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Utilisation
72
Tableau des ustensiles conseillés, vitesses suggérées et capacités maximales
(1)
Taille moyenne des œufs : 53-63 g
Ustensile Préparation Vitesse Temps Capacité min/max
Blancs d’œuf 8-10 2-3 min
2 - 12
(1)
Crème fraîche 8-10 2-3 min 100 ml/1 000 ml
ou bien
Pâtes à tarte prêtes à
cuire
1 - 7 3-4 min 2 kg de pâte au total
Pâtes à pâtisserie 1 - 7 3-4 min 2,6 kg de pâte au total
Pâte à pain / pizza 1 - 3 4 min
1,8 kg de pâte au total (max
1,2 kg de farine)
Mélange pour pâtes
aux œufs
1 - 3 5-7 min
500 g de pâte au total avec
3 œufs
Le tableau ne doit être considéré
que comme un guide.
Les vitesses et les capacités
dépendent de l’ustensile utilisé, de
la quantité de pâte à l’intérieur du
bol et des ingrédients utilisés.
19


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