Philips Comfort HR7600/1 Instrucciones De Uso página 12

ENGLISH
12
Quantities and preparation times
Ingredients & Max. Setting
results quan /acces
tity sory
1 / k /
Apples, 350g
g
carrots,
celeriac -
grating, slicing
Batter 250 1 / P
(pancake) - ml
whisking milk
1 / P
Breadcrumbs - 100g
chopping
1 / P
Butter cream 300g
(creme au
beurre) -
whisking
Cheese 200g 1 / P
(Parmesan) -
chopping
1 / k
Cheese 200g
(Gouda) -
shredding
Procedure Applications
Cut the food into pieces that fit Salads, raw
into the tube. Fill the tube with vegetables
the pieces and grate them
while pressing the pusher
lightly.
First pour the milk into the Pancakes,
bowl and then add the dry waffles
ingredients. Mix the ingredients
approx. 1 minute.
Use dry, crispy bread. Breadcrumbed
dishes, au
gratin dishes
Use soft butter for a light Deserts,
result. pastry,
toppings
Use a piece of rindless Garnishing,
Parmesan and cut it into pieces soup, sauces,
of approx. 3 x 3 cm. au gratin
dishes
Cut the cheese into pieces that Sauces, pizzas,
fit into the feed tube. Press au gratin
carefully with the pusher. dishes, fondue
Ingredients & Max. Setting Procedure
results quan /acces
tity sory
P / P
Chocolate - 100g Use hard, plain chocolate.
chopping Break it into pieces of 2 cm.
Use the P (pulse) setting
during the first few seconds
and then switch to setting 1 to
chop the chocolate very fine.
Cucumbers - 1 1 / P / Put the cucumber into the
g
slicing cucum chute and press it carefully
ber with the pusher.
Dough (for 150g 1 / P Use cold margarine, cut into
shortcrust pieces of 2 cm. Put all the
pastry) - ingredients in the bowl and
kneading knead until the dough has
turned into a ball. Allow the
dough to cool before further
processing.
1 / P
Dough (tarts, 150g Use cold margarine and cold
pies) -mixing flour water. Put flour in the bowl
and add the margarine cut into
pieces of 2cm. Mix until the
dough has become crumbly,
then add cold water while
mixing. Stop as soon the
dough starts to turn into a ball.
Allow the dough to cool down
before further processing.
1 / S
Egg whites - 4 egg Use egg whites at room
emulsifying whites temperature. Note: use at least
2 egg whites.
Applications
Garnishing,
sauces, pastry,
puddings,
mousses
Salads
Apple pies,
sweet biscuits,
open fruit flans
Fruit tarts,
pies, quiches,
dumplings
Pudding,
soufflees,
meringues