Operation Manual

GB-26
RECIPES FOR USING RK-T11-A (SQUARE TIN/SHELF)
PIZZA
Total Cooking Time: 39-42 minutes
Utensils: Square tin
greaseproof paper
Ingredients - for the dough
230 g Flour
20 g Yeast
1 tsp. Sugar
Salt
4 tsps. Oil
135 ml Lukewarm water
Ingredients - for the topping
250 g Tinned tomatoes, mashed
Basil, Oregano, Thyme, Salt, Pepper
250 g Topping as desired e.g. Pepper, Salami,
Mushrooms etc.
100 g Grated cheese
Preparation
This recipe makes approx. 1,0 kg.
1. Dissolve the yeast in lukewarm water.
2. Place the flour in a bowl and make a well in the
centre. Add the yeast mixture to the flour and stir in
gradually. Add salt and oil. Knead well.
3. Cover the dough with heat-resistant film or a damp
tea-cloth and allow it to rise. Cook for 20 minutes
on CONVECTION 40°C.
4. Preheat the oven to 220°C. Line the square tin with
greaseproof paper. Roll out the dough and place
inside the tin.
5. Cover the dough with the tomatoes. Season to taste
and cover with the desired topping. Finally spread
over the grated cheese.
6. After preheating, place the square tin on the
shelf rail (rail 2) and cook for19-22 minutes on
CONVECTION 220°C.
7. Stop the oven after 14 minutes and rotate the
square tin by 180 degrees, then press “Start”.
TURKEY BREAST IN ONION-CREAM SAUCE
Total Cooking time: 26-28 minutes
Utensils: Square tin
Ingredients
1000 g Turkey breast (9 pieces)
1 bag Onion soup mixture (dried, 1 bag for 750 ml)
500 ml Cream
200 g Mushrooms, sliced
9 slices Processed cheese
Preparation
1. Preheat the oven to 200°C.
2. Cut the turkey breast into similar sized pieces (9)
and place on the square tin.
3. Mix together the dried onion soup with the cream
(don’t add water). Add the sliced mushrooms. Pour
over the meat and finally cover with the cheese
slices.
4. Place the square tin on the shelf rail (rail 2) in the
oven and cook for 26-28 minutes on CONVECTION
200°C.
5. After half of cooking time rotate the square tin by
180 degrees and press “Start” for the remaining
cooking time.
Preparation
1. Prepare the biscuits referring to page GB-66.
2. Preheat the oven to 200°C.
3. Line the square tin and the baking tin with
greaseproof paper. Place 20 biscuits on the square
tin and 12 pieces on the round baking tin. Place the
square tin on the shelf rail (rail 2) and the square
shelf with the round baking tin on the shelf rail
(rail 1) and bake for 10-11 minutes on CONVECTION
200°C.
Prepare the remaining dough in the same way.
LINZER BISCUITS
Total Cooking time: 10-11 minutes
Utensils: Square tin
Square shelf
Bottom of a round baking tin (28 cm)
greaseproof paper