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80
Oversigt over anbefalet brug
Redskab Opskrift/proces Maksimummængder
* (Minutter)
Vink og tips
Chef Chef XL
K-spade
Sammenpiskning af smør/
margarine og sukker
2,72 kg
(blanding
med 9 æg)
4,55 kg
(Blanding
med 15
æg)
Min
Maks.
4 • Øg hastigheden gradvist for at undgå, at
ingredienserne sprøjter.
• Når fedtstof og sukker piskes sammen
til kageblandinger, skal der altid bruges
fedtstof ved stuetemperatur, eller det skal
blødgøres først.
• For helt at samle ingredienserne skal
man ofte stoppe med at mikse og skrabe
skålens sider med spatelen.
• Brug kolde ingredienser til mørdej,
medmindre der står andet i din opskrift.
Sammenpiskning af æg i
kageblandinger
Min
Maks.
1–
Irøring af mel, frugt osv.
Rør
1
30–60 sek.
Mørdej og
småkager –
smuldring af
fedtstof i mel
Melvægt 680 g 910 g
Min
2
2
Alt-i-én-
kageblandinger
Vægt i alt 2 kg 5 kg
Min
Maks.
45–60 sek.
Piskeris
Æggehvider 12 (455 g) 16 (605 g)
Min
Maks.
1½–2
Vigtigt
• Øg hastigheden gradvist for at undgå, at
ingredienserne sprøjter.
Piskeriset er ikke egnet
til tilberedning af alt-i-én
kageblandinger, da disse blandinger
er for tunge og vil beskadige den.
• Bedste resultater fås, når æggene har
stuetemperatur.
• Før piskning af æggehvider skal det
sikres, at der ikke er noget fedt eller
æggeblomme på riset eller skålen.
Fedtfri sukkerbrødskager 620 g
(blanding
med 6 æg)
930 g
(blanding
med 9 æg)
4–6
Fløde
(frisk piskefløde anvendt, 38
% fedtindhold. Tilberednings-
tiderne kan variere afhængigt af
flødens fedtindhold)
1 l 2 l
Min
4-6
1½–3
Mayonnaise
Æggeblomme
2 Maks. 1– ½ • For at opnå de bedste resultater kan
skålen skabes af efter tilførelse af olien.
Lad den køre i yderligere 10 sek. ved
maks. hastighed
Sennep 10 g
Planteolie 200 ml
Anvendte æg = middelstørrelse (vægt 53-63 g)
* Dette er kun vejledende og varierer afhængigt af den præcise opskrift og ingredienserne, der tilberedes
84


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