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Recepta Velocitat Quantitat El·laboració Temps
Salsa
maionesa
5 250 ml Poseu 1 ou a la gerra, sal, unes gotes de vina-
gre o llimona, ompliu d’oli ns a la part indicada
i poseu en marxa l’aparell sense moure’l ns a
lligar l’oli.
35 s
Batut de fruites 15 - Agregueu la fruita i actueu sobre l’aliment ns
aconseguir que quedi homogeni.
-
Salsa beixamel 10 600 ml Desfeu 30 gr. de mantega en una cassola a foc
lent, afegiu 100 gr. de farina i 30 gr. de ceba so-
fregida (prèviament trossejada amb el picador) i
aneu afegint els 500 ml de llet.
15 s
Picar gel 20 4/6
glaçons
Introduïu els glaçons a la gerra i piqueu realit-
zant pressió sobre cada un d’ells.
15 s
Muntar nata 250 ml Aboqueu la nata líquida ben freda (0 a 5ºC)
en un recipient i actueu amb la batedora fent
un moviment en sentit horari. Es recomana la
velocitat mínima i quan comenci a tenir consis-
tència passar a la 2a. Tingueu precaució, ja que
si es passa de temps la nata es convertirà en
mantega.
1,2 min.
Aixecar clares 2 5 clares Aboqueu les clares en un recipient i actueu
amb la batedora fent un moviment en sentit ver-
tical ns a muntar-les.
1.5 min.
Puré de patates 20 400 g Es poden trossejar actuant directament sobre
l’aliment situat a la mateixa cassola.
30 s
Farinetes 20 300 g Trossegeu i poseu en un recipient 100 gr. de
poma, 100 gr. de plàtan, 50 gr. de galetes i el
suc d’una taronja.
25 s
Pa ratllat 20 50 g Trossegeu el pa sec abans de posar-lo en el
vas i piqueu ns a la textura desitjada.
50 s
Formatge
ratllat
20 200 g Trossegeu a daus d’1 cm. i piqueu ns a la
textura desitjada.
30 - 40.
Pastanaga
ratllada
20 300 g Trossegeu a daus d’1 cm. i piqueu ns a la
textura desitjada.
20 s
Picar fruits
secs
20 300 g Traieu la pela o clova i piqueu ns a la textura
desitjada
20 s
Picar ou dur 20 5 ous Tallar a quarts i picar ns la textura desitjada 10 s
Carn picada
(crua o cuita)
20 300 g Talleu prèviament a talls d’1 cm. Piqueu ns a
la textura desitjada
30 s
Picar carn 20 40 g Talleu prèviament a talls d’1 cm. Piqueu ns a
la textura desitjada
3 s
Suc de
tomàquet
20 400 g Talleu els tomàquets a quarts i dipositeu-los en
el got batedor; actueu-hi a sobre i quedarà el
suc a la gerra.
20 s
Picar pernil
salat
20 60 g Talleu prèviament a talls d’1 cm. Piqueu ns a
la textura desitjada
3 s
Picar albercocs
secs
TURBO 60 g Talleu prèviament a talls d’1 cm. Piqueu ns a
la textura desitjada
3 s
Manual Bapis 900.indb 9 18/12/14 17:42
11


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