Special Modes - CANDY HOOVER ROSIERES Mode D'emploi

3.9 Special Modes

Function
Dial
DEFROST: The fan circulates air at 40 C around the frozen food so that it defrosts in a few minutes without the protein
content of the food being changed or altered.
PAELLA: This function allows to cook paella ensuring perfect cooking results using a convection + fan cycle.
We suggest a specific recipe tested by our Chef to cook a perfect paella*.
BREAD : This function allows to cook bread in different steps ensuring perfect cooking results using a convection +
fan cycle.
We suggest a specific recipe tested by our Chef to cook a perfect bread**.
LEAVENING : Thanks to a very gentle warming of the cavity, this function uses bottom and top heating at 40°C to
ensure bread or bakery food rising during cooking process.
*PAELLA:
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 mussels
- 700g of waterCover 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 install 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:
1. With simple bread flour:
1 kilo of special flour for bread
18g of salt
2 bags of baker's dehydrated yeast
Approximately 550g of water in 40°C
2. 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
Function
o
Method
Dilute the yeast in the water
In 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, farmhouse bread, round
loaf.)
Put breads on the pastry baking tray of the oven covered 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 sharpened
knife) on the top of breads
Let rest about ten minutes before putting in the oven
Install 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 09