Panasonic NN-CS596S User Manual

Desserts &
Baking guidelines
214
Strawberry Roulade
Dish: Swiss roll tin 23 x 33cm (13”x 9”), greased and lined with
baking parchment
Oven Accessory: wire shelf in lower position
4 medium egg whites
200g (7oz) caster sugar
5 ml (1tsp) cornflour
5 ml (1tsp) malt vinegar
5 ml (1tsp) vanilla extract
40g (11/2) flaked almonds
Filling:
300ml (1/2 pt) double cream, softly whipped
250g (9oz) strawberries, sliced
Preheat the oven on CONVECTION 150°C. Whisk the egg whites until stiff but not dry.
Slowly whisk in the sugar until the mixture is thick and glossy. Blend the cornflour, vinegar
and vanilla extract to a smooth paste, in a separate bowl and then whisk into egg whites.
Spoon into the tin and gently level the top. Sprinkle with flaked almonds. Place on wire
shelf and cook on CONVECTION 150°C for 30 mins. Remove meringue from oven and
cover with damp greaseproof paper. After 10 minutes remove greaseproof paper from the
meringue and turn out onto a sheet dusted with icing sugar and carefully peel off the lining
paper. Spread cream all over the meringue and scatter the strawberries on top. Roll up the
roulade from one of the short edges using the baking parchment paper to help you. Chill in
the fridge for 30 mins and then lightly dust with icing sugar before serving.
Cooking method
Ingredients

Panasonic NN-CS596S Specifications

Power

rated voltage	230-240 V, 50 Hz
operating frequency	2, 450 MHz
input power	Max 2800 W
microwave power	1100 W
grill power	1400 W
convection power	1450 W
microwave & steam power	2050 W
output power microwave	1000 W (IEC-60705)
output power grill	1300 W
output power convection	1400 W
output power steam	1000 W

Operating Environment

noise	56 dB

Weight and Dimensions

outer dimensions width	523 mm
outer dimensions depth	494 mm
outer dimensions height	320 mm
oven cavity dimensions width	354 mm
oven cavity dimensions depth	343 mm
oven cavity dimensions height	205 mm
weight with internal accessories	18.5 kg