Operation Manual

31
GB
FOOD
CATEGORY
ACCESSORIES RECIPE AMOUNT PREPARATION
6. PIZZA &
QUICHE
5. Thin
vegetarian
pizza [Crisp]
1 batch
Prepare the pizza dough with10g yeast,1dl
water,Salt:1ml,Wheat flour:145g 1 table
spoon oil. Roll out the dough with the bak-
ing roll, put it on the lightly greased Crisp
Plate and prick with fork. Spread 1dl toma-
to sauce on the top dough. Add 50g grated
carrot slice, 50g pepper, 50g onion and 50g
mushroom on the top of the sauce. Finally,
add 150g cheese and oregano.
6. Quiche
Lorraine
[Crisp]
1 batch
Prepare the pastry (250g flour, 150 g butter
+ 2½ tblsp water) or use ready made pas-
try.(400-450g) Line the Crisp Plate with the
pastry. Prick it. Prebake the pastry. When
oven prompts to add the stuffing, add 200g
of ham and 175g cheese and pour over a
mix of 3 eggs and 300 ml cream. Place back
into the oven and continue the cooking.
7. Prebaked
frozen quiche
[Crisp]
200g-
800g
Remove package.
7. RICE &
CEREALS
1. Rice [Steam]
1 - 4
servings
Place from 1 to 4 servings of rice on the
bottom (base) of the steamer, consider-
ing that each serving corresponds to 100g.
Add salted water up to the appropriate lev-
el shown inside the steamer, below the text
“Rice + Water” (1 = 1 serving, 2 = 2 serv-
ings, etc.). Cover with the steamer lid. Do
not use the middle grid of the steamer.
As prompted by the display, select the num-
ber of servings to be cooked (L1 = 1 serv-
ing, L2 = 2 servings, etc.).
2. Rice porridge
[Steam]
1 - 2
servings
Place rice and water into the steamer bot-
tom. Cover with lid. Add milk when the oven
promps and continue the cooking. For 2 por-
tions take 75ml rice, 200ml water and 300ml
milk. For 4 portions take 150ml rice, 300ml
water and 500 ml milk.
3. Oat porridge
1 - 2
servings
Mix oat flakes, salt and water according to
the recommendations for microwave on
package.
6
TH
SENSE CHEF MENU
Microwave
Proof Dish
Microwave and
Oven Proof Dish Crisp Plate Steamer
Steamer
(bottom and lid) Low Rack High Rack Baking Plate Without Cover
Dish with
High Sides