Aeg-Electrolux KB9820E-M User Manual download pdf (Page 41)

Toppings 400g:

Ham, salami, mushrooms, diced bacon, anchovies, 100g per pizza

Preparation:

Divide the dough into 4 portions, shape into balls and roll them out using plenty of flour

into bases approx. 3-4mm in thickness. Spread the bases with cold tomato sauce, leaving

about 1 cm at the edge. Cover with your desired toppings and pizza cheese.

Bake in a pre-heating oven at 230°C

Setting Oven level Cooking time Add water to water tray

P 8 PIZZA

3 25 mins. ---

QUICHE LORRAINE

Ingredients for the pastry:

250g flour type 405

125 g butter

60 ml water

1 tsp salt

A little pepper and nutmeg

Preparation:

Mix together flour, butter and salt, add the water and knead together briefly to form a

pastry.

Leave the pastry to cool in the fridge for 1 hour.

Ingredients for the topping:

• 100 ml milk

• 150 ml sour cream

• 2 eggs

• 150 g Gruyère or Emmental cheese, grated

• 150 g lean ham, diced

• 150 g onions, diced

• Pepper, nutmeg

Method:

Lightly sauté the bacon and onions.

Whisk the milk, cream, eggs and seasoning together well, then mix in the cheese.

Preparation:

Roll out the pastry and lay it in a greased plain springform tin (dia. 28cm). Distribute the

bacon and onions evenly over the pastry and pour over the liquid mixture.

Setting Oven level Cooking time Add water to water tray

P 9 QUICHE LORRAINE

3 35 mins. ---

CHICKEN 1200 G

Ingredients:

• 1 whole chicken (1000-1,200g)

• 2 tbsp groundnut oil

• Salt, pepper, paprika and curry powder

Method:

Wash the chicken and dry it with kitchen paper.

Mix the spices with the oil and use the mixture to coat the chicken evenly inside and out.

Uses, charts and tips

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Aeg-Electrolux KB9820E-M User Manual Page 41

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