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Carne, pesce, pollo
- carne magra
- carne grassa
Miscela (pan di spagna)
- Sbattere
Miscela (torta)
- Sbattere
Noci, frutta secca
- Tritare
Cipolle
- tritare
- affettare
Patate lesse
- Ridurre in purè
Zuppe
- Frullare
Verdure
- Tagliare
Panna montata
- Montare
500 g.
400 g.
3 uova
4 uova
250 g.
500 g.
500 g.
750 g. di
patate
500 ml.
500 g.
400 ml.
2 / M
2 / M
2 / 1
2
2 / M
2 / M
2 / M
1 - 2
2
2
1
Togliete le ossa e le lische. Tagliate la carne o il pesce in cubetti di 3 cm.
Usate il tasto M per tritare grossolanamente
Usate ingredienti a temperatura ambiente. Sbattete le uova con lo
zucchero alla velocità massima fino ad ottenere un composto ben sodo.
Aggiungete la farina setacciata e continuate a sbattere a velocità 1.
Usate ingredienti a temperatura ambiente. Sbattete il burro morbido e lo
zucchero fino ad ottenere un composto cremoso. Aggiungete il latte,
quindi le uova e la farina.
Usate il tasto M per tritare grossolanamente oppure la velocità massima
per un composto più fine.
Pelate le cipolle e tagliatele in 4. Usatene almeno 100 g.
Pelate le cipolle, tagliatele a pezzi e introducetele nel vaso. Usatene
almeno 100 g.
Cuocete le patate al dente. La quantità di latte dipende dal tipo di patate
utilizzate. Usate latte tiepido (max. 80˚C) e aggiungetelo lenta-mente
tenendo la lama in funzione
Usate verdure cotte
Riducete in cubetti di 3 cm. e tagliate con la lama
Usate panna ben fredda.
Nota: Montate almeno 125 ml. di panna alla volta
Tartara, hamburger,
carne trita
Pan di spagna,
pasticcini
Torte
Insalate, pane, torta,
budini
Insalate, cibi cotti
Purè, piatti al forno
Zuppe, salse
Zuppe, crudité,
insalate
Guarnizioni, creme,
budini, mousse
£
£
ß/ ©
£
£
£
£
£
£
ß
Ingredienti Q.tà max. Velocità Accessori Procedura Applicazioni
65


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