Defy Appliances MWA 2434 MM Convection Cooking Recipe, Ingredients, Method, Mini Sausage, Roll

Convection Cooking Recipe

Manual Cook Menu	Ingredients	Method
MINI SAUSAGE	store-bought puff pastry, 50g * 3, All-	1. Dust the work surface and place the puff pastry dough.
ROLL	purpose flour, for dusting,	2. Place the sausages onto the dough.
	sausages 50g *3, 1egg (beaten), freshly	3. Season with spices and pepper to your liking.
	ground black pepper, thyme leaves,	4. Roll the pastry and coat with beaten egg.
	parsley	5. Cut into 6-8 pieces and place them into the fryer bowl.
		6. Without preheating, cook for 20-25 minutes under 200°C until they turn golden
		brown.
ASPARAGUS AND	2 strips bacon(cut into 1 inch slices), 1/2	1. Set the dough onto a 9-inch pie plate and cut the excess off the rim. Use a fork
SPINACH QUICHE	pound asparagus(trimmed, cleaned and	to pierce holes and cook in the oven that has been preheated to 180°C for 10
	cut into 1 inch pieces), 1 cloves	minutes.
	garlic(chopped), 1 green onions(sliced), 1	2. Slice the bacon into 1 inch pieces, cook and remove from the pan. Roast the
	cups spinach, 3 eggs(lightly beaten), 1/2	asparagus in the same pan and add green onions. Finally add spinach and
	cup milk, 1/2 cup gruyere(grated), salt and	roast until they wilt.
	pepper to taste, 1 batch pastry	3. Mix the egg, milk and grated gruyere cheese.
	dought(chilled)	4. Add the cooked bacon and vegetables into the dough and pour in the egg mix.
		5. Place the pie plate onto the metal rack and cook in an oven preheated to
		190°C for 50-55 minutes.
CHICKEN POT PIE	FOR THE PASTRY: 1cup all-purpose	1. Making the dough: Using a food processor, mix flour, salt and sugar. Add diced
	flour, 1tsp sugar, 1/4 tsp salt, 1/3 cup	butter and mix to create a fluffy texture.
	unsalted butter, 2~4 tbsp ice water	2. Beat the dough into a lump by gradually adding ice water and let it rest in the
	For the filling: 300g chicken fillets, 1cup	refrigerator for over 1 hour.
	chopped onion, 1cup chopped celery, 1	3. Add 4 cups of water and 1 chicken bouillon cube into a pot and boil the chicken
	1/2cup chopped carrots, 1 garlic minced,	breasts.
	1/3cup all-purpose flour, 1 chicken	4. Remove the chicken breasts and slice into thin slices. Filter any excess from
	bouillon cube, 4cup water	the stock.
		5. In a large pot, melt 3 table spoons of butter and roast onions, carrots and
		celery. Once done, add and roast the garlic and coat with flour.
		6. Stir while gradually adding the stock, then, simmer until it thickens.
		7. Season with salt and pepper. Add the sliced chicken and pour the filling into a
		1.5 liter container.
		8. Take out the dough from refrigerator and roll it until about 3mm thick. Cover the
		container with the dough and shape it by folding the edges inwards. Make a
		few, small gashes in the center.
		9. Place the container onto the metal rack and cook in an oven preheated to
		190°C for 50~55 minutes
MARGHERITA	FOR THE dough300g strong bread flour,	1. Dough: Mix flour, yeast and salt in a bowl, then add olive oil and warm water.
PIZZA	1 tsp instant yeast (from a sachet or a tub),	Beat until a smooth texture is gained.
	1 tsp salt, 1 tbsp olive oil, plus extra for	2. Sauce: Mix basil and garlic into the passata.
	drizzling	3. Divide the dough in half. Roll it into a thin, circular shape. Then, place the
	FOR THE TOMATO SAUCE100ml	dough onto a baking sheet or baking pan. Cover with the sauce.
	passata, handful fresh basil or 1 tsp dried,	4. Add toppings onto the sauce and evenly drizzle olive oil.
	1 garlic clove(crushed),	5. Place the pizza onto the metal rack and cook in an oven preheated to 200°C
	FOR THE TOPPING125g ball	for 10~15 minutes.
	mozzarella(sliced), handful grated or
	shaved parmesan, handful cherry tomatoes
	, halved handful basil leaves (optional)
BROWNIES	21cm cake mold, 150g dark chocolate, 50g	1. Chop the chocolates and melt in a pot on low heat.
	milk chocolate, 90g unsalted butter, 80g	2. Once melted, immediately move it to another bowl and stir with butter using a
	brown sugar, 70g milk, 100g egg, 75g	hand mixer at high speed.
	weak flour, 1/2 tsp baking powder, 60g	3. Add sugar and warm milk, then mix.
	chopped walnut FOR TOPPING hazelnut,	4. Add the eggs in two steps and mix.
	coconut, walnut etc	5. Sift the powder into the bowl and lightly mix.
		6. Add ground walnuts and mix.
		7. Lay oil paper on a pan and pour the mix. Add toppings and cook in an oven
		preheated to 160°C for approximately 40~45 minutes.

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