User manual

RECIPES
26
Pears in chocolate sauce
1. Place the sugar, vanilla sugar, pear liqueur and water into
the bowl, stir, cover and cook.
1-2 min. 900 W
2. Place the pears in the liquid, cover and cook.
5-8 min. 900 W
Take the pears out of the cooking liquid and place in the
refrigerator.
3. Put 50 ml of the cooking liquid into the smaller bowl. Add
the chocolate and crème fraîche, cover and cook.
2-3 min. 900 W
4. Stir the sauce well, pour over the pears and serve.
Utensils: Bowl with lid (2 l capacity)
Bowl with lid (1 l capacity)
4 whole pears, peeled (600 g)
60 g sugar
10 g vanilla sugar
1 tbsp pear liqueur
150 ml water
130 g dark chocolate, chopped
100 g crème fraîche
Semolina pudding with raspberry sauce
1. Place the milk, sugar and almonds in the bowl, cover and
cook.
3-5 min. 900 W
2. Add the semolina, stir, cover and cook.
10-12 min. 270 W
3. Beat the egg yolk with the water in a cup and stir into the
hot mixture. Beat the egg white until it is stiff, and fold into
the mixture. Pour the pudding into ramekins.
4. To make the sauce, wash and dry the raspberries and place
into a bowl with the water and sugar. Cover and heat.
2-3 min. 900 W
5. Purée the raspberries and serve with the semolina
pudding.
Utensils: Bowl with lid (2 l capacity)
4 Ramekin dishes
500 ml milk
40 g sugar
15 g chopped almonds
50 g semolina
1 egg yolk
1 tbsp water
1 egg white
250 g raspberries
50 ml water
40 g sugar
Cheesecake
1. In a bowl, mix together the flour, cocoa, baking powder
and sugar.
2. Add the egg and butter and mix in a food processor.
3. Grease the tin. Roll out the dough and line the tin, leaving
2 cm around the edges to form a rim. Bake the pastry.
6-8 min. 630 W
4. Whisk the butter and sugar until light and fluffy. Slowly
whisk in the eggs. Add the fromage frais and the
powdered vanilla pudding mix.
5. Spread the filling over the cheesecake base and cook.
15-19 min. 630 W
Utensils: Spring form tin (approx. 26 cm diameter)
Base:
300 g flour
1 tbsp cocoa
10 g baking powder
150 g sugar
1 egg
10 g butter or margarine to grease the tin
Filling:
150 g butter or margarine
100 g sugar
10 g vanilla sugar
3 eggs
400 g fromage frais, 20 % fat content
40 g powdered vanilla pudding mix