Krups GNA841 Manual De Instrucciones página 15

• Install the accessories (g and h) then the
hand-mixer.
They will be immediately above the worktop
and ready for use (11).
There is also space provided behind the
bracket for storing a notebook, pencil, etc.
What to do if your appliance
does not work
• Make sure the accessories have been
correctly fitted.
• Check the electrical connection.
If your appliance still does not work,
contact an approved Krups service centre (see
list in the Krups Service Stations booklet).
Recipes
Apple pie
. Shortcrust pastry: 300g flour, 150g butter,
15 ml water, 1 pinch salt.
. Filling: 4 or 5 apples, 2 tbsps sugar, 1 tsp
cinnamon, 1 tsp nutmeg, juice of a lemon,
10g butter.
. 1 pie dish: 28 cm in diameter (11" ins)
. Preparation time: 18 to 20 min.
• Using the whisks, mix the flour, salt and
butter in pieces until it «crumbs» (min.
speed).
• Then, using the dough hooks, gradually add
water while kneading (medium speed, then
max.) until it forms a ball.
• Leave to rest for 1 hour in the fridge.
• In a bowl, mix the finely sliced apples with
the sugar, cinnamon and nutmeg.
• Roll out 2/3 of the pastry, lining the buttered
pie dish above the edges.
• Place the apples on the bottom, sprinkle
with lemon juice and scatter with small
cubes of butter.
• Cover the apples with the rest of the pastry
and seal the edges together.
• Make a small hole in the centre of the dish
and bake for 35 min at 220 °C.
You can replace the apples with: 800g
rhubarb, chopped into pieces, or 500g
rhubarb + 300g raspberries and 1 tbsp flour,
6 tbsp sugar and 10g butter.
Strawberry tart
. Shortcrust pastry: 250g flour, 125g butter,
125g sugar, 1 egg.
. Custard cream: 1/4 l milk, 2 egg yolks, 50g
sugar, 25g flour, a few drops of vanilla
essence.
. 800g strawberries
. 1 pie dish: 28 cm in diameter (11" ins)
. Preparation time: 20 min
• Using the whisks, mix the flour, sugar and
butter in pieces until it «crumbs» (min.
speed).
• Then, using the dough hooks, add the egg
and knead until a ball forms (medium speed
at first then max).
• Leave to rest for 1 hour in the fridge.
• Boil the milk with the vanilla.
• During this time, using the whisks, process
the egg yolks and the sugar (medium speed,
then max). The mixture must turn white.
• Add the flour and mix (medium speed).
• Then at min. speed, pour in the boiling milk
with care and mix.
• Heat the preparation, stirring with a spoon
until it thickens. Allow to cool, stirring
continuously.
• Roll out the pastry and use it to line the
buttered pie dish. Pierce the bottom with a
fork, line with aluminium foil and cover with
pulses.
• Bake for 20 min at 180°C.
• Remove the pulses and the aluminium foil
and allow to cool.
• Spread the custard cream on the base of the
tart and fill with strawberries.
• Coat with redcurrant jelly.
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