Bedienungsanleitung Panasonic NN-CF87LB (Seite 133 von 140) (Englisch)

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Bread & Baking

ingredients

Makes 8 rolls

450 g strong bread our

1 sachet dried yeast

5 ml salt

15 g butter or margarine

275 ml warm water

For Wholemeal bread

Use 225 g each of wholemeal

and strong white bread our

For Granary bread

Use 450 g granary our

instead of strong white bread our

Dish: 1 x large bowl

Accessory: Enamel shelf

Bread Rolls

1. In a large bowl, combine the our, yeast and salt. Rub in the butter

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

a oured surface and knead for 10 minutes.

2. Divide into 8 and shape into rolls. Place on the greased enamel

shelf.

3. Cover with cling lm and prove until the dough has doubled in size

in the oven on Convection 40 °C for 30 minutes in lower shelf

position. Preheat oven on Convection 200 °C.

4. Glaze bread rolls with beaten egg and sprinkle with seeds, if

desired.

5. Place enamel shelf in oven in the lower shelf position and cook on

Convection 200 °C for 15-20 minutes or until golden.

ingredients

Serves 2-4

1 onion, nely sliced

3 garlic cloves, crushed

1 tbsp olive oil

1 roll of pizza dough

100 ml tomato sauce

1 tbsp oregano

100 g ricotta

salt, pepper

Dish: 1 x bowl

Accessory: Enamel shelf

Pizza

1. Cook the nely sliced onions and garlic in a bowl, with the olive oil,

for 3-4 minutes on High Microwave. Leave to cool.

2. Using your hands, spread out the dough in the enamel shelf

without making a raised edge.

3. Spread on the sauce, onions, oregano and season, covering all

the dough well. Preheat oven on Convection 220 °C. Cook on

Convection 220 °C for 10-15 minutes in the middle shelf position.

4. 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

Makes 1 loaf

400 g strong bread our

1 sachet dried yeast

10 ml (2 tsp) salt

75 g (5 tbsp) olive oil

10 ml (2 tsp) coarse sea salt

Dish: 1 x large bowl,

1 x round tin 25 cm

Accessory: Enamel shelf

Focaccia

1. In a large bowl, combine the our, yeast and salt. Gradually add

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

2. Turn onto a oured surface and knead for 10 minutes. Place in a

greased bowl, cover and prove until the dough has doubled in size

on Convection 40 °C for 30 minutes.

3. 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 minutes.

4. Preheat oven on Convection 190 °C with the enamel shelf in the

lower shelf position. Dimple the surface of the dough.

5. Drizzle with a little extra olive oil and sprinkle with course sea salt.

Cook on Convection 190 °C for 20-25 minutes or until golden.

6. Carefully remove from the tin and leave to cool on a wire rack.

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Panasonic NN-CF87LB Seite 133

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