Curtis Stone POCKET PASTRY MAKER, Инструкции по использованию, Страница: 4 / 20

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USING YOUR POCKET PASTRY MAKER
You can create a wide variety of pastries in the Pocket Pastry Maker, using ingredients
such as frozen puff pastry, biscuit dough, pie dough, pizza dough, tortillas, egg roll
sheets, phyllo, and more.
WHEN USING PUFF PASTRY:
1.
With Pocket Pastry Maker unplugged, open Lid and lay a 5in x 9.5in piece of puff
pastry onto bottom Pastry Mold.
2.
Gently press dough into pastry molds. Ensure the pastry covers the edges to avoid
fillings overflowing during cooking.
3.
Spoon in your choice of fillings. Do not use hot fillings as it can melt through the
pastry.
4.
Lay another pastry sheet on the top of the fillings. Ensure pastry covers the edges
to avoid fillings overflowing out during cooking.
5.
Gently close the Lid until you are able to attach the two handles together with the
Locking Latch. Do not force the Lid to close. Plug Pocket Pastry Maker in.
6.
Set a kitchen timer for the specified time as indicated in your recipe. You will notice
the green ready light will cycle on and off during the cooking process indicating that
the correct temperature is being maintained.
7.
When the cooking time is complete unplug the Pocket Pastry Maker from the wall
outlet. Pull the Locking Latch up from the bottom and carefully lift the Lid. If you
need additional browning, simply close the Lid and set kitchen timer to the extra
desired time. Let pastries cool slightly.
8.
Carefully remove the pastries from the mold by using a nylon or wooden spatula. Do
not use metal utensils to avoid damaging the nonstick surface.
NOTE: If using other pastries, please refer to individual recipe for assembling and
cooking methods.
TIPS
1.
Puff pastry can be found in the freezer section of your local supermarket.
2.
You can store unused pastry sheets in the freezer by simply adding
parchment paper in-between layers and storing in a plastic freezer bag.
Remove excess air from bag before freezing.
3.
Ensure that your Pastry Mold contains a sufficient amount of filling. If too
little filling, the top of the pastry will not get in contact with the heating
plate and will not brown as well. Too much filling and your pastry could
overflow during the cooking process and prevent the top and bottom to
seal.
4.
Do not use raw fruit and meat fillings. Since most pastries in the Pocket
Pastry Maker are completed within 30 minutes, this is not sufficient time to
cook meat and fruit fillings. Always pre-cook ingredients before adding to
the Pastry Molds.
5.
You can find premade pastry fillings in the baking aisle of your local
supermarket, or see the recipe section of this manual to make your own.
6.
It can be helpful to place Pocket Pastry Maker on a sheet tray lined with
parchment or aluminum foil to catch any overflow.
HELPFUL TIPS FOR YOUR POCKET PASTRY MAKER
WARNING:
Surfaces are hot. Never touch the cooking surface directly to
avoid harm.
CAUTION:
Do not overfill your pastry mold or have excess liquid
ingredients (sauces, gravies, custards etc.). This will cause the hot fillings
to over-flow from the Pocket Pastry Maker and could cause harm.