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Verfügbare Sprachen
Verfügbare Sprachen
Ingredients
Max.
quantity
Baby/infant/
300 g
diet food
- puréeing
Batter (biscuit)
3 eggs
- stirring
Batter (cake)
150 g
- stirring
flour
Batter (light)
400 g
- stirring
liquid
Breadcrumbs
100 g
- chopping
Cheese
200 g
- chopping
- shredding
Chocolate
200 g
- chopping
Creams
250 g
Dough
250 g
(tart, pie,
flour
dumplings)
Dough (for
250 g
pizza)
flour
All manuals and user guides at all-guides.com
Switch-
Acces-
Procedure
on
sory
mode
£
M/I
Coarse: add a little liquid.
Fine: if necessary add some extra
liquid for the smoothest results.
£
I-M
Ingredients at room temperature.
Stir mixture of eggs and sugar at
position I until stiff. Then add the
sifted flour. Continue stirring carefully
at position M.
£
I
Ingredients at room temperature.
£
M/I
First put liquid into the bowl.
Then add the dry ingredients.
£
I
Use dry, crisp bread.
Use rindless cheese (e.g. Parmezan),
£
M/I
pre-cut in cubes of 2 cm. Select pos. M
for coarse results and I for fine powder.
Press carefully with the pusher.
h
I
£
M/I
Use hard, pure chocolate. Break into
cubes of 2 cm. The first few times
use pos. M. Then position I for a fine
chop.
£
I
Use soft butter for airy results.
£
I
Use cold butter/margarine and cold
water. Put flour into the bowl. Top with
2 cm large pieces of butter/ margarine.
Mix on pos. I until the mixture
resembles bread crumbs.
Then add cold water while mixing.
Stop as soon as dough forms into a ball
(about 15 sec.). Cool dough before
further processing.
£
I
Please refer to the recipe on page 9.
11
Applications
Infant food.
Baby food.
Cakes, Swiss Roll,
Pastry.
Cakes, etc.
Pancakes, wafers,
crepe, fritters.
Food coated with
breadcrumbs,
gratinated dishes.
Garnishing,
au gratin, soups,
sauces, croquettes.
Sauces, fondue,
pizza, au gratin
dishes.
Garnishing, sauces
pastry, mousse,
pudding.
Pastry, desserts,
toppings.
Fruit tarts, apple
dumplings, pies,
quiche.
Pizza, tart.
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