Ingredients | Max. | Speed | Procedure | Applications |
| quantity | /acces |
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| sory |
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Dough (for | 200g | 2 / P | Use cold margarine and cold | Fruit tarts, |
tarts, pies, | flour |
| water. Put flour in the bowl and | apple |
dumplings) - |
|
| add the margarine cut into | dumplings, |
kneading |
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| pieces of 2cm. Knead at the | pies, quiches |
|
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| highest speed until the dough |
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|
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| has become crumbly, then add |
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| cold water while kneading. Stop |
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| as soon the dough starts to |
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| turn into a ball. Allow the |
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| dough to cool before further |
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| processing. |
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|
Dough | 300g | 2 / { | First mix yeast, warm milk and | Luxury bread |
(yeast) - | flour |
| some sugar in a separate bowl. |
|
kneading |
|
| Put all the ingredients in the |
|
|
|
| food processor bowl and |
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|
|
| knead the dough until it is |
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|
|
| smooth and no longer sticks to |
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|
|
| the wall of the bowl (takes |
|
|
|
| approx. 1 minute). Leave it to |
|
|
|
| rise for 30 minutes. |
|
Egg whites - | 4 egg | 2 / S | Use egg whites at room | Pudding, |
emulsifying | whites |
| temperature. Note: use at least | soufflees, |
|
|
| 2 egg whites. | meringues |
|
|
|
|
|
Fruit (e.g. | 500g | P / P | Tip: add a little lemon juice to | Sauces, jams, |
apples, |
|
| prevent the fruit from | puddings, baby |
bananas) - |
|
| discolouring. Add some liquid | food |
chopping/pu |
|
| to obtain a smooth puree. |
|
reeing |
|
|
|
|
Herbs (e.g. | Min. 75g | 2/P / P | Wash and dry the herbs before | Sauces, soups, |
parsley) - |
|
| chopping. | garnishing, |
chopping |
|
|
| herb butter |
ENGLISH 13
Ingredients | Max. | Speed | Procedure | Applications |
| quantity | /acces |
|
|
|
| sory |
|
|
Mayonnaise - | 3 eggs | All the ingredients must be at | Salads, | |
emulsifying |
| S | room temperature. Note: use | garnishing and |
|
|
| at least one large egg, two | barbecue |
|
|
| small eggs or two egg yolks. | sauces |
|
|
| Put the egg and a little vinegar |
|
|
|
| in the bowl and add the oil |
|
|
|
| drop by drop. |
|
|
|
|
| |
Meat | 300g | 2/P / P | First remove sinews and bones. Steaks tartare, | |
(lean/streaky) |
|
| Cut the meat into cubes of 3 | hamburgers, |
, fish, poultry |
|
| cm. Use the pulse function for | fish balls, |
- mincing |
|
| a coarser chopping result. | minced meat |
Cake mixture | 3 eggs | 2 / P | The ingredients must be at | Various cakes. |
- mixing |
|
| room temperatures. Mix the |
|
|
|
| softened butter and the sugar |
|
|
|
| until the mixture is smooth |
|
|
|
| and creamy.Then add milk, |
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|
|
| eggs and flour. |
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|
|
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|
|
Nuts - | 250g | 2/P / P | Use the pulse button for | Salads, breads, |
chopping |
|
| coarse chopping or speed 2 | almond paste, |
|
|
| for fine chopping. | puddings |
Onions - | 400g | P / P | Peel the onions and cut them | |
chopping |
|
| into 4 pieces. Note: use at | garnishing |
|
|
| least 100g. Always press the |
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|
|
| pulse button several times to |
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|
|
| prevent the onions from being |
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| chopped too fine. |
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|
|
Onions - | 300g | 1 / g | Peel the onions and cut them | |
slicing |
|
| into pieces that fit into the feed | garnishing |
|
|
| tube. Note: use at least 100g. |
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