Loading ...
Loading ...
Loading ...
24
RECIPE
DURA-
TION
LEVEL
AND ACCESSORIES
Notes
BREAD / CAKES
Bread loaf 30-40
2
Make a dough, place it in a loaf tin and leave to rise. Place
in the oven when prompted.
Rolls 10-15
2
Make dough, place it on a baking tray and leave to rise:
We recommend using 150 ml water and 200 - 225 g our.
Place in the oven when prompted.
Frozen rolls 10 - 13
2
Place in the oven when prompted.
Prebaked rolls 8 - 10
2
Place in the oven when prompted.
Canned rolls 10 - 14
2
Makes 4 - 6. Place in the oven when prompted.
Cookies 10 -15
2
Place in the oven when prompted.
Meringues 50-60
2
Mix together 2 egg whites, 80 g sugar and 100 g
desiccated coconut. Add vanilla and almond essence.
Make 20 - 24 rounds on baking parchment or a greased
baking tray. Place in the oven when prompted.
Muns 15-20
2
Prepare a batter for 16 - 18 muns and pour into paper
cases. Place in the oven when prompted.
Sponge cake 35 - 50
2
Prepare a batter weighing 700 - 800 g in total. Place in the
oven when prompted.
Scones 9 - 13
2
EGGS
Hard
15 - 18
3
1
If you wish to eat the eggs cold, place them in cold water
before serving.
Medium
12 - 15
3
1
Soft-boiled
9 - 12
3
1
DESSERT
Fruit compote 10 - 20
3
1
Cut the fruit into pieces.
Frozen Fruit Pie 15 - 20
2
Fruit pie 20-30
2
Make the pastry base using 180 g our, 125 g butter and 1
egg. Line the crisp plate with the pastry base and ll with
700 - 800 g of apples that have been cut into slices and
sprinkled with sugar and cinnamon
Soué 35 - 50
2
Make a batter avoured with lemon, chocolate or fruit and
pour into a dish with tall sides.
Baked Apples 20-30
2
Remove the cores and ll with marzipan or a mixture of
cinnamon, sugar and butter.
Crème brûlée 20-30
2
1
For four portions: Mix 2 egg yolks and 2 whole eggs with
3 tablespoons of sugar and vanilla. Heat 100 ml of cream
+ 200 ml of milk and add this to the eggs (or use your
own favourite recipe). Pour the mixture into individual
moulds and cover with lm.
Wire shelf Ovenware on the wire shelf Dripping pan Steamer tray Food probe (optional)
Loading ...
Loading ...
Loading ...