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DESCRIZIONE DELLE PARTI:
1. Manopola di espulsione
2. Bacchette / ganci
3. Ciotola in acciaio inossidabile
4. Stinco della mano
5. Corpo esterno (superiore)
6. Controllo della velocità
7. Corpo esterno (inferiore)
8. Pulsante rilascio del supporto
9. Stand
10. Coperchio inferiore
11. Fori
Fig. 1
GUIDA DI MISCELAZIONE
VELOCITÀ DESCRIZIONE
1 PIEGARE Questa è una buona velocità iniziale per alimenti
sfusi e secchi come farina, burro e patate.
2 MESCOLARE La migliore velocità per iniziare gli ingredienti
liquidi per la miscelazione di condimenti
per insalata.
3 MISCHIARE Per mescolare torte, biscotti e pane veloce.
4 CREMA Per scremare burro e zucchero. Per battere
caramelle crude, dessert, ecc.
5 MONTARE Per battere le uova, le glasse cotte.
Montare patate, panna da montare. eccetera.
Nota: usare i battitori se sbatti le uova. Usare i ganci se mescoli una farina densa e appiccicosa.
Durante la miscelazione dell’impasto, aggiungere prima acqua in una ciotola, quindi aggiungere la farina.
Usare la mano per ruotare la ciotola per circa 2 ~ 3 minuti, dopo che la ciotola può ruotare da sola.
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