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Amasadora Manual de instrucciones
USO DE LOS ACCESORIOS
Agitador hojas (10) para tartas, galletas, pasta, rellenos, cannoli, etc.
Làtido (11) para huevo, nata, pastas, tartas sin grasa, merenghe, tarta con ricota, mousse y soufé.
No usar el làtigo para las mezclas densas.
Empastadora (12) para todas las mezclas y levitaciones.
ALGUNOS CONSEJOS
AMASAR HARINA Y AGUA
Las proporciones deben ser de 1:0,6. empastar partiendo de la velocidad 1 hasta 3 durante al me-
nos 2 minutos para cada velocidad, mezclando hasta un total de 6 minutos.
BATIR LOS HUEVOS
Mezclar partiendo de la velocidad 4 hasta 6 continuamente durante unos 5 minutos, capacidad
màxima 16 huevos.
MEZCLAR LIQUIDOS
Tener cuidado con no llenar demasiado el cuenco, mezclar con una velocidad de 1 a 6.
Si la empastadora parece que tiene problemas para trabajar, apagarla y meter solo la mitad de la
pasta y trabajar la otra mitad màs tarde.
Los ingredientes se trabajan mejor si se mete en el cuenco antes el lìquido.
MANUTENCION Y LIMPIEZA DE LA EMPASTADORA
Antes de proceder a la limpieza apagar la empastadora y desenchufar siempre el cable de alimen-
taciòn (14) de la toma de corriente eléctrica.
Lavar el cuenco (9) y los accesorios (10-11-12) con agua caliente y detergente; secar con cuidado.
Limpiar el cuerpo del motor y secar con cuidado. No sumergir en agua.
No usar cepillos de metal-
No usar detergentes fuertes o abrasivos.
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