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Auto Cook Setting and Menus
(continued)
Home-made Pizza
(single)
9
Ingredients
Base ingredients:
Fillings:
self-raising fl our ...... 130
g
castor sugar ............ 10
g
butter (unsalted) ..... 10
g
yeast ....................... ½
tsp
milk powder ............ 7
g
salt .......................... ½
tsp
lukewarm water
(40°C) ..................... 65
ml
onions (chopped) ..........30
g
mushroom (sliced) ........30
g
sausage (sliced) ...........70
g
green pepper (sliced) ....30
g
mozzarella cheese.........100
g
tomato paste ..................45
g
Container
heat-proof container,
metal tray (lower shelf)
Method
1. To make the dough by hand, in a large bowl, stir
together all the base ingredients, spread out the
dough in a greased heat-proof container, cover
loosely with plastic wrap, place the container in the
center of metal tray in the lower shelf position.
2. Select Auto Menus NO. 9 to start ferment, it will
remind you to take out the food with two beeps.
Then press start to preheat.
3. Lightly fl our the work surface, then fl atten the
dough with hands to allow inside air to escape.
4. Roll out the dough in a 21×19 cm round and
transfer to greased metal tray. Then lift the dough
and give it a quarter turn.
5. Prick the base and apply tomato paste, sprinkle
with half mozzarella cheese and the rest fi llings,
then top with remaining cheese.
6. Place the metal tray in the lower shelf position and
press start.
Note:
After preheating, please put the pizza in oven
within 20 minute.
Barbecue Pork
(200/400/600
g
)
10
Ingredients
pork butt (or tenderloin) ........ 200
g
malt sugar (or honey) ........... 30
g
water ..................................... 30 ml
Sauce:
soy sauce ............................. 2 tbsp
red preserved bean curd ........ 2 blocks
castor sugar .......................... 45
g
Chinese 5 spices .................. ½ tsp
Garlic (mashed) .................... 5
g
Oyster sauce ........................ 1 tbsp
Rice wine sauce or preserved
bean curd sauce ................... 1 tbsp
Container
metal tray, wire rack (lower shelf)
Method
1. Mix all the sauces together and stir well.
2. Clean the dry pork butt and cut into shreds of
2-3 cm, prick and marinate with prepared sauce
in a casserole with lid, keep in refrigerator for 1-2
days.
3. Take out marinated pork and drain well, put a layer
of aluminium foil on metal tray and place metal tray
and wire rack in the lower shelf position.
4. Select Auto Menus NO. 10 and weight, press start.
5. Mix malt sugar in water and stir well until thick,
brush evenly on top of the pork after two beeps
are heard, then put back in oven and continue to
cook by pressing start button (it will beep twice to
remind you to repeat step 5).
Note:
Ingredients listed include 200
g
, for other weights,
calculate ingredients in proportion.
F0003BM03HP_Eng_170306.indd 33
2017/3/6 8:50:51
