Before processing flour (about 1 day), we recommend to move the required quantity into
an environment with ambient temperature of at least 20 °C. The preparation of flour
immediately prior to processing includes sifting and preheating. Sifting loosens up flour so
that it mixes better with other materials. Oxygen added to the flour is a favourable factor for
propagation of yeast and for oxidizing procedures in the dough.
IV. TABLE OF APPLIANCE USE AND ATTACHMENTS
Please consider the following processing tips as examples and inspiration. They are not
intended as complete instructions, they just show possible variants of food processing.
Choose the volume of the processed food so that the maximum volume of containers will not
be exceeded. Larger volumes must be divided into several batches, and the container level
must be continuously checked. We recommend occasional interrupting of operation, switching
off the appliance and removing any food stuck on or blocking the sieves, grinding discs,
formers or walls of containers, blender, lid or attachments.
Attachment Food Max. amount Time (min.) Speed
Preparation
(mm)
Mixing whisk
(C1)
and
Flexi whisk
(C4)
(marble cake
recipe)
Plain our 1000 g
2 to 5
MIN - MAX
-
Powdered sugar 500 g
Milk 400 ml
Eggs 8 pcs
MIN - 2
Oil 250 ml
Total volume 3200 ml
Whipping
whisk (C2)
Cream
(incl.38 % fat)
1200 ml 10 MIN - MAX
-
Egg-white 15 pcs 5 MAX
Kneading
hook (C3)
(bread recipe)
Flour 1000 g
1 minute at MIN, then higher
speed (max. 2) for 4 minutes
-
Salt 10 g
Yeast 15 g
Sugar 10 g
Water 575 g
Fat 10 g
Mincer (D)
Beef 5 000 g 10
6 30 x 30 x 30
Pork 5 000 g 10
Blender (F)
Milk 1000 ml
2 1 - MAX
-
Carrot 250 g max 4 cm
Ice 340 g 40 x 40 x 20
G1 - G3
Dough 1500 g 8 MIN - 2 -
Poppy seed
grinder (H)
Poppy seeds 100 g 1 4 - MAX
dry poppy
seeds
I1 - I5
Dough 1 000 g 10 MIN - 2 -
GB
98
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