English – Sharp R-963S User Manual

Page 31

Advertising
background image

Preparation
This recipe makes approx. 1,6 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 (900 W).
After cooking cool the mixture and blend the
eggs, soured cream and salt into the mixture.

3. Preheating is programmed on INSTANT ACTION

“Piquant Cakes” . Preheat the oven. 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 lower

level runner and press start.

6. When the audible signals sound and the oven

stops, rotate the square tin by 90°.

29

INSTANT ACTION CHART

RECIPES FOR INSTANT ACTION “PIQUANT CAKES”

ENGLISH

MENU

Piquant Cakes
(initial temp 20° C)
e.g. Onion gateau
Leek tart, Pizza

Cake
(initial temp 20° C)
e.g. Carrot cake,
Gugelhupf, Apple
cake with Calvados

Gratin
(initial temp 20° C)
e.g. Courgette-pasta
gratin, Broccoli-
mushroom-pasta gratin

WEIGHT (Increasing

Unit) / UTENSILS

1,0 - 1,6 kg (100 g)
Square tin
NOTE: The tin gets very
hot during cooking. To
avoid burning yourself,
use oven gloves when
removing it from the oven.

0,5 - 1,5 kg (100 g)
Baking tin and saucer
Low rack

0,5 - 2,0 kg (100 g)
Shallow, oval or round
gratin dish
Low rack

PROCEDURE

• Prepare the piquant cakes referring to pages 29-30.
• Preheating is programmed for this menu, leave

turntable in the oven during preheating and cooking.

• After preheating, place prepared square tin in the

lower shelf runner in the oven.

• When the audible signals sound, remove the square

tin and rotate it 90° and place in the lower shelf
runner again.

• After cooking, remove from square tin and serve on

a plate.

• Prepare the cook referring to the separate SHARP

cookbook.

• Put a saucer upside down on the low rack and

place the baking tin on it.

• After baking, let stand for approx. 10 minutes.
• Remove the cake from the container.

• Prepare the gratin referring to the separate SHARP

cookbook.

• Place the gratin dish on the low rack.
• After cooking, let stand, covered with aluminium foil

for approx 5 - 10 minutes.

ONION GATEAU

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

1/2

tsp. Salt

75 g

Butter

Ingredients - for the topping
650 g Onions
100 g Streaky bacon
30 g

Butter
Cheyenne pepper

3

Eggs

200 g Soured cream

1/2

tsp. Salt

R-963 English 01/07/2000 11:58 Page 29

Advertising