Manual Philips HR2833 (page 62 of 96) (English, German, Dutch, French, Italian)

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Deeg

(voor brood)

- kneden

Deeg

(voor pizza)

- kneden

Deeg

(gistdeeg)

- kneden

Eieren

- kloppen

(eiwit)

Fruit

(algemeen)

- hakken

- pureren

Groenten

(algemeen)

- hakken

- pureren

Kaas

- hakken

- raspen

Mayonaise

Milkshake

- roeren

Noten

- hakken

Paneermeel

- hakken

350 g

bloem

300 g

bloem

300 g

bloem

4 eieren

400 g

500 g

400 g

500 g

200 g

3 eieren

350 ml

vocht

250 g

100 g

M/5

4-5

M/5

™

Zie het recept op pag. 57.

Zie het recept op pag. 58.

Gebruik eieren op kamertemperatuur.

Tip: gebruik wat citroensap op

verkleuren te voorkomen.

Gebruik ongekookt, stevig fruit zonder

pit.

Gebruik gekookt of zacht fruit.

Vóórsnijden in stukjes van 3 cm.

Gebruik korstloze harde kaas (bijv.

Parmezaanse), in stukken van

2 cm. Kies stand M voor een grof

resultaat, of snelheid 5 voor fijn poeder.

Voorzichtig met de stamper

aandrukken.

Gebruik ingrediënten op kamer-

temperatuur. Zie het recept op

pag. 60.

(N.B.: Gebruik tenminste één groot ei

of twee kleine eieren.)

Zie het recept op pag.55.

Gebruik stand M voor een grof

resultaat en snelheid 5 voor fijn hakken.

Gebruik droog, knapperig brood.

Brood, vlaai.

Pizza, taartbodem.

Luxe brood.

Pudding, soufflé,

schuimgebak.

garnering.

Salades, jam, gebak.

Sauzen, pudding,

Babyvoeding.

Salades, rauwkost,

soep.

Groentenpuree, soep.

Garnering, gratineren,

soepen, sauzen,

kroketten.

Sauzen, fondue, pizza,

gratineren.

Cocktail-, fondue-,

barbecuesauzen, frites.

Salades, garnering,

brood.

Gepaneerd voedsel,

gegratineerde schotels.

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Philips HR2833 Manual

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