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INSTANT ACTION
CHART
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MENU | WEIGHT (Increasing | PROCEDURE |
| Unit) / UTENSILS |
|
|
|
|
Piquant Cakes | 1,0 - 1,6 kg (100 g) | • Prepare the piquant cakes referring to pages |
(initial temp 20° C) | Square tin | • Preheating is programmed for this menu, leave |
e.g. Onion gateau | NOTE: The tin gets very | turntable in the oven during preheating and cooking. |
Leek tart, Pizza | hot during cooking. To | • After preheating, place prepared square tin in the |
| avoid burning yourself, | lower shelf runner in the oven. |
| use oven gloves when | • When the audible signals sound, remove the square |
| removing it from the oven. | tin and rotate it 90° and place in the lower shelf |
|
| runner again. |
•After cooking, remove from square tin and serve on a plate.
Cake | 0,5 - 1,5 kg (100 g) | • | Prepare the cook referring to the separate SHARP |
(initial temp 20° C) | Baking tin and saucer |
| cookbook. |
e.g. Carrot cake, | Low rack | • | Put a saucer upside down on the low rack and |
Gugelhupf, Apple |
|
| place the baking tin on it. |
cake with Calvados |
| • | After baking, let stand for approx. 10 minutes. |
|
| • | Remove the cake from the container. |
|
|
|
|
Gratin | 0,5 - 2,0 kg (100 g) | • | Prepare the gratin referring to the separate SHARP |
(initial temp 20° C) | Shallow, oval or round |
| cookbook. |
e.g. | gratin dish | • | Place the gratin dish on the low rack. |
gratin, Broccoli- | Low rack | • | After cooking, let stand, covered with aluminium foil |
|
| for approx 5 - 10 minutes. |
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RECIPES FOR
INSTANT
ACTION
“PIQUANT
CAKES”
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ONION GATEAU
Utensils: Bowl with lid (3 l capacity) Square tin
greaseproof paper
Ingredients - for the dough
375 g | Flour |
30 g | Yeast |
1Egg
125ml Milk 1/2 tsp. Salt
75 g Butter
Ingredients - for the topping
650 g | Onions |
100 g | Streaky bacon |
30 g | Butter |
| Cheyenne pepper |
3 | Eggs |
200 g | Soured cream |
1/2 tsp. | Salt |
Preparation
This recipe makes approx. 1,6 kg.
1.Prepare from the mentioned ingredients a yeast dough. Cover the dough with
2.Peel and dice the onions and the streaky bacon. Place the butter, the onions and bacon in a bowl, cover and braise for
After cooking cool the mixture and blend the eggs, soured cream and salt into the mixture.
3.Preheating is programmed on INSTANT ACTION
“Piquant Cakes” . Preheat the oven. Line the square tin with greaseproof paper. Roll out the dough and place inside the tin.
4.Spread the mixture evenly over the pastry case. Let the dough rise again before baking.
5.After preheating, place the square tin on lower level runner and press start.
6.When the audible signals sound and the oven stops, rotate the square tin by 90°.
ENGLISH
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