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Fragen und Antworten zur Bedienung
Mandeln, Nüsse, Sonnenblumenkerne und Samen werden im Mixbehälter zwar zerkleinert, es entsteht aber kein cremiges
Mus.
Fügen Sie esslöffelweise neutrales Speiseöl hinzu, bis die Messer wieder greifen und sich eine cremige Konsistenz entwickelt.
Oft hilft es, die Nussmasse mit dem Stampfer wieder auf die Messer zu drücken.
Bedingt durch Reibungseffekte steigt die Temperatur im Mixbehälter bei länger dauernder Zubereitung von Nussmusen an.
Damit das fertige Mus den Kriterien der Rohkost entspricht und sich keine Transfette bilden, sollte man darauf achten, dass
die Masse im Mixbehälter nicht über 42 °C erhitzt wird. Mit ein paar kleinen Pausen können sowohl das Mus als auch das Gerät
bei Bedarf abkühlen.
Hinweis Aktuelle Rezepte nden Sie auch auf unserer Internetseite unter www.biancodipuro.com
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