Bedienungsanleitung Sharp R-940BK (Seite 25 von 74) (Englisch)

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RECIPES FOR USING RK-T11-A (SQUARE TIN/SHELF)

ONION GATEAU

Total Cooking Time: 60-67 minutes

Utensils: Bowl with lid (3 l capacity)

Square tin

greaseproof paper

Ingredients - for the dough

375 g Flour

30 g Yeast

1 Egg

125 ml Milk

½ tsp. Salt

75 g Butter

Ingredients - for the topping

650-700 g Onions

100 g Streaky bacon

30 g Butter

Cheyenne pepper

3 Eggs

200 g Soured cream

½ tsp. Salt

Preparation

This recipe makes approx. 1,7 kg.

1. Prepare from the mentioned ingredients a yeast

dough. Cover the dough with heat-resistant film or

a damp tea-cloth and allow to rise. Cook for 20

minutes on CONVECTION 40°C.

2. Peel and dice the onions and the streaky bacon.

Place the butter, the onions and bacon in a bowl,

cover and braise for 8-12 minutes on 100 P. After

cooking cool the mixture and blend the eggs,

soured cream and salt into the mixture.

3. Preheat the oven to 200°C. Line the square tin with

greaseproof paper. Roll out the dough and place

inside the tin.

4. Spread the mixture evenly over the pastry case. Let

the dough rise again before baking.

5. After preheating, place the square tin on the

shelf rail (rail 2) and cook. 32-35 minutes on

CONVECTION 200°C.

6. Stop the oven after 18 minutes and rotate the

square tin by 180 degrees, then press “Start”.

LEEK TART

Total Cooking Time: 27-33 minutes

Utensils: Bowl with lid (3 l capacity)

Square tin

greaseproof paper

Ingredients - for the dough

150 g Wholemeal flour

120 g Rye flour (type 1150)

(you can use normal flour type 405 instead)

4 tsp. Baking powder (12 g)

1 Egg

125 g Low fat yoghurt

1 ½ tbsp. Vegetable oil

½ tsp. Salt

Ingredients - for the topping

450 g Leek, cut into rings

3 tbsp. Water

Salt

1 pinch Curry powder

150 g Soured cream

3 Eggs

2 tbsp. Wholemeal flour

Herb salt

Pepper

1 pinch Nutmeg

1 tsp. Parsley, chopped finely

1 tsp. Chives, chopped into small rings

1 tsp. Dill, chopped finely

100 g Grated Emmenthal cheese

Preparation

This recipe makes approx. 1,3 kg.

1. Place leek and water in a bowl. Cover and cook

for 5-8 minutes on 100 P. Drain, add salt and curry

powder to taste.

2. Mix the flour and the baking powder. Add the egg,

the yoghurt, oil and the salt. Blend together using

the kneading hook on a hand-held blender. Preheat

the oven to 200°C.

3. Line the square tin with greaseproof paper. Roll out

the dough and place inside the tin. Raise the rim by

about 1 cm.

4. Stir the soured cream, eggs and flour together.

Season with herb salt, pepper, nutmeg and herbs.

Mix in the grated cheese.

5. Blend the mixture into the leek and spread it evenly

over the pastry case.

6. After preheating, place the square tin on the

shelf rail (rail 2) and cook. 22-25 minutes on

CONVECTION 200°C.

7. Stop the oven after 18 minutes and rotate the

square tin by 180 degrees, then press “Start”.

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