Ce Declaration Of Conformity - Bestron DLD5009 Manual Del Usuario

serVice
If a fault should occur please contact the BESTRON service department: www.bestron.com/service

ce declArAtion of conforMity

This product conforms to the essential requirements of the following EU safety directives:
• EMC Directive
• Low Voltage Directive
r. neyman
Quality control
suggestions for dutcH Poffertjes reciPes
Dutch Poffertjes are baked in a special Dutch Pof-
fertjes pan, a pan with indentations of a diameter of
about 3 cm. Your Bestron Dutch Poffertjes Maker
bakes delicious Dutch Poffertjes – and is ideal for
use in every kitchen!
Traditional Dutch Poffertjes recipes
ingredients
•
125 g flour
•
125 g buckwheat flour
•
1 egg
•
250 ml milk
•
approx. 250 ml water
•
15 g fresh yeast (1 sachet of dry yeast)
•
50 g molten butter
•
salt (when using butter without salt)
•
(You can also use ordinary flour instead of buck
heat flour; however, you will then miss a little of
the characteristic flavour of Dutch Poffertjes!)
Preparation
Dissolve the yeast in 3 tablespoons of lukewarm
milk. Mix the flour with the buckwheat flour. Prepare
a smooth batter from the flour, yeast, milk and water
(the batter should not run easily from the spoon, but
may not be too thick; adjust the quantity of water as
required). Stir the salt, molten butter and beaten egg
through the batter. The batter should be lukewarm.
Set the batter, covered with a moist tea towel, in a
warm place (next to a radiator, in the sun, or in an
oven at 50 °C) and allow it to rise for at least 30
minutes.
baking
Heat the Dutch Poffertjes Maker, and grease the
indentations with a little butter. Quickly pour a little
batter into each indentation. This will be easiest
when you use a squeezebottle with a reasonably-
sized opening, a gravy spoon, or a jug. Turn the
2014/30/EU
2014/35/EU
Dutch Poffertjes over using a fork or a shish kebab
skewer once the top surface becomes dry. The
Dutch Poffertjes should be baked golden-brown on
both sides. Put the Dutch Poffertjes on a plate, and
repeat for the other Dutch Poffertjes. Dutch Pof-
fertjes are eaten whilst they are hot, with a curl of
butter and covered by a thick layer of castor sugar
(plus a few drops of liqueur for really mouth-wate-
ring Dutch Poffertjes).
Ham/cheese dutch Poffertjes
ingredients
•
125 g flour
•
125 g buckwheat flour
•
1 egg
•
250 ml milk
•
approx. 250 ml water
•
15 g fresh yeast (1 sachet of dry yeast)
•
50 g molten butter
•
salt (when using butter without salt)
•
100 g ham
•
20 sprigs chives
•
100 g grated cheese
•
(You can also use ordinary flour instead of
buckwheat flour; however, you will then miss a
little of the characteristic flavour of Dutch Poffertjes!)
Preparation
Dissolve the yeast in 3 tablespoons of lukewarm
milk. Mix the flour with the buckwheat flour. Prepare
a smooth batter from the flour, yeast, milk and water
(the batter should not run easily from the spoon, but
may not be too thick; adjust the quantity of water as
required). Stir the salt, molten butter and beaten egg
through the batter. The batter should be lukewarm.
Set the batter, covered with a moist tea towel, in a
warm place (next to a radiator, in the sun, or in an
oven at 50 °C) and allow it to rise for at least 30
minutes. Chop the ham very finely. Also chop the
chives very finely.
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instruction manual