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Solac BA5611 Manual

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Recepta Accessori
recomanat
Velocitat Quantitat Elaboració Temps
Salsa
maionesa
Vareta 4 250 ml Poseu 1 ou a la gerra, sal,
unes gotes de vinagre o
llimona, ompliu d’oli ns a la
part indicada i poseu en marxa
l’aparell sense moure’l ns
que lligui l’oli..
30 s
Salsa beixamel Vareta 3 600 ml Desfeu 30 g de mantega en
una cassola a foc lent, afegiu-
hi 100 g de farina i 30 g de
ceba sofregida (trossegeu-la
prèviament amb el picador) i a
poc a poc els 500 ml de llet.
20 s
Muntar nata Muntador de
clares
2 250 ml Aboqueu la nata líquida ben
freda (0 a 5 ºC) en un recipient
i actueu-hi amb el batedor
fent un moviment en el sentit
de les agulles del rellotge.
Es recomana la velocitat
mínima i quan comenci a tenir
consistència passar a la 2a.
Aneu amb compte, ja que si
us passeu de temps la nata es
convertirà en mantega
1-2 min
Muntar clares Muntador de
clares
2 5 clares Aboqueu les clares en un
recipient i actueu amb el
batedor fent un moviment en
sentit vertical ns muntar-les.
1-2 min
Puré de
patates
Vareta MÀX 300 g Es poden trossejar actuant
directament sobre l’aliment
situat a la mateixa cassola
30 s
Farinetes Vareta MÀX 300 g Trossegeu i poseu al recipient
100 g de poma, 100 g de
plàtan, 50 g de galetes i un
suc de taronja
25 s
Pa ratllat Picador MÀX 80 g (1-2
cm)
Trossegeu el pa sec abans
de posar-lo al vas i piqueu-lo
ns que aconseguiu la textura
desitjada
50 s
Formatge
ratllat
Picador MÀX 100 g Trossegeu-lo a daus d’1 cm i
piqueu-lo ns que aconseguiu
la textura desitjada
40 s
Picar fuites
seques
Picador MÀX 100 g Peleu-les i piqueu-les ns
que aconseguiu la textura
desitjada
30 s
Picar carn Picador MÀX 40 g Trossegeu-lo prèviament a
daus d’1 cm. Piqueu-lo ns
que aconseguiu la textura
desitjada
10 s
… 27 …


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