Bedienungsanleitung Tristar MX-4170 (Seite 6 von 72) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Portugiesisch, Spanisch, Polnisch, Schwedisch)

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• Push the lift button and the arm will be raised.

• The mixing bowl can now be removed by turning the bowl anticlockwise.

• Remove the mixture out of the bowl with the help of a spatula.

• Clean the parts as described under “Cleaning” .

How to remove and install the dough hook, whisk or beater.

• Install: make sure the utensil ts properly in the notches of the shaft,

push and turn it anti clockwise

• Remove: push and turn it clockwise.

SUGGESTED RECIPES

NOTE: you can adjust the ingredients, quantities and modes to your own

taste or application.

Pizza dough, level 1-4

Ingredients

400g plain our, 250ml warm water, 1/2 tsp sugar, 1sacher active dried

yeast (about 2-1/2 tsp), 1-1/2 tsp olive oil and 1 tsp salt.

Preparation:

Put the our in the bowl. Mix the remaining ingredients in a bowl or

jug. Run the mixer at speed 1-2, and gradually add the liquid. As the

ingredients incorporate, and the dough ball becomes more formed,

increase the speed to 3-4. Knead for a couple of minutes on this speed, till

the dough ball is smooth. Remove from the bowl and split into 2-4 pieces.

Roll into pizza bases (circles or rectangles) on a oured surface, then lay

them on a baking sheet or pizza tray. Spread the pizza bases with tomato

purée and add toppings – mushrooms, ham, olives, sun dried tomatoes,

spinach, artichoke, etc. Top with dried herbs, pieces of mozzarella, and a

drizzle of olive oil. Bake in a preheated oven at 200°C/400°F/gas 6 for 15-20

minutes, till the toppings are bubbling and golden brown.

Basic white bread, level 3-6

Ingredients:

600g strong white bread our 1 sachet active dried yeast (about 2½ tsp)

345ml warm water 1 tbsp sunower oil or butter 1 tsp sugar 2 tsp salt

Preparation:

Use the mixing instructions for pizza dough, then put the dough in a bowl,

cover and leave in a warm place till it’s doubled in size (30-40 minutes).

Remove the dough and punch down to remove air. Knead lightly on a

oured board, shape it into a loaf, or put it in a tin, cover, and leave in

a warm place to rise for another 30 minutes. Bake in a preheated oven

at 200°C/400°F/gas 6 for 25-30 minutes, till golden brown and hollow

sounding on the bottom.

Basic meringues, level 5-6

Ingredients:

4 egg whites, 100g caster sugar, 100g icing sugar Combine

Preparation:

Put the egg whites in the bowl and process at speed 6 till fairly sti. Add

half the sugar and whisk again till the mixture is smooth, and sti peaks

have formed. Remove the bowl, and lightly fold in the remaining sugar

with a metal spoon. Line a baking sheet and spoon or pipe the meringue

mixture into ovals. Sprinkle with the remaining sugar A and put on the

lowest shelf of a cool oven (120°C/250°F/ gas ½) for 1½ hours. Cool on a

wire rack. Top with soft fruits, chocolate, and sweetened cream.

Instruction manual

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Tristar MX-4170 Seite 6

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