GUIDE DE MALAXAGE

Rappelez-vous que les différents malaxages et les vitesses données au tableau suivant risquent de varier légèrement d’une recette à une autre.

Il est généralement préférable de débuter le malaxage à une vitesse inférieure à la vitesse jugée appropriée jusqu’à ce que les ingrédients commencent à se mélanger puis de passer à la vitesse préconisée pour l’achever.

Dans le cas des grosses quantités, il vous faudra peut-être augmenter la vitesse du MixMaster® par suite du gros malaxage requis et du poids accru des ingrédients.

Quand une recette requiert l’addition d’ingrédients – de farine, par exemple – réduisez la vitesse de fonctionnement pour les ajouter afin d’éviter la formation d’un nuage de farine. Une fois que les nouveaux ingrédients commencent à s’amalgamer, revenez lentement à la vitesse appropriée pour le genre de malaxage.

GAMME

MALAXAGE

ACCESSOIRE

DES VITESSES

RECOMMANDÉ

BASSE

MÉLANGER DÉLICATEMENT et PÉTRIR

 

1 à 3

Mélanger délicatement

Fouets à pales

 

Pétrir les pâtes

Crochets pétrisseurs

 

(pâtes à tarte, à pain, à scones, et autres)

 

MOYENNE

MALAXAGES DE PÂTES LÉGÈRES

 

4 à 6

Pétrir les pâtes denses

Crochets pétrisseurs

 

(grosse quantités)

 

 

Battre - préparations en boîtes

Fouets à pales

 

Battre - sucre et beurre en crème

 

HAUTE

BATTRE EN CRÈME ET FOUETTER

 

7 à 9

Fouetter - pâtes légères

Fouets à fil

 

Battre - préparations à gâteaux, pâtes denses,

Fouets à pales

 

glaçages, et autres

 

TRÈS HAUTE

FOUETTER et AÉRER

 

10 à 12

Fouetter - blancs d’œufs, crème, et autres

Fouets à fil

 

 

 

12

12

 

 

 

.etc Cream, Whites, Egg -Whisking

 

 

12-10

 

 

 

 

 

Whisks Wire

 

AERATING & WHIPPING

HIGH VERY

 

 

 

 

 

 

 

 

 

 

 

.etc Icings, Batters, Heavy Mixes, Cake -Beating

 

 

 

 

Beaters Standard

 

Batters Light -Whisking

 

 

9-7

Whisks Wire

 

BEATING & CREAMING

 

 

HIGH

 

 

 

 

 

 

 

 

 

 

 

butter and sugar creaming -Beating

 

 

 

 

 

 

 

Mixes Packaged -Beating

 

 

 

 

 

 

 

quantities) (large

 

 

 

 

Hooks Dough

 

Doughs Heavy -Kneading

 

 

6-4

Beaters Standard

 

MIXING LIGHT

 

MEDIUM

 

 

 

 

 

 

 

 

 

 

 

).etc scones, bread, (pastry,

 

 

 

 

 

 

 

Doughs -Kneading

 

 

 

 

Hooks Dough

 

 

Folding

 

 

3-1

Beaters Standard

 

KNEADING & FOLDING

 

 

LOW

CCESSORY

A

 

ASK

IXING

M

ANGE

ETTING

S

 

 

T

 

 

R

 

ECOMMENDEDR

 

 

 

 

 

 

PEEDS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

.task mixing particular the for speed

appropriate the to increase slowly then combining begin ingredients extra the Once .effect

storm snow a avoid to added being are ingredients these while down speed the slow

flour, as such ingredients, dry of addition the requires that recipe a up building When

 

 

.machine the on load larger the and required mixing of amount the to

due speed ®MixMaster the increase to need may you quantities larger mixing When

.task particular the for range speed appropriate the to move then combining, begin

ingredients the until speed slower a on mixing your begin to better is it recipes, most For

 

 

 

.recipe to recipe from slightly vary may table, following

the in listed speeds, related and tasks mixing various the that mind in keep Please

 

 

 

 

 

 

UIDE

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IXING

 

 

 

 

 

 

 

 

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Sunbeam 2349, 2346, 2347, 2348 instruction manual Guide DE Malaxage, Ixing

2348, 2346, 2349, 2347 specifications

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