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Sharp R-959 Manual

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48
Total Cooking Time: 60-67 minutes
Utensils: Bowl with lid (3l capacity)
Square tray
greaseproof paper
Ingredients - for the dough
375g Flour
30g Yeast
1 Egg
125ml Milk
1
/2 tsp Salt
75g Butter
Ingredients - for the topping
650-700g Onions
100g Streaky bacon
30g Butter
Cheyenne pepper
3 Eggs
200g Soured cream
1
/2 tsp Salt
ONION GATEAU
1. Prepare from the mentioned ingredients a yeast dough.
Cover the dough with heat-resistant film or a damp tea-cloth
and allow to rise. Cook for 20 minutes on CONVECTION
40ºC.
2. Peel and dice the onions and the streaky bacon. Place the
butter, the onions and bacon in a bowl, cover and braise for
8-12 minutes (100%). After cooking cool the mixture and
blend the eggs, soured cream and salt into the mixture.
3. Preheat the oven to 200ºC. Line the square tray with
greaseproof paper. Roll out the dough and place inside the
tray.
4. Spread the mixture evenly over the pastry case. Let the
dough rise again before baking.
5. After preheating, place the square tray on lower level runner
and cook. 32-35 minutes on CONVECTION 200ºC.
6. Stop the oven after 18 minutes and rotate the square tray by
180 degrees, then press “Start”.
Total Cooking Time: 27-33 minutes
Utensils: Bowl with lid (3l capacity)
Square tray
greaseproof paper
Ingredients - for the dough
150g Wholemeal flour
120g Rye flour (type 1150)
(you can use normal flour type 405
instead)
4tsp Baking powder (12g)
1 Egg
125g Low fat yoghurt
1
1
/2 tbsp Vegetable oil
1
/2 tsp Salt
Ingredients - for the topping
450g Leek, cut into rings
3 tbsp Water
Salt
1 pinch Curry powder
150g Soured cream
3 Eggs
2 tbsp Wholemeal flour
Herb salt
Pepper
pinch Nutmeg
1 tsp Parsley, chopped finely
1 tsp Chives, chopped into small rings
1 tsp Dill, chopped finely
100g Grated Emmenthal cheese
LEEK TART
1. Place leek and water in a bowl. Cover and cook for 5-8
minutes on 100%. Drain, add salt and curry powder to taste.
2. Mix the flour and the baking powder. Add the egg, the
yoghurt, oil and the salt. Blend together using the kneading
hook on a hand-held blender. Preheat the oven to 200ºC.
3. Line the square tray with greaseproof paper. Roll out the
dough and place inside the tray. Raise the rim by about 1 cm.
4. Stir the soured cream, eggs and flour together. Season with
herb salt, pepper, nutmeg and herbs. Mix in the grated cheese.
5. Blend the mixture into the leek and spread it evenly over the
pastry case.
6. After preheating, place the square tray on lower level runner
and cook. 22-25 minutes on CONVECTION 200ºC.
7. Stop the oven after 18 minutes and rotate the square tray by
180 degrees, then press “Start”.
RECIPES WHEN USING SQUARE TRAYS
R-959(SL)M-AA_02_[ckbk_39-98].in48 48R-959(SL)M-AA_02_[ckbk_39-98].in48 48 2/21/13 4:55:05 PM2/21/13 4:55:05 PM
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