31
Preparation
This recipe makes approx. 1.7 kg.
1. Prepare from the mentioned ingredients a yeast
dough. Cover the dough with heat-resistant film or
a damp tea-cloth and allow to rise. Cook for 20
minutes on CONVECTION 40°C.
2. Peel and dice the onions and the streaky bacon.
Place the butter, the onions and bacon in a bowl,
cover and braise for 8-12 minutes (100P). Pour
away the liquid.
After cooking cool the mixture and blend the eggs,
soured cream and salt into the mixture.
3. Choose INSTANT ACTION “Piquant Cakes”
preheating is programmed. The oven will preheat.
4. Spread the mixture evenly over the pastry case. Let
the dough rise again before baking.
5. After preheating, place the square tin on lower
level runner and press start.
6. When the audible signals sound and the oven
stops, rotate the square tin by 180°.
Onion Gateau
Utensils: Bowl with lid (3 l capacity)
Square tin
greaseproof paper
Ingredients - for the dough
375 g Flour
30 g Yeast
1 Egg
125 ml Milk
1
/2 tsp. Salt
75 g Butter
Ingredients - for the topping
650-700 g Onions
100 g Streaky bacon
30 g Butter
Cheyenne pepper
3 Eggs
200 g Soured cream
1
/2 tsp. Salt
INSTANT ACTION CHART
RECIPES FOR INSTANT ACTION “PIQUANT CAKES”
MENU
WEIGHT (Increasing
Unit) / UTENSILS
PROCEDURE
Piquant Cakes
(initial temp 20°C)
1.0 - 1.7 kg (100 g)
Square tin
e.g.
Fresh Pizza 1.0 - 1.2 kg
Leek Tart 1.3 kg
Onion Gateau 1.7 kg
• Prepare the piquant cakes referring to pages 31-32.
• Preheating is programmed for this menu, leave
turntable in the oven during preheating and
cooking.
• After preheating, place prepared square tin in the
lower shelf runner in the oven.
• When the audible signals sound, remove the square
tin and rotate it 180° and place in the lower shelf
runner again.
• After cooking, remove from square tin and serve on
a plate.
Cake
(initial temp 20°C)
e.g. Carrot cake,
Gugelhupf, Apple cake
with Calvados
0.5 - 1.5 kg (100 g)
Baking tin and saucer
Low rack
• Prepare the cook referring to page 70 or 72.
• Put a saucer upside down on the low rack and place
the baking tin on it.
• After baking, let stand for approx. 10 minutes.
• Remove the cake from the container.
Gratin
(initial temp 20°C)
e.g. Courgette-pasta
gratin, Broccoli-potato-
gratin with mushrooms
0.5 - 2.0 kg (100 g)
Shallow, oval or round
gratin dish
Low rack
• Prepare the gratin referring to page 62 or 64.
• Place the gratin dish on the low rack.
• After cooking, let stand, covered with aluminium foil
for approx 5 - 10 minutes.
NOTE: The tin gets very hot during cooking.
To avoid burning yourself, use oven
gloves when removing it from the oven.
R-960N_01-47.indd 31
4/28/08 4:40:10 PM
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