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1. Dust the work surface and place the puff pastry dough.
2. Place the sausages onto the dough.
3. Season with spices and pepper to your liking.
4. Roll the pastry and coat with beaten egg.
5. Cut into 6-8 pieces and place them into the fryer bowl.
6. Without preheating, cook for 20-25 minutes under 200°C until they turn golden
brown.
1. Set the dough onto a 9-inch pie plate and cut the excess off the rim. Use a fork
to pierce holes and cook in the oven that has been preheated to 180°C for 10
minutes.
2. Slice the bacon into 1 inch pieces, cook and remove from the pan. Roast the
asparagus in the same pan and add green onions. Finally add spinach and
roast until they wilt.
3. Mix the egg, milk and grated gruyere cheese.
4. Add the cooked bacon and vegetables into the dough and pour in the egg mix.
5. Place the pie plate onto the metal rack and cook in an oven preheated to
190°C for 50-55 minutes.
1. Making the dough: Using a food processor, mix flour, salt and sugar. Add diced
butter and mix to create a fluffy texture.
2. Beat the dough into a lump by gradually adding ice water and let it rest in the
refrigerator for over 1 hour.
3. Add 4 cups of water and 1 chicken bouillon cube into a pot and boil the chicken
breasts.
4. Remove the chicken breasts and slice into thin slices. Filter any excess from
the stock.
5. In a large pot, melt 3 table spoons of butter and roast onions, carrots and
celery. Once done, add and roast the garlic and coat with flour.
6. Stir while gradually adding the stock, then, simmer until it thickens.
7. Season with salt and pepper. Add the sliced chicken and pour the filling into a
1.5 liter container.
8. Take out the dough from refrigerator and roll it until about 3mm thick. Cover the
container with the dough and shape it by folding the edges inwards. Make a
few, small gashes in the center.
9. Place the container onto the metal rack and cook in an oven preheated to
190°C for 50~55 minutes
1. Dough: Mix flour, yeast and salt in a bowl, then add olive oil and warm water.
Beat until a smooth texture is gained.
2. Sauce: Mix basil and garlic into the passata.
3. Divide the dough in half. Roll it into a thin, circular shape. Then, place the
dough onto a baking sheet or baking pan. Cover with the sauce.
4. Add toppings onto the sauce and evenly drizzle olive oil.
5. Place the pizza onto the metal rack and cook in an oven preheated to 200°C
for 10~15 minutes.
1. Chop the chocolates and melt in a pot on low heat.
2. Once melted, immediately move it to another bowl and stir with butter using a
hand mixer at high speed.
3. Add sugar and warm milk, then mix.
4. Add the eggs in two steps and mix.
5. Sift the powder into the bowl and lightly mix.
6. Add ground walnuts and mix.
7. Lay oil paper on a pan and pour the mix. Add toppings and cook in an oven
preheated to 160°C for approximately 40~45 minutes.
Manual Cook Menu Ingredients Method
MINI SAUSAGE
ROLL
ASPARAGUS AND
SPINACH QUICHE
CHICKEN POT PIE
MARGHERITA
PIZZA
BROWNIES
store-bought puff pastry, 50g * 3, All-
purpose flour, for dusting,
sausages 50g *3, 1egg (beaten), freshly
ground black pepper, thyme leaves,
parsley
2 strips bacon(cut into 1 inch slices), 1/2
pound asparagus(trimmed, cleaned and
cut into 1 inch pieces), 1 cloves
garlic(chopped), 1 green onions(sliced), 1
cups spinach, 3 eggs(lightly beaten), 1/2
cup milk, 1/2 cup gruyere(grated), salt and
pepper to taste, 1 batch pastry
dought(chilled)
FOR THE PASTRY: 1cup all-purpose
flour, 1tsp sugar, 1/4 tsp salt, 1/3 cup
unsalted butter, 2~4 tbsp ice water
For the filling: 300g chicken fillets, 1cup
chopped onion, 1cup chopped celery, 1
1/2cup chopped carrots, 1 garlic minced,
1/3cup all-purpose flour, 1 chicken
bouillon cube, 4cup water
FOR THE dough300g strong bread flour,
1 tsp instant yeast (from a sachet or a tub),
1 tsp salt, 1 tbsp olive oil, plus extra for
drizzling
FOR THE TOMATO SAUCE100ml
passata, handful fresh basil or 1 tsp dried,
1 garlic clove(crushed),
FOR THE TOPPING125g ball
mozzarella(sliced), handful grated or
shaved parmesan, handful cherry tomatoes
, halved handful basil leaves (optional)
21cm cake mold, 150g dark chocolate, 50g
milk chocolate, 90g unsalted butter, 80g
brown sugar, 70g milk, 100g egg, 75g
weak flour, 1/2 tsp baking powder, 60g
chopped walnut FOR TOPPING hazelnut,
coconut, walnut etc
Convection Cooking Recipe