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KASUTAMINE: HAKKLIHATASKU VALMISTAMISE TARVIK
JOON. 3.1 KUNI 3.3
KASUTAMINE: KÜPSISTE VALMISTAMISE TARVIK
JOON. 4.1 KUNI 4.3
KASUTAMINE: KÖÖGIVILJAHAKKIJA JOON. 5.1 KUNI 5.10
Praktiline nipp:
Eriti peene struktuuriga Kebbe või Kefta pasteedi valmistamiseks laske
liha kaks kuni kolm korda läbi hakklihamasina, kuni saavutate soovikohase
struktuuri.
Valmistage tainas. Parimate tulemuste saavutamiseks soovitame teil
kasutada veidi pehmemat tainast. Valige soovikohane kuju, suunates
noole valitud vormi kohale.
Jätkake masina täitmist, kuni olete valmistanud soovikohase koguse
küpsiseid.
Kasulikud nipid parimate tulemuste saavutamiseks:
Hea kvaliteedi saavutamiseks ja selleks, et toiduained salve ei ummistaks,
peavad kasutatavad toiduained olema tahked. See seade pole mõeldud
väga kõvade toiduainete nagu suhkru või lihatükkide peenestamiseks või
viilutamiseks.
Lõigake toiduained sobiva suurusega tükkideks. Nõnda on neid hõlpsam
täiteavasse lükata.
Ärge kasutage seadet liiga kõvade toiduainete, nt. tükksuhkru või
lihatükkide, riivimiseks või lõikamiseks.
KASUTAMINE: COULIS KASTME VALMISTAMISE TARVIK JOON. 6
PUHASTAMINE JOON. 7.1 KUNI 7.4
TARVIKUTE HOIUSTAMINE JOON. 8.1 KUNI 8.2
Kasutamine: pange mahlarenni (K5) alla anum mahla kogumiseks ja ltri
teise otsa teine anum jääkide kogumiseks. Kui soovite valmistada coulis’d
või mahla, peate kindlasti kasutama värskeid puuvilju või marju. Sõltuvalt
hooajast ja puuviljade kvaliteedist soovitame lasta viljaliha veel teist
korda läbi masina, et saaksite kätte võimalikult palju coulisd või mahla.
Mahl: kasutage ltrit L4
Coulis: kasutage ltrit L3
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