775151
10
Zoom out
Zoom in
Previous page
1/60
Next page
10
www.aeg.com
HOOKS FUNCTION QUANTITIES AND PROCESSING TIMES
Recipe Ingredients Quantity Unit Time Speed
Yeast dough*
(bread)min.
Quantities
Flour 6,0 dL
350~380s Low setting (1~2
setting)
Water 2,0 dL
Sugar 2,4 dL
Margarine 1,0 tbs
Salt 1,0 tsp
Dry Yeast 1,0 tbs
Method
Place all the ingredients into the bowl and knead until satisfactory.
Yeast dough*
(Pizza dough)
max quantities
Wheat our 16,0 dL
At least 480s Low setting (1~2
setting)
Water 4,0 dL
Oil 1,0 dL
Fresh egg 2,0 pcs
Salt 3,0 tsp
Sugar 2,0 tsp
Dry Yeast 1,0 tbs
Method
1. In a container mix the half of yeast with the salt and the sugar and set aside;
2. In the bowl of stand mixer put the remaining yeast, the water and the oil;
3. This dough should be mixed with common beaters, at minimum speed until obtain a smooth
mixture;
4. After, add the egg and the yeast mixed with salt and sugar;
5. The speed should be increased to medium and the our should be added gradually;
6. After realizing that the mass tends to rise by the beaters, they must be changed by the beaters for
heavy mass;
7. Put all the our and mix until obtain a homogenous mixture;
8. At this point you will need to monitor the input power of stand mixer, so that it not exceed the
maximum value determined by the manufacturer;
9. The mass reaches the point when no more paste in the hand.
*Do not exceed Speed 2 when preparing yeast dough. This may damage the mixer.
DISPOSAL
This symbol on the product indicates that this product contains a battery which shall not be disposed with
normal household waste.
This symbol on the product or on its packaging indicates that the product may not be treated as household
waste. To recycle your product, please take it to an oicial collection point or to an AEG service center that can
remove and recycle the battery and electric parts in a safe and professional way. Follow your country’s rules for
the separate collection of electrical products and rechargeable batteries.
AEG reserves the right to change products, information and specications without notice.
KM4xxx_StandMixer_AEG NO-FARSI.indd 10 2017-07-06 13:02:06
10


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for AEG KM54WR at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of AEG KM54WR in the language / languages: English, German, Dutch, French, Italian, Portuguese, Spanish as an attachment in your email.

The manual is 3.78 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info