Manual Unold 48661 (page 33 of 48) (English, German, Dutch, French, Italian, Spanish)

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Le ricette di queste istruzioni per l’uso sono state ideate e verificate dagli autori e da UNOLD AG.

Tuttavia non può essere emessa alcuna garanzia. È esclusa la responsabilità degli autori, di UNOLD

AG e dei rispettivi incaricati per danni provocati a persone, cose o materiali.

SALSE

1. La cioccolatiera è lo strumento ideale per

mantenere calde salse dolci e gustose, non-

ché per far sciogliere il burro per gli aspa-

ragi e altre verdure.

2. Mescolare di tanto in tanto le salse per evi-

tare che si formi la pellicola.

3. Far sciogliere il burro impostando

l’apparecchio al livello I.

4. Per rosolare il burro, farlo sciogliere imo-

stando l’apparecchio al livello II e lasciar

rosolare. Riposizionare in tempo al livello I

per evitare che il burro diventi troppo scuro.

5. La salsa olandese o le altre salse pos-

sono essere mantenute calde impostando

l’apparecchio al livello I.

nuale fino a che si formi un impasto cremoso,

inserire in una siringa per pasticceria e formare

piccoli mucchietti di composto su una tavola ri-

coperta con carta da forno. Lasciar riposare per

tutta la notte in frigorifero. In alternativa lasciare

il composto per tutta la notte in frigorifero, il gi-

orno successivo formare piccole palline di com-

posto servendosi di un cucchiaio per gelato e

procedere come descritto precedentemente.

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Unold 48661 Manual

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