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ES
CANTIDADES Y TIEMPOS DE PREPARACIÓN
Batidores de varillas para: las salsas, blancos subidos nievan, las cremas,
la mayonesa y las pastas ligera tipo masa de lloas.
Amasadores para: las pastas pesadas como masas de pan, pasta a piza,
masa quebrada y las pastas gruesas conteniendo carne tajada.
Accesorios Cantidad máx. Tiempo máx. Velocidad
Varillas múltiples de batir
(B o C)
Claras de huevo batidas
4 claras de huevo 4 min 5
Varillas de amasar para masa
consistente (D o E)
Pastel
0,5 kg de harina,
300 ml de agua, 8
g de levadura seca
4 min 5
siempre a mezclar o a amasar en la posición 1 antes de pasar a la
posición 5.
Para amasar masas espesas y consistentes le recomendamos que lo
haga utilizando únicamente la posición 5.
También puede aumentar la velocidad pulsando el botón turbo
(A2). Esta función puede combinarse con todas las velocidades. Le
aconsejamos también que no utilice prolongadamente (máximo 30
segundos para las masas consistentes).
Cuando haya nalizado la operación, coloque el selector de velocidad
(A1) en la posición 0”.
Desenchufe y apriete el botón de apertura (J) para liberar el brazo
pivotante. Presione después el botón de cierre de la batidora (K) para
retirar la batidora del soporte.
A continuación, pulse el botón de extracción (A1) para quitar las varillas
de batir (C) o de amasar (E).
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