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DA
Dansk
Æg & ost
Æg er skrøbelige produkter, som kræver
speciel opmærksomhed� Dette er på grund
af, at hvis de bare sættes ind i ovnen, vil
de eksplodere grundet det tryk, der dannes
indeni skallen� Æggeblommer i sig selv
eksploderer også, hvis der ikke er prikket
hul i lmen, der dækker dem. Så prik hul
med toppen af en tandstikker ind til midten
af æggeblommen; hvis ægget er friskt, vil
det ikke yde ud. Æggeblommen og hviden
reagerer forskelligt på mikrobølger, og
uheldigvis tilberedes blommen hurtigere end
hviden� Når æg slås i stykker (til omelet),
skal kanterne lægges ind i midten, når
halvdelen af tilberedningstiden er gået�
Pocheret æg
Varm 50 ml vand op med salt og en sjat
hvidvinseddike i 1 min� på 1000 W� Slå
ægget ned i det kogende vand og prik
forsigtigt hul i blommen og hviden med en
tandstikker; dæk til og tilbered på 600 W� i
40 til 60 sekunder (afhængig af størrelsen
på ægget). Lad det stå i 1 minut, lad vandet
løbe fra og servér
Oste
Oste reagerer forskelligt alt efter, hvilken
type det er: Jo federe osten er, jo hurtigere
smelter den� Hvis osten tilberedes for
længe, bliver den hård� Når det er muligt,
anbefales det at tilføje revet ost i sidste
øjeblik (til pasta, gratin osv�)�
79


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Panasonic NN-CS894S User Manual - English - 144 pages

Panasonic NN-CS894S User Manual - English - 52 pages

Panasonic NN-CS894S User Manual - German - 128 pages

Panasonic NN-CS894S User Manual - German - 52 pages

Panasonic NN-CS894S User Manual - Dutch - 52 pages

Panasonic NN-CS894S User Manual - French - 52 pages

Panasonic NN-CS894S User Manual - French - 128 pages

Panasonic NN-CS894S User Manual - Italian - 128 pages

Panasonic NN-CS894S User Manual - Italian - 52 pages

Panasonic NN-CS894S User Manual - Swedish - 103 pages

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