User manual

48
Recipes
1. SPONGE CAKE (Baking in tins)
Ingredients:
– 185g margarine
– 200g sugar
– 1 pkt. vanilla sugar
– 3 eggs
– 375g wheat flour
– 3 tbsp baking powder
– 1 pinch salt
– 100 ml milk
– 1 tbsp cocoa
Instructions:
Beat the margarine, sugar, vanilla sugar, and salt until
fluffy. Add the eggs one by one, mixing to form a
fluffy paste. Mix the flour with the baking powder and
milk, and add bit by bit to the paste, stirring lightly.
Place 2/3 of the paste in a greased baking tin (30 cm
long). Mix the rest of the paste with the cocoa, and
spread on top of the white paste.
Use a fork to draw the dark paste through the white
paste to form a spiral pattern, then place in the oven.
2. WHITE BREAD
Ingredients:
– 50g margarine
– 50g yeast
– 500 ml milk or water
– 1 tsp salt
– 1 tbsp sugar
– 750g wheat flour
(special white bread flour)
Instructions:
Melt the margarine. Add the milk and warm to
+ 37 °C.
Crumble the yeast in a bowl and stir together with
the sugar. Add the milk/margarine mixture, and then
the flour.
Knead together to form a smooth dough. Leave to
rise, until it doubles in volume. Knead thoroughly
again, and separate the dough into 2 parts.
Grease 2 baking tins, and place the dough in them.
Leave to rise again, then bake in the oven.
3. FILLET OF FISH
oven baked
Ingredients:
– 600-700g fillet of sander, salmon trout
– 150g grated cheese
– 250 ml cream
– 50g bread crumbs
– chopped parsley
– 50g butter
– salt, pepper
– Lemon
Instructions:
Sprinkle the lemon juice on the fish and leave for a
while to soak in. Then, wipe off excess juice with a
kitchen towel. Finally, sprinkle the fish on both sides
with the salt and pepper. Place in a flame-proof tin.
Mix the cheese, cream, bread crumbs, and chopped
parsley, and spread on top of the fish. Place in the
oven and bake as required.
Suitable dish:
Flame-proof soufflé tin
4. PIZZA
For baking trays
(for round baking tins, the following measures should
be halved)
Ingredients:
Dough:
– 14g yeast
– 185g water
– 300g flour
– 3g salt
Top pi ng :
– 200g salami
– 500g tomatoes
– 170g mushrooms (drained)
– Oregano, salt, pepper
– 150g Emmenthal cheese, grated
Instructions:
Dissolve the yeast in the lukewarm water in a bowl.
Add the flour and the salt. Knead as long as neces-
sary to obtain a smooth yeast dough, which does not
stick to the side of the bowl.
Leave the dough to rise in a warm place, for about
20 minutes.
Lay out the dough in an ungreased tin, and place the
toppings in the order shown above.
Leave to rise again for about 20 minutes, then bake.