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Tools en
15
Switch
Symbol Function
switched off
lowest speed
highest speed
Instantaneous switching
(highest speed) press to
theleft and hold inplace
Note:When therear aperture is open, the
selector switch will not function between
levels
and .
Tools
Beating whisks
The beating whisks are suitable for the
following applications:
¡ beat egg whites or cream
¡ make light dough such as e.g. sponge
mixture, cake mixture, pancake batter
Recommendations for optimum results:
¡ Use cream with a fat content of at least
30% and when at 4-8°C
¡ Whip cream or beat egg whites in a wide
jug
Note:To make mayonnaise, use the high-
speed hand blender.
Kneading hooks
The kneading hook is suitable for making
different doughs like yeast dough, bread
dough, pizza, strudel or shortcrust pastry.
Note:The maximum processing quantity is
500g flour and ingredients.
Processing food with the tools
Notes
¡ Only use tools of the same type in pairs.
¡ Note theshape oftheplastic parts
onthetools to avoid mixing up thetools!
¡ Insert the tools one after theother to pre-
vent them from becoming entangled.
→Fig.
2
-
9
High-speed hand blender
The high-speed hand blender is not suitable
for preparing purées consisting solely of
potatoes or foods with a similar consist-
ency.
The high-speed hand blender is suitable for
the following applications:
¡ Mixing drinks
¡ Making pancake batter, mayonnaise,
sauces and baby food
¡ Puréeing cooked food, e.g. fruit, veget-
ables, soup
Using the high-speed hand blender
Notes
¡ Solid foods should always be cut up and
cooked until soft before processing, e.g.
apples, potatoes or meat.
¡ Use the universal cutter for cutting up
raw food without adding liquid, e.g.
onions, garlic or herbs.
¡ Before processing the food in a pan,
take the pan off the heat.
→Fig.
10
-
17
Sample recipe Mayonnaise
¡ 1 egg (egg yolk and egg white)
¡ 1 tbsp mustard
¡ 1 tbsp lemon juice or vinegar
¡ 200-250 ml oil
¡ Salt and pepper to taste
Making mayonnaise
Notes
¡ When using the high-speed hand
blender, mayonnaise can only be made
with whole eggs (egg white and egg
yolk).
¡ When making mayonnaise, air under-
neath the high-speed hand blender pre-
vents the ingredients from blending to-
gether well. To achieve an optimum res-
ult, check that the air can escape before
you start mixing.
→Fig.
18
-
22
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