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SM oçÄÉêí=_çëÅÜ=e~ìëÖÉê®íÉ=dãÄe
Tarifeler/Malzemeler/Malzemelerin iþlenmesi
Alet Kademe Süre Tarifeler/Malzemeler/Malzemelerin iþlenmesi
1/2 Baharat türünden þifalý otlar (yabani sarmýsak hariç)
Miktar: 10—50 gram
z Baharat otlarý kuru kabýn içine doldurunuz.
M Soðan, sarmýsak
Miktar: bir ve birden fazla soðan, dörde bölünmüþ, 300 grama
kadar
1 diþ sarýmsak, 300 grama
z Malzemeleri istediðiniz kadar küçülünceye kadar iþleyiniz.
2/M
birkaç
kez
(ikiþer
saniye)
Sebze ve patates, çið
(çorba, sos, dolgu maddesi olarak)
Miktar: 50—300 gram
z Sebzeleri büyük parçalar halinde kesiniz ve cihaz kabýn içine
doldurunuz.
2 Sert peynir (örn. parmýcan)
Miktar: 10—200 gram
z Peyniri küp þeker gibi doðrayýnýz ve istediðiniz derecede
cihazda iþleyiniz.
2 Pane unu
Miktar: 1—4 küçük kahvaltý ekmeði
z Küçük kahvaltý ekmeðini dörde bölünüz ve istediðiniz
derecede cihazda iþleyiniz.
2 Et, ciðer
(kýyma et, tartar vs. için)
Miktar: 10—500 gram
z Kemikleri, kýkýrdaklarý, deri ve sinirleri etten ayýrýnýz, eti
kuþbaþý þeklinde doðrayýnýz. Eti küçük parçalar (kuþbaþý)
þeklinde kesiniz.
Etli hamur, doldurma malzemesi ve börek hazýrlamak için:
z Eti (sýðýr, domuz, dana, tavuk, balýk, vs.) diðer ek malzemeler
ve baharatlar ile birlikte cihazýn kabýna doldurunuz ve hamur
kývamýna gelinceye kadar iþleyiniz.
2
yakl.
1dakika
Mayalý hamur
Azami 500 g un
25 g maya veya 1 paket kuru maya
225 ml ýlýk süt
1 yumurta
1 tutam tuz
80 g þeker
60 g yað (ýlýk)
½ limonun kabuðu (limon aromasý)
z Ýþlenecek malzemelerin sýcaklýðý ayný olmalýdýr.
z Hamur düzgün bir kývama ulaþýnca, hamuru sýcak bir yerde
bekletiniz.
íê
60


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