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Tefal QB3105 - Wizzo Manual

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1 - MIXING/KNEADING/BEATING/EMULSIFYING/WHISKING
ACCESSORIES USED:
– Bowl (b1)
– Lid (b2)
– Dough hook (c1) or mixer (c2) or balloon whisk (c3)
1.1 ASSEMBLING THE BOWL ACCESSORIES (DIAGRAMS 1):
• Turn the button (a3) to unlock the multifunctional head (a4) and lift it until it stops.
• Lock the bowl (b1) (anti-clockwise) on the appliance and put in the ingredients.
• Insert the desired accessory (c) into the outlet (a2.1), until it is clipped in place.
• To lower the multi-function head (a4) to the horizontal position: turn the button (a3) and
manually lower the multi-function head (a4) until it locks (the button (a3) returns to its
initial position).
• Slide the lid (b2) over the bowl (b1).
• Please note: it is not necessary to use the lid. It limits the risk of splashing.
• Make sure that the cover (a6) is correctly in place on the high-speed outlet (a5).
1.2 USAGE:
• Start by turning the selector (a1) to the desired speed according to the recipe.
• You can add food through the hole in the lid (b2) during preparation.
• To stop the appliance, turn the selector (a1) to “0”.
Tips:
– Kneading
– Use the dough hook (c1) at speed “1” only.
– You can knead up to:
– 500 g of flour and 300 g of warm water (25-30°C) for bread dough (e.g. white bread, whole-
grain bread, pizza dough, etc.)
– 400 g of flour and 240 g of warm water (25-30°C) for special breads (French flour above type
T55, rye bread, wholemeal bread, ...)
– 250 g flour for enriched yeast dough and pastry dough (brioche, kugelhopf, shortcrust pastry,
etc.)
– 750 g flour for milk bread (see basic recipe in recipe section)
– Maximum operating time: 13 min.
For the best results when kneading, follow the instructions in figure 4a, 4b and 4c.
– Mixing
– Use the mixer (c2) at speed “1” to “7”.
– You can mix up to:
– 1 kg of sponge cake mixture, choux pastry, etc.
– 2.7 kg of mixture vanilla sponge slab cake (see basic recipe in recipe section).
– Never use the mixer (c2) to knead heavy dough.
– Maximum operating time: 13 min.
… 60 …


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