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QUANTITÉS ET TEMPS DE PRÉPARATION
Fouets mixeurs pour: les sauces, blancs montés en neige, les crèmes, la
mayonnaise et les pâtes légères type pâte à crêpe.
Malaxeurs pour: les pâtes lourdes telles que pâtes à pain, pâte à pizza,
pâte brisée et les pâtes épaisses contenant de la viande hachée.
Accessoires Quantité maxi Temps maxi Vitesse
Fouets multi-brins
(B ou C)
Blancs d’oeufs battus
4 blancs d’oeufs 4 minutes 5
Malaxeurs pour pâte lourde
(D ou E)
Quatre-quarts
0,5 kg de farine,
300 ml d’eau, 8 g
de levure sèche
4 minutes 5
Pour pétrir des pâtes lourdes et consistantes nous vous recommandons
de travailler uniquement sur la position 5.
Vous pouvez également accroître la vitesse en appuyant sur la touche
turbo (A2) ; cette fonction peut s’ajouter à toutes les vitesses. Nous vous
conseillons toutefois de ne l’utiliser que brièvement (au maximum 30 s
pour les pâtes consistantes).
Après avoir terminé l’opération, positionnez le sélecteur de vitesse (A1)
sur la position « 0 ».
Débranchez et actionnez le bouton de déverrouillage (J) pour soulever
le bras pivotant. Appuyez ensuite sur le bouton de verrouillage du
batteur (K) pour retirer le batteur du support.
Appuyez ensuite sur la touche d’éjection (A1) pour libérer les fouets (C)
ou les malaxeurs (E).
9
FR
9


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