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FRANÇAIS
1
Preuve d’achat et enregistrement du produit ................................................20
Sécurité du batteur sur socle ..................................................................... 21
Consignes de sécurité importantes ............................................................. 21
Contraintes électriques ............................................................................22
Garantie du batteur sur socle KitchenAid
®
...................................................23
Garantie de satisfaction totale et de remplacement -
50 États des États-Unis, district fédéral de Columbia ..................................... 24
Garantie de satisfaction totale et de remplacement - Canada ......................... 24
Comment obtenir une réparation sous garantie à Puerto Rico ......................... 25
Comment obtenir une réparation hors garantie – tous les territoires .................. 25
Comment obtenir une réparation en dehors de ces territoires ..........................25
Comment commander des accessoires et des pièces de rechange .................. 26
Dépannage...........................................................................................27
Caractéristiques du batteur sur socle à tête inclinable ....................................28
Assemblage du batteur sur socle à tête inclinable .........................................29
Utilisation de l’écran verseur .....................................................................31
Utilisation des accessoires KitchenAid
®
...................................................... 32
Durée de mélange .................................................................................32
Utilisation du batteur sur socle à tête inclinable ............................................ 33
Entretien et nettoyage ..............................................................................33
Jeu entre le batteur et le bol ......................................................................34
Guide de réglage de la vitesse ................................................................. 35
Conseils de mélange .............................................................................. 36
Blancs d’œufs ........................................................................... 37
Crème fouettée .......................................................................... 37
Accessoires ........................................................................................... 38
Directives Générales ............................................................................... 39
Hors-d’œuvre et entrées .......................................................................... 88
Pains à levure et pains éclair .................................................................... 92
Gâteaux et glaçages ............................................................................ 101
Tartes et desserts .................................................................................. 106
Biscuits, barres et bonbons .....................................................................110
Index des recettes ................................................................................. 143
TABLE DES MATIÈRES
ifc,001-019PIL1588200 Sec1:1 11/10/09 10:01:26 AM
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