George Foreman GFBM1000, Инструкция по эксплуатации

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Pizza dough
Setting: Pizza dough (14)
A 1lb mix makes one medium/thin crust 12" pizza base, a 1
lb mix makes a 15" base
and a 2lb mix makes two 12" bases.
2 lb 1 lb 1 lb
Tepid water 300ml 265ml 150ml
Olive oil 2 tbsp 1 tbsp 1 tbsp
Salt 1 tsp 1 tsp 1 tsp
Plain flour (not bread flour) 530g 450g 280g
Sugar 2 tsp 1 tsp 1 tsp
Yeast 2 tsp 1 tsp 1 tsp
Bagel dough
Setting: Bagel dough (1), then Bagel bake (2), with steam
Makes 8 - 10 bagels depending on size
Egg, medium
1
Full fat milk 100ml
Oil 1 tbsp
Sugar 2 tsp
Salt tsp
White bread flour 280g
Yeast 2 tsp
(+ 1 egg white and 2 tbsp water for glazing)
(+ sea salt, sesame seeds or poppy seeds for decorating)
1. Put the ingredients into the loaf tin in the order above. Close the lid, select Bagel
dough (1), and press Start/Pause.
2. When the process has finished, cover the dough and let it rest for 30 minutes, then
divide it into equal sized balls.
3. Put the balls you are not immediately going to bake into the fridge, so that it
doesn ’ t over-prove.
4. Shape the balls you are going to bake, and roll them tightly, until there is tension in
the skin of the dough, then cover and let them rest until they have doubled in size.
5. Press a thumb through each ball to form bagels.
6. Cover the trays liberally with polenta/cornmeal to prevent sticking.
7. Glaze the bagels with the egg white and water, decorate with sea salt, seeds, etc.
8. Set the bagels on the baking trays, then slide them into the rack, with the tray
marked BOTTOM at the bottom.
9. Unplug the George Foreman ™ Breadmaker and pour 60ml (2 fl oz) water into the oval
barrier on the floor of the Breadmaker.
10.Don ’ t put the loaf tin back into the Breadmaker.
11.Fit the rack into the Breadmaker, lower the handle, and close the lid.
12.Select Bagel bake (2), and press the timer button to bring the time up to 50
minutes.
13.Plug the George Foreman ™ Breadmaker in, then press Start/Pause.
14.When the baking cycle has finished, stand back when opening the lid, to avoid the
hot air and steam.
15.Use the oven gloves.
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