Tower Hobbies T27006 - Using the Pastry Cutter Accessory

Safety and Instruction Manual
9
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7. When the cooking time is complete unplug
the Pie Maker from the wall outlet. Pull
the Locking latch up from the bottom and
carefully lift the lid. If you need additional
browning simply close the lid and set the
timer to the desired time.
8. Carefully remove the pie from the mould by
using a nylon or wooden spatula. Do not
use metal utensils to avoid damaging the
cerastone surface.
Usingthepastrycutter:
The pastry cutter is designed to create the
perfect sized pastry for your Pie Maker.
Once your pastry is made, dust it with our to
prevent sticking.
The pastry cutter cuts both the base and top for
the pie.
1. Use the smaller end for the pie top and the
larger end for the pie base.
2. Using the larger end rst, press the pastry
cutter into the pastry to make the base for
the pie. Avoid twisting the pastry cutter as
this can tear the pastry.
3. Then use the smaller end to cut the pie top
out.
4. Place the pastry base into the pie mould,
carefully pushing down so it ts.
5. Add your llings, making sure to ll the
pies no more than ¾ full, and then add the
pastry tops before closing the lid.
Defrosting/ReheatingPies:
• Defrost frozen pies at room temperature for
around 1 hour, or 5 minutes on the defrost
setting of your microwave.
• To reheat pies, preheat the Pie Maker for
5 minutes.
• Heat frozen pies for approximately
30 – 40 minutes.
• Heat thawed pies for approximately
15 – 18 minutes.
• Always check that pies are defrosted fully
and thoroughly cooked before eating.
Tips:
• It is recommended to wipe some olive or
vegetable oil onto the cooking surfaces
before using the Pie Maker. This helps
to brown the bottom crust well, and also
makes it easier to remove the pie after
cooking.
• Ensure that your pie mould contains a
sufcient amount of lling. If too little lling,
the top of the pie will not contact the
heating plate and will not brown as well.
Too much lling and your pie could overow
during the cooking process and prevent the
top and bottom to seal. As a general rule,
pastry llings for pies should be ¾ full.
• Do not use raw fruit llings or proteins for
pies. Since most pies in your Pie Maker are
completed within 20 – 30 minutes this is
not sufcient time to cook llings. Always
precook ingredients before adding to the
pie mould. You can nd pre-made pie
llings in the canned fruit section of your
local supermarket, or see the recipe section
of this manual to make your own!