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NOTE: The kitchen machine can whip a minimum of 2 large egg whites /
250 ml of cream. Whipping is more efficient when the whisk is completely
submerged in the liquid. A hand mixer is recommended for smaller
amounts.
First, put all liquid ingredients in the bowl and then add the dry
ingredients. Always stay near the kitchen machine during use. If the lid
is not fitted when whipping etc., start at low speed until the ingredients
are well mixed. This will reduce the risk of the contents splashing from the
bowl. Always add ingredients as close to the sides of the bowl as possible
and not directly onto the rotating tool.
USING THE ACCESSORIES
The guide below offers suggestions for speed settings, maximum
processing time and the maximum quantity of ingredients. Start at speed
level Min and then increase the speed in accordance with the recipe.
Recipe Accessory Speed
Max
Time
Max Quantity
(* total weight of
ingredients)
Light cake mixture
(packet mixtures
and homemade)
Mixer Min to 4 6 min 2.9 kg*
Shortcrust pastry Mixer 1 to 2 3 min 1.4 kg*
Egg whites
(for meringues etc.)
(see note page 24)
Whisk Max
2 min
30 sec
12 eggs
Whipped cream
(see note below)
Whisk
5 to
Max
4 min 600 ml
White bread Dough hook Min to 1 8 min
1,4 kg bread
flour +
700ml water
Brioche Dough hook Min to 3 14 min 3 kg*
6


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