User manual WHIRLPOOL AMW 840 IX RECEPTENBOEK
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Manual abstract: user guide WHIRLPOOL AMW 840 IXRECEPTENBOEK
Detailed instructions for use are in the User's Guide.
[. . . ] Place the ﬂour in a mixing bowl, add the blended yeast, the oil and salt. Cover the dough and leave to rise in a warm place for approximately 2 hours. Flatten the dough out with your hands until it ﬁlls the entire crisp plate, then prick all over with a fork. [. . . ] Lay one pastry disc partly on top of the other and roll them out to a single body with a rolling pin. Shape the roll to a circle and place it on the crisp plate, leaving the paper from the pastry on the bottom of the plate. Indd 4
Steam is used every day by more and more people for food preparation as it is considered one of the healthiest methods of cooking. Suitable for most foods and a surprising variety of recipes, steaming goes from cooking vegetables to different foods like ﬁsh, meat and fruits!The steamer accessory is designed to perform steaming in the microwave in the most optimal way. The water in the bottom part of the steamer heats up and steams the food placed in the insert. Steam produced from the heat of the liquid builds up inside the steamer, cooking food in a very moist atmosphere. RICE WITH MUSHROOMS
4 SERVINGS INGREDIENTS 350 g rice salt water amount according to the kind of rice 250 g sautéed mushrooms basil
FUNCTION: 6TH SENSE STEAM PREPARATION: 15 MINUTES COOKING: 10 – 18 MINUTES
1. Place the rice in the bottom part of the steamer and add salt and water. Cover with the lid and cook on 6TH SENSE Steam function for set time 10 minutes. (or the cooking time recommended for the rice) Let the rice stand for some minutes and then pack it in a greased cake mould. Turn it out on a serving plate and decorate it with the sautéed mushrooms and fresh basil. Cut also the courgette in pieces and divide the cauliﬂower into ﬂorets. Place the steam grid (insert) on top and place the vegetables into groups on the steam grid. Indd 5
4 SERVINGS INGREDIENTS FOR THE MEAT SAUCE: 500 g minced beef 1 medium onion, 100-125 g, ﬁnely chopped 1 clove of garlic, crushed 15 g butter (1 tbsp) 2 tbsp oil 500 g canned tomatoes 1½ beef stock cubes + 100ml (1 dl) water salt, pepper, herbs FOR THE WHITE SAUCE: 50 g butter 40 g ﬂour (3/4 dl) 600 ml milk (6 dl) salt nutmeg 300 g lasagne sheets 40-50 g grated parmesan cheese approx. Add the tomatoes and crumbled stock cubes + water and spices and simmer for about 1 hour or while you prepare the white sauce. Cook on 750W for 6-7 minutes until thickened, stirring every second minute to prevent the sauce from sticking to the bottom. If you use lasagne sheets that need pre-cooking, parboil 3 or 4 lasagne sheets at a time in boiling salted water. [. . . ] Place the steaks in a lightly greased ovenproof and microwave safe dish with low edges and sprinkle with salt and pepper. Place the dish on the low metal rack and bake the steaks on Convection at 200-210°C + 160W microwave power for 12-16 minutes (cooking time depends on the thickness of the steaks). Cook until boiling point stirring continuously and let the sauce simmer for some minutes until thickened. [. . . ]
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