Roller Grill FC 380 TQ Notice D'installation Et D'utilisation page 40

Old-fashioned bread
Setting: Convection (1) /Turbo Quartz (3)
Dissolve 25 g of yeast in 1 dl of water. Work this into 600 g of whole meal flour,
along with 3 dl of water and some salt.
The dough should come away from the sides of the bowl. Knead vigorously for 15
minutes. Let rise for at least two hours. Butter a bread pan. Knead again and spread
dough into bread pan. When it has risen up to the level of the top of the bread pan,
bake for 45 minutes on oven setting 8. The bread is done when it sounds hollow
when you tap it with your finger.
Apple Clafouti Custard Tart
Setting: Convection (1) / Pastry oven (2)
Preheat oven. Beat 4 eggs, 100 g of sugar and 90 g of flour until perfectly blended.
Boil ¼ litre of milk with a vanilla bean. Add to egg mixture. Cut 4 apples into thin
slices. Distribute in a baking dish. Pour egg/milk mixture over apples. Bake for
40 minutes.
Remove from oven. Flambé with Calvados apple brandy.
Meringue
Setting: Convection (1)
Four size 2 eggs (only keep the whites); 225 g of confectioners' sugar.
Preheat oven to thermostat setting 1 for 5 minutes.
Grease an aluminium dish. Draw a 20 cm circle in some wax or greaseproof paper.
Place circle in dish. Grease paper. Beat egg whites until stiff. Gradually add sugar
to it, until a thick mixture is obtained. Add rest of sugar. Spread mixture onto paper.
Place dish in oven at mid-height. Cook until meringue is golden, crispy and slides on
the paper. This should take about 1 hr. 30 min. or 2 hrs. of cooking. Cool thorough-
ly before using.
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