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BATIDOR DE HUEVOS (CUBA DEL PÂTISSIER)
MONTA las claras a punto de nieve.
Poner las claras en la cuba.
Dejar en marcha en modo continuo entre
5 y 10 minutos según la cantidad de
claras.
MONTA la nata.
Poner la nata entera en la cuba.
Dejar en marcha y vigilar la consistencia.
Consultar los trucos y pistas en la pág. 137.
El batidor es una herramienta exclusiva, patentada por Magimix:
las claras montan progresivamente para dar un resultado más firme y más
aireado.
Retirar el empujador dosificador del
conducto de llenado para airear las
claras montadas o la nata y aumentar su
volumen.
Colocar el batidor de huevos sobre el eje
del motor.
Se posiciona en el fondo de la cuba.
Introducir los ingredientes.
Tener cuidado en reunir bien las 4 partes.
Verificar que el eje metálico esté bien
encajado. Éste sobresale ligeramente.
1
Colocar la tapa.
Bloquearla hasta el tope.
2 3 4
Uso posible únicamente con el modelo Pâtissier.
La cuba debe estar limpia y seca. Para airear la preparación, retirar la caperuza.
131


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