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PATISSIER MX270 SERIES & KM270 SERIES
Geschwindigkeitsschalter
Diese Angaben dienen nur als Leitfaden – sie variieren je nach Menge der
Masse in der Schüssel und den verarbeiteten Zutaten.
Rührwerkzeug
Cremigrühren von Fett und Zucker: beginnen Sie mit 2
und erhöhen Sie allmählich auf 12.
Einarbeiten von Eiern in cremig gerührte Massen: 6 - 12.
Unterheben von Mehl, Obst usw.: 2 - 4.
Rührkuchen: Beginnen Sie mit Geschwindigkeit 2 und steigern Sie
allmählich auf 12.
Einarbeiten von Fett in Mehl: 2 - 4.
Schneebesen
Erhöhen Sie allmählich auf 12.
Knethaken
Beginnen Sie mit 2 und steigern Sie allmählich auf 4 oder 6.
Höchstmengen
Mürbeteig
500g Mehl
Früchtekuchenteig
2kg Gesamtmasse
Steifer Brotteig
600g Mehl
Weicher Brotteig
650g Mehl
Eiweiß
12 (Zum Steifschlagen benötigen Sie mindestens 2 mittelgroße Eier).
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