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Receta
Accesorio
recomen-
dado
Velocidad
Cantidad
Elaboración
Tiempo
Salsa
mahonesa
5
250 ml
Poner 1 huevo en la jarra, sal, unas gotas
de vinagre o limón, llenar de aceite hasta la
parte indicada y poner en marcha el aparato
sin moverlo hasta ligar el aceite
35 s
Batidos de
frutas
15
-------
Agregar la fruta y actué sobre el alimento
hasta conseguir que quede homogéneo
-------
Salsa
bechamel
10 600 ml Deshacer 30 gr. de mantequilla en una
cacerola a fuego lento, añada 100 gr. de ha-
rina y 30 gr. de cebolla sofrita (previamente
troceada con el picador) e ir añadiendo los
500 ml de leche
15 s
Picar hielo 20 4/6 cubi-
tos
Introducir los cubitos en la jarra y picar reali-
zando presión encima de cada uno de ellos
15 s
Montar nata
250 ml
Verter la nata líquida bien fría (0 a 5ºC) en
un recipiente y actúe con el batidor hacien-
do un movimiento en sentido horario. Se
recomienda la velocidad mínima y cuando
empiece a tener consistencia pasar a la 2ª.
Tenga precaución pues si se pasa de tiempo
la nata se convertirá en mantequilla
1,2 min
Levantar
claras
2
5 claras
Verter las claras en un recipiente y actúe
con el batidor haciendo un movimiento en
sentido vertical hasta montarlas
1,5 min
Puré de
patatas
20 400 g Se pueden trocear actuando directamen-
te sobre el alimento situado en la misma
cacerola
30 s
Papilla 20 300 g Trocear y poner en el recipiente 100 gr.
de manzana, 100 gr. de plátano, 50 gr. de
galletas y el zumo de una naranja
25 s
Pan rallado
20
30 g
Trocear el pan seco antes de ponerlo en el
vaso y picar hasta la textura deseada
30 –
50 s
Queso rallado
20
100 g
Trocear a tacos de 1 cm. y picar hasta la
textura deseada
30 –
40 s
Zanahoria
picada
20 150 –
200 g
Pelar la cáscara, trocear a tacos de 1 cm. y
picar hasta la textura deseada
30 s
Picar frutos
secos
20 200 g Quitar la cáscara y picar hasta la textura
deseada
30 s
Picar huevo
duro
20
2 huevos
Cortar a cuartos y picar hasta la textura
deseada
10 s
Carne picada
(cruda o
cocida)
20
150 g
Trocear previamente a tacos de 1 cm. Picar
hasta la textura deseada
30 s
8


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