AEG COMPETENCE CB8920-1, Installation And Operating Instructions Manual

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7. Trout
Ingredients:
– 4 trout of 200 - 300 g each,
–
lemon juice, pepper, salt.
Method:
Wash the trout well inside and out, sprinkle with lemon juice, season
and place them in 2 stainless steel dishes with colander insert.
Serve with fried flaked almonds.
Variation - Blue trout:
Before the trout are placed in the stainless steel dishes with colander
inserts, pour hot water and vinegar over them.
8. Pizza
1 Baking tray
Ingredients for the dough:
–
300 g flour, type 405,
– 180 ml water,
– 15 g yeast,
–
2 tablespoons olive oil,
–
1 teaspoon salt.
Method for the dough:
Dissolve the yeast in the water and with the other ingredients knead to
an elastic dough.
Cover the dough and leave it to rise for 30 minutes.
Ingredients for the topping:
– 1 tin of chopped tomatoes (drained weight 400 g),
– 150 g salami, sliced, cut into quarters,
–
300 g mozzarella, cut into 1 cm dice.
As a variation, use mushrooms or ham for the toppings.
Preparation:
Roll out the dough, lay it on the greased baking tray and cover it with
the topping ingredients in the order given.
Leave it to rise again for 20 minutes.
Setting Shelf positions Water via water drawer
Trout 1 and 3 700 ml
Setting Shelf position Water via water drawer
Pizza 2 -