Bedienungsanleitung Bauknecht BIK9 PP8TS2 BM (Seite 12 von 16) (Englisch)

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Food categories Level and Accessories Quantity Cooking Info

FISH

Roasted

Whole Fish

0.2 - 1.5 kg *

Brush with oil and rub with salt and pepper. Season with

garlic and herbs as you prefer

Fish In Salt Crust

0.2 - 1.5 kg *

Roasted

Fillets

Fresh Fillets

0.5 - 3 cm

Frozen Fillets

0.5 - 3 cm

Grilled

seafood

Scallops

one tray

Cover with breadcrumbs and season with oil, garlic, pepper

and parsley

Gratin Mussels

one tray

Brush with oil and rub with salt and pepper. Season with

garlic and herbs as you prefer

Shrimps

one tray

Prawns

one tray

VEGETABLES

Roasted

Vegetables

Potatoes

500 - 1500 g

Cut in pieces, season with oil, salt and avor with herbs

before insert into the oven

Stuffed

Vegetables

100 - 500 g each

Brush with oil and rub with salt and pepper. Season with

garlic and herbs as you prefer

Other

Vegetables

500 - 1500 g

Gratin

Vegetables

Potatoes

1 tray

Cut in pieces, season with oil, salt and avor with herbs

before insert into the oven

Tomatoes

1 tray

Cover with breadcrumbs and season with oil, garlic, pepper

and parsley

Peppers

1 tray

Prepare according to your favorite recipe. Sprinckle with

cheese to get perfect browning

Broccoli

1 tray

Prepare according to your favorite recipe. Pour bechamel

sauce on top and sprinckle with cheese to get perfect

browning

Cauliflowers

1 tray

Others

1 tray

CAKES & PASTRIES

Rising cakes

Sponge Cake

In Tin

500 - 1200 g *

Prepare a fatless sponge cake batter of 500-900g. Pour into

lined and greased baking pan

Fruit Rising Cake

In Tin

500 - 1200 g *

Prepare a cake batter according to your favorite recipe by

using shraded or chopped-sliced fresh fruit. Pour into lined

and greased baking pan

Chocolate Rising

Cake In Tin

500 - 1200 g *

Prepare a fatless sponge cake batter of 500-900g. Pour into

lined and greased baking pan

Sponge Cake in Baking Tray

500 - 1200 g *

Prepare a fatless sponge cake batter of 500-900g. Pour into

lined and greased baking tray

Pastries &

filled pies

200 - 600 g

Make a batch of 500g our, 200g salted butter, 200g sugar,

2 egg. Flavor with fruit essence. Let cool down. Stretch

evenly the dough and shape as you prefer. Lay the cookies

on a baking tray

Croissants

(fresh)

one tray

Distribute evenly in the baking tray. Let cool down before

serving

Choux Pastry

one tray

Tart In Tin

400 - 1600 g

Make a batch of 500g our, 200g salted butter, 200g sugar,

2 egg. Flavor with fruit essence. Let cool down. Stretch

evenly the dough and fold in a tin. Fill with marmalade and

cook

Strudel

400 - 1600 g

Prepare a mix of diced apple, pine nuts, cinnamon and

nutmeg. Put some butter in a pan, sprinkle with sugar and

cook for 10-15 minutes. Roll it into a pastry and fold the

external part

Fruit filled pie

500 - 2000 g

Line a pie dish with the pastry and sprinkle the bottom with

bread crumbs to absorb the juice from the fruit. Fill with

chopped fresh fruit mixed with sugar and cinnamon

SALTY CAKES

800 - 1200 g

Line a pie dish for 8-10 portions with a pastry and pierce it

with a fork, Fill the pastry according to your favorite recipe

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