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Tristar MX-4170 Manual

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• Push the lift button and the arm will be raised.
• The mixing bowl can now be removed by turning the bowl anticlockwise.
• Remove the mixture out of the bowl with the help of a spatula.
• Clean the parts as described under “Cleaning” .
How to remove and install the dough hook, whisk or beater.
• Install: make sure the utensil ts properly in the notches of the shaft,
push and turn it anti clockwise
• Remove: push and turn it clockwise.
SUGGESTED RECIPES
NOTE: you can adjust the ingredients, quantities and modes to your own
taste or application.
Pizza dough, level 1-4
Ingredients
400g plain our, 250ml warm water, 1/2 tsp sugar, 1sacher active dried
yeast (about 2-1/2 tsp), 1-1/2 tsp olive oil and 1 tsp salt.
Preparation:
Put the our in the bowl. Mix the remaining ingredients in a bowl or
jug. Run the mixer at speed 1-2, and gradually add the liquid. As the
ingredients incorporate, and the dough ball becomes more formed,
increase the speed to 3-4. Knead for a couple of minutes on this speed, till
the dough ball is smooth. Remove from the bowl and split into 2-4 pieces.
Roll into pizza bases (circles or rectangles) on a oured surface, then lay
them on a baking sheet or pizza tray. Spread the pizza bases with tomato
purée and add toppings – mushrooms, ham, olives, sun dried tomatoes,
spinach, artichoke, etc. Top with dried herbs, pieces of mozzarella, and a
drizzle of olive oil. Bake in a preheated oven at 200°C/400°F/gas 6 for 15-20
minutes, till the toppings are bubbling and golden brown.
Basic white bread, level 3-6
Ingredients:
600g strong white bread our 1 sachet active dried yeast (about 2½ tsp)
345ml warm water 1 tbsp sunower oil or butter 1 tsp sugar 2 tsp salt
Preparation:
Use the mixing instructions for pizza dough, then put the dough in a bowl,
cover and leave in a warm place till it’s doubled in size (30-40 minutes).
Remove the dough and punch down to remove air. Knead lightly on a
oured board, shape it into a loaf, or put it in a tin, cover, and leave in
a warm place to rise for another 30 minutes. Bake in a preheated oven
at 200°C/400°F/gas 6 for 25-30 minutes, till golden brown and hollow
sounding on the bottom.
Basic meringues, level 5-6
Ingredients:
4 egg whites, 100g caster sugar, 100g icing sugar Combine
Preparation:
Put the egg whites in the bowl and process at speed 6 till fairly sti. Add
half the sugar and whisk again till the mixture is smooth, and sti peaks
have formed. Remove the bowl, and lightly fold in the remaining sugar
with a metal spoon. Line a baking sheet and spoon or pipe the meringue
mixture into ovals. Sprinkle with the remaining sugar A and put on the
lowest shelf of a cool oven (120°C/250°F/ gas ½) for 1½ hours. Cool on a
wire rack. Top with soft fruits, chocolate, and sweetened cream.
Instruction manual
… 6 …


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