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Speciale toepassingen
60
Gelatine smelten
Werkwijze
Laat gelatinebladen 5 minuten in een
schaal met water weken. De gelatine-
bladen moeten goed met water be-
dekt zijn. Knijp de gelatinebladen uit
en giet het water weg. Leg de uitge-
knepen gelatinebladen weer in de
schaal.
Doe gemalen gelatine in een schaal
en voeg zoveel water toe als op de
verpakking staat aangegeven.
Dek het serviesgoed af en zet het in
een ovenpan met gaten.
Instellingen
Temperatuur: 90°C
Tijd: 1 minuut
Chocolade smelten
U kunt alle soorten chocolade in het ap-
paraat smelten.
Werkwijze
Breek de chocolade in stukken. Vet-
glazuur bereidt u bij voorkeur in de
ongeopende verpakking in een oven-
pan met gaten.
Doe grote hoeveelheden in een oven-
pan zonder gaten en kleine hoeveel-
heden in een kopje of schaal.
Dek de ovenpan of het serviesgoed af
met hitte- (tot 100°C) en stoombe-
stendige folie of met een deksel.
Roer grote hoeveelheden tussendoor
een keer om.
Instellingen
Temperatuur: 65°C
Tijd: 20minuten
60


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