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Contents
Welcome ..........................................................................................................................................
Understanding all the parts ............................................................................................................... 4
Recipes
Shortcrust pastry ............................................................................................................................. 10
Puff pastry........................................................................................................................................ 11
Sweet shortcrust pastry .................................................................................................................. 1
Roast chicken and pesto pie ............................................................................................................ 1
Steak, mushroom and ale pie .......................................................................................................... 15
Calzone pizza pie............................................................................................................................. 16
Toffee apple pies .............................................................................................................................. 0
Rhubarb and custard pie .................................................................................................................. 1
Apple and blackberry pies ...............................................................................................................
Care, cleaning and storage .............................................................................................................. 4
Important safety instructions ........................................................................................................... 5
After sales service ............................................................................................................................ 8
Guarantee ........................................................................................................................................ 9