Jacket Potato; Small Cake - Silvercrest SHFD 1350 A1 Operation And Safety Notes

Jacket potato

Ingredients
1 potato (200–400 g)
20 g onion
40 g bacon
1 teaspoon olive oil
Pepper and salt (depending on how rich a
flavour you like)
10 g cheese
10 g mayonnaise
Preparation
Clean the potato using a brush.
Rub the potato with olive oil.
Cut the bacon and the onion into small
pieces.
Wrap the potato in aluminium foil to avoid
overcooking.
Place the potato in the product. Cook for
50 minutes at 200 °C.
Stick a fork into the potato. The potato is
ready, if the fork can be stuck in and pulled
out easily.
Take out the potato and cut it half way
through. Do not cut in half.
Season with pepper and salt.
Put the bacon, onion and cheese into the
potato.
Place the potato in the basket
10 minutes at 180 °C.
Serve the potato with the mayonnaise.
20 GB
Ingredients
Preparation
2 ] [ . Cook for

Small cake

Required: 4 small cupcake papers
85 g salted butter
85 g caster sugar
2 eggs
120 g white wheat flour
3 g baking powder
1/8 teaspoon salt
Mix the butter and sugar until the mixture is
soft and pale in colour.
Beat the egg with the mixture.
Add flour, baking powder and salt into the
mixture.
Pour the mixture into the cupcake papers.
Preheat the product to 160 °C.
Place the cupcake papers with the mixture in
2 ] [
the basket . Cook for 15 minutes.