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Indicações para fazer pão
Importante
Nunca exceda as capacidades máximas
mencionadas – pode sobrecarregar a
máquina.
Se ouvir que a batedeira está a funcionar
com dificuldade, desligue e remova
metade do preparado e bata cada
metade em separado.
Os ingredientes misturam-se melhor se
colocar em primeiro lugar o líquido.
Fermento
Fermento de padeiro seco (o tipo
que precisa de ser preparado): verse a
água morna na taça. Adicione depois o
fermento e o açúcar e deixe repousar
cerca de 10 minutos até espumar.
Fermento de padeiro fresco:
esfarele-o para a farinha.
Outros tipos de fermento de padeiro:
siga as instruções do fabricante.
Ponha a massa num saco plástico
untado com gordura ou numa taça
coberta com um pano de cozinha. Deixe
levedar num local morno até duplicar de
tamanho.
Importante
Assegure-se de que os utensílios da taça
NÃO estão colocados ou guardados
dentro dela quando utiliza outras entradas
para acessórios.
52
Capacidades máximas CHEF Chef XL
Massa quebrada Peso de Farinha 680 g 910 g
Massa para Pão Peso de Farinha 1,36 Kg 1,5 Kg
(massa levedada dura) Peso total 2,18 Kg 2,56 Kg
Massa levedada mole Peso de Farinha 1,3 Kg 2,6 Kg
(enriquecida com Peso total 2,5 Kg 5 Kg
margarina e ovos)
Mistura para bolo de frutas Peso total 2,72 Kg 4,55 Kg
(Método de bater natas ou (mistura com (mistura com
gordura com açúcar) 9 Ovos) 15 Ovos)
Claras de ovos Número 12 16
Peso (455 g) (605 g)
* Tamanho dos ovos usados = Classe M (Peso 53 g a 63 g)
55


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