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Variatie:
Van 250 g meel gistdeeg maken, met prui-
men beleggen en kruimels erover strooien.
8.7 POTATO - aardappelen met
bergkaas
Ingrediënten voor 2-3 personen:
1 kg vastkokende aardappelen
200 ml room
100 g bergkaas, geraspt
zout, peper
Bereiding:
1. De aardappelen schillen en in dunne
schijfjes snijden.
2. Aardappelschijfjes over de bakplaat 13
verdelen.
3. Zout en peper erover strooien.
4. Opzetrooster 15 in de ovenruimte
plaatsen en daarop de bakplaat 13
zetten.
5. Automatisch programma POTATO met
"6" kiezen (zie “5.7 Automatisch
programma kiezen“ op pagina 84).
6. 30 minuten voor het einde van de
bereidingstijd room en geraspte
bergkaas over de aardappelen strooien.
7. Afbakken.
8. Serveren met salade.
8.8 POTATO - bechamelaardappelen
Ingrediënten voor 2-3 personen:
1 kg vastkokende aardappelen
40 g boter
200 ml room
zout, peper, wat citroensap
1 bosje peterselie
Bereiding:
1. Aardappelen schillen en in dunne
schijfjes snijden.
2. Aardappelschijfjes over de bakplaat 13
verdelen.
3. Zout, peper en wat citroensap erover
doen.
4. Room erover gieten.
5. De boter in klontjes erover verdelen.
6. Opzetrooster 15 in de ovenruimte
plaatsen en daarop de bakplaat 13
zetten.
7. Automatisch programma POTATO met
"6" kiezen (zie “5.7 Automatisch
programma kiezen“ op pagina 84).
8. Na de bereidingstijd bestrooien met
gehakte peterselie.
8.9 SOUP - kippensoep met
glasnoedels
Ingrediënten voor 2-3 personen:
600 ml water
200 g klein gesneden kippenfilet
250 g groenten (wortel, bonen, prei of
in plaats daarvan diepvriessoepgroente)
50 g glasnoedels
zout, specerijen, kruiden
sherry naar smaak
Bereiding:
1. Groenten en water met zout in een
vuurvaste glazen schaal doen.
2. Opzetrooster 15 in de ovenruimte
zetten.
3. Op het opzetrooster 15 de glazen
schaal met de ingrediënten zetten.
4. Automatisch programma SOUP met
500 g kiezen (zie “5.7 Automatisch
programma kiezen“ op pagina 84).
RP57458 Dampfgarer LB1 Seite 94 Montag, 27. August 1956 9:05 21
96


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