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NL
NL
6
TH
SENSE-MENU
VOEDINGSGROEP ACCESSOIRES VOEDSELTYPE HOEVEELHEID VOORBEREIDING
PIZZA & QUICHE
15. Thuisgemaakte
pizza [crisp]
1 baksel Maak deeg van 150 ml water, 15 g verse
gist, 200 - 225 g bloem, zout en olie. Laat
dit rijzen. Rol het deeg uit op een ingevet-
te crispplaat en prik het in. Voeg toppings
als tomaten, mozzarella, kaas en ham toe.
16. Quiche lorraine
[crisp]
1 baksel Bereid het deeg (250 g bloem, 150 g bo-
ter + 2½ el water) of gebruik kant-en-klaar
deeg (400 - 450 g). Plaats het deeg op de
crispplaat. Prik het deeg in. Bak het deeg
voor. Als de oven het aangeeft, voegt u
de vulling toe. Voeg 200 g ham en 175 g
kaas toe en giet hier een mengsel van 3
eieren en 300 ml room over. Plaats het
geheel in de oven en vervolg de bereiding.
17. Bevroren panpizza
[crisp]
300g - 800g Verwijder de verpakking.
18. Bevroren dunne
pizza [crisp]
250g - 500g Verwijder de verpakking.
19. Voorgebakken be-
vroren quiche
[crisp]
200g - 800g Verwijder de verpakking.
RIJST
20. Rijst [stomer] 1 - 4 porties Plaats 1 tot 4 porties rijst op de onderkant
(basis) van de stoompan, ervan uitgaand
dat elke portie overeenkomt met 100g.
Voeg gezouten water toe tot het geschik-
te niveau dat binnenin de stoompan, on-
der de tekst “Rijst + water” (1 = 1 portie, 2
= 2 porties enz.). Deksel met stoompan-
deksel. Gebruik het middelste rooster van
de stoompan niet.
Selecteer het aantal te bereiden porties
zoals gevraagd op het display (L1 = 1 por-
tie, L2 = 2 porties enz.).
Magnetron- en
ovenvaste schotel
Crispplaat Stoompan
Stoompan
(Onderkant en
deksel)
Laag rooster Hoog rek
25


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