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73 Liters Electric Oven 2500Watt
Product Id : 011.031.076
4 basic functions Read more
LYD 831.00
Quantity
LYD 831.00
Overview
Capacity and Size
Capacity: 73L Size: 60CM
Functions
4 Basic Functions Electric Oven
Design
Normal Full Black Glass Without SS Frame As Picture Black Enamalled Cavity Mechanical Control With Mechanical Timer H2O Aluminium Garde Long Handle With Hole Distance 418mm, With 1 Top Round Light at 25W, 2 Layers Normal Black Glass Door Without Glass Mirror Effect, Large Viewing Window,
Shelf Positions
5 Shelf Positions
Accessories
1 Universal Baking Tray,1 Grill Rack
Power Line
1.1M Power Line Without Plug.
General Settings
220-240V/50-60Hz,2100-2500W Max
Support
Get support for this product
Recipes
Recipes
Dried Apricot Cake
Suggested recipes
Ingredients
1/2 cup chopped dried apricots
1/2 cup raisins
1/4 cup milk
1/2 cup butter, in room temperature
1 cup powder sugar
2 large eggs, 1 egg
1 teaspoon liquid vanilla
1/2 teaspoon baking powder
1 pinch of salt
1/2 cup of flour
1/4 cup crushed nuts
1/2 cup raisins
1/4 cup milk
1/2 cup butter, in room temperature
1 cup powder sugar
2 large eggs, 1 egg
1 teaspoon liquid vanilla
1/2 teaspoon baking powder
1 pinch of salt
1/2 cup of flour
1/4 cup crushed nuts
Method
1. Heat the oven to 180 °C.
2. Use a 9 x 5 x 3 inch rectangular template, put the butter paper in the mold, and set it aside.
3. In a bowl, put apricots, raisins and milk, set aside for a few minutes.
4. Cake mixture: In a bowl of the mixer, put butter and sugar, set the racket and run for a few minutes until the mixture becomes brittle and light in color.
5. Add egg and vanilla and whisk well. Add the second egg and whisk again.
6. Sift the flour, baking powder and salt and add it, and continue to whisk until the flour is gone.
7. Add the mixture of apricots, raisins and milk, using a wide plastic spoon, mixing the flour, not stirring.
8. Pour the mixture into the cake and bake 60 - 70 minutes for the cake to simmer. Leave it in the mold for 10 minutes to cool a little, then remove from the mold and leave it to cool completely.
2. Use a 9 x 5 x 3 inch rectangular template, put the butter paper in the mold, and set it aside.
3. In a bowl, put apricots, raisins and milk, set aside for a few minutes.
4. Cake mixture: In a bowl of the mixer, put butter and sugar, set the racket and run for a few minutes until the mixture becomes brittle and light in color.
5. Add egg and vanilla and whisk well. Add the second egg and whisk again.
6. Sift the flour, baking powder and salt and add it, and continue to whisk until the flour is gone.
7. Add the mixture of apricots, raisins and milk, using a wide plastic spoon, mixing the flour, not stirring.
8. Pour the mixture into the cake and bake 60 - 70 minutes for the cake to simmer. Leave it in the mold for 10 minutes to cool a little, then remove from the mold and leave it to cool completely.
