Design Bistro Oven Pro 18L Owner's manual

Recipes

Lamb loin with lemonthyme crust

Lamb loin

3 garlic clove

2 lamb loins each approx. 350g

4 branches of fresh thyme

80ml olive oil

2 table spoons olive oil

salt, Pepper

Peel the garlic cloves and cut them in small pieces. Place the lamb loins, garlic and olive

oil in a plastic bag. Close the bag and marinate the lamb loins for 2 hours. Preheat the

oven at 130°C using heat from above and below. Take the lamb loins out of the bag

and let them drain. Keep the marinade. Heat the 2 table spoons of olive oil in a frying

pan. Sauté the lamb loins from all sides adding the marinade, herbs, salt and pepper.

Place the lamb loins on the backing tray on a piece of baking paper sprinkle it with the

condiments. Cook the lamb loins for approx. 15 to 20 minutes until done. Let the meat

rest for 5 minutes when it is done.

Lemonthyme crust

1 table spoon Dijon mustard, mild

lemonthyme

2 table spoons bread crumbs

50g butter, in thin slices

Brush the lamb loins with mustard. Sprinkle with lemonthyme and bread crumbs and

cover with butter. Place in hot oven at 235°C using heat from above to cook "au gratin"

Pizza Italia

Dough

1kg flour

0,5 l water

25g salt

30ml olive oil

25g brewer's yeast

Solve the yeast and the salt separated from each other in approx. 30°C warm water. Place

the flour in a ceramic bowl. Mix flour with the solved salt and afterwards add the yeast.

Stir in the remaining water and olive oil. Cover with linen sheet and let it rise for 2 hours.

Preheat the oven to 235°C using pizza function. Split the dough in 5 pieces and roll out

the dough.

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