Silvercrest SGB 1200 C1 Manual Del Usuario página 88

SilverCrest SGB 1200 C1
Mini rolls
Ingredients:
Any desired baking mix
Flour for kneading/rolling out pastry
Sunflower seeds, sesame or poppy seeds for sprinkling
Preparation
Knead the baking mix into pastry according to the package instructions and let it rise.
Form little mini rolls from the pastry, and let them rise again on a tray lined with baking paper in a
warm place for 40 minutes until they have increased in size. Preheat the mini oven for 10 minutes
at 230°C top/bottom heat. Then gently moisten the rolls using a spray bottle or baking brush,
score them and sprinkle to taste with seeds or flour. Bake the rolls at the lowest rack level (2) for
10-15 minutes, depending on their size, until they are lightly browned on top. Allow them to cool
on a rack.
Baked trout
Ingredients:
1 whole raw trout
½ lemon
1 clove garlic
1 sprig rosemary
1 sprig thyme
1 sprig parsley
Salt and pepper
Olive oil
Preparation
Gut the trout, wash it and pat it dry, and score it three times diagonally.
Place the fish on a piece of tin foil in order to wrap it.
Cut the lemon and garlic into slices and spread them along with the washed herbs in the stomach
area of the trout. Season the trout with salt and pepper and drizzle with olive oil. Then wrap the fish
in the tin foil, and bake it at the middle rack level (2) for 20-30 minutes, depending on the size of
the fish, in the oven that was preheated for 10 minutes at 200°C top/bottom heat.
86 - English