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COOKING AU GRATIN WITH TOP HEAT.
Pizza toast
Ingredients:
4 slices bread for toasting, 2 slices
cervelat salami, 1 slice cooked ham,
1 small tomato, 1 TBSP sliced mush-
rooms, 2 slices Edam cheese, 2 TBSP
sour cream, ½ tsp oregano, salt and
pepper
Preparation:
Place the toast slices on the grate, insert
the grate at the third level from the bot-
tom and toast the bread briefly at 230 °C
BOTTOM HEAT
Always use the bottom heat function, if for example you want to keep a dish
warm without further browning on the top. This function is also quite useful for
preparation of pizza, French fries, or certain types of cookies. Our recommenda-
tions: Prepare these types of foods as usual with top heat and bottom heat, and
at the end of the cooking time switch over to bottom heat for approx. 5 minutes.
Moreover, you can switch on the circulating air function in addition.
COOKING LEVEL
This function is ideal for allowing yeast dough to rise.
Here is our recommendation for a basic recipe that can be used for many deli-
cious dishes.
Brioche – basic dough
Preparation time: 120 minutes
Loaf pan 25 cm in length
Basic dough:
500 g flour, 75 g sugar, 80 g soft but-
ter, 330 ml lukewarm milk, ½ tsp salt,
1 cube yeast
top and bottom heat until the top side is
slightly brown; then turn and toast the
other side. Dice all ingredients except
the sour cream and spices, mix with the
sour cream and spices and spread mix-
ture on the toasted bread slices.
Place the bread slices on the greased
baking sheet, insert the baking sheet
in the oven at the third level from the
bottom and toast at 230°C with top and
bottom heat for about 5 minutes.
To brush on top: 1 egg yolk , 1 TBSP
cream
Preparation:
Knead the ingredients for the basic
dough until the dough forms a ball that
detaches from the bottom of the bowl.
Let the dough rise in the oven until it
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