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Tableau des conseils d’utilisation
Taille des œufs utilisés = taille moyenne (poids 53-63 g).
* Informations données à titre indicatif uniquement. Varient selon la recette et les
ingrédients exacts.
Accessoire
de bol
Recette/Usage
(en min)
Monter en crème beurre/
margarine et sucre
Gâteau aux
fruits 1,8 kg
total
(6 œufs)
Min Max 4
Battre des œufs pour
préparations à gâteaux
4
Max 1 – 4
Incorporer de la farine, des
fruits, etc.
Min
1 30 – 60 sec
Pâtisserie
et biscuits
– incorpore
matières
grasses et
farine
Poids farine 450 g Min
22
Préparations
tout-en-
un pour
gâteaux
Poids total 1,6 kg Min Max 45 – 60 sec
Pâte à pain
ferme à la
levure
Poids farine
500
g Min
3
45 – 60 sec
5 – 7
Poids total
805 g
Pâte à cuire
tendre à
la levure
(enrichie en
beurre et
en œufs)
Poids farine 500 g Min
3
45 – 60 sec
5 – 7
Poids total 960 g
Blancs d’œufs 8 Min Max 1½ – 3
Génoises sans matières
grasses
620 g
(6 œufs)
4 – 6
Crème 250 -
600 ml
Min
Max 2 – 4
Mayonnaise Jaunes
d’œufs
4 Max 1 – 2
Pâte à crêpes 1 l Min
Max
10 sec
45 – 50 sec
48


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