WMF AVANTGARDE - Page 46

SETTING DURATION QUANTITY
(MAX.)
TEMPERATURE
(MAX.)
Kneading/grinding knife
Kneading white bread dough 5 2 min 30 sec 1.2kg
Kneading shortcrust pastry, sponge
mixture, special bread dough
5 2 min 30 sec 1kg
Kneading heavy dough (Brioche,
Charlotte bundform cake, etc.)
6 3 min 30 sec 0.8kg
Mixing light dough (cakes, etc.)
3
+9
40 sec
3min
1kg
Chopping hard ingredients,
e. g. nuts
12 1 min 0.6kg
Crushing ice cubes 12 1 min 6 to 10
Pancake batter, waffle batter 10 1 min 1.5l
Whisk
Cream
8 3 min 30 sec 20 cl
8 6 min 50 cl
8 8 min 80 cl max.
Egg white foam
8 3 min 2
8 4 min 4
8 5 min 6
8 6 min 8
Rasping and grating attachment
Rasping and grating disc A/D 10 max.
For fine shredding and slicing in two sizes
(e.g. fruit, vegetables, soft cheese)
Rasping and grating disc C/H 10 max.
Rasping and grating disc G 9 max.
Grating of hard ingredients
(e.g. raw potatoes, parmesan, chocolate)
Important: the rasping and grating discs
25
–
27
are reversible discs.
The correct assembly of the multi-chopper can be found in figures D1-D4. For a tip on how to store the rasping and grating discs, see
figureD6 (storage stand for grating discs
29
).
Caution: When using the multi-chopper
25
–
27
, be sure to use the supplied multi-chopper insert
23
(Fig. D5).
There is a risk of injury!
39
EN DE