Auto Cook Mode
Press Auto Cook.
Select a desired menu by turning the dial and press the dial or START.
Select type of food by turning the dial and press the dial or START.
Select Quantity by turning the dial and press the dial or START.
Rotisserie Menu
1 Whole chicken (1.0 - 1.5 kg)
Initial Temperature: Refrigerated
Brush chicken with oil or melted butter, season as desired. Wrap thin part of the legs in foil, skewer the chicken with the rotisserie bar. Tie the legs together with a rope. Note that the bar pass the center of pieces.
Chicken
NoteDon't hold the chickean vertically while blacing it inside the rotisserie. (as show in the picture)
Tie chicken's feet, wings and body with a cotton thread before cooking whole chicken as show in the picture.
2 Kabab Barg (0.2 - 0.8 kg)
Initial Temperature: Refrigerated
Ingredients:
Beef or Lamb (under 1.5 cm thickness)
2 onion juice, 3 tbsp olive oil, 2 tbsp saffron
Combine the ingredients of the marinade, cut meats under 1.5 cm thickness each and marinate the meats for 3 - 4 hours. Skewer the meat with the rotisserie bar. Note that the bar pass the center of pieces.
Kabab
3 Jujeh Kabab (0.2 - 0.8 kg)
Initial Temperature: Refrigerated
Ingredients:
Wings (bone-in) / Breasts (skinless, under 1.5 cm thickness)
1 grated onion, 2 tbsp lemon juice, 1/2 cup olive oil, Salt and pepper to taste, 1 teaspoon saffron
Combine the ingredients of the marinade, marinate the chicken pieces for 3 - 4 hours. Skewer the pieces of chicken with the rotisserie bar. Note that the bar pass the center of pieces.
Microwave Menu
Utensil: Low rack on the Metal tray
1 Warm milk (1 - 3 servings, 200 ml/serving)
Initial Temperature: Refrigerated
Pour the refrigerated milk into the mug, but do not cover the lid. Place the mug on the low rack on the metal tray.
After the cooking, stir until well mixed.
2 Boiled potatoes (0.2 - 0.8 kg, 0.2 kg/ea)
Initial Temperature: Room
Wash the potatoes, pierce the skins with a fork a few times, place them in a heatproof plate, and cover with plastic wrap or a lid. Place the plate on the low rack on the metal tray.
3 Reheat stew (1 - 3 servings, 0.2 kg/serving)
Initial Temperature: Refrigerated
Place the stew in a heatproof container and cover with plastic wrap or a lid.
After the cooking, stir until well mixed. Place the plate on the low rack on the metal tray.
4 Reheat rice (1 - 3 servings, 0.2 kg/serving)
Initial Temperature: Refrigerated
Place the refrigerated rice in a heatproof container and cover with plastic wrap or a lid. For sealed containers, leave the lid slightly open. Place the plate on the low rack on the metal tray.
Steam Cook Menu
1 Vegetables (cut small) (0.2 - 0.8 kg)
Initial Temperature: Room
Ingredients: Baby Carrot, Broccoli, Cauliflower, Zucchini, Spinach
Clean vegetables and cut into similar sized pieces. Pour 200 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl. Place the prepared food on the steam plate in a single layer. Cover with the steam cover. Place the steam water bowl in the center of the low rack on metal tray.
After steaming, stand for 1 minute in the oven.
2 Vegetables (cut large) (0.2 - 0.8 kg)
Initial Temperature: Room
Ingredients: Cabbage, Potato
Clean vegetables and cut into quarters. Pour 200 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl. Place the prepared food on the steam plate in a single layer. Cover with the steam cover. Place the steam water bowl in the center of the low rack on metal tray.
After steaming, stand for 1 minute in the oven.
3 Celery (0.2 - 0.8 kg)
Initial Temperature: Room
Clean vegetables and cut into 3 - 5 cm pieces. Pour 200 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl. Place the prepared food on the steam plate in a single layer. Cover with the steam cover. Place the steam water bowl in the center of the low rack on metal tray.
After steaming, stand for 1 minute in the oven.
4 Green beans (0.2 - 0.8 kg)
Initial Temperature: Room
Clean vegetables and cut into appropriate sized pieces. Pour 200 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl. Place the prepared food on the steam plate in a single layer. Cover with the steam cover. Place the steam water bowl in the center of the low rack on metal tray.
After steaming, stand for 1 minute in the oven.
5 Sausage (0.1 - 0.6 kg)
Initial Temperature: Refrigerated
Pour 200 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl. Place the prepared food on the steam plate in a single layer. Cover with the steam cover. Place the steam water bowl in the center of the low rack on metal tray.
After steaming, stand for 1 minute in the oven.
6 Ground meat (0.1 - 0.3 kg)
Initial Temperature: Refrigerated
Pour 200 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl. Place damped cotton cloth or paper towel on the steam plate. Place the prepared food on the steam plate in a single layer. Cover with the steam cover. Place the steam water bowl in the center of the low rack on metal tray.
After steaming, stand for 1 minute in the oven.
7 Chicken legs (0.2 - 0.8 kg)
Initial Temperature: Refrigerated
Clean the food and season as desired. Pour 200 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl. Place the prepared food on the steam plate in a single layer. Cover with the steam cover. Place the steam water bowl in the center of the low rack on metal tray.
After steaming, stand for 1- 2 minutes in the oven.
8 Chicken breasts (0.2 - 0.6 kg, under 2.5cm thick)
Initial Temperature: Refrigerated
Clean the food and season as desired. Pour 200 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl. Place the prepared food on the steam plate in a single layer. Cover with the steam cover. Place the steam water bowl in the center of the low rack on metal tray.
After steaming, stand for 1 minute in the oven.
9 Eggs (2 - 9 ea)
Initial Temperature: Refrigerated
Pour 200 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl. Place the eggs on the steam plate. Cover with the steam cover. Place the steam water bowl in the center of the low rack on metal tray.
After steaming, stand for 1 minute in the oven.
10 Fish fillet (0.1 - 0.6 kg, under 2.5 cm thick)
Initial Temperature: Refrigerated
Clean the food and season as desired. Pour 200 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl. Place the prepared food on the steam plate in a single layer. Cover with the steam cover. Place the steam water bowl in the center of the low rack on metal tray.
After steaming, stand for 1 minute in the oven.
11 Whole fish (0.1 - 0.6 kg, under 25 cm length and 3 cm thick)
Initial Temperature: Refrigerated
Clean the food and season as desired. Pour 200 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl. Place the prepared food on the steam plate in a single layer. Cover with the steam cover. Place the steam water bowl in the center of the low rack on metal tray.
After steaming, stand for 1 minute in the oven.
12 Shrimp (0.1 - 1.0 kg)
Initial Temperature: Refrigerated
Clean the food and season as desired. Pour 200 ml tap water into the steam water bowl. Place the steam plate on the steam water bowl. Place the prepared food on the steam plate in a single layer. Cover with the steam cover. Place the steam water bowl in the center of the low rack on metal tray.
After steaming, stand for 1 minute in the oven.
Always use oven gloves when removing a steamer from the oven. It is very hot.
Do not put a hot steamer on a glass table or a place that may melt after cooking. Always make sure a pad or tray is used.
When you use the steamer, pour at least 300 ml water before use. If the amount of water is less than 300 ml, it may cause incomplete cooking, or may cause a fire or fatal damage to the product.
Be careful when you move the steamer with water.
Do not use the steamer with a product from a different model. It may cause fire or fatal damage to the product.
When you use the steamer, the steam cover and tray should be set perfectly right. Eggs or chestnuts will explode if the steam cover and tray are not set.
When cooking you can increase or decrease cooking time by turning the dial.
Utensil: Steamer (steam cover a, steam plate b, steam water bowl c), low rack d and metal tray e)
Air Fry Menu
Utensil: Crisp tray on the High rack on the Metal tray
1 Frozen chicken nuggets (0.2 - 0.4 kg)
Initial Temperature: Frozen
Arrange frozen chicken nuggets evenly in a single layer on the crisp tray, then place them on a high rack on the metal tray. When the beep sounds, flip them over once and cook for the remaining time.
2 Frozen chicken tenders (0.2 - 0.4 kg)
Initial Temperature: Frozen
Arrange frozen chicken tender evenly in a single layer on the crisp tray, then place them on a high rack on the metal tray. When the beep sounds, flip them over once and cook for the remaining time.
3 Fried chicken (0.2 - 0.4 kg)
Initial Temperature: Refrigerated
Wash the chicken wings cleanly, season with salt and pepper, and marinate for 30 minutes. Remove moisture from the chicken wings, and coat them evenly with a mixture of 1t of baking powder and 1t of starch. Spread oil on a crisp tray and evenly coat the surface. Place wings on the crisp tray in a single layer, and then put it on a high rack on the metal tray. When the beep sounds, turn the food over and cook for the remaining time.
4 Frozen fish fingers (0.2 - 0.4 kg)
Initial Temperature: Frozen
Arrange frozen fish fingers evenly in a single layer on the crisp tray, then place them on a high rack on the metal tray. When the beep sounds, flip them over once and cook for the remaining time.
5 Frozen french fries (0.1 - 0.3kg)
Initial Temperature: Frozen
Arrange frozen french fries evenly in a single layer on the crisp tray, then place them on a high rack on the metal tray.
6 Potato wedges (2 servings, 0.4 kg)
Initial Temperature: Room
Wash the potatoes, remove moisture, cut into 8 wedge shapes, season the surface, and coat with oil. Arrange potatoes evenly in crisp tray on the high rack on the metal tray.
Meat Menu
1 Chicken legs (0.2 - 0.6 kg)
Initial Temperature: Refrigerated
Utensil: Crisp tray on the High rack on the Metal tray
Brush chicken leg with oil or melted butter, season as desired. Place it on the crisp tray on the high rack on the metal tray. Put into the oven. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce.
2 Whole chicken (1.0 - 1.5 kg)
Initial Temperature: Refrigerated
Utensil: Low rack on the Metal tray
Brush chicken with oil or melted butter, season as desired. Place it on the low rack on the metal tray. Put into the oven. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce.
3 Whole duck (1.5 - 2.0 kg)
Initial Temperature: Refrigerated
Utensil: Low rack on the Metal tray
Brush duck with oil or melted butter, season as desired. Place duck on the low rack on the metal tray. Put into the oven. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce.
4 Ghormeh Sabzi (1 serving)
Initial Temperature: Refrigerated
Utensil: Low rack on the Metal tray
Ingredients: 350 g fried sabzi, 250 g chopped meat, 150 g cooked kidney beans, 3 tbsp fried onion, 3 tbsp oil, 4 cups hot water, 1 tsp pepper, 1 tsp turmeric, 4 dried lime
Put a chopped meat fried onion, turmeric, pepper, oil and 1 1/2 cup hot water in a microwave-safe bowl. Do not cover. Place the microwave-safe bowl on the low rack on the metal tray. When 1st beep sounds, add 2 1/2 cups hot water and mix well. Cover with lid and press start to continue cooking. When 2nd beep sounds, add fried sabzi, cooked beans and dried lime. Cover with lid and press start to continue cooking. After cook, stir well.
5 Goulash (1 serving)
Initial Temperature: Refrigerated
Utensil: Low rack on the Metal tray
Ingredients:
1 tbsp. olive oil, 1 small onion, 680 g lean ground beef, 1 tsp allspice, 1/2 tsp ground black pepper, 1 tsp salt, 1/4 tsp ground cinnamon, 1/4 tsp ground ginger, 1 tbsp. tomato paste
A packet (45 g) phyllo dough thawed, 1/2 cup light tasting olive oil, 1/4 cup ghee or butter melted, 1 cup milk, 1 large egg, salt and pepper
Add the olive oil in a large non-stick saute pan and heat, then saute onion for 2 - 3 minutes until tender. Add the ground beef, breaking it apart then add all the other ingredients. Cook until browned, set aside. Melt ghee in a small sauce pan or in the microwave. Mix in olive oil. Brush or spray baking dish with the oil, take 2 - 3 sheets of phyllo dough and lay them flat on dish, then brush with oil mixture. Continue layering the phyllo dough 2 - 3 sheets at a time and brushing them until done with half the package. Add the minced meat mixture and spread evenly. Continue layering and brushing the remaining phyllo sheets until done with the package. Cut into squares or diamond shape. In a measuring cup, beat the egg and add the milk, sprinkle some salt and pepper, then carefully pour into the dish, tilt the dish in all directions so the milk mixture will spread evenly. Place the baking dish on the low rack on the metal tray. Choose the menu and press start.
6 Kafta (0.2 - 0.4 kg)
Initial Temperature: Refrigerated
Utensil: High rack on the Metal tray
Ingredients:
0.4 kg ground beef with some fat (15%), 1/2 tsp ground cardamom, 1 tsp ground allspice, 1/2 tsp salt, 1/2 tsp black pepper, 8 g chopped parsley, 1 hot green chilly peppers, 1 1/2 cloves garlic, 1/3 medium onion
Place the ground meat in a large bowl and add the spices. Run the parsley, chilies, garlic and onion together through a meat grinder or pulse them gently, adding one ingredient at a time, in a food processor, beginning with the parsley and ending with the onions. Combine with the ground meat. Roll into balls of 50 g each and pierce each ball through with bamboo skewers and spread into long kebabs, about 3 inch or longer on the skewer. Place the skewers onto a high rack on the metal tray. Choose the menu and weight, press start. When beep sounds, turn food over once. Press the start to continue cooking for the remaining time.
7 Kebab on tray (0.2 - 0.4 kg)
Initial Temperature: Refrigerated
Utensil: High rack on the Metal tray
Ingredients:
0.4 kg ground meat (Mix beef and veal at a ratio of 3 to 1), 1 eggs, 1/4 tsp minced garlic, 1/3 small onion chopped, 1 tbsp breadcrumbs, 1 tsp. salt, a pinch of pepper, 1 tbsp finely chopped fresh mint, 1 tbsp olive oil
Combine the ground meat, eggs, garlic onion, breadcrumbs, salt, pepper, mint, and olive oil into a large bowl and mix the ingredients. Roll into balls of 50 g each and pierce each ball through with bamboo skewers and spread into long kebabs, about 3 inch or longer on the skewer. Position the bamboo skewers onto a high rack on the metal tray. Choose the menu and weight, press start. When beep sounds, turn food over once. Press the start to continue cooking for the remaining time. After cooking, let cool kebabs before serving.
8 Kobaiba (1 serving)
Initial Temperature: Refrigerated
Utensil: Metal tray
Ingredients:
1 tbsp butter, 100 g coarsely ground or chopped walnuts, 750 g ground lamb (10% fat), 500 g finely chopped onion, 1 tsp salt, 1 tsp freshly ground black pepper, 1/2 tsp ground allspice, 1 egg
500 g fine grain bulgur, 500 ml water, 500 g lean ground lamb or beef, 1 onion, 1 tsp salt, 1 tsp freshly ground black pepper
120 g room temperature butter, ½ cup blanched almond
Melt the butter in a large saute pan set over medium heat, then add the walnuts and cook, stirring occasionally, for 10 to 15 minutes, until toasted. Remove from pan and add the ground lamb, onion, salt, pepper, and allspice. Cook, stirring often, until the juices evaporate, about 30 to 50 minutes. Remove from heat and stir in the toasted walnuts. Set aside to cool slightly, then add the egg and mix thoroughly.
Put the bulgur in the bowl of a food processor, then add the water. Stir well with a fork and let sit for 15 minutes. Add the lamb or beef, onion, salt, and pepper, then pulse about 3 times, or just until malleable paste.Butter a 40x25 cm baking dish and spread half of the bulgur paste into the dish, patting with moistened hands to make it as even as possible. Next spread the filling, again making it as even as possible. Finish with the rest of the bulgur paste, pressing down with our hands to ensure that it sticks to the filling. Cut into 16 diamond shapes, make a small indentation in the center of each diamond, and press one almond in each dimple. Spread the butter over the kobaiba using hand. Place food on the metal tray. Choose the menu and press start. Remove from the oven and sprinkle some water over top with fingers.
9 Roast beef (0.5 - 1.5 kg)
Initial Temperature: Refrigerated
Utensil: Low rack on the Metal tray
Brush beef with oil or melted butter, season as desired. Place beef on the low rack on the metal tray. Put into the oven. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 10 minutes. Use generated juice for gravy or sauce.
10 Roast lamb (0.5 - 1.5 kg)
Initial Temperature: Refrigerated
Utensil: Crisp tray on the High rack on the Metal tray
Brush lamb with oil or melted butter, season as desired. Place lamb on the low rack on the metal tray. Put into the oven. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 10 minutes. Use generated juice for gravy or sauce.
11 Fillet of beef (0.4 - 1.2 kg)
Initial Temperature: Refrigerated
Utensil: Low rack on the Metal tray
Brush fillet of beef with oil or melted butter, season as desired. Place beef on the low rack on the metal tray. Put into the oven. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 5 minutes. Use generated juice for gravy or sauce.
12 Leg of lamb (0.5 - 1.5 kg)
Initial Temperature: Refrigerated
Utensil: Crisp tray on the High rack on the Metal tray
Brush leg of lamb with oil or melted butter, season as desired. Place lamb on the low rack on the metal tray. Put into the oven. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 10 minutes. Use generated juice for gravy or sauce.
13 Lamb chops (0.4 - 1.2 kg)
Initial Temperature: Refrigerated
Utensil: Low rack on the Metal tray
Brush lamb chops with oil or melted butter, season as desired. Place lamb chops on the crisp tray on the high rack on the metal tray. Put into the oven. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce.
Fish/Seafood Menu
Utensil: Crisp tray on the High rack on the Metal tray
1 Salmon (0.4 - 1.2 kg)
Initial Temperature: Refrigerated
Choose salmon steaks of 200 g weight and 2.5 cm thickness each. Brush salmon with oil or melted butter, season as desired. Place salmon on the crisp tray on the high rack on the metal tray. Put into the oven. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce.
2 Trout (0.4 - 0.8 kg)
Initial Temperature: Refrigerated
Choose trout of 200 g weight each. Brush trout with oil or melted butter, season as desired. Place trout on the crisp tray on the high rack on the metal tray. Put into the oven. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce.
3 Tuna (0.4 - 0.8 kg)
Initial Temperature: Refrigerated
Choose tuna fish steaks of 200 g weight and 2.5 cm thickness each. Brush tuna with oil or melted butter, season as desired. Place tuna on the crisp tray on the high rack on the metal tray. Put into the oven. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 3 minutes. Use generated juice for gravy or sauce.
4 Scallops (1 serving)
Initial Temperature: Refrigerated
Ingredients: Scallops (0.7 kg), Butter
Put sherry with scallops. Place scallops on crisp tray on the high rack on the metal tray. Brush melted butter over scallops. When oven beeps, pour out scallops juice, then continues cook until finish.
Vegetable/Grain Menu
1 Grilled vegetables (1 serving)
Initial Temperature: Refrigerated
Utensil: Crisp tray on the High rack on the Metal tray
Ingredients: Eggplants, cut into 1 - 2 cm thickness zucchinis, cut into 1 - 2 cm thickness onions, cut into wedges sweet peppers, cut in half lengthwise and discard seeds, whole cherry tomatoes, mushrooms-cut in half, butter (or oil)
Brush vegetables with melted butter or oil and season as desired. Place food on the crisp tray on the high rack on the metal tray. Put into oven. When oven beeps, turn food over. After cooking, allow to rest covered with foil for 5 minutes. Use generated juice for gravy or sauce.
2 Rice (0.1 - 0.4 kg)
Initial Temperature: Room
Utensil: Low rack on the Metal tray
Ingredients:
Rice
Water
Oil (liquid)
Salt
0.1 kg
250 ml
1 Tablespoon
To taste
0.2 kg
500 ml
2 Tablespoons
To taste
0.3 kg
750 ml
2 Tablespoons
To taste
0.4 kg
1000 ml
3 Tablespoons
To taste
Wash the rice and throw away additional water. First, add the rice, water, salt an liquid oil into a deep glass pot and mix them. Do not cover to vaporize whole water. Place the pot on the low rack on the metal tray.
After cooking, stir and stand covered for 5 - 10 minutes if needed.
3 Tahchin (0.8 kg)
Initial Temperature: Refrigerated
Utensil: Crisp tray with Steam cover on the Low rack on the Metal tray
Ingredients: 880 g cooked basmati rice, 2 whole eggs, 200 g yogurt, 2 tbsp oil, 5 tbsp saffron water, zereshk and sliced almond, 2 egg yolks
Combine oil ingredients without zereshk and sliced almond in a large mixing bowl and stir well. Place half of mixture on the crisp tray. Put a zereshk and sliced almond on the mixture. Put the remained mixture and cover with steam cover. Place the crisp tray on the low rack on the metal tray. Choose the menu and press start.
4 Kuku Sabzi (1 serving)
Initial Temperature: Room
Utensil: Crisp tray with Steam cover on the Low rack on the Metal tray at BEEP, remove the cover
Ingredients: 450 g of green vegetable, 6 eggs, 1 tsp baking powder, 1/2 tsp turmeric, 4 tbsp flour, 4 tbsp oil, salt and pepper to taste
Combine all ingredients in a large mixing bowl and stir well. Place food on the greased crisp tray. Cover with steam cover. Place the crisp tray on the low rack on the metal tray. Choose the menu, press start. When oven beep sounds, remove the cover and press start to continue cooking.
5 Roast potatoes (0.4 - 0.8 kg, 0.2 kg/ea)
Initial Temperature: Room
Utensil: Low rack on the Metal tray
Choose small potatoes (150 - 200 g each). Peel, wash, dry and cut potatoes into halves. Mix potatoes with salt, pepper and oil or melted butter. Place potatoes on the crisp tray on the low rack on the metal tray. When oven beep sounds, turn food over.
6 Potatoes gratin (1 serving)
Initial Temperature: Room
Utensil: Crisp tray on the High rack on the Metal tray
Ingredients: Potato (0.4 - 0.6 kg), Grated cheese
Cut pre-cooked gratin potatoes with slices. Place potatoes in crisp tray, cover with grated cheese (30 g per 500 g gratin potatoes). Place gratinated potatoes on the low High rack on the metal tray. Put into the oven.
Pizza Menu
Utensil: Crisp tray on the High rack on the Metal tray
1 Frozen pizza (thin crust) (1 serving, 0.3 kg)
Initial Temperature: Frozen
Place frozen pizza on the crisp tray on the high rack on the metal tray. Put into the oven. Use only one frozen pizza at a time.
2 Frozen pizza (thick crust) (1 serving, 0.45 kg)
Initial Temperature: Frozen
Place frozen pizza on the crisp tray on the high rack on the metal tray. Put into the oven. Use only one frozen pizza at a time.
3 Homemade pizza (1 serving, 0.4 kg)
Initial Temperature: Room
Ingredients:
Dough: 120 g all-purpose flour or bread flour, 1 teaspoon active dry yeast, 1/3 teaspoon salt, 1 teaspoon sugar, 70 ml warm water, 1 teaspoon extra-virgin olive oil, plus little for coating
Topping: 3 tablespoons pizza sauce, 30 g sausage (sliced), 1/2 onion (sliced), 2 fresh mushrooms (sliced), 1/2 fresh pepper, 100 g shredded mozzarella cheese
Combine all Ingredients for Dough in mixer bowl. Knead with an electric mixer to make smooth and elastic dough. Roll dough out and place dough on the crisp tray. Spread pizza sauce. Top with toppings and cheese. Place the crisp tray on the high rack on the metal tray.
Dessert/Bread Menu
1 Umm Ali (1 serving)
Initial Temperature: Room
Utensil: Metal tray
Ingredients: 4 all-butter croissants, 2 tbsp. raisins or dried mixed berries, 2 tbsp. flaked/slivered almonds, 2 tbsp. pine nuts, 2 tbsp. roughly chopped shelled unsalted pistachios, 250 ml milk, 5 tbsp caster sugar, 1/4 tsp ground cinnamon, 2 tsp orange blossom water, 250ml whipping cream, 4 tbsp shredded coconut, 1 small egg (optional)
Tear up the croissants into bite-size pieces, place on the baking sheet and bake in the 180 7 oven for 10 minutes until crisp and golden. Spread the baked croissant pieces across the base of a baking dish, about 23 cm in square. Sprinkle over the raisins, almonds, pine nuts and pistachios, making sure they are spread evenly. Heat the milk in a heavy-based saucepan over a medium heat, add 3 tablespoons of the sugar and mix well to dissolve. Reduce the heat to low, add the cinnamon and orange blossom water and heat through at a gentle simmer for 3-4 minutes. Remove the pan from the heat and leave it to cool so that the egg will not scramble when it’s added to it. Put the cream and the remaining sugar in a mixing bowl and whisk until the mixture forms soft peaks. Sprinkle in the coconut and gently fold to incorporate. Add the egg to the cool milk mixture and whisk to combine. Ladle the mixture into the baking dish and spread the whipped cream over the top. Place baking dish on the metal tray.
2 Baklava (1 serving)
Initial Temperature: Room
Utensil: Metal tray
Ingredients: 175 g melted butter, 400 g thawed filo pastry, 2 tbsp. lemon juice, 4 tbsp. clear thick honey, 59 g caster sugar, finely grated rind of 1 lemon, 2 tsp cinnamon, 200 g blanched almonds copped, 200 g chopped walnuts, 75 g chopped pistachios or hazelnuts, 359 g caster sugar, 115 g clear honey, 600 ml water, 2 strips of thinly pared lemon rind, 1 tsp orange flower or rose water
Brush the base of a shallow 30 x 20 cm loose-bottomed or Swiss roll tin (jelly roll pan) with a little of the melted butter. Using the tin as a guide, cut the sheets of filo pastry with a sharp knife so that they fit the tin exactly. To make filing, place the lemon juice, honey and sugar in a pan and heat gently until dissolved. Stir in the lemon rind, cinnamon and chopped nuts. Mix thoroughly. Spread half the filling over the pastry, cover with three layers of the filo pastry and butter then spread the remaining filling over the pastry. Finish by using up the remaining sheets of pastry and butter on top and brush the top of the pastry liberally with butter. Using a sharp knife, carefully mark the pastry into squares or diamond shape, almost cutting through the filing. Place food on the metal tray. Choose the menu and press start. Place the caster sugar, honey, water and lemon rind in a pan and stir over a low heat until the mixture has thickened slightly. Take the syrup off the heat and leave to cool slightly. Remove the baklava from the oven. Remove and discard the lemon rind from the syrup and stir in the orange flower or rose water, then pour over the pastry. Leave to soak for 6 hours. Cut into squares and serve, decorated with chopped pistachios.
3 Cookies (1 serving)
Initial Temperature: Room
Utensil: Low rack on the Metal tray
Ingredients: 80 g brown sugar, 80 g butter (softened), 1 egg (lightly beaten), 180 g all-purpose flour (sifted), 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 100 g mini chocolate chips
Mix brown sugar and softened butter. Gradually add egg and stir until light and fluffy. Add flour, baking powder, baking soda and chocolate chips and mix well. Drop the dough about 18 g each, press the small dough ball to about 3 mm thick. Place 18 ea the cookies on the low rack with 2 sheets of aluminum foil on the metal tray.
After cooking, remove from the oven and let them cool.
4 Muffins (1 serving)
Initial Temperature: Room
Utensil: Low rack on the Metal tray
Ingredients: 150 g flour, 1 1/2 tsp baking powder, 60 g granulated sugar, 1 egg beaten, 130 ml milk, 70 ml vegetable oil, 1/2 tsp vanilla extract, 50 g semisweet chocolate chips, 50 g chopped walnuts, sifted confectioners' sugar
Combine flour and sugar in a mixing bowl; make a well in center of mixture. Combine remaining ingredients except for confectioners' sugar; add to dry ingredients, stir just until moistened. Spoon into greased and floured muffin pan, filling about two thirds full. Place the muffin pan on the low rack on the metal tray. Put into the oven. Remove from pans and sprinkle with confectioners' sugar.
5 Buns (6 ea)
Initial Temperature: Room
Utensil: Crisp tray on the Low rack on the Metal tray
Ingredients: 200 g flour, 100 ml warm milk, 35 g sugar, 15 g yeast, 25 g butter, 7.5 g vanilla sugar, 1 g salt, 60 g raisins (optional)
Put the flour in a mixing bowl and make a well. Add yeast and 20 g sugar to milk and mix. Pour the liquid into the well and cover with some flour. Leave to rise in a warm place until cracks appear on the surface. Add the remaining sugar, softened butter, vanilla sugar, salt and knead into a smooth yeast dough. Let the dough rise in a warm place until it doubles in size. Put raisins into the batter. Divide the dough into 6 pieces and shape into rounds. Place it on crisp tray on the low rack on the metal tray. Let rise again and brush with milk.
6 Brownies (1 serving)
Initial Temperature: Room
Utensil: Low rack on the Metal tray
Ingredients: 225 g melted butter, 400 g white sugar, 100 g cocoa powder, 1 tsp vanilla extract, 2 eggs, 130 g all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt, 70 g walnut halves
Combine the melted butter, sugar, cocoa powder and mix well. Add vanilla, eggs, flour, baking powder and salt. Spread the batter into the heat proof pan lined with baking paper. Decorate with walnut halves, if desired. Place it on the low rack on the metal tray.
7 Apple pie (1 serving)
Initial Temperature: Room
Utensil: Low rack on the Metal tray
Ingredients: 150 g white sugar, 2 tbsp all-purpose flour, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 12 tsp lemon zest, 1.2 kg thinly sliced apples, 2 tsp lemon juice, 1 tbsp butter, 1 recipe pastry for a 9-inch double crust pie, 4 tbsp milk (optional)
Mix together the sugar, flour, cinnamon, nutmeg and lemon zest. Line one crust in a 9-inch deep dish pie pan. Layer 1/3 of apples on pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter. Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired. Place it on the low rack on the metal tray.
8 White bread (1 serving)
Initial Temperature: Room
Utensil: Low rack on the Metal tray
Ingredients: 400 g bread flour, 100 g all-purpose flour, 300 g water, 10 g instant yeast, 8 g salt
In a mixing bowl of a stand mixer, whisk together the bread flour and all-purpose flour, yeast and salt. Make sure that the salt and yeast do not come into direct contact. With a paddle attachment, slowly pour in water. Then switch to a dough hook and knead for 8 minutes. Transfer dough to a lightly flour dusted work surface. Shape the dough into a ball. Cover with plastic wrap. Let rest for 30 minutes. Knead dough for 5 minutes by hand. Cover the dough and let rest 1 1/2 hours. Stretch and fold the dough. Start from the top of the dough pull forwards (away from you) then bring it to the middle. Then pull bottom of the dough backward (towards yourself) and fold to the middle. Place a loaf pan on the low rack on the metal tray.
9 Baguette (2 ea)
Initial Temperature: Room
Utensil: Low rack on the Metal tray
Ingredients: 400 g bread flour, 100 g all-purpose flour, 300 g water, 10 g instant yeast, 8 g salt
In a mixing bowl of a stand-up mixer, whisk together the bread flour, all-purpose flour, yeast and salt. With a paddle attachment, slowly add the water. Then switch to a dough hook and knead for 8 minutes. Turn the dough out onto a lightly flour-dusted countertop. Shape into a ball. Cover with plastic wrap. Let rest for 30 minutes. Knead the dough by hand for 1 - 3 minutes. Cover the dough and let rest 1 1/2 hours. Decompress the dough by gently indenting with fingers into the center of the dough. Stretch and fold the dough. Working along the length of the dough, start from the upper edge of the dough, pull forward, away from you and then bring it to the center. Pull the bottom of the dough backwards (toward yourself) and fold to the center. Do the same for the left and right side of the dough. Flip the dough and cover with plastic wrap. Let rest 1 hour. Divide the dough into two equal portions. Shape the dough into 6" cylinders. Working with one piece of dough at a time (keeping the other covered in plastic wrap), shape into a rectangle. Working along the length of the dough, press with three fingers gently making several indentations into the dough. Repeat the process; roll the dough over onto itself three times until the upper edge meets the lower edge and creates a deep seam. Sealing each turn with your fingers. Pinch the seam tight and let rest for about 5 minutes (or when the dough is relaxed enough to roll) with the seam facing up. Cover with a towel. Roll and shape the baguettes to fit a perforated baguette pan. Place on a baguette pan, seam side down, and let rest for about 5 minutes covered with a towel. Make five cuts on the surface of the dough. Place a perforated baguette pan on the low rack on the metal tray.