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Desserter, kompott
Kompott
Vei frukten, tilsett ca.
Y av mengden vann. Tilsett sukker og
krydder etter smak.
Risengrynsgrøt
Vei risen og tilsett 2,5 ganger så mye melk som ris. Fyll risen
og melken til maks. 2,5 cm høyde i kokekaret. Rør om etter
kokingen. Resten av melken trekker seg raskt inn.
Yoghurt
Varm opp melken på kokesonen til 90 °C. Kjøl den deretter
ned til 40 °C. H-melk trenger ikke varmes opp.
Rør inn en til to teskjeer yoghurt naturell eller tilsvarende
mengde yoghurtferment per 100 ml melk. Fyll blandingen på
rene glass og lukk disse.
Etter tilberedningen avkjøles glassene i kjøleskapet.
Kaker og bakst
Bruk helst mørke stekeformer av metall.
Temperatur og steketid er avhengig av deigens/rørens mengde
og beskaffenhet. Derfor er det angitt temperaturintervaller i
tabellene.
Still først inn den laveste temperaturen. Det gir en jevnere
bruning. Ved behov kan du velge en høyere temperatur neste
gang.
Ikke legg baksten for tett på risten eller stekebrettet.
Kake i form
Kaker på brett
Matvarer Tilbehør Driftstype Temperatur i °C Steketid i min
Germknödel (østerriksk bolle) stekebrett Damping 100 20–25
Crème caramel småformer + rist Damping 85–90 25–30
Søt grateng (f.eks. grateng med semule) gratengform + rist Varmluft + damping 160–170 50–60
Risengrynsgrøt* stekebrett Damping 100 25–35
Yoghurt* porsjonsglass + rist Damping 40 300–360
Eplekompott stekebrett Damping 100 10–15
Pærekompott stekebrett Damping 100 10–15
Kirsebærkompott stekebrett Damping 100 10–15
Rabarbrakompott stekebrett Damping 100 10–15
Sviskekompott stekebrett Damping 100 15–20
* Du kan også bruke det passende programmet (se kapittelet: Programautomatikk).
Matvarer Tilbehør yde Driftstype Temperatur i °C Steketid i min
Formkake krans-/brødform 2 Varmluft 150–160 60–70
Formkakebunn fruktkakeform 2 Varmluft 150–160 30–45
Fruktkake fin, formkakerøre springform 2 Varmluft 150–160 45–55
Sukkerbrød (2 egg) fruktkakeform 2 Varmluft 180–190 12–16
Sukkerbrødkake (6 egg) springform 2 Varmluft 150–160 25–35
Mørdeigbunn med kant springform 2 Varmluft 150–160 40–50
Sveitsisk pai springform 2 Varmluft 180–190 35–60
Gugelhupf (østerriksk formkake) høy, rund kakeform 2 Varmluft + damping 150–160 35–45
Krydret bakverk (f.eks. quiche) quicheform 2 Varmluft 180–190 35–60
Epleterte terteform 2 Varmluft 170–190 35–50
Matvarer Tilbehør Høyde Driftstype Temperatur i °C Steketid i min
Gjærbakst med tørt fyll stekebrett 2 Varmluft + damping 150–160 35–45
Gjærbakst med saftig fyll (frukt) stekebrett 2 Varmluft 150–160 35–45
Rullekake stekebrett 2 Varmluft 180–200 10–15
Kringle (500 g mel) stekebrett + bakepapir 2 Varmluft + damping 150–160 25–35
Kringle, søt stekebrett 2 Varmluft + damping 160–180 40–60
Løkpai stekebrett 2 Varmluft + damping 170–180 30–40
25


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