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Efbe-schott ZN 3.1 O Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
32
SC ZN 3.1 O – 070925
Assembly page 32/32
Fax +32 2 359 95 50
• El aparato necesita unos 3 minutos para cocer la masa. Abra la tapa y saque los
aperitivos cocidos con una herramienta adecuada (¡Precaución! No use herramientas
metálicas.)
• Saque cuidadosamente la masa por los bordes con un cuchillo.
• Deje enfriar los aperitivos, y llene y una las mitades.
• Las pastas tienen forma de avellana. Por eso le hemos llamado “miracle nut” (avellana
milagrosa). Use el mismo procedimiento para realizar pastas con otra forma.
RECOMENDACIONES Y RECETAS
Recomendamos las pastas siguientes: Por supuesto, no hay límites a su imaginación y
creatividad.
Receta para la masa:
Ingredientes: 400 g de harina
100 g de azúcar
250 g de margarina
2 huevos
¼ cucharada de levadura
1 bolsa de azúcar con vainilla
Preparación: 1. Mezcle la margarina, el azúcar y los huevos
2. Mezcle la levadura, el azúcar con vainilla y la harina
3. Mezcle todos los ingredientes a fondo
Receta para masa dulce:
Ingredientes: 500-600 g de harina
220 g de azúcar
200 g de margarina o mantequilla
200 g de nata
1 huevo, 2 claras de huevo
1 cucharadita de levadura
1 bolsa de azúcar con vainilla
Preparación: 1. Mezcle la margarina, 1 huevo y azúcar con vainilla a fondo y añada 2 claras
de huevo
2. Añada la nata y mezcle.
3. Mezcle la levadura con la harina y añádala a la masa, junto con la mezcla de
mantequilla y azúcar.
Receta para masa salada:
Ingredientes: 200 g de harina
125 g de margarina
1 huevo
¼ cucharada de levadura
1 pizca de azúcar
3 pizcas de sal
Preparación: 1. Mezcle el huevo, la sal y el azúcar con la margarina fundida
2. Mezcle la harina y la levadura
3. Mézclelo todo a fondo
… 32 …


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