User manual NEFF Z1912X0

[. . . ] The Neff baking stone allows you to replicate the flavour and texture of these early loaves using the modern convenience of a Neff oven. Home bread baking is uncomplicated and requires a small amount of effort. The reward is the wonderful aroma and flavour of home baked bread. Neff telescopic shelves will assist with the use of the Pizza Stone. [. . . ] Top with chosen topping and bake immediately in preheated oven for 10 minutes or until firm enough to slide off tray on to pizza stone. Continue baking for 15-20 minutes or until golden on top with a golden brown base. Press dough down onto an oven tray and gently stretch out to fit, taking care not to have a very thin centre and thick edges. Top with chosen topping and leave to rise for 10-15 minutes or until puffy. Bake in preheated oven for 10 minutes or until firm enough to slide off tray onto pizza stone. Continue baking for 15-20 minutes or until bubbling and golden on top with a golden brown bottom. -3- Z1910XO Pizza Stone Suggested Pizza Toppings Spread base with tomato paste and top with: Traditional Onion rings Red and/or green capsicum Finely diced bacon or shaved ham Anchovies Kalamata olives Mozzarella cheese Mushrooms Gourmet Caramelized onions Pesto Cream cheese Chilli tomato or satay sauce Yoghurt and tandoori paste (mixed to a thick consistency) Prosciutto ham, sweet potato, sliced ricotta cheese Smoked salmon, capers and rocket Kids Mozzarella or parmesan cheese Finely diced bacon or shaved ham, with pineapple and cheese leaves added to cooked pizza base Roasted Italian vegetables e. g. eggplant, artichokes, zucchini Finely sliced potato drizzled with olive oil, rosemary and garlic. Finely sliced potato, alternated with slices of tomato and basil, topped with slices of bocconcini or mozzarella and drizzled with olive oil and chopped rosemary. Grilled chicken breast, roasted capsicum and zucchini Ground beef, your choice of herbs and spices, grilled vegetables and topped with sour cream. Cooked, shaved zucchini slices topped with mozzarella and scallops. -4- Z1910XO Pizza Stone Sweet Dessert Pizza (Schiacciata) Dessert pizzas are low in fat compared to pastries laden with butter, sugar and eggs. For alternative toppings use those you would put on fruit flans or tarts. Dough Dry Ingredients 2-3 cups white unbleached bread flour mix 2 teaspoons freeze dried yeast 100g finely chopped pecans or walnuts ½ teaspoon salt 2 teaspoons sugar Method 1. Add liquid ingredients with enough warm water to form a moist, stiff dough. Cover with plastic wrap and leave to rise in a warm place for 45 minutes. Turn out onto a well floured Liquid Ingredients 100-200mls warm water 2 tablespoons melted butter ½ cup apple juice surface and knead until smooth and soft. With a rolling pin roll out dough to fit a pizza tray. Spread base with cream cheese Topping 200g soft cream cheese or thick custard 2 thinly sliced apples 2 sliced bananas ½ cup sultanas ½ cup dates 1 teaspoon Dutch cinnamon, mixed with 3 tablespoons Demerara or brown sugar and sprinkles with 1/3 of sugar and cinnamon. Top with slices of apple, then banana and dried fruit. Top with dollops of cream cheese and sprinkle with remaining sugar and cinnamon. Bake in preheated oven for 10 minutes or until firm enough to slide off tray onto pizza stone. Continue baking for 15-20 minutes or until bubbling on top and golden brown on the bottom. White crusty loaf Method Ingredients Dry Ingredients 4 cups white bread mix 2 tablespoons freeze dried instant yeast (or 2 sachets) 1. Mix all dry ingredients in a bowl ­ make a well. Add approximately 300ml water and the oil and mix until you have a moist (but not too sticky) dough. [. . . ] Add extra water to form a moist, sticky dough. Cover with plastic wrap and leave to rise in warm place 30-45 minutes. Turn dough onto a well floured board and knead until soft and smooth. Divide the dough into four and then into two or three - depending on your size preference. Liquid Ingredients 300-400mls warm water 1 tablespoon oil 7. [. . . ]