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EN
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Balloon beater - tips and warnings
You can use the balloon beater to whip cream and to whisk eggs, egg
whites, instant pudding, mayonnaise and sponge cake mixtures.
Do not use the balloon beater to prepare cake mixtures with butter
or margarine or to knead dough. Use the kneading accessory for
these jobs (see page 31).
Make sure the bowl and the balloon beater are dry and free from
grease when you whisk egg whites. The egg whites have to be at
room temperature.
Always clean the balloon beater after use. See chapter ‘Cleaning’
(page 48) for instructions on how to take the balloon beater apart
in order to clean it.
DA
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Ballonpiskeris - tips og advarsler
Du kan bruge ballonpiskeriset til at piske ødeskum eller æg, æggehvider,
budding, mayonnaise og let kagedej.
Undlad at bruge ballonpiskeriset til kagedej med smør eller margarine
eller til at ælte dej. Brug æltetilbehøret til dette formål (se side 31).
Sørg for, at både skål og ballonpiskeris er tørre og fri for fedt, når du
skal piske æggehvider. Æggehviderne skal have stuetemperatur.
Vask altid ballonpiskeriset efter brug. Læs hvordan ballonpiskeriset
skilles ad i afsnittet “Rengøring” (side 48).
DE
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Quirl: Tipps und Warnhinweise
Der Quirl eignet sich zum Schlagen von Sahne und Eiern, für Eischnee,
Desserts, Mayonnaise und Biskuitteig.
Verwenden Sie den Quirl nicht zur Zubereitung von Kuchenteig mit
Butter oder Margarine oder zum Kneten von Teig. Hierfür ist der
Knethaken vorgesehen (siehe Seite 31).
Achten Sie darauf, dass Schüssel und Quirl trocken und vollkommen
fettfrei sind, wenn Sie Eischnee schlagen. Das Eiweiß sollte
Zimmertemperatur haben.
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Reinigen Sie den Quirl nach jedem Gebrauch. Im Abschnitt
“Reinigung” (Seite 48) nden Sie Anleitungen zum
Auseinandernehmen und Reinigen des Quirls.
EL
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Χτυπητήρι - συμβουλές και προειδοποιήσεις
Μπορείτε να χρησιμοποιήσετε το χτυπητήρι για να χτυπήσετε
κρέμα, αυγά, ασπράδια αυγών, στιγμιαία πουτίγκα, μαγιονέζα και
μίγμα για παντεσπάνι.
Μην χρησιμοποιείτε το χτυπητήρι για να ετοιμάσετε μίγμα για κέικ
με βούτυρο ή μαργαρίνη ή για να ζυμώσετε ζύμη. Χρησιμοποιείστε
το εξάρτημα ζύμωσης για αυτές τις εργασίες (δείτε σελίδα 31).
Βεβαιωθείτε ότι ο κάδος ανάμειξης και το χτυπητήρι είναι
στεγνά και χωρίς λιπαρότητα όταν χτυπάτε ασπράδια αυγών.
Τα ασπράδια θα πρέπει να είναι σε θερμοκρασία δωματίου.
Καθαρίζετε πάντα το χτυπητήρι μετά τη χρήση. Δείτε το
κεφάλαιο ‘Καθαρισμός’ (σελίδα 48) για οδηγίες σχετικά με τον
τρόπο αποσυναρμολόγησης του χτυπητηριού προκειμένου να
το καθαρίσετε.
ES
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Varilla redonda - consejos y advertencias
Puede utilizar la varilla redonda para montar nata, batir huevos y claras
o preparar pudin, mayonesa y masas ligeras para tartas o bizcochos.
No utilice la varilla redonda para preparar masas para tartas y
bizcochos con mantequilla o margarina, ni tampoco para amasar. Para
estas tareas utilice el accesorio para amasar (consulte la página 31).
Asegúrese de que el recipiente y la varilla redonda están secos y sin
grasa cuando vaya a batir claras de huevo. Las claras de huevo
deben estar a temperatura ambiente.
Limpie siempre la varilla redonda después de cada uso. Consulte la
sección ‘Limpieza’ (página 48) para ver las instrucciones sobre cómo
desmontar la varilla redonda para limpiarla.
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46


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