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16
Applications
Garnishing,
dips
Garnishing,
dips
Garnishing,
sauces, pastry,
puddings,
mousses
Purees, soups
Baby and
infant food
Salads,
garnishing
Bread
Procedure
De-seed the chilli peppers.
Always press the pulse button
several times to avoid
chopping the chilli peppers too
fine. Use at least 150g.
De-seed the chilli peppers. Fill
the tube with de-seeded chilli
peppers. Use at least 150g.
Use hard, plain chocolate.
Break it into pieces of 2 cm.
Use cooked peas or beans. If
necessary, add some liquid to
improve the consistency of the
mixture.
For a coarse puree, add only a
little liquid. For a fine puree,
keep adding liquid until the
mixture is smooth.
Put the cucumber into the
tube and press it down
carefully.
Mix warm water with yeast
and sugar. Add flour, oil and
salt and knead the dough for
approx. 90 seconds. Leave to
rise for 30 minutes.
Speed
setting
/
acces
sory
P / P
1 / g
2 / P
2 / P
D
2 / P
1 / g
2 / {
Max.
quanti
ty
300g
300g
200g
250g
300g
1
cucum
ber
350g
flour
Ingredients &
results
Chilli -
chopping
Chilli -slicing
Chocolate -
chopping
Cooked peas,
beans -
pureeing
Cooked
vegetables and
meats -
pureeing
Cucumbers -
slicing
Dough (for
bread) -
kneading
Applications
Glutinous rice
ball
Pizza
Apple pies,
sweet biscuits,
open fruit flans
Fruit tarts, pies,
quiches
Procedure
Put flour and warm water into
the bowl and knead it all to a
soft dough. This takes approx.
30 seconds.
Follow the same procedure as
for bread dough. Knead the
dough for approx. 1 minute.
First put in the flour and then
the other ingredients.
Use cold margarine, cut into
pieces of 2cm. Put all the
ingredients in the bowl and
knead until the dough has
turned into a ball. Allow the
dough to cool before further
processing.
Use cold margarine and cold
water. Put flour in the bowl
and add the margarine cut into
pieces of 2cm. Mix at the
highest speed until the dough
has become crumbly, then add
cold water while mixing. Stop
as soon the dough starts to
turn into a ball. Allow the
dough to cool before further
processing.
Speed
setting
/
acces
sory
2 / {
2 / {
2 / P
2 / P
Max.
quanti
ty
300g
glutino
us rice
flour
400g
flour
200g
flour
200g
flour
Ingredients &
results
Dough
(glutinous) -
kneading
Dough (for
pizzas) -
kneading
Dough
(shortcrust
pastry) -
kneading
Dough (for
tarts, pies) -
kneading
ENGLISH
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