20
HOW TO USE
Active Convection Guide
Category
Instructions
4. Fresh pizza
- Food Temp. : Room
- Utensil : Crisp tray on the low rack
Ingredients
Dough :
120 g all-purpose or bread flour \ 1 teaspoon active dry yeast
1/3 teaspoon salt \ 1 teaspoon sugar \ 70 ml warm water
1 teaspoon extra-virgin olive oil, plus little for coating
Topping :
3 tablespoons tomato sauce \ 30 g sausage, sliced
1/2 onion, sliced \ 2 fresh mushrooms, sliced
1/2 fresh pepper \ 100 g shredded Mozzarella cheese
Combine all ingredients in a large mixing bowl.
Knead with an electric mixer to make smooth and elastic dough.
Roll dough out and place dough on the crisp tray.
Spread pizza sauce. Top with toppings and cheese.
Place the crisp tray on the low rack. Choose the menu, press start.
6. Baked potatoes
- Weight Limit : 0.2
~
1.0 kg
- Food Temp. : Room
- Utensil : Low rack
Choose medium sized potatoes (200
~
220 g per each).
Wash and dry potatoes. Pierce potatoes several times with a fork.
Place food on the low rack. Choose the menu and weight, press start.
After cooking, stand covered with foil for 10 minutes.
7. Small cakes
- Food Temp. : Room
- Utensil :
crisp tray on the low rack
Ingredients
60 g sugar \ 100 g butter, softened
2 eggs, lightly beaten \ 150 g all-purpose flour, sifted
1/2 teaspoon baking powder
10~13 ea paper muffin cups (50 mm base x 30 mm height)
Mix sugar and softened butter. Gradually add eggs and stir until light and
cups on the crisp tray on the low rack. Choose the menu, press start.
After cooking, remove from the oven and let them cool.
5. Grilled Shrimp
- Food Temp : Refrigerated
- Utensil : High rack
- Weight Limit : 0.1
~
0.3 kg
Place Shrimp on the high rack. Choose the menu and weight,
press start.
