25
AU
RECIPE
INITIAL
STATE
CRISP FRY
RECIPES
WEIGHT
AMOUNT
DURATION
PREPARATION
u
Quiche
Room
tempera-
ture
950g
18Min.
Prepare the ready made pastry 370g,
Line the Crisp Plate with the pastry.
Prick it. Put into oven and prebake.
Prepare the stuffing: 4 eggs ,150ml
crème fraiche, 100g diced bacon,
130g (3½dl) grated cheese (Gruyere
or similar) , Black pepper and ground
nutmeg for season, mix them. When
oven prompts, add the stuffing, Place
back into the oven and continue the
cooking.
i
Cordon Bleu/
Chicken Cutlets
Frozen
100-400g
/100g
6-11Min
.
Lightly grease the Crisp Plate. Add
food when the Crisp Plate is preheated.
Turn food when oven prompts.
o
French Fries
Frozen
√
200-400g
/50g
9-11Min.
Not for the Frozen french fries with
skin. Add food to Crisp Plate without
oil. Put the Crisp Plate on the high
rack. Stir center food to side when
oven prompts.
a
Chicken Nug-
gets
Frozen
√
200-500g
/50g
8-11Min.
Add food to Crisp Plate without oil. Put
Crisp Plate on the high rack.Turn when
oven prompts.
s
Breaded Fish
Frozen
√
250-500g
/50g
8-11.in
.
Add food to Crisp Plate without oil. Turn
when oven prompts.
d
Potato Wedge
Room
tempera-
ture
√
300-550g
/50g
12-20Min.
Peel and cut potatoes. Season and lightly
oil the Crisp Plate + drizzle oil on top. Stir
when oven prompts.
f
Chicken Wings
Frozen
√
200-600g
/50g
9-19min.
Add food to Crisp Plate without oil. Put
Crisp Plate on the high rack.Turn when
oven prompts.
g
Sponge Cake
(Light)
Room
tempera-
ture
400g
23Min.
Whisk the two eggs and 125g sugar
with an electric mixer for 2-3 minutes.
Melt 37g margarine and stir into the
egg-sugar mixture. Mix 125g flour with
7,5g baking power and gradually add it
together with 75g of water.
Place a round baking paper on the
bottom of a microwave and oven-safe
dish and pour in the batter.
When oven pre-heating is complete,
insert the dish in the microwave using
the low rack.
RECIPE
INITIAL
STATE
CRISP FRY
RECIPES
WEIGHT
AMOUNT DURATION
PREPARATION
h
Fresh Pizza
Room
temperature
700g
21min
Measure 37°C 150g water directly into
the mixing bowl and dissolve15g yeast
into the water. Measure 2ml salt and 2tbs
oil and weigh 225g flour and add to the
water. Knead well until a dough is formed
(takes about 5 minutes). Cover with a
towel and let rise for 30 minutes at room
temperature. Knead the dough until it is
set. Roll out the dough with the baking
roll, put it on the lightly greased Crisp
Plate and prick with fork. Spread evenly
out 10ml tomato sauce on dough, then
sprinkle with 60g ham and 125g cheese
(and oregano) on top.When oven pre-
heating is complete, insert the Crisp Plate
in the microwave using the low rack.
j
Muffins
Room
temperature
350g
23min
Beat together 170g margarine and 170g
sugar in an electric mixer, until it becomes
soft and pale in color. Beat in 3 eggs,
one at a time. Gently fold in the 225g
sifted flour mixed with 7g baking powder
and 0.25g salt. Weigh 28g of the mixture
into paper moulds and place11-13 pcs
evenly on the Crisp Plate. When oven pre-
heating is complete, insert the Crisp Plate
in the microwave using the low rack.
k
Biscuits
Room
temperature
180g
14min
Stir cookie mix, 80g butter and 1 extra
large egg in a large bowl with a wooden
spoon until just combined. Use hands to
fully mix to form a soft dough. Measure
tablespoons of cookies dough and roll
into balls(20g for each). Place onto the
Crisp Plate, spacing them 5cm apart.
When oven pre-heating is complete, insert
the Crisp Plate in the microwave using the
low rack.
l
Meringues
Room
temperature
100g
60min
Whisk 2 eggwhites and 80g sugar. Season
with vanilla and almond essence. Shape
into 10-12 pieces on the Crisp Plate.
When oven pre-heating is complete, insert
the Crisp Plate in the microwave using the
low rack.
