Silvercrest SDBO 1850 A1 - Manual (Page 95)

SDBO 1850 A1 93
Preparation:
1. Peel the potatoes and slice thinly.
2. Spread the potato slices on the baking
tray 13 for pre-cooking.
3. Place the oven rack 15 in the oven and
place the baking tray 13 on top of this.
4. Pre-cook for 30 minutes using the
Normal Steam function at 100 °C (see
“5.4 Selecting functions” on page 83).
In the meantime:
5. Peel and halve the shallots; halve, pit
and cut the peppers into large pieces.
6. Halve or quarter the tomatoes.
7. Mix the meatball ingredients together
and form 6 meatballs.
As soon as the potatoes are ready:
8. Remove the baking tray 13 and then the
oven rack 15 from the oven using the
tray removal handle 12.
9. Spread the spring onions, diced peppers
and tomatoes over the potato slices.
10. Sprinkle with a little oil.
11. Place the oven rack 15 on the baking
tray 13.
12. Place the oven rack 15 and the baking
tray 13 back in the oven.
13. Place the meatballs on the steam tray 14
and place this tray on the oven rack 15.
14. Select the MEAT automatic programme
with 500 g (see “5.7 Selecting an
automatic programme” on page 85).
8.5 PIZZA
Ingredients for 2 people:
For the pizza base:
• 250 g plain flour
• 1 packet of raising agent
• Approx. 150 ml lukewarm water
• 1 tablespoon of oil
• 1 teaspoon of salt
For the topping:
• Peeled tinned tomatoes
• 150 g Mozzarella or another grated
cheese
• Ham or salami as preferred
• Salt, pepper, oregano (according to
taste)
Preparation:
1. Make the pizza base using the
ingredients.
2. Let the pizza base sit.
3. When ready, roll out pizza base on
baking tray 13.
4. Add toppings.
5. Place the oven rack 15 in the oven and
place the baking tray 13 on top of this.
6. Select the PIZZA automatic programme
with “L” (see “5.7 Selecting an automatic
programme” on page 85).
Variation:
You can also use a ready-made frozen
pizza
Notes:
– Cook thin, Italian pizzas at level “S”;
– Cook thick, American pizzas at level
“L”;
RP57458 Dampfgarer LB5 Seite 93 Montag, 27. August 1956 9:01 21