Haier 4 Series User Manual page 16

CLEANING FUNCTIONS *
Symbol Function
H2O-Clean
Pyrolysis Eco
Pyrolysis+
PAELLA RECIPE
Recipe for approximately 10 people
Put in the dripping pan:
-1oignon chopped
- 500g of rice ( fast cooking)
- 1 bag of 500g of mixture of frozen seafoods (small
tails of shrimps, peeled mussels, small strips of squid, ...)
- 2 handfuls of deep-frozen peas
- 1/2 red pepper cut in small pieces- slices of chorizo
- 2 soup spoons of powder fish (or, better, 1 bag of
dehydrated fish soup) 1 bag of spices in paélla 1 soup
spoon of tomato puree
- 1 dose of powder saffrona few beautiful whole mus-
sels
- 700g of water
Cover the dripping-pan with an aluminum foil and install
the dripping-pan on the first level
Put in the pastry baking tray:
- 10 portions of fish filets (of your choice)
- 10 (or 20) beautiful tails of shrimps (or scampi)
- Cover the dripping-pan with an aluminum foil and in-
stall it on the third level
Put on the oven rack
- a pie plate (or other mold on board little raised) with 10
pieces of tops of chicken legs covered with paella spices
Install the mold on the rack on the 4th level
Close the door of the oven and engage the function
"Paella" .
BREAD RECIPE
• With simple bread flour:
1 kilo of special flour for bread
18g of salt
2 bags of baker's dehydrated yeast
* Depending on the oven model.
** Ideal temperature for suggested foods.
*** Tested in accordance with the CENELEC EN 60350-1 used for definition of energy class for ventilated function.
Description
For simple, efficient cleaning of the oven.
For perfect, regular cleaning of the oven cavity.
For extremely thorough cleaning and removing large amounts of dirt
from the oven cavity.
Approximately 550g of water in 40°c
• With bread flour with yeast and salt incorporated
(to recommend) :
1 kilo of flour
1 bag of dehydrated baker's yeast (it's better to add a
bag)
Approximately 550g of water in 40°c
Method
Dilute the yeast in the waterIn a salad bowl, put the flour,
salt ( if necessary) and water
Mix the whole to form a homogeneous dough
Put the dough on the work plan ,and with the palm of
the hand , stretch the dough and pull it down on itself
(the objective being to lock a maximum of air into the
dough). Repeat this movement during approximately
5 minutes.
Put the dough in the bowl and cover it with a clingfilmlet
the dough rise (in proving function of the oven) during
approximately 1 H (it has to double in volume)
Take back the dough, fold up it 2 or 3 times on itself (to
push away the air) and shape the breads (baguette, far-
mhouse bread, round loaf.)
Put breads on the pastry baking tray of the oven cove-
red before with a baking paper
Sprinkle slightly breads of flour (optional, only to give an
effect farmhouse bread)
Give some net knocks of razor blade razor (or well shar-
pened knife) on the top of breads
Let rest about ten minutes before putting in the ove-
nInstall the tray with breads in the 2nd level (from the
bottom) of the oven
Measure exactly 1 dl (10cl or 100g) of water and pour it
directly on the bottom of the oven
Close the door and engage the function " automatic
bread "
EN 16