Ingredients
Baby/infant/
diet food
- puréeing
Batter
(biscuit)
- stirring
Batter (cake)
- stirring
Batter (light)
- stirring
Breadcrumbs
- chopping
Cheese
- chopping
- shredding
Chocolate
- chopping
Creams
Dough
(tart, pie,
dumplings)
Dough (for
bread)
Dough (for
pizza)
Dough (yeast
dough)
Max.
quantity
Switch-
on &
speed
Acces-
sory
Procedure Applications
300 g
3 eggs
150 g
flour
400 ml
liquid
100 g
200 g
200 g
250 g
250 g
flour
350 g
flour
(bread)
300 g
300 g
M/4-5
4-2
5
3-4
M/5
M/5
5
M/5
5
5
5
5
5
£
ß
£
£
£
h
£
£
£
™
™
™
Coarse: add a little liquid.
Fine: if necessary add some extra
liquid for the smoothest results.
Ingredients at room temperature. Stir
mixture of eggs and sugar at speed 4
until stiff. Then add the sifted flour.
Continue stirring carefully at speed 2.
Ingredients at room temperature.
See recipe on page 12
First put liquid into the bowl. Then add
the dry ingredients.
Use dry, crisp bread
Use rindless cheese (e.g. Parmezan),
pre-cut in cubes of 2 cm. Select pos. M
for coarse results and speed 5 for fine
powder.
Press carefully with the pusher.
Use hard, pure chocolate. Break into
cubes of 2 cm. The first few times use
pos. M. Then speed 5 for a fine chop.
Use soft butter for airy results.
Use cold butter/margarine and cold
water. Put flour into the bowl.
Top with 2 cm large pieces of butter/
margarine. Mix on speed 5 until
mixture resembles bread crumbs. Then
add cold water while mixing. Stop as
soon as dough forms into a ball (about
15 sec.). Cool dough before further
processing.
Please refer to the recipe on
page 11.
Please refer to the recipe on
page 12.
Please refer to the recipe on
page 12.
Infant food.
Baby food.
Cakes, Swiss Roll,
Pastry.
Cakes, etc.
Pancakes, wafers,
crepe, fritters.
Food coated with
breadcrumbs,
gratinated dishes.
Garnishing,
au gratin, soups,
sauces, croquettes.
Sauces, fondue,
pizza, au gratin
dishes.
Garnishing, sauces
pastry, mousse,
pudding.
Pastry, desserts,
toppings.
Fruit tarts, apple
dumplings, pies,
quiche.
Bread.
Pizza, tart.
Luxury bread.
