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Philips HR2830 Manual

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34
Enkele
voorbeelden:
Aardappelen
(ongekookt)
- hakken
- snijden
- raspen
Andijvie
- snijden
Beslag
(lichte soorten)
Crèmes
Fruit
- hakken
- pureren
- raspen
Kaas
- hakken
- raspen
Komkommer
- snijden
- raspen
Kool
- snijden
- raspen
Noten
- hakken
Peulvruchten
- pureren
Tomaten
- pureren
Tuinkruiden
- hakken
Uien
- hakken
- snijden
Vis
- hakken
Wortelen
(ongekookt)
- snijden
- raspen
Max.
hoeveelheid
300 g
250 g vocht
150 g boter
250 g
400 g
75 g
150 g
400 g
250 g
kom half
vullen
300 g
250 g
Hulpstuk
£
≠
≠
≠
£
£
£
£
≠
£
≠
≠
≠
≠
≠
£
£
£
£
£
≠
£
≠
≠
Bereidingswijze
Vóórsnijden in stukjes van 3 x 3 x 3 cm.
Steek de groente met de stronk naar boven
in de vulopening. Vul de vul opening
daarbij geheel.
Eerst het vocht in de kom. Vervolgens de
droge ingrediënten.
Gebruik zachte boter voor een luchtig
resultaat.
Tip: Gebruik wat citroensap om verkleuren
te voorkomen.
Gebruik ongekookt, stevig fruit zonder pit.
Gebruik gekookt of zacht fruit.
Gebruik alleen korstloze harde kaas
(bijv. Parmezaanse), in stukken van
2 x 2 x 2 cm. Max.1 minuut hakken.
Voorzichtig met de stamper aandrukken.
Vóórsnijden.
Vóórsnijden.
Gebruik gekookte bonen of erwten. Voeg
vocht toe voor een gelijkmatig resultaat.
Tomaten in vier stukken snijden.
Was en droog de kruiden.
Vóórsnijden in stukjes van 3 x 3 x 3 cm.
Hak tot de gewenste fijnheid.
Verwijder eerst alle graten
Invoeren in de vulopening met de punt naar
beneden.
Toepassingen
Aardappelkoekjes,
soep.
Ovenschotels, chips.
Rösti.
Salades.
Pannekoeken, flensjes,
frituur, wafels.
Gebak, desserts.
Salades, jam, gebak.
Sauzen, pudding,
Babyvoeding.
Garnering, gratineren,
sauzen.
Pizza, ovenschotels.
Salades, rauwkost.
Kookgroente, koolsla.
Rauwkost.
Salades, garnering.
Purees, soepen.
Sauzen, soepen.
Sauzen, soepen,
garnering,
kruidenboter.
Salades, sauzen,
soepen.
Ovenschotels.
Pâté.
Ovenschotels.
Garnering, rauwkost.
… 33 …


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