Wolf CSO30TMSTH Mode D'emploi page 17

OVEN OPERATION
Recipes
R13 CAKE
Cook time—approximately 1 hour
6 eggs, separated
1 cup sugar
1 / cup water
4
1 tsp lemon extract
1 tsp lemon zest
1 cup cake flour
1 / tsp cream of tarter
2
1 / tsp salt
2
Frosting or fresh fruit, optional
In large mixing bowl with flat beater on low speed, place egg
yolks and sugar. Beat at medium speed for two minutes or until
thick. Add water, lemon extract and zest. Beat until combined
for one minute. Add flour and beat on low speed until combined.
Set aside.
In another large clean mixing bowl with wire whisk, pour egg
whites. Whip at high speed for about 30 seconds until frothy, but
not stiff. Add cream of tartar and salt. Continue to whip whites to
stiff peaks, but not dry.
Gently fold egg whites into egg yolk batter. Pour into ungreased
9-inch tube pan.
Place oven rack on rack position 1. Close oven door. Set oven to
Recipes R13. Press OK. When oven chimes to indicate preheat
is complete, place pan in middle of rack. Press OK. When oven
chimes to indicate baking time is over, remove oven. Allow to
cool 10 minutes before removing from pan. With long metal
spatula loosen the cake from the sides and middle of cake. Push
cake out of removable bottom and carefully loosen the cake
from the bottom. Frost cake or serve with fresh fruit.
Makes 10 to 12 servings.
R14 FOCACCIA
Cook time—approximately 40 minutes
4 1 / cup bread flour
4
1 .25-oz package active dry yeast
2 tsp Italian seasoning
1 tsp sugar
1 tsp salt
1
1 / cup warm water, 105–115°F
3
1 Tbsp olive oil
Extra olive oil
Coarse sea salt
In mixer bowl with dough hook, place flour, dry yeast, seasoning,
sugar and salt. Mix ingredients together on low speed for two
minutes. Pour in water and oil. Continue to mix for five minutes
or until dough begins to form and pull away from the bowl.*
Increase speed to medium and knead the dough for 2–4 more
minutes to form dough. Remove dough hook and cover with
damp cloth. Allow to rise at room temperature two hours or until
doubled in bulk.**
On lightly floured surface, roll dough into a flattened ball. Place
in greased 8-inch glass pie plate. Spread dough to fill the plate.
Coat top with olive oil. Using fingers, poke holes about one inch
into dough evenly across dough. Cover with dry cloth and allow
to rise one hour. Coat top with olive oil again and poke holes
evenly across dough. Sprinkle top with coarse sea salt.
Position oven rack to rack position 1. Place dish on rack. Close
oven door. Set oven to Recipes R14. Press OK. When oven
chimes, remove pan from oven. Remove from dish immediately.
Makes 1 loaf bread.
*If dough is too dry, add additional water, one tablespoon at a
time, until dough becomes moist. If dough is too moist, add
additional flour, one tablespoon at a time, until dough becomes
more dry.
**To check if the dough has doubled in bulk, stick two fingers
into the dough about one inch down and quickly remove them.
If the finger indents remain, then the dough has doubled in bulk.
If the finger indents disappear, then the dough still needs to rise
longer.
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