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BATTEUR À BLANCS (CUVE PÂTISSIER)
MONTE les blancs en neige
Mettez les blancs dans la cuve.
Laissez tourner en continu 5 à 10 minutes
selon la quantité de blancs.
FOUETTE la crème
Placez la cuve et les ingrédients 1h au frais.
Mettez la crème entière dans la cuve.
Laissez tourner, surveillez la consistance.
Reportez-vous aux trucs et astuces p. 23.
Le batteur est un outil exclusif breveté et développé par Magimix :
les blancs montent progressivement pour un résultat plus ferme et plus aéré.
Retirez le capuchon du couvercle
pour aérer les blancs en neige ou la
crème et augmenter leur volume.
Placez le batteur à blancs sur l’axe moteur.
Il se positionne en fond de cuve.
Mettez les ingrédients.
Veillez à bien assembler les 4 parties.
1
Posez le couvercle.
Verrouillez-le jusqu’au blocage.
2 3 4
Utilisation uniquement pour le Pâtissier.
Votre cuve doit être propre et sèche. Pour aérer votre préparation, retirez le capuchon.
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