11
Ingredients
Baby/infant/
diet food
- puréeing
Batter (biscuit)
- stirring
Batter (cake)
- stirring
Batter (light)
- stirring
Breadcrumbs
- chopping
Cheese
- chopping
- shredding
Chocolate
- chopping
Creams
Dough
(tart, pie,
dumplings)
Dough (for
pizza)
Max.
quantity
Switch-
on
mode
Acces-
sory
Procedure Applications
300 g
3 eggs
150 g
flour
400 g
liquid
100 g
200 g
200 g
250 g
250 g
flour
250 g
flour
M/I
I-M
I
M/I
I
M/I
I
M/I
I
I
I
£
£
£
£
£
£
h
£
£
£
£
Coarse: add a little liquid.
Fine: if necessary add some extra
liquid for the smoothest results.
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.
Ingredients at room temperature.
First put liquid into the bowl.
Then add the dry ingredients.
Use dry, crisp bread.
Use rindless cheese (e.g. Parmezan),
pre-cut in cubes of 2 cm. Select pos. M
for coarse results and I for fine powder.
Press carefully with the pusher.
Use hard, pure chocolate. Break into
cubes of 2 cm. The first few times
use pos. M. Then position I for a fine
chop.
Use soft butter for airy results.
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.
Please refer to the recipe on page 9.
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.
