28
Function Category Weight Limit Utensil Food Temp. Instructions
Sweet
Menu
16 pieces Metal tray
On the low
rack
Shouaybiah
Room
Method
1. ASHTAA : Combine water and milk powder. Boil. Add samonilla flour and rose
water. Boil for 5 minutes.
2. Batter : Same as “Baklawa”. After preparing batter, cut into a 8x8cm square.
3. Place the prepared ASHTAA on the each batter. And then fold to center.
Add the 300ml of boiled ghee.
4. Place the food on the metal tray.
5. Choose the Menu, press start key without food to preheat the oven.
6. The oven will beep at the end of the preheat period. Open the door, place the food
on the low rack on the glass tray. And then press start key again.
7. After cooking, remove from the oven. Add melted ghee and syrup. And then sprinkle
with grated pistachio on the top of the food. Let stand until gets cold before serve.
Batter
5kg all purposed flour
7 eggs
20g ghee
120g salt
water
Stuffing (ASHTAA) =
0.5kg water
150g milk powder
200g samonilla flour(Soft)
1 spoon of rose water
Metal tray
On the low
rack
Room
Method
1. Combine all ingredients except egg. Add egg.
2. Pour the batter into the greased metal tray.
3. Let stand for 10 minutes. And then spread liquid milk on the surface for the color.
4. Choose the Menu, press start key without food to preheat the oven.
5. The oven will beep at the end of the preheat period. Open the door, place the food
on the low rack on the glass tray. And then press start key again.
7. After cooking, remove from the oven. Cut into the diamond shapes. Add the syrup
on top of the surface. Let stand until gets cold before serve.
1 PanSefouf
Batter
300g sugar
200g samonilla powder(hard)
100g Fanta, orange flover
100g coconuts, grated
1 spoon of baking powder
1
/
2 spoon of vanilla
1egg
