Manual George Foreman 21611 (page 16 of 20) (English)

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RECIPES USING THE DEEP BAKE PAN

• Fit the upper ribbed plate and the deep bake pan and level the grill.

• Preheat the grill, then cook at 205ºC or above (unless the recipe says otherwise).

PIZZA DOUGH (2-3 pizzas)

• 500g strong white ﬂour (or 400g strong ﬂour and 100g ﬁne semolina)

• 250ml lukewarm water

• 1½ tsp dried yeast

• 1½ tbsp olive oil

• 1½ tsp sugar

• 1½ tsp salt

Sift the ﬂour into a bowl and add the yeast, sugar and salt. Add the water and oil and mix till the

dough is fully incorporated and smooth in texture. Cover the bowl with a damp tea towel or

cling ﬁlm and let it rest in a warm place for about half an hour.

Remove the dough and knead by hand for a few minutes.

Cut the dough in half, roll one of the halves out on a ﬂoured surface, and cut to ﬁt the ﬂat plate

(280 x 160mm). Lay the pizza base on the ﬂat plate, close the lid, and cook for 5 minutes, to ﬁrm

the base. Open the lid, and spread the pizza base thinly with a tomato based sauce, then top

with your favourite toppings (ham, cheese, sweetcorn, peppers, mushrooms, onions, pepperoni

etc.) – don’t overload the pizza with toppings, you’ll make it soggy. Close the lid, and cook for a

further 12-15 minutes, till the edges of the crust are golden brown. Check that all parts of the

topping are cooked through and ﬁt to eat. You may have enough dough left over for a third

pizza, depending on how thinly you roll the dough.

SMOKED HADDOCK FISHCAKES 6 cakes/serves 2

• 200g smoked haddock ﬁllet

• 220g potatoes, peeled and quartered

• 4 spring onions, ﬁnely chopped

• 1 handful fresh parsley, chopped

• 1 medium egg

• 1 tsp Dijon mustard

• 1 tbsp milk

• 1 tbsp vegetable oil

• pinch pepper and nutmeg

Boil the potatoes in lightly salted water till soft, drain, and mash. Poach the ﬁsh in a pan. When

the ﬂesh becomes opaque, ﬂake the ﬁsh, and discard the skin. Mix the ﬁsh, spring onions, Dijon

mustard, fresh parsley, milk, egg, pepper and nutmeg with the mashed potatoes.

Brush the top plate lightly with oil, then pour the rest of the oil into the ﬂat plate.

Divide the mixture into 6 portions, roll each into a ball, then ﬂatten into cakes. Lay the cakes on

the ﬂat plate with a plastic spatula. Close the lid, and cook for 4 minutes. Open the lid, turn the

ﬁshcakes with a plastic spatula, close the lid, and cook for a further 4 minutes.

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George Foreman 21611 Manual

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