Operation Manual

25
GB
6
TH
SENSE MENU
FOOD
CATEGORY
ACCESSORIES FOOD TYPE AMOUNT PREPARATION
PIZZA &
QUICHE
15. Home made
pizza [Crisp]
1 batch Prepare a dough based on 150ml water,
15g fresh yeast, 200-225g flour and salt
+ oil. Let rise. Roll it out on greased crisp-
plate and prick it. Add topping like toma-
toes, mozzarella cheese and ham.
16. Quiche
Lorraine
[Crisp]
1 batch Prepare the pastry (250g flour, 150 g but-
ter + 2½ tblsp water) or use ready made
pastry.(400-450g) Line the Crisp Plate
with the pastry. Prick it. Prebake the pas-
try. When oven prompts to add the stuff-
ing, 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 con-
tinue the cooking.
17. Frozen pan
pizza [Crisp]
300g-
800g
Remove package.
18. Frozen thin
pizza [Crisp]
250g-
500g
Remove package.
19. Prebaked
Frozen Quiche
[Crisp]
200g-
800g
Remove package.
RICE
20. Rice
[Steam]
1 - 4
servings
Place from 1 to 4 servings of rice on the
bottom (base) of the steamer, considering
that each serving corresponds to 100g.
Add salted water up to the appropriate
level shown inside the steamer, below the
text “Rice + Water” (1 = 1 serving, 2 = 2
servings, etc.). Cover with the steamer lid.
Do not use the middle grid of the steamer.
As prompted by the display, select the
number of servings to be cooked (L1 = 1
serving, L2 = 2 servings, etc.).
Microwave and
Oven Proof Dish Crisp Plate Steamer
Steamer
(bottom and lid) Low Rack High Rack