TEFAL BAKE ESSENTIAL - Page 38

6968
EN EN
2.3  CLEANING
Dismantle the grinding head completely. Make sure you handle the blades with care, as they
can cause injury.
• Wash, rinse and wipe the attachments: they are all dishwasher friendly except for all of the
metal components of the grinding head: body (D1), screw (D2), blade (D3), plates (D4 and
D5), nut (D6).
• The plates (D4) and (D5) as well as the blade (D3) must remain greasy. Coat them with some
cooking oil so as to keep them in good condition.
3 FINELY CHOPPING SMALL QUANTITIES (*DEPENDING ON MODEL)
ACCESSORIES REQUIRED (E*): Mini-chopper lid (E1), Mini-chopper bowl (E2)
3.1 - ASSEMBLY
Follow diagrams 3.1, 3.2 and 3.3.
3.2 - USAGE, TIPS AND DISASSEMBLY
• With the mini-chopper you can chop the following very nely:
- Pork (belly), beef: 250 g / 5 secs / "Pulse".
- 100 g our, 60 g water, 2 g yeast, 2 g salt: 10 secs / “Pulse”.
• This mini-chopper is not intended for hard products such as coee or for liquids.
Disassembly: Wait for the appliance to come to a complete stop, then perform the assembly
steps in diagrams 3.1 to 3.3 in reverse order.
CLEANING THE APPLIANCE
• Unplug the appliance.
• Do not immerse the appliance (A) in water or put it under running water. Wipe it with a dry or
slightly damp cloth.
• Disassemble completely and rinse the accessories soon after use.
Handle all blades with care to prevent injury (diagram 3.3).
• Wash, rinse and dry the accessories.
WHAT TO DO IF YOUR APPLIANCE DOES NOT WORK
- See the section "Getting started"
Is your appliance still not working? Contact an approved service centre (see the
list in the service booklet).
ACCESSORIES AVAILABLE
See page 2 and the brand website.
Note: You can only purchase an accessory if you present your instruction leaet or your
appliance.
BASIC RECIPES
Chantilly cream
Ingredients: 400 ml cold liquid cream (minimum 30% fat), 35 g icing sugar.
Put all the ingredients into the cold mixer bowl, then t the lid and the balloon whisk. Run at
speed 5 for 3 minutes, then increase to speed 6 for 1 minute. Monitor the consistency of your
Chantilly cream from 3 minutes 30 seconds in because it can change quickly depending on the
temperature and the amount of fat in the cream.
Meringues
Ingredients: 4 egg whites (120 g), 120 g caster sugar, 120 g icing sugar.
Preheat the oven to 95°C. Put the egg whites and the caster sugar in the mixer bowl, then t the
cover and the balloon whisk. Run at speed 6 for 4 minutes. Lift the mixer head and add the 120 g
of icing sugar. Beat for a further 2 minutes at speed 6. Fill a piping bag tted with a uted nozzle
and pipe shapes onto baking paper laid on top of a tray. Cook for 2 hours at 95°C.
Cake batter
Ingredients: 200 g sugar, 200 g room-temperature butter, 4 eggs (200 g), 200 g our, 2 level
teaspoons baking powder (4 g).
Put all the ingredients into the bowl and t the lid and the mixer. Run the appliance at speed
1 for 30 seconds and then speed 6 for 2 minutes. After these 2 minutes and 30 seconds, lift the
mixer head and scrape down the sides of the bowl with a spatula; beat the batter for a further 1
minute at speed 6. Pour the batter into a buttered and oured cake mould and bake for 1 hour
in an oven preheated to 180°C.
Pancake batter
Ingredients: 250 g our, 500 g milk, 4 eggs, 2 sachets vanilla sugar, 6 g salt.
Put the eggs, vanilla sugar and milk into the mixer bowl. Fit the lid and the balloon whisk
and mix at speed 6. Gradually add the our through the lid opening using a spoon. Once all
the our is incorporated, leave it to mix for 1 minute and then strain the mixture through a
ne-mesh sieve. Let the batter rest for at least 1 hour at room temperature before making your
pancakes.
Mayonnaise
Ingredients: 2 egg yolks, 20 g mustard, a pinch of salt, 250 ml oil.
Put the egg yolks, mustard and salt into the mixer bowl. Fit the lid and the balloon whisk and start
the appliance at speed 6. Gradually add the oil through the lid opening over 3 minutes. When
all the oil is incorporated into the emulsion, remove the bowl and the whisk. With your hand,
scrape down the sides of the bowl, mixing your mayonnaise to rm it up. Three or four stirs will
be enough. Consume within 24 hours.
Bread dough
Ingredients: 300 g warm water at 30°C, 500 g our, 10 g salt, 1 sachet dried yeast (5 g).
Put the our, the salt and the dried yeast into the mixer bowl. Fit the lid and the kneader, then
start the mixer at speed 1. Pour in the water gradually over 1 minute as for the mayonnaise, then
leave to knead for 9 minutes. Cover the dough and leave to stand at 35°C for 1 hour. It should
double in size. Shape your bread and leave it to stand once again for 1 hour at 35°C. Your bread
should double in size. Cook for 30 minutes in an oven preheated to 220°C, placing a bowl of water
at the bottom of the oven to create humidity.