Cook Books

SALMON AND
VEGETABLE
QUICHE
Take two pieces of baking paper. On the fi rst one, place the 1.
salmon pieces and the tomatoes cut in slices on top and
sprinkle with herbs.
On the second paper, place the endives cut lengthwise and 2.
sprinkle with salt and herbs. Fold the papers with fi lling into
two packages and place the packages on the crisp plate.
Cook them on Crisp for 8 minutes. Remove them from the 3.
crisp plate and let the plate cool down.
Whisk together eggs, milk, chopped parsley, oil and salt.4.
Roll out the puff pastry with its paper onto the crisp plate 5.
and prick the pastry.
Arrange the steamed salmon, tomatoes and endives onto 6.
the puff pastry together with the cheese cut in cubes.
Pour over the egg mixture and cook on Crisp function 7.
according to the recommended cooking time.
4 – 6 SERVINGS4 – 6 SERVINGS
INGREDIENTS MEDIUM/LARGE SMALL
CRISP PLATE CRISP PLATE
Fresh puff pastry
(220 – 240 g) 1 roll 1 roll
Steamed salmon 400 g 300 g
Tomatoes 4 2
Belgian endives 400 g 250 g
Fresh soft cheese 100 g 75 g
Eggs 4 3
Milk 100 ml 75 ml
Parsley 1 tbspn 1 tbspn
Oil 2 teasp 2 teasp
Salt
FUNCTION: CRISP
PREPARATION: 15 MIN.
COOKING TIME: 12 – 14 MIN. FOR MEDIUM AND LARGE CRISP PLATE
11 – 12 MIN. FOR SMALL CRISP PLATE
VEGETARIAN
FOCACCIA
6 – 8 SERVINGS6 – 8 SERVINGS
FUNCTION: CRISP
PREPARATION: 10 MIN. + 45 MIN. FOR RISING
COOKING TIME: 14 – 15 MIN. FOR MEDIUM AND LARGE CRISP PLATE
12 – 13 MIN. FOR SMALL CRISP PLATE
INGREDIENTS MEDIUM/LARGE SMALL
CRISP PLATE CRISP PLATE
Flour, type 00 400 g 300 g
Milk 400 ml 300 ml
Fresh yeast 20 g 15 g
Onion 30 g 20 g
Pepper 30 g 20 g
Courgette 30 g 20 g
Oil 30 ml (2 tbspn) 20 ml (1½ tbspn)
Salt, herbs
A little oil for the crisp plate
Heat the milk to 37º and dissolve the yeast into the milk. 1.
Add the salt, herbs and oil.
Add the flour and knead it until well mixed. Cover and let
2.
rise for 45 minutes in a warm place.
In the meantime sauté the vegetables cut in smaller 3.
pieces.
Lightly oil the crisp plate and pour the dough into it. The 4.
dough should not be kneaded after the rising. Spread
it out evenly over the surface and decorate the surface
with the sautéed vegetables.
Cook on Crisp function according to the recommended 5.
cooking time.
PIZZA
4 SERVINGS4 SERVINGS
FUNCTION: CRISP
PREPARATION: 2 H 30 MIN.
COOKING TIME: 14 – 15 MIN. FOR MEDIUM AND LARGE CRISP PLATE
11 – 13 MIN. FOR SMALL CRISP PLATE
Blend the yeast in the water, which must be warm (37°C). 1.
Place the fl our in a mixing bowl, add the blended yeast,
the oil and salt. Mix well and then knead to a smooth,
elastic dough. Cover the dough and leave to rise in a
warm place for approximately 2 hours.
Lightly oil the crisp plate.2.
Flatten the dough out with your hands until it fi lls the 3.
entire crisp plate, then prick all over with a fork.
Drain and chop the tinned tomatoes and spread them 4.
evenly over the dough. Add the diced mozzarella cheese,
the oregano, salt and drizzle with oil.
Cook the pizza for 14-15 minutes on Crisp, for small 5.
crisp plate cook the pizza for 11 – 13 minutes on Crisp
For a special touch:
For alternative pizza toppings, try ham, olives,
artichokes, vegetables, seafood etc...
INGREDIENTS MEDIUM/LARGE SMALL
CRISP PLATE CRISP PLATE
Flour 230 – 250 g 150 – 160 g
Fresh yeast 15 g 10 g
Water 150 ml 100 ml
Oil 30 ml (2 tbspn) 15 ml (1 tbspn)
Salt
INGREDIENTS FOR THE TOPPING:
Tinned tomatoes 350 g 250 g
Mozzarella cheese 175 g 125 g
Salt, oregano, a drizzle of oil
A little oil for the crisp plate
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