5. Rolls (40 g each)

Ingredients:

500 g flour, type 405,

20 g of fresh yeast or 1 packet of dried yeast,

300 ml water,

10 g salt.

Method:

Place the flour and the salt in a large bowl. Dissolve the yeast in the water and add to the flour. Knead all ingredients into a workable dough.

Leave the dough to rise until it doubles in volume.

Cut dough into pieces, form into rolls and lay them on the greased bak- ing tray or the patisserie tray (special accessory). Leave rolls to rise again for about 25 minutes.

Before baking, cut a cross into the rolls. As an option, sprinkle with poppy, caraway or sesame seeds.

Setting

Shelf positions

Water via water drawer

Rolls

2 and 4

200 ml

6. Baked fish fillet

Ingredients:

700 g filet of pike-perch or sea trout, cut into cubes,

100 g Emmental cheese, grated,

200 ml cream,

50 g bread crumbs,

salt, pepper, lemon juice,

parsley, chopped,

40 g butter to grease the dish.

Method:

Sprinkle the fish filet with lemon juice and leave it to marinade for a while. Then dab off surplus juice using kitchen paper.

Salt and pepper the fish filets on both sides. Lay them in a greased oven-proof dish.

Mix the cream, grated cheese, breadcrumbs and the chopped parsley and distribute over the fish.

Setting

Shelf position

Water via water drawer

Fish fillets

3

200 ml

60

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Electrolux CB8920-1 operating instructions Rolls 40 g each, Baked fish fillet

CB8920-1 specifications

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