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Preparation
This recipe makes approx. 1,6 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 (900 W).
After cooking cool the mixture and blend the
eggs, soured cream and salt into the mixture.
3. Preheating is programmed on INSTANT ACTION
“Piquant Cakes” . Preheat the oven. Line the
square tin with greaseproof paper. Roll out the
dough and place inside the tin.
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 90°.
29
INSTANT ACTION CHART
RECIPES FOR INSTANT ACTION “PIQUANT CAKES”
ENGLISH
MENU
Piquant Cakes
(initial temp 20° C)
e.g. Onion gateau
Leek tart, Pizza
Cake
(initial temp 20° C)
e.g. Carrot cake,
Gugelhupf, Apple
cake with Calvados
Gratin
(initial temp 20° C)
e.g. Courgette-pasta
gratin, Broccoli-
mushroom-pasta gratin
WEIGHT (Increasing
Unit) / UTENSILS
1,0 - 1,6 kg (100 g)
Square tin
NOTE: The tin gets very
hot during cooking. To
avoid burning yourself,
use oven gloves when
removing it from the oven.
0,5 - 1,5 kg (100 g)
Baking tin and saucer
Low rack
0,5 - 2,0 kg (100 g)
Shallow, oval or round
gratin dish
Low rack
PROCEDURE
• Prepare the piquant cakes referring to pages 29-30.
• 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 90° and place in the lower shelf
runner again.
• After cooking, remove from square tin and serve on
a plate.
• Prepare the cook referring to the separate SHARP
cookbook.
• 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.
• Prepare the gratin referring to the separate SHARP
cookbook.
• Place the gratin dish on the low rack.
• After cooking, let stand, covered with aluminium foil
for approx 5 - 10 minutes.
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 g Onions
100 g Streaky bacon
30 g Butter
Cheyenne pepper
3Eggs
200 g Soured cream
1
/
2 tsp. Salt
R-963 English 01/07/2000 11:58 Page 29