Electrolux EOK96030X User Manual download pdf (Page 54)

54 electrolux usage, tables and tips

TROUT 250-300G

Ingredients:

– 4 trout, each 250 - 300 g

– Lemon juice, pepper, salt

Method:

Wash the trout well inside and out,

sprinkle with lemon juice, season and

place them in 2 stainless steel dishes

with trivets.

Serve with toasted flaked almonds.

Steamed trout

Before the trout are placed in the stain-

less steel dishes with trivet insert, pour

hot water and vinegar over them.

PIZZA (4 round Ø 28cm)

Method:

Tomato sauce

Ingredients for the dough:

– 500 g flour, strong plain

– 250 ml water

– 20 g yeast

– 1egg

– 2 tblsp olive oil

– 1 tsp salt

Method for the dough:

Dissolve the yeast in the water and

knead to a soft dough with the other in-

gredients.

Cover the dough and leave to rise for

30 minutes until it doubles in volume.

Ingredients for the tomato sauce

– 2 tins peeled, chopped tomatoes

(800 g)

– 100 g onions, finely chopped

– 2 cloves of garlic, finely chopped

– Salt, pepper, oregano or pizza

herbs

Method for the tomato sauce

Mix onions, garlic, seasoning and herbs

into the tomatoes and reduce the liquid,

until a thick sauce is produced. Leave to

cool.

Ingredients for the topping:

600 g Feta or Mozzarella, cut into 1cm

cubes, per pizza 150 g

Toppings 400 g

Ham, salami, mushrooms, diced bacon,

anchovies,

per pizza 100 g

To put the pizza together

Divide the dough into 4 portions, make

them into rounds and roll them out, us-

ing a lot of flour, into discs approx. 3-

4mm thick. Spread the discs of dough

with cold tomato sauce, leaving about

1cm free at the edge. Put the preferred

toppings and the Feta or Mozzerella on

top evenly spread out.

Bake with pre-heating 230°C

Setting Oven

level

Cook

time

Amount

of wa-

ter via

water

drawer

P 7

TROUT

250-

300G

2 30 mins. 400 ml

Steam

Cooking

Setting Oven

level

Cook

time

Amount

of wa-

ter via

water

drawer

P 8

PIZ-

ZA

3 25 mins. ---

Convec-

tion with

ring heat-

ing ele-

ment

230°C

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