Bedienungsanleitung Panasonic NN-CF853W (Seite 141 von 148) (Englisch)

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Bread

Standard bread/bread rolls

In a large bowl, combine the ﬂ our, yeast and salt. Rub in the butter or

margarine. Add the warm water then mix to a dough. Turn onto a ﬂ oured

surface and knead for 10 mins. For 1 loaf mould into the desired shape on

the greased enamel shelf. For rolls divide into 8 and shape into rolls. Place

on the greased enamel shelf. Cover and prove until the dough has doubled in

size in a warm place or place in the oven to prove on CONVECTION 40 °C.

Preheat on CONVECTION 200 °C. Glaze bread with beaten egg and sprinkle

with seeds, if desired. Place enamel shelf in oven in the lower shelf position

and cook on CONVECTION 200 °C for 25-30 mins for a loaf or 15-20 mins

for rolls or until golden.

ingredients

Serves 1 loaf or 8 rolls

450

(1 lb) strong bread ﬂ our

1 sachet dried yeast

5 ml salt

butter or margarine

275 ml (10 ﬂ oz) warm water

For Wholemeal Bread

Use 225

(8 oz) each of whole-

meal and strong white bread

ﬂ our

For Granary Bread

Use 450

(1 lb) granary ﬂ our

instead of strong white bread

ﬂ our

Oven accessory: enamel

shelf in lower shelf position

Pizza

Cook the ﬁ nely sliced onions and garlic in a bowl, with the olive oil, for

3-4 minutes on HIGH MICROWAVE. Leave to cool. Using your hands,

spread out the dough in the enamel shelf without making a raised edge.

Spread on the sauce, onions, oregano and season, covering all the dough

well. Cook on CONVECTION 220 °C for 10-15 mins. Then add other

ingredients according to taste, cheese, anchovies, olives, bacon pieces etc.

and continue cooking on CONVECTION 220 °C for 8-10 minutes.

ingredients

SERVES 2-4

2 onions, ﬁ nely sliced

3 garlic cloves, crushed

1 tbsp olive oil

1 roll of pizza dough

150

(5 oz) tomato sauce

1 tbsp oregano

100

(4 oz) grated mozzarella

salt, pepper

Dish: 1 bowl

Oven accessory: enamel

shelf in middle shelf position

Focaccia

In a large bowl, combine the ﬂ our, yeast and salt. Gradually add the olive oil

and 3-5 tbsp of warm water until you have soft dough. Turn onto a ﬂ oured

surface and knead for 10 mins. Place in a greased bowl, cover and prove

until the dough has doubled in size in a warm place or on CONVECTION

40 °C. Knock back the dough and knead again for a few minutes. Press the

dough onto a greased 25 cm round tin, cover and prove in a warm place or

on CONVECTION 40 °C for approximately 30 mins. Preheat on

CONVECTION 190 °C with the enamel shelf in the lower shelf position.

Dimple the surface of the dough. Drizzle with a little extra olive oil and

sprinkle with course sea salt. Cook on CONVECTION 190 °C for 20-25 mins

or until golden. Carefully remove from the tin and leave to cool on a rack.

ingredients

SERVES 1 loaf

400

(14 oz) strong bread ﬂ our

1 sachet dried yeast

10 ml (2 tsp) salt

(5 tbsp) olive oil

10 ml (2 tsp) curse sea salt

Dish: 25 cm round tin

Oven accessory: Enamel

shelf in lower shelf position

Sun dried tomato rolls

In a large bowl, combine the ﬂ our, yeast and salt, stir in the tomatoes. Gradually

add the olive oil, passata and 3-5 tbsp of warm water until you have soft dough.

Turn onto a ﬂ oured surface and knead for 10 mins. Divide dough into 6 and

place on enamel shelf. Prove until dough has doubled in size in a warm place or

on CONVECTION 40 °C. Preheat on CONVECTION 220 °C. Drizzle with a little

extra olive oil and sprinkle with course sea salt. Cook on CONVECTION 220 °C

for 15-20 mins or until golden.

ingredients

SERVES 6 rolls

250

(9 oz) strong bread ﬂ our

7 ml (1 tsp) sachet dried yeast

5 ml (1 tsp) salt

(1 oz) sun-dried tomatoes,

roughly chopped

45 ml (3 tbsp) olive oil

75 ml (3 ﬂ oz) passata

75 ml (3 ﬂ oz) warm water

5 ml (1 tsp) olive oil

Oven accessory: enamel

shelf in lower shelf position,

greased

F0003BH22BP_00_140401.indd 139F0003BH22BP_00_140401.indd 139 2014/4/1 9:42:322014/4/1 9:42:32

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