22
Crusty Menu Method
Please refer to recommended recipes.
Topping Variation : Replace the onion with chopped bacon and continental sausage, mushrooms.
Place the prepared fresh pizza in a pizza tin.
For best results ensure that the topping is evenly spread over the pizza surface.
Pizza (White Loaf Dough base)
150g(6oz) strong white flour
90ml milk,lukewarm
3g dried yeast
1.5tsp. oil
pinch of salt
1 onion, thinly sliced
1 tomato, chopped
150g(6oz) mozzarella cheese
COOKWARE
23Cm (9") pie dish
Remove from package and place on the turntable.
Cook on "CRUSTY- FROZEN PIZZA".
Please refer to recommended recipes.
According to preference, it is possible to add different ingredients to the base recipe in order to obtain various kind of
Gratin.
Place the prepared fresh gratin in a gratin dish.
Potato Gratin
12.5g (
1
/2
oz) butter
450g(1lb) potatoes, peeled & thinly
sliced
1 onion, finely chopped
200ml(8oz) double cream (or single cream)
100g(4oz) grated cheese
salt and pepper
COOKWARE
25Cm (10") flan dish
Remove from package and place on the turntable.
After cooking remove from the turntable stand 2-3 minutes and put on a plate(or container) for serving.
If container is covered with aluminium foil, remove and recover with microwave cling-film and pierce.
1. Place the flour, yeast,salt, milk,oil in a large bowl and mix well.
2. Knead well on a floured board then return the dough to the bowl and
proving using convection 40˚C until doubled in size.
3. Roll out the dough to forn a round shape to form the pizza dough.
4. Place on the metal tray.
5. Place the chopped tomato, onion, cheese on the pizza dough.
6. Cook on "CRUSTY- FRESH PIZZA".
FRESH PIZZA
FROZEN PIZZA
FROZEN GRATIN
FRESH GRATIN
1. Place half of the potato slices in the dish, sprinkle on some of the onion
and bacon. Dot woth butter and season. Place the remaining potatoes on
the top.
2. Pour over the cream and sprinkle on the cheese.
3. Place the dish on the low metal rack on the turntable.
4. Cook on "CRUSTY- FRESH GRATIN".
5. Garnish with tomato slice and parsley.
