35
RECIPES
FOOD
CATEGORY
FOOD CLASS
AMOUNT
ACCESSORIES TO USE
PIZZA
T
HIN
PIZZA
,
HOME
MADE
1 P
LATE
B
AKING
PLATE
M
AKE
A
DOUGH
of 225 ml water, 15g fresh yeast, 20 ml olive oil, 1½
tsp salt, ¾ tsp sugar and approx. 400g flour. Let rise for 15-20 min-
utes.
R
OLL
IT
OUT
and place it on the lightly greased baking plate. Top
with 250g chopped tomatoes, 150g sliced mozzarella and season
with salt, pepper and oregano and dash with some olive oil.
L
ET
RISE
for about 1 hour.
P
AN
PIZZA
,
HOME
MADE
1 P
LATE
B
AKING
PLATE
F
OLLOW
THE
INSTRUCTIONS
FOR
T
HIN
PIZZA
but change the amount of in-
gredients for the dough to the following: 250 ml water, 20g yeast,
25 ml oil, 2 tsp salt and 1 tsp sugar. Amount of flour around 450g
P
IZZA
,
CHILLED
250
G
- 800
G
B
AKING
PLATE
P
IZZA
,
FROZEN
250
G
- 800
G
B
AKING
PLATE
PIE
Q
UICHE
LORRAINE
4 S
ERVINGS
M
ICROWAVE
SAFE
& O
VEN
PROOF
VESSEL
M
AKE
A
DOUGH
of 180g (3dl) flour, 125 g butter and 2-3 tbsp water.
Line a pie dish with the dough and pre-bake.
F
ILL
IT
with 150g diced bacon and 150g diced cooked ham. Sprin-
kle 100g cheese on top. Mix 100 ml milk and 200 ml cream with 3
eggs and season with salt, pepper and thyme and pour over the
filling.
Q
UICHE
,
FROZEN
200
G
- 1K
G
G
LASS
D
RIP
T
RAY
I
F
PACKED
IN
FOIL
, move it to a suitable container
BREAD
T
IN
BREAD
1 - 3 P
CS
M
ICROWAVE
SAFE
& O
VEN
PROOF
VESSEL
M
AKE
A
DOUGH
of 350 ml water + 200 ml milk, 30g fresh yeast, 20g
salt, 10g sugar, 70g butter and approx. 1 kg flour. Let stand for 10
minutes. Divide into 3 pieces, form them to balls and let rise un-
der cover for 15 minutes. Form to loaves and place into buttered
baking dishes. Let rise under cover for 40-45 minutes.
S
CONES
2 P
CS
B
AKING
PLATE
M
AKE
A
DOUGH
of 240g (4dl) flour, ½ tsp salt, 2 tsp baking pow-
der, 50g butter and 150 ml milk. Divide into 2 pieces and form to
round cakes, diameter 15cm. Place them on baking plate.
R
OLLS
,
FROZEN
1
PLATE
B
AKING
PLATE
R
OLLS
,
PRE
-
BAKED
1
PLATE
B
AKING
PLATE
(U
SE
VACUUM
-
PACKED
ROLLS
)
