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vigtige detaljer om
brødfremstilling
Overstig aldrig maksimumkapaciteten –
du overbelaster maskinen.
Hvis du hører at maskinen anstrenges
ved funktion, skal du slukke, fjerne
halvdelen af dejen og røre halvdelene
hver for sig.
Ingredienserne blandes bedst, hvis
væsken kommes i først.
Stop maskinen med mellemrum og
skrab dejen ned fra dejkrogen.
Forskellige partier mel varierer
betragteligt med hensyn til den
påkrævede væskemængde, og dejens
klæbrighed kan have en stor effekt på
den belastning, der påføres maskinen.
Det anbefales, at du holder øje med
maskinen, mens dejen blandes.
anbefalet hastighedsdiagram og maksimal kapacitet
Dette er kun til vejledning, oplysningerne varierer afhængigt af mængden i skålen og de
ingredienser, der blandes.
redskab/
tilbehør
opskriftstype hastighed maksimal tid maksimal
kapacitet
Piskeris Æggehvider
Maks.
3 min. 2-12 (455 g)
Fløde 2 til 3 min. 1 liter
Spade Alt-i-én-
kageblandinger
Maks. 2 min. 2 kg vægt i alt
Blanding med 10
æg
Smuldring af fedtstof
i mel
Ihældning af vand
for at samle mørdej
ingredienser
Min. til hastighed
2 Min.
Min.
2 til 3 min.
30 sek.
680 g mel
Purépisker Frugtkage 2,72 kg vægt i alt
Blanding med 9
æg
Sammenpiskning af
fedtstof og sukker
Maks. 1½ til 3½ min.
Tilføjelse af æg Maks. 1 til 2 min.
Irøring af mel, frugt
osv.
Min. til hastighed
1
30 sek. til 1
min.
Dejkrog Brøddej (fast, med
gær)
Min. til hastighed
1
5 min. 1,35 g mel
2,17 kg vægt i alt
* Anvendt æggestørrelse = medium (vægt 53-63 g)
mixeren
86


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