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11
PT
Tabela de mistura (para a jarra)
ALIMENTOS PREPARAÇÃO E USO QUANTI-
DADE
FUNÇÕES TEMPO
Grãos
e sementes
Moer em farinha.
Utilize nas massas de pão,
pizza, bolos, muns e massas
com farinha.
250–630 g
1–3 copos
Velocidade
MILL (Moer)
30–60
segundos
Leguminosas
secas e milho,
por ex., grãos de
soja, grão de bico
Moer em farinha.
Utilize em combinação com
farinha simples ou com fermento
para pães, bolos, muns,
panquecas.
250–630 g
1–3 copos
Velocidade
MILL (Moer)
30–60
segundos
Especiarias
Para fazer especiarias moídas.
Utilize especiarias inteiras, exceto
os paus de canela que precisam
de ser partidos em metades.
Armazene em recipientes
herméticos.
Mínimo de
¼ de copo
8–16
paus de
canela
Velocidade
MILL (Moer)
20–30
segundos
Frutos secos crus
Para fazer farinha de frutos
secos.
Utilize em bolos, biscoitos
e muns.
100–500 g
½–3 copos
Velocidade
MILL (Moer)
8–15
segundos
Frutos secos
tostados
Para fazer manteigas e pastas
de frutos secos.
450–500 g
2–3 copos
Velocidade
BLEND
(Misturar),
utilize
a prensa
1 minuto
Açúcar branco Moer para fazer açúcar em pó.
100–200 g
1–2 copos
Velocidade
MILL (Moer)
15–30
segundos
Biscoitos/
bolachas
Parta os biscoitos/bolachas
ao meio. Misture para fazer
migalhas.
Utilize para as bases
de cheesecake.
250 g
PULSE |
ICE CRUSH
(Impulso |
Esmagar
gelo)
20–30
segundos
Pão ralado
Remova as crostas. Corte
o pão em cubos de 2½ cm.
Utilize em revestimentos
de migalhas, recheios ou em
almôndegas e rissóis de carne.
120–400 g
(até 5 fatias)
Velocidade
MIX (Misturar)
20–30
segundos
Maionese
Misture as gemas de ovo,
mostarda e vinagre ou sumo
de limão. Adicione o óleo
lentamente pela tampa.
Utilize para temperos.
Até 4 gemas
e 2 chávenas
de óleo.
Velocidade
MIX (Misturar)
1 min 30 seg
93


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