Bedienungsanleitung Bestron DLD5009 (Seite 24 von 40) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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Instruction manual

English

10. In case of claims under guarantee you can contact your dealer where the appliance is purchased.

Bestron offers you also the possibility to send the appliance directly to our Service Department. Do not

send your appliance without consulting us. The package may be refused and any any costs will be for

your account. Please contact the Service Department and they will tell you how to pack and send the

appliance.

11. This appliance is not suitable for professional use.

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 2014/30/EU

• Low Voltage Directive 2014/35/EU

• RoHS – Directive 2011/65/EU

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 our

• 125 g buckwheat our

• 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 our instead of buck

heat our; however, you will then miss a little of

the characteristic avour of Dutch Poffertjes!)

Preparation

Dissolve the yeast in 3 tablespoons of lukewarm

milk. Mix the our with the buckwheat our. Prepare

a smooth batter from the our, 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

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 our

• 125 g buckwheat our

• 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

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Bestron DLD5009 Seite 24

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