Bialetti IMP04 - Using the Attachments; Tips for Processing

EN
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4. Use
USING THE ATTACHMENTS
Any attachment supplied is to be used for the purpose that it was designed
for, for instance:
• Dough hook (1) : For all yeast doughs (bread or short pastry).
• Beating whisk (2) : For eggs, whipped cream, batters, cakes without
shortening, meringues, ricotta cheese cakes, mousse, sou és. Do not
use the beater for thick batters and dough (for example for skimmed
cream fat and for sugar), otherwise it could be damaged.
• Flat whisk (3) : For cakes, cookies, pie dough, icing, fi llings, mashed
potatoes, crepes or sponge cake.
TIPS
• The degree of the processing depends on the operating time.
• Do not exceed attachment capacity to prevent the appliance from over-
loading.
• If the mixture seems hard to be worked, turn appliance o , take out half
of the batter/dough and process the two halves separately.
• Ingredients blend in better by pouring the liquid fi rst into the bowl.
• For best whipped cream results, use cold ingredients and container.
• For creamy purees, use very hot ingredients (e.g. potatoes just removed
from boiling water).
• To prepare perfect mixes, take the ingredients (e.g. butter, eggs, milk,
etc.) from the fridge well in advance.
TABLE ”A”
Operating
speed
Recommended at-
tachments
Recommended operations
1-2 Dough hook (1)
Thick mixture (e.g. bread, piz-
za dough, or short pastry)
3-4 Flat whisk (3)
Mixture of medium consistency
(e.g. crepes or sponge cake).
5-6
Pulse
Beating whisk (2)
Soft mixture (e.g. cream,
egg white, blancmange)