Filter
Top Products
17
PAGE HEADER.....
HINTS FOR BEST RESULTS
BREAD
• The Pie Maker can also prepare
economical pies from bread. Most types
of large-sized sandwich bread can be
used: white, wholemeal, raisin loaf etc.
It is not recommended to use thick
slices as they will prevent the lid from
closing properly. Heavy grained breads
are also not recommended as they may
scratch the Cooking Plates and are not
sufficiently pliable for shaping into the
Pie Molds. When using raisin bread,
brioche or other sweet breads that are
higher in sugar, remember that they may
brown quickly.
• To cut 4 bread tops and 4 bread bases,
use 8 slices of large-sized sandwich
bread. Position the Pastry Cutter over
each slice and cut by pressing down into
the bread. Do not twist. Ensure the cut is
smooth around the edges.
• For best results we recommend to butter
the outside of the bread, that is, place
the buttered side against the Cooking
Plates. Place filling into the unbuttered
side. If you are on a low fat diet or calorie
counting, the outside of the bread may
be left unbuttered. Season the plates
occasionally to prevent the bread from
sticking and to make cleaning easier.
FILLINGS
• Fillings should be cooked and cooled
before adding to the pastry base. The
cooking time for the pies is not sufficient
to cook raw meat fillings or soften fresh
fruit or vegetable fillings.
• Any ingredients you have in your
kitchen, left-overs and canned food make
quick and easy pie fillings.
• Ensure all ingredients are cut into
small and even pieces to allow them to
heat through.
• Pies with insufficient filling will not form
a good shape and may not brown on top.
• Excess prepared fillings may be stored in
an air-tight container in the refrigerator
for up to 2 days.
• Be careful when biting into hot pies and
especially hot pies containing fillings
such as cheese, tomato or jam as these
retain heat and may burn your mouth if
eaten too quickly.
NOTE
Do not use liquid ingredients such as
sauces, gravies and custard on their
own or in large amounts, as they will
overflow and make the pastry soggy.
Always combine with solid ingredients.
Spoon cooled, pre-cooked filling into
the pastry base. As a general rule, use
L cup of filling per pie. Do not overfill
your pies.