Ce Declaration Of Conformity - Bestron APZ400 Mode D'emploi

serVice
If a fault should occur please contact the BESTRON service department: www.bestron.com/service

ce declArAtion of conforMity

This product conforms to the essential requirements of the following EU safety directives:
• EMC Directive
• Low Voltage Directive
r. neyman
Quality control
reciPes
Basic pizza dough
To make a good pizza dough at home use the
following recipe:
Ingredients for 500g of dough:
• 300g flour
• 25g yeast
• a pinch of salt
• 1 glass of lukewarm water
Pour the flour onto the table in a heap, make a
hollow in the centre to form the "well" and add a level
teaspoonful of cooking salt. Crumble the yeast into a
small glass of lukewarm water, pour it into the well a
little at a time and start mixing. At the start the dough
will be soft and sticky, but it will become stiffer and
more elastic as you knead it. Thump the dough hard
against the table and press your wrists against it to
make it smooth and even. When you have repeated
this procedure many times, you will find that the dough
comes away from your hands end the table easily;
now form a ball. Cut a cross on the top and leave to
rise in a warm corner of the table, covered with a clean
tea-towel. Leave for about 2 hours, during which time
the dough will double in size (this may take much less
in hot, humid conditions). At this point, after rising, the
dough may be kneaded again for a few minutes and
used immediately, or frozen. If you are going to use it
at once, before kneading you can add the oil of your
choice. This will almost always be extra virgin olive oil,
but in some special recipes it may be lard or butter. If
you decide to freeze the dough, wrap it up in a freezer
film and place it in the freezer. When you decide to
use it, thaw it at room temperature and knead it for 5
minutes with a little oil.
2004/108/EC
2006/95/EC
Pizza Margherita
Ingredients to serve 4:
• 400g bread dough
• 2 tins peeled tomatoes 250g each
• 200g pizza grade mozzarella cheese
• oil to taste
• salt
Drain and mash the peeled tomatoes. Slice the
mozzarella. Spread out the pasta evenly. Apply the
peeled tomatoes leaving about 2 centimetres free all
round the edge. Add salt and a little oil and place
in the oven using the specials wooden scoops.
After 2 - 3 minutes cooking time add the mozzarella
and a little more oil and continue cooking for an
additional 2 minutes. Pizza Quattro stagoni (Four
seasons) Ingredients to serve 4: 500g bread dough
/ 2 tins peeled tomatoes / 200g mozzarella / 50g
cooked ham / artichoke hearts and mushrooms
preserved in oil to taste / 1 pinch oregano. Drain
the peeled tomatoes very well and mash with a fork.
Slice the mozzarella. Cut the fat off the ham. Cut
the mushrooms and artichoke hearts into halves.
Spread out the dough and cover with the tomatoes
and pieces of mozzarella. Salt. Divide the pizza into
4 in your mind's eye and garnish one quarter with
oregano, one quarter with the slices of ham, one
quarter with the mushrooms and the last quarter
with the artichoke hearts. Add olive oil and place in
the oven using the scoops provided. Remove form
the oven after 4 - 5 minutes and serve.
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instruction manual