User manual

Cook Time Water to add via
water drawer
30 min. 400 ml
PIZZA (4, approx. 28cm in diameter)
Preparation:
Tomato sauce
Ingredients for the pastry:
• 500 g flour, type 405
• 250 ml water
• 20 g yeast
•1 egg
• 2 tbsp olive oil
•1 tsp salt
Method for the dough:
Dissolve the yeast in the water and knead in-
to a soft dough with the other ingredients.
Leave dough covered for 30 minutes, deflate
three times during this time.
Ingredients for the tomato sauce:
• 2 tins peeled, chopped tomatoes (800 g)
• 100 g onions, finely chopped
• 2 cloves of garlic, finely chopped
• Salt, pepper, oregano or pizza herbs
Method for the tomato sauce:
Mix onions, garlic, seasoning and herbs into
the tomatoes and reduce the liquid, until a
thick sauce is produced Leave to cool.
Ingredients for the topping:
600 g pizza cheese (feta), coarsely grated,
per pizza 150 g
Toppings 400 g:
Ham, salami, mushrooms, diced bacon, an-
chovies, per pizza 100 g
Finishing:
Divide the dough into 4 portions, shape into
rounds and roll them out using a lot of flour
into bases approx 3-4 mm in thickness.
Spread the bases with cold tomato sauce,
leaving about 1 cm at the edge. Cover with
your desired toppings and pizza cheese.
Bake with pre-heating, 230°C
Setting Oven level
P 8 PIZZA
3
Cook Time Water to add via
water drawer
25 min. ---
QUICHE LORRAINE
Ingredients for the pastry:
250 g flour, type 405
125 g butter
60 ml water
1 tsp salt
A little pepper and nutmeg
Preparation:
Mix together flour, butter and salt, add the
water and knead together briefly to form a
pastry.
Leave the pastry to rest in the fridge for 1
hour.
Ingredients for the topping:
• 100 ml milk
• 150 ml sour cream
• 2 eggs
• 150 g Gruyère or Emmental cheese, grat-
ed
• 150 g lean ham, diced
• 150 g onions, diced
• Pepper, nutmeg
Preparation:
Lightly sauté the bacon and onions.
Whisk the milk, cream, eggs and seasoning
together well, then mix in the cheese.
Finishing:
Roll out the pastry and lay it in a greased plain
springform tin (dia. 28cm). Distribute the ba-
con and onions evenly over the pastry and
pour over the liquid mixture.
Setting Oven level
P 9 QUICHE LOR-
RAINE
3
Cook Time Water to add via
water drawer
35Min. ---
CHICKEN 1200 G
Ingredients:
• 1 chicken (1,000 - 1,200 g)
• 2 tbsp peanut oil
• Salt, pepper, paprika and curry powder
Preparation:
Wash the chicken and dry it with kitchen pa-
per.
Mix the spices with the oil and use the mix-
ture to coat the chicken evenly inside and
out.
Then place the chicken, breast-side down, in
an ovenproof dish or glass dish with perfo-
rated insert (special accessory).
After approx. 25 minutes, turn the chicken.
After the first acoustic signal (approx. 50
min.), check how the meat is cooking. If nec-
essary, leave it to cook for the remaining
electrolux 31