipes - Page 82

cm/8inch

Get Sanyo EM-S5002W PDF manuals and user guides View all Sanyo EM-S5002W manuals
Add to My Manuals
Save this manual to your list of manuals

Page 82 highlights

• • • (Makes 4 puddings) INGREDIENTS 75g/3oz plain flour pinch of salt 2 eggs 225m1s milk 15-30m1s/1-2 tblsps oil COOKWARE 4 hole yorkshire pudding tin (approximately 23cm square). Place on low metal rack. METHOD 1. Sift the flour and salt together into a large bowl. 2. Make a well in the centre and add the beaten eggs. 3. Gradually add the milk and beat until free from lumps. 4. Place the oil in the tin, place the tin on the low rack and preheat the oven to 220°C. 5. When the preheating is completed and the fat is hot, carefully remove the tin from the oven and divide the batter mixture equally into the tin. Place on the low metal rack and cook using convection 220°C for 20-25 minutes until well risen and browned. (Serves 3-4) INGREDIENTS 1 quantity of basic Yorkshire pudding batter (see above) 450g/11b sausages 25g/loz lard COOKWARE 20cm/8inch square roasting dish or tin. Place on low metal rack. METHOD 1. Prick sausages with a fork and place in a micro and heatproof roasting dish on the low rack. Cook using Dual convection 220°C with 80W microwave for 15 minutes until partly cooked. TOAD IN THE HOLE 2. Place the lard into the roasting dish or tin and place it on the low rack. Preheat the oven to 220°C . 3. When the preheating is completed and the fat is hot, carefully remove the tin from the oven, pour the batter mixture into the tin and arrange the partly cooked sausages in the batter. 4. Place on the low rack and cook using convection 220°C for 25-30 minutes until well risen and browned. 81

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
•
•
•
(Makes
4
puddings)
INGREDIENTS
75g/3oz
plain
flour
pinch
of
salt
2
eggs
225m1s
milk
15-30m1s/1-2
tblsps
oil
COOKWARE
4
hole
yorkshire
pudding
tin
(approximately
23cm
square).
Place
on
low
metal
rack.
METHOD
1.
Sift
the
flour
and
salt
together
into
a
large
bowl.
2.
Make
a
well
in
the
centre
and add
the
beaten
eggs.
3.
Gradually
add
the
milk
and
beat
until
free
from
lumps.
4.
Place
the
oil
in
the
tin,
place
the
tin
on
the
low
rack
and
preheat
the
oven
to
220°C.
5.
When
the
preheating
is
completed
and
the
fat
is
hot,
carefully
remove
the
tin
from
the
oven
and
divide
the
batter
mixture
equally
into
the
tin.
Place
on
the
low
metal
rack
and
cook
using
convection
220°C
for
20-25
minutes
until
well
risen
and
browned.
(Serves
3-4)
INGREDIENTS
1
quantity
of
basic
Yorkshire
pudding
batter
(see
above)
450g/11b
sausages
25g/loz
lard
COOKWARE
20cm/8inch
square
roasting
dish
or
tin.
Place
on
low
metal
rack.
METHOD
1.
Prick
sausages
with
a
fork
and
place
in
a
micro
and
heatproof
roasting
dish
on
the
low
rack.
Cook
using
Dual
convection
220°C
with
80W
microwave
for
15
minutes
until
partly
cooked.
TOAD
IN
THE
HOLE
2.
Place
the
lard
into
the
roasting
dish
or
tin
and
place
it
on
the
low
rack.
Preheat
the
oven
to
220°C
.
3.
When
the
preheating
is
completed
and
the
fat
is
hot,
carefully
remove
the
tin
from
the
oven,
pour
the
batter
mixture
into
the
tin
and
arrange
the
partly
cooked
sausages
in
the
batter.
4.
Place
on
the
low
rack
and
cook
using
convection
220°C
for
25-30
minutes
until
well
risen
and
browned.
81