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Quadro de Utilização Recomendada
Utensílio Receita/Processo Capacidades
Máximas
* (Minutos)
Dicas e Sugestões
Chef Chef XL
Varinha K
Bater manteiga/margarina e
açúcar
2,72 kg
(mistura
com 9
Ovos)
4,55 kg
(mistura
com 15
Ovos)
Min
Max
4 • Para evitar salpicos aumente gradualmente a
velocidade.
• Quando bater gordura (manteiga ou margarina)
e açúcar para bolos, utilize-a à temperatura
ambiente ou amoleça-a primeiro.
• Para incorporar totalmente todos os
ingredientes pare frequentemente a máquina
e rape para baixo com a espátula os lados da
taça.
• Use ingredientes frios para a massa a não ser
que a receita diga o contrário.
Bater ovos em misturas para
bolos
Min
Max
1 – 4
Incorporar farinha, frutos, etc.
Incorporar
1
30 – 60 seg.
Pastéis e
Biscoitos –
envolver gordura
em farinha
Peso de
Farinha
680 g 910 g
Min
2
2
Preparados
completos para
bolos (Misturas
compradas)
Peso Total 2 kg 5 kg
Min
Max
45 – 60 seg.
Batedor
de Varetas
Claras de ovos 12
(455 g)
16
(605 g)
Min
Max
1½ – 2
Importante
• Para evitar salpicos aumente gradualmente a
velocidade.
O batedor de varetas não é adequado para
bater bolos ou preparados de bolos uma
vez que estas misturas são muito pesadas
e vão danificá-lo.
• Consegue melhores resultados se os ovos
estiverem à temperatura ambiente.
• Antes de bater as claras de ovo, certifique-se
que não existe gordura ou gema de ovo no
batedor de varetas ou na taça.
Batido esponjoso (Pão-de-ló) 620 g
(Mistura
com 6
Ovos)
930 g
(Mistura
com 9
Ovos)
4 – 6
Bater Natas
(Bater natas frescas com 38%
de matéria gorda (M.G.). Os
tempos de processamento
podem variar dependendo da
percentagem de matéria gorda
presente nas natas)
1 L 2 L
Min
4-6
1½ – 3
Tamanho dos ovos usados = Classe M (Peso 53 g – 63 g)
* Os seguintes tempos de processamento são apenas indicativos e variarão de acordo com a receita e os ingredientes utilizados
64


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