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Programmes
en
Programme 7: Beef Wellington
All you need in order to configure the oven for this
recipe is the weight of the tenderloin.
Ingredients for 4-6 portions
1 veal tenderloin, 1100 g
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500 g puff pastry
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1 egg
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Salt
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Ground black pepper
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Preparation
Grease the baking tray with a thin coating of
1.
margarine.
Dust the work surface with flour and roll out the puff
2.
pastry dough onto the floured surface.
Weigh the tenderloin so that you can set the weight
3.
on the oven.
Season the tenderloin with salt and pepper, place it
4.
on the rolled-out puff pastry dough and roll it up in
the dough. Place on the baking tray.
Whisk the egg and brush over the puff pastry dough.
5.
Place in the oven and set the programme.
6.
Accessories and requirements
Universal pan: Shelf position 2.
Tips
The cooking times programmed on the oven are
■
suitable for cooking a medium-sized tenderloin. For
a well-done tenderloin, enter a higher weight than the
actual weighed weight. For a medium-rare
tenderloin, enter a lower weight than the actual
weighed weight. We recommend increasing or
decreasing the weight by 100 g respectively.
It is also worth noting that the cooking result will vary
■
depending on the thickness of the tenderloin. You
can achieve good results with a diameter of 7 cm;
for a larger diameter, the result will be medium rare
to rare.
30
Programme 8: Tuna pie
All you need in order to configure the oven for this
recipe is the weight of the puff pastry.
Ingredients for 4 portions
500 g puff pastry
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225 g fresh tomatoes, strained
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350 g onion
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400 g tuna in oil
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200 g pickled red peppers
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2 hard-boiled eggs
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Olive oil
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1 egg
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Salt
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Preparation
Chop the onions finely and fry them at a low heat.
1.
Once the onions are translucent and are beginning
to turn golden, remove from the hob and allow to
cool.
Grease the baking tray with a little butter or
2.
margarine.
Weigh the puff pastry so that you can set the weight
3.
on the oven.
Divide the dough into two equal halves. Dust the
4.
worktop with flour and roll out the puff pastry approx.
30 x 30 cm onto the floured surface.
Place one of the rolled-out puff pastry sheets on the
5.
baking tray and prick with a fork in several places.
Spread the ingredients over the puff pastry dough in
6.
the following order: The freshly strained tomatoes,
the fried onions, the chopped tuna, the pickled red
peppers, the finely diced hard-boiled egg and a
splash of oil.
Lay the other sheet of puff pastry on top of the
7.
ingredients. To seal the bake, press the outer edges
of the top sheet firmly onto the bottom sheet with
your fingers.
Whisk the egg and brush over the puff pastry dough.
8.
Place in the oven and set the programme.
9.
Accessories and requirements
Universal pan: Shelf position 2.
Tip: Leave around 3 cm of dough free around the edge
of the bottom pastry sheet so that you can press down
the edge of the top pastry sheet onto the edge of the
bottom pastry sheet.
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