Gaggenau PS 026 Operating Instructions And Recipes

PIZZA PESCATORIUse basic pizza dough recipeIngredients for filling100 g (1/4 lb.) marinated mussels100 g (1/4 lb.) prawns(deep frozen or fresh)12 black olives2 teaspoons capers1 pinch of salt250 g (9 oz) mozzarella2 medium sized peeled tomatoesgarlic saltoregano1 pickled red pepperolive oilPreparationRoll out the dough and brush lightlywith olive oil. Drain the mussels andprawns and distribute them evenlyover the pizzas. Slice the peeled andseeded tomatoes and place onto thepizzas. Sprinkle with garlic salt. Addthe capers, olives and slices of mozza-rella. Finally decorate with thin slicesof red pickled pepper. Sprinkle withblack pepper and lots of oregano anda drop of olive oil.Temperature: 300 °C (550 °F)Baking Time: 4 - 5 minutesPIZZA ROMANAUse basic pizza dough recipeIngredients for filling500 g (1 lb.) tomatoesbasiloregano100 g (1/4 lb.) salami6 anchovy fillets150 g (5 oz) mozzarella12 black olivespeppersaltolive oilPreparationRoll out the pizzas and cover withcoarsely cut, peeled and seededtomatoes. Sprinkle with basil andoregano and decorate with the slicedsalami. Top with diced mozzarella,anchovies and olives. Sprinkle witholive oil and season with blackpepper.Temperature: 300 °C (550 °F)Baking Time: 4 - 5 minutesPOPPY SEED CAKEIngredients500 g (1 lb.) plain floursalt1/8 - 1/4 l (4 - 8 oz) milk40 g (11/2 oz) yeast100 g (4 oz) fat2 egg yolksFilling150 g (5 oz) poppy seeds (ground)1/4 1 (4 oz) milk30 g (1 oz) butter150 g (5 oz) sugar80 g (3 oz) sultanas50 g (2 oz) chopped nutsrind of lemon (grated) or vanilla1 tablespoon rumPreparationMake a dough out of the flour, salt,milk, a little sugar and yeast. Cover andleave for 20 minutes in a warm place.Knead butter, sugar and egg yolks intothis dough until it leaves the sides ofthe bowl. Cover once again and setaside until it has doubled in size. Rollout the dough into a rectangular shapeapprox. 1/2 cm (1/4") thick and brush itwith melted butter. Spread with thefilling and roll it up loosely. Now shapeinto a ring and brush with egg yolk ormelted butter and place onto the pre-heated baking stone at 175 °C (350 °F).Bake for 30-40 minutes. Remove withthe wooden spatula and glaze.Temperature: 175 °C (350 °F)Baking Time: 30 - 40 minutesTemperature Probe: 90 - 94 °C(195 - 201 °F)FillingBring milk, butter and vanilla or gratedlemon peel to the boil. Add freshlyground poppy seeds and sugar.Simmer for approx. 10 minutes to athick consistency. Add chopped nuts,sultanas and rum.Recipes19