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Bestron DLD5009 Manual

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Instruction manual
24
English
10. In case of claims under guarantee you can contact your dealer where the appliance is purchased.
Bestron offers you also the possibility to send the appliance directly to our Service Department. Do not
send your appliance without consulting us. The package may be refused and any any costs will be for
your account. Please contact the Service Department and they will tell you how to pack and send the
appliance.
11. This appliance is not suitable for professional use.
SERVICE
If a fault should occur please contact the BESTRON service department: www.bestron.com/service
CE DECLARATION OF CONFORMITY
This product conforms to the essential requirements of the following EU safety directives:
• EMC Directive 2014/30/EU
• Low Voltage Directive 2014/35/EU
• RoHS – Directive 2011/65/EU
R. Neyman
Quality control
SUGGESTIONS FOR DUTCH POFFERTJES RECIPES
Dutch Poffertjes are baked in a special Dutch Pof-
fertjes pan, a pan with indentations of a diameter of
about 3 cm. Your Bestron Dutch Poffertjes Maker
bakes delicious Dutch Poffertjes – and is ideal for
use in every kitchen!
Traditional Dutch Poffertjes recipes
Ingredients
• 125 g our
• 125 g buckwheat our
• 1 egg
• 250 ml milk
• approx. 250 ml water
• 15 g fresh yeast (1 sachet of dry yeast)
• 50 g molten butter
• salt (when using butter without salt)
• (You can also use ordinary our instead of buck
heat our; however, you will then miss a little of
the characteristic avour of Dutch Poffertjes!)
Preparation
Dissolve the yeast in 3 tablespoons of lukewarm
milk. Mix the our with the buckwheat our. Prepare
a smooth batter from the our, yeast, milk and water
(the batter should not run easily from the spoon, but
may not be too thick; adjust the quantity of water as
required). Stir the salt, molten butter and beaten egg
through the batter. The batter should be lukewarm.
Set the batter, covered with a moist tea towel, in a
warm place (next to a radiator, in the sun, or in an
oven at 50 °C) and allow it to rise for at least 30
minutes.
Baking
Heat the Dutch Poffertjes Maker, and grease the
indentations with a little butter. Quickly pour a little
batter into each indentation. This will be easiest
when you use a squeezebottle with a reasonably-
sized opening, a gravy spoon, or a jug. Turn the
Dutch Poffertjes over using a fork or a shish kebab
skewer once the top surface becomes dry. The
Dutch Poffertjes should be baked golden-brown on
both sides. Put the Dutch Poffertjes on a plate, and
repeat for the other Dutch Poffertjes. Dutch Pof-
fertjes are eaten whilst they are hot, with a curl of
butter and covered by a thick layer of castor sugar
(plus a few drops of liqueur for really mouth-wate-
ring Dutch Poffertjes).
Ham/cheese Dutch Poffertjes
Ingredients
• 125 g our
• 125 g buckwheat our
• 1 egg
• 250 ml milk
• approx. 250 ml water
• 15 g fresh yeast (1 sachet of dry yeast)
• 50 g molten butter
• salt (when using butter without salt)
• 100 g ham
• 20 sprigs chives
• 100 g grated cheese
… 24 …


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