Recipes; Tips - Bosch MFW39 Gebrauchsanleitung

en

Recipes

Caution!
– Do not wash metal parts in the
dishwasher!
– Do not use any cleaning agents
containing alcohol or spirits.
– Do not use any sharp, pointed or metal
objects.
– Do not use abrasive cloths or cleaning
agents.
Fig. O gives an overview of how to clean
the individual parts.
■ Wipe the outside of the base unit with a
soft, damp cloth and dry off.
■ Dismantle the attachments used in
reverse order (see „Preparation" for the
relevant attachment).
■ Clean all accessories with a detergent
solution and a soft cloth/sponge or with
a soft brush.
■ Allow all parts to dry.
Notes:
– Immediately rub metal parts dry and
apply a little cooking oil to protect them
from rust.
– Discolouration of plastic parts may occur
when processing foods such as carrots.
This can be removed with a few drops of
cooking oil.
Recipes
Note (MFW3X...):
For all operating steps, set the speed
to 2 (fast).
Bread dumplings
– 300 g fresh white bread
– 20 ml milk
– 40 g butter or margarine
– 3 eggs
– 1 tbsp finely chopped onions
– Parsley
– A little flour
– Salt and pepper
■ Cut the bread into slices 10 mm thick
and halve lengthways. Add 20 ml of milk
and soak.
28
■ Process the moistened bread for
approx. 60 secs with the meat mincer
(perforated disc, medium).
■ Add the finely chopped onions, parsley
and melted butter and mix.
■ Add the whisked eggs, salt and pepper
and mix into the bread dough.
■ Leave the dough to prove for several
minutes. Then knead again.
■ Shape the dumplings with wet hands.
Roll the dumplings in flour.
■ Place dumplings in boiling water and
leave to simmer for approx. 20 minutes.
Do not bring to the boil!

Tips

Meat mincer
Using the perforated discs
– Perforated disc, fine (2.7 mm) for:
cooked chicken / pork / beef, cooked
liver, cooked fish for soups; raw pork and
beef for meat loaf; raw liver, meat and
bacon for liverwurst; pork for Mettwurst
– Perforated disc, medium (4 mm) for:
pork and beef for pâté and Cervelat
sausage
– Perforated disc, coarse (8 mm) for:
roast pork for goulash soup; leftovers
(joint, sausage) for bakes
■ If you require a finer consistence to your
processed food, process it several times
or use different perforated discs one
after the other (coarse, medium, fine).
■ You can add other ingredients
(e.g. onions, spices) directly during
processing. This ensures all ingredients
are mixed together thoroughly.
Sausage filler
■ Soak natural casing in lukewarm water
for about 10 minutes before processing.
■ Do not stuff casings too full or the
sausages may burst during boiling or
frying.