SEB Store Inn, Руководство пользователя

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A: Fine grater
D: Thin slicer
C: Coarse grater
H: Thick slicer
G: Rosti (potato cakes)/parmesan
E: French fries cutter
- Herb grinder
- Jug blender
- Citrus press
Some basic recipes
White bread dough
375 g strong white bread flour – 225 ml warm water – 1 sachet dried yeast – 5 g salt
Put the flour, salt and yeast into the bowl fitted with the multifunction blade. Operate at speed 2 and after
a few seconds pour the warm water through the lid feeder tube. As soon as the dough forms a ball (around
30 sec), stop the appliance. Leave the dough to rise in a warm place until it has doubled in size. Then
rework the dough to shape it and place it on a greased, floured baking tray. Leave to rise again. Preheat
the oven to 240°. When the bread has doubled in size, put it in the oven and lower the temperature to
180°. Bake for approximately 30 min. At the same time, place a glass of water in the oven to encourage
the crust to form.
For UK only: Use 500 g strong white bread flour. Substitute 2 sachets of dried yeast with 1 teaspoon of
Easy Bake or Fast Action dried yeast and add to the bowl with the flour plus 1 teaspoon salt. Add 300
ml warm water and process as above. After processing, shape the dough into a ball and place on a
greased baking tray. Leave to rise for about 1 hour in a warm place until doubled in size. Shape and cook
for about 20 min in a preheated oven at 220°C, UK gas mark 7 and then reduce to 180°C/UK Gas mark
4 for a further 15 mins.
Pizza dough
150 g strong white bread flour – 90 g warm water – 2 dessertspoons olive oil – ½ sachet dried yeast – salt
Put the flour, salt and yeast into the bowl fitted with the multifunction blade. Operate at speed 2 and after
a few seconds pour the warm water and oil through the lid feeder tube. As soon as the dough forms a ball
(15 to 20 sec), stop the appliance. Leave the dough to rise in a warm place until it has doubled in size.
Preheat the oven to 240°. Meanwhile, spread out the dough and add toppings as required: tomato and
onion purée, mushrooms, ham, mozzarella, etc. Liven up your pizza with a few anchovies and black olives,
sprinkle a little oregano and grated gruyère and pour a few drops of olive oil over it. Place the pizza on
greased, floured baking tray. Bake for 15 to 20 min to your taste.
For the UK only: Use strong white bread flour. Substitute half sachet of bakers yeast with half teaspoon
of Easy Bake or Fast Action dried yeast and add to the bowl with the flour, ½ teaspoon salt and ½
teaspoon sugar. Then prepare as directed above with 90 ml warm water and 1 tablespoon olive oil. Roll
out to a 28 cm circle and cover with the topping of your choice. Bake in a preheated oven at 220°C, UK
gas mark 7 for about 15 – 20 min or until crisp.
Rich Shortcrust Pastry
280 g plain flour – 140 g softened butter – 70 ml cold water – pinch salt.
Put the flour, salt and butter into the bowl fitted with the multifunction blade.
Operate at speed 2 for a few seconds then pour the water through the lid feeder tube. Continue until the
dough forms a ball (25 to 30 sec). Leave to chill for at least 1 hour before rolling out and baking with the
filling of your choice.
ATTENTION:
To obtain an accessory, please take these instructions with you.
EN