Manual Kenwood mx273 (page 177 of 183) (English, German, Dutch, Danish, French, Italian, Polish, Portuguese, Swedish, Turkish, Spanish, Spanish, Norwegian)

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PATISSIER MX270 SERIES & KM270 SERIES

●

Для различных сортов муки требуются различные количества

жидкости, а для вымешивания более густого теста требуется

большее усилие. Во время замешивания теста рекомендуется

постоянно наблюдать за машиной; время замешивания теста не

должно превышать 5 минут.

Переключатель скоростей

Представленную ниже информацию следует рассматривать только

как совет, выбор скорости перемешивания зависит от количества и

вида перемешиваемых ингредиентов.

мешалка

●

взбивание масла с сахаром: начните на скорости 2, постепенно

увеличивая скорость до 12.

●

вбивание яиц во взбитые смеси: 6 - 12.

●

вымешивание при добавлении муки, фруктов и т. п.: 2 - 4.

●

одновременное приготовление смеси для пирожных: начните на

скорости 2, постепенно увеличивая скорость до 12.

●

растирание масла с сахаром: 2 - 4.

взбивалка

●

Постепенно увеличивайте скорость до 12.

насадка-крючок для

замешивания теста

●

Начните на 2, увеличивайте до 4 или 6.

максимальные загрузки ингредиентов

сдобное тесто для

песочного печенья

●

500 г муки

смесь для

фруктового пирога

●

общий вес смеси 2 кг

тесто для хлеба с

твердой коркой

●

600 г муки

тесто для хлеба с

мягкой коркой

●

650 г муки

яичные белки

●

12 (Можно взбивать взбивалкой не менее 2 белков яиц среднего

размера.

174

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Kenwood mx273 Manual

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