Manual Tefal QB2001 Masterchef Compact (page 9 of 123) (All languages)

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•Lees de gebruiksaanwijzing zorgvuldig door voordat u het

apparaat in gebruik neemt: bij een verkeerd gebruik vervalt

elke aansprakelijkheid van de fabrikant.

•Dit apparaat is niet bedoeld om zonder hulp en/of toezicht

gebruikt te worden door kinderen of andere personen indien

hun fysieke, zintuiglijke of mentale vermogen hen niet in staat

stellen dit apparaat op een veilige wijze te gebruiken.

Er moet toezicht zijn op kinderen zodat zij niet met het

apparaat kunnen spelen.

•Uw apparaat is uitsluitend bedoeld voor huishoudelijk gebruik

binnenshuis en op een hoogte van minder dan 2000 m.

•Maak geen gebruik van het apparaat als het niet goed werkt of

als het beschadigd is. Richt u in dit geval tot een erkend

servicecentrum (zie lijst in het serviceboekje).

•Met uitzondering van de gebruikelijke reinigings- en

onderhoudswerkzaamheden die de klant zelf kan uitvoeren,

dienen alle werkzaamheden door een erkend centrum te worden

uitgevoerd (zie lijst in het serviceboekje).

•Trek altijd de stekker van het apparaat uit het stopcontact

wanneer u het onbewaakt achterlaat en voordat u het

monteert, demonteert of reinigt.

•Wees voorzichtig om het risico op verwondingen bij foutief

gebruik van het apparaat te voorkomen.

•Verhit de accessoires niet in de magnetron of oven.

•Gebruik voor uw eigen veiligheid uitsluitend de voor uw

apparaat geschikte accessoires en onderdelen, verkocht in een

erkend servicecentrum.

•Verwijder altijd de mixkom (d) voor u de ontgrendelingsknop

(a3) van de multifunctionele kop (a4) activeert.

VEILIGHEIDSVOORSCHRIFTEN

sheet lined with parchment paper and allow to rise for about 30 to 40 minutes. Preheat the oven to

200°C. Brush the buns with egg yolk mixed with a little milk and sugar. Bake for about 15 to 20

minutes. Note: Do not substitute butter with margarine or lard.

For UK only: Use 500 strong white bread flour, 80 g softened butter, 80 caster sugar, 250 ml lukewarm

milk, 2 tsp Easybake or Fast Action dried yeast, 1 pinch of salt, 1 egg beaten with 1 tsp water, for

glaze.

Make the dough as the recipe directs but there is no need to rest the dough for 1 hour. Shape the

dough as directed and leave to prove until doubled in size (for about 45 min to 1 hour). Bake as

directed above.

Vanilla Sponge Slab Cake

Ingredients: 2 eggs, 125 g caster sugar, 125 g softened butter in pieces, 250 g flour (plain), 70 ml

milk, 1 sachet (11 g) baking powder or 4 level tsp baking powder, 1 sachet (6.5 g) vanilla sugar or 1

tsp vanilla extract.

Put all the ingredients in the bowl except for the flour. Fit the kneader and the lid. Run for a few

seconds at speed 1, and add the flour little by little with the appliance running. Mix for 3 minutes.

Preheat the oven to 180°C. Place the mixture in a buttered and floured non-stick loaf tin (900g /2

lb size). Bake for about 40 minutes or until a fine skewer inserted in the centre come out clean with

no mixture attached. Best eaten within 2 days of making .

Feta, Olive and Sun-dried Tomato Loaf

Ingredients: 200 g flour (plain), 4 eggs, 1 sachet (11 g) baking powder or 4 level tsp baking powder,

100 ml cold milk, 50 ml olive oil, 12 dried tomatoes, 200 g feta cheese, 15 destoned green olives cut

into pieces, salt, pepper.

Preheat the oven to 180°C. Butter and flour a loaf tin. Put the flour, eggs and baking powder in the

bowl. Fit the kneader and the lid. Start at speed 1 and then increase to speed 3. Add the olive oil and

milk with the appliance running for one and a half minutes. Decrease to speed 1 and add the dried

tomatoes, feta cheese and olives. Add salt and pepper. Pour the mixture into the tin and bake for 30

to 40 minutes.

Mayonnaise

Ingredients: 1 egg yolk, 1 tablespoon mustard, 1 teaspoon white wine vinegar, 250 ml oil (sunflower,

olive or half and half of each), salt, pepper.

Attention: all the ingredients must be at room temperature.

Put all the ingredients except for the oil in the bowl. Fit the balloon whisk and lid. Start at speed 1

and begin to pour the oil in a thin trickle. After 10 seconds, increase to speed 4, and continue to add

the oil little by little. Once you have added all the oil, run the appliance for another 30 seconds.

NB: Keep refrigerated and consume within 24 hours.

Chantilly cream

Ingredients: 250 ml very cold liquid crème fraiche*, 50g icing sugar.

Put the cream and icing sugar in the bowl. Fit the balloon whisk and lid. Run the appliance at speed

3 for 2 minutes and then at speed 4 for one and a half minutes.

* liquid creme fraiche is not available in all countries.

For the UK only: Use 300 ml well chilled double cream and 35 g icing sugar. Place the cream and

icing sugar in the bowl. Fit the balloon whisk and lid. Whip on speed 3 until it forms firm peaks

(takes about 2 to 3 minutes).

EN NL

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Tefal QB2001 Masterchef Compact Manual

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