14
Dough (pizza)
- kneading
Dough (yeast)
- kneading
Dough (shortcrust)
- kneading
Egg whites
- whisking
Fruit (e.g. apples, peaches,
bananas)
- chopping
- pureeing
Herbs (e.g. parsley)
- chopping
Leeks, cucumbers,
carrots
- slicing
Lemons, oranges and
grapefruits
- pressing
Mayonnaise
- emulsifying
Meats, fish, poultry
- lean meat
- streaky meat
700 g
flour
500 g
flour
500 g
flour
4 egg
whites
500 g
700 g
75 g
min.
1 piece
1 kg fruit
3 eggs
500 g
400 g
5
5
5
4 - 5
M
5
5 / M
5 / M
3
2-5
5 / M
5 / M
Same procedure as for bread dough. Knead the dough for approx. 1 minu-
te.
First mix yeast, warm milk and some sugar. Add flour, sugar, salt, eggs
and soft margarine. Knead the dough until it stops sticking to the bowl
(takes approx. 1 minute). Leave it to rise for 30 minutes.
Use cold margarine, cut into pieces of 2 cm. Put all the ingredients in the
bowl and knead until the dough has turned into a ball. Allow the dough to
cool before further processing.
Use the eggs at room temperature.
Note: Use at least two egg whites
Tip: Add a little lemon juice to prevent the fruit from discolouring
Add some liquid to obtain a smooth puree.
Wash and dry the herb(s) before chopping
Fill the chute with leeks, pieces of cucumber or carrots and press carefully
with the pusher.
Cut the fruit in halves and press them carefully onto the cone of the citrus
press
Use all ingredients at room temperature. Note: use at least one big egg,
two smal eggs or two big egg yolks.
First remove sinews and (fish) bones. Cut the meat/fish into cubes of 3
cm. Use the pulse setting for a coarser chopping result.
Pizzas, tarts
Luxury bread
Apple pies, sweet
biscuits, open fruit
flans
Puddings, soufflés,
meringues
Salads
Sauces, jams,
puddings, baby food
Sauces, soups,
garnishing, herb
butter
Soups, salads,
quiches.
Juices, vitamin
drinks, sorbets
French fries,
salads, fondue,
garnishing and
barbecue sauces.
Steaks tartare,
hamburgers
Minced meat
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£
£
Ingredients Max. Speed Accessory Procedure Applications
quantity setting
