Bedienungsanleitung Blaupunkt 5B49M1160 (Seite 30 von 52) (Englisch)

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Programme 7: Beef Wellington

All you need in order to configure the oven for this

recipe is the weight of the tenderloin.

Ingredients for 4-6 portions

■ 1 veal tenderloin, 1100 g

■ 500 g puff pastry

■ 1 egg

■ Salt

■ Ground black pepper

Preparation

1. Grease the baking tray with a thin coating of

margarine.

2. Dust the work surface with flour and roll out the puff

pastry dough onto the floured surface.

3. Weigh the tenderloin so that you can set the weight

on the oven.

4. Season the tenderloin with salt and pepper, place it

on the rolled-out puff pastry dough and roll it up in

the dough. Place on the baking tray.

5. Whisk the egg and brush over the puff pastry dough.

6. Place in the oven and set the programme.

Accessories and requirements

Tips

■ The cooking times programmed on the oven are

suitable for cooking a medium-sized tenderloin. For

a well-done tenderloin, enter a higher weight than the

actual weighed weight. For a medium-rare

tenderloin, enter a lower weight than the actual

weighed weight. We recommend increasing or

decreasing the weight by 100 g respectively.

■ It is also worth noting that the cooking result will vary

depending on the thickness of the tenderloin. You

can achieve good results with a diameter of 7 cm;

for a larger diameter, the result will be medium rare

to rare.

Programme 8: Tuna pie

All you need in order to configure the oven for this

recipe is the weight of the puff pastry.

Ingredients for 4 portions

■ 500 g puff pastry

■ 225 g fresh tomatoes, strained

■ 350 g onion

■ 400 g tuna in oil

■ 200 g pickled red peppers

■ 2 hard-boiled eggs

■ Olive oil

■ 1 egg

■ Salt

Preparation

1. Chop the onions finely and fry them at a low heat.

Once the onions are translucent and are beginning

to turn golden, remove from the hob and allow to

cool.

2. Grease the baking tray with a little butter or

margarine.

3. Weigh the puff pastry so that you can set the weight

on the oven.

4. Divide the dough into two equal halves. Dust the

worktop with flour and roll out the puff pastry approx.

30 x 30 cm onto the floured surface.

5. Place one of the rolled-out puff pastry sheets on the

baking tray and prick with a fork in several places.

6. Spread the ingredients over the puff pastry dough in

the following order: The freshly strained tomatoes,

the fried onions, the chopped tuna, the pickled red

peppers, the finely diced hard-boiled egg and a

splash of oil.

7. Lay the other sheet of puff pastry on top of the

ingredients. To seal the bake, press the outer edges

of the top sheet firmly onto the bottom sheet with

your fingers.

8. Whisk the egg and brush over the puff pastry dough.

9. Place in the oven and set the programme.

Accessories and requirements

Tip: Leave around 3 cm of dough free around the edge

of the bottom pastry sheet so that you can press down

the edge of the top pastry sheet onto the edge of the

bottom pastry sheet.

Universal pan: Shelf position 2.

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