Instruction for Use

43
RECIPES
FOOD AMOUNT ACCESSORIES HINTS
PIZZA / PIE
T
HIN PIZZA, HOME MADE
1 PLATE
BAKING PLATE
MAKE A DOUGH of 225 ml water,
15g fresh yeast, 20 ml olive oil,
1½ tsp salt, ¾ tsp sugar and
approx. 400g flour. Let rise for
15-20 minutes.
R
OLL IT OUT and place it on the
lightly greased baking plate.
Top with 250g chopped to-
matoes, 150g sliced mozzarel-
la and season with salt, pepper
and oregano and dash with
some olive oil.
LET RISE for about 1 hour.
PAN PIZZA, HOME MADE
FOLLOW THE INSTRUCTIONS FOR THIN
PIZZA but change the amount
of ingredients for the dough
to the following: 250 ml wa-
ter, 20g yeast, 25 ml oil, 2 tsp
salt and 1 tsp sugar. Amount of
flour around 450g.
P
IZZA, CHILLED
250G - 800G
PIZZA, FROZEN
QUICHE LORRAINE 4 SERVINGS
MICROWAVE
SAFE & OVEN
PROOF VESSEL
MAKE A DOUGH of 180g (3dl)
flour, 125 g butter and 2-3 tbsp
water. Line a pie dish with the
dough and pre-bake.
FILL IT with 150g diced bacon
and 150g diced cooked ham.
Sprinkle 100g cheese on top.
Mix 100 ml milk and 200 ml
cream with 3 eggs and season
with salt, pepper and thyme
and pour over the filling.
Q
UICHE, FROZEN 200G - 1KG
GLASS DRIP
TRAY
IF PACKED IN FOIL, move it to a suit-
able container.
F
OR FOOD NOT LISTED IN THIS TABLE and if the weight is lesser or greater than recommended weight, you
should follow the procedure for “Cook and reheat with microwaves”.