Whipping tips
– Use ingredients of room temperature.
– If the whipping process is not optimal, add a small amount of lemon juice or salt.
Cool down creams, whipped creams and skims to 6 °C or less.
– Before whipping egg-whites, be sure that the adapter and the container are dry,
with no oil residues. Egg-whites should be of room temperature.
– Only use the flexi whisk when a food is placed in the bowl. Using the whisk without any
food in the bowl may produce unpleasant (squeaky) sound, which may be prevented
by applying a small amount of oil.
– You may add food through the feed tube of the bowl lid B2.
C) Mixing
– Use the mixing whisk C1 for light dough, cake mixtures, cookies, glazes, fillings,
mashed potatoes, etc.
– Adjust the processing speed according to the volume, type and quality of the
food you are processing, in the interval MIN to MAX.
– The maximum amount of ingredients per processing cycle is about 2.5 kg.
– Never use the mixing whisk for kneading heavy dough!
D) Kneading
– Use the kneading hook C3 for kneading crispy / light / heavy dough.
– Adjust the processing speed according to the volume, type and quality of the
food you are processing, in the interval MIN to 2.
– If you process a larger amount of dough, process it in several batches.
The maximum amount of ingredients per processing cycle is about 1.6 kg.
Do not run more than four consecutive cycles. Make a break of at least
30 minutes before you continue.
Tipy
– Mix the yeast in advance in lukewarm milk or water.
– Once the dough shape becomes spherical, finish kneading or let the dough rise
according to your recipe.
– Ingredients will best mix if you add the liquid first.
– Stop the food processor as necessary to remove the mixture from the kneading hook,
using a suitable tool.
– Various flour types may require different amounts of liquid, with the dough stickiness
having a considerable influence on the food processor load when switched on.
– If you hear your food processor is stressed too much, switch it off, remove half of the
dough batch and separately process each half.
III.3) Mincer (D)
Description (Fig. 6)
D0 – Mincer body
D1 – Spiral feeder D10 – Separátor
D2 – Cutting blade D11 – Adapter for smoked food
D3 – Fine mincing disc D12 – Former
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