HAUSSLER NOVA - Default Chapter; Table of Contents

2
Inhalt
1 Welcome ... ........................................................................................................4
... to our world of milling, kneading, baking, and pasta making! ............................ 4
2 For your safety ...................................................................................................5
List of symbols ......................................................................................................... 5
Intended use ............................................................................................................ 5
Basic rules ................................................................................................................ 5
Safety instrucons ................................................................................................... 5
3 Product overview ...............................................................................................7
Product descripon ................................................................................................. 7
Technical data .......................................................................................................... 7
4 Scope of supply ..................................................................................................9
Scope of supply and part designaon ..................................................................... 9
5 The Tools ..........................................................................................................10
Dough hook ........................................................................................................... 10
Srring paddle * .................................................................................................... 11
Whisk * .................................................................................................................. 12
6 Pung into operaon ......................................................................................13
Preparing the unit ................................................................................................. 13
Handling ................................................................................................................ 14
7 The display .......................................................................................................20
Overview ............................................................................................................... 20
Basic principle of the colours: ............................................................................... 21
Symbols ................................................................................................................. 21
Recipes .................................................................................................................. 24
Noces ................................................................................................................... 29
8 The tools during operaon ...............................................................................30
Kneading ................................................................................................................ 30
Srring ................................................................................................................... 31
Whipping ............................................................................................................... 32
9 Worth knowing ................................................................................................33
The window sample .............................................................................................. 33
Pre-doughs ............................................................................................................ 33
What does DY mean .............................................................................................. 34
Pre-dough types .................................................................................................... 34
How much pre-dough do I need in the dough? ..................................................... 34