Whirlpool SUPREME CHEF MWP 338 Instructions For Use Manual page 42

6TH SENSE CHEF MENU (MWP 339）
FOOD RECIPES
P6
Scallops
P 1
Home made
pizza
P2
Quiche
Lorraine
P3
Pan Style
pizza
P4
Frozen Thin
pizza
P5
Fresh pizza
Microwave Microwave and
Proof Dish Oven Proof Dish
42
COOKING
WEIGHT
DURATION
4-FISH/SEA FOOD
150g-
sensor
500g
5-PIZZA / QUICHE
850g 14min
900g 16min
300g-
9-12.5min
700g
250g-
9-11min
400g
900g 19min
Crisp Plate &
Crisp Handle
ACCESSORIES
Place at steamer grid. Add 100ml water in
bottom and cover with lid.
Prepare a dough based on 150ml water, 15g
fresh yeast, 200-225g flour, salt and oil. Let rise
for at least 1h at room temperature covering
with a cloth. Spread it on the greased crisp
plate and prick it.Prepare the topping with
150g of tomato sauce, 10g of olive oil and 1.5g
of salt and spread it over the dough. Add 100g
of chopped mozzarella cheese.
Roll out the pre-made puff pastry on the crisp
plate, together with its baking paper and
pierce it. Mix 4 eggs, 150ml of cooking cream,
130g of grated cheese (Gruyere style).
Add 100g of diced bacon on the puff pastry
and cover it with cream. Season with black
pepper and nutmeg.
Remove from package and place on the Crisp
Plate.
Remove from package and place on the Crisp
Plate.
Prepare a dough based on 150ml water, 15g
fresh yeast, 200-225g flour, salt and oil. Let rise
for at least 1h at room temperature covering
with a cloth. Spread it on the greased Crisp
Plate and prick it.
Prepare the topping with 150g of tomato
sauce, 10g of olive oil and 1.5g of salt and
spread it over the dough. Add 100g of chopped
mozzarella cheese. When oven pre-heating is
completed, insert the microwave and oven
proof dish in the microwave using the low rack.
Steamer (bottom with Steamer
lower grid and lid) (bottom and lid)
GB
PREPARATION
Low Rack High Rack