Bialetti IMP07, Instructions For Use Manual

Page: 29 / 84

EN
29
4. Use
TIPS
• The degree of the processing depends on the operating time.
• Do not exceed attachment capacity to prevent the appliance from over-
loading.
• If the mixture seems hard to be worked, turn appliance off , take out half
of the batter/dough and process the two halves separately.
• Ingredients blend in better by pouring the liquid fi rst into the bowl.
• For best whipped cream results, use cold ingredients and container.
• For creamy purees, use very hot ingredients (e.g. potatoes just removed
from boiling water).
• To prepare perfect mixes, take the ingredients (e.g. butter, eggs, milk,
etc.) from the fridge well in advance.
TABLE ”A”
Attachment
O p e r -
a t i n g
speed
Recommended opera-
tions
MAX ca-
pacity
M A X
continu-
ous func-
tion
Dough hook
(14)
1-2-3
Thick mixture (e.g.
bread, pizza dough, or
short pastry)
F l o u r :
1000 g
W a t e r :
600 g
4 min-
utes
Flat whisk
(13)
3-4-5
Mixture of medium con-
sistency (e.g. crepes or
sponge cake).
F l o u r :
1000 g
W a t e r :
750 g
3 min-
utes
B e a t i n g
whisk (12) 5-6
Pulse
Soft mixture (e.g. cream,
egg white, blancmange)
1 L
3 min-
utes