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Usage, Tables and Tips
Place flour and salt in a large bowl. Dissolve the yeast in the water and add to the
flour. Knead all ingredients into a workable dough.
Leave the dough to rise until it doubles in volume.
Cut the dough into pieces, form into rolls and place on the greased baking tray or
patisserie tray (special accessory). Leave rolls to rise again for approx. 25 minutes.
Before baking, cut a cross in the rolls. Sprinkle with poppy, caraway or sesame seeds,
if desired.
Setting
P 5ROLLS, 40 G EACH 3
FISH FILLET (700g)
Ingredients:
• 700 g pike-perch fillet or sea trout fillet, cubed
• 100 g Emmental cheese, grated
• 200 ml cream
• 50 g breadcrumbs
• Salt, pepper, lemon juice
• Parsley, chopped
• 40 g butter to grease the dish
Preparation:
Sprinkle the fish fillet with lemon juice and leave it to marinate for a while. Then
dab off surplus juice using kitchen paper.
Then season the fish fillet on both sides with salt and pepper. Then place in a greased
oven-proof dish.
Mix the cream, grated cheese, breadcrumbs and the chopped parsley and spread
over the fish.
Setting
P 6FISH FILLET
Oven level
Cook Time
15 min.
Oven level
Cook Time
2
25 min.
Water to add via wa-
ter drawer
200 ml
Water to add via wa-
ter drawer
250 ml
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