Bosch MCC9555FWC, User Manual

Page: 138 / 152

en
Here's how
138
Food Tool Minimum
quantity of
egg white Maximum
quantity of
egg white min. -
max. in
mins
Egg white 5 3 12 5-12
Preparation information for
whipping cream
Take note of these factors for fast
and good results when whipping
cream.
Temperature:
¡
Process cream at 5-7 °C.
¡
Before whipping, chill cream for at
least 12 hours.
¡
Make sure the pot is as cold as
possible.
Fat content:
¡
The higher the fat content of the
cream, the faster the cream will be-
come stiff.
¡
The higher the fat content of the
cream, the better the result will be,
e.g. with a minimum fat content of
35%.
Type:
¡
Use fresh, pasteurised and ultra-
heat-treated cream.
¡
Fresh cream becomes stiff fastest.
Ultra-heat-treated cream takes
longer to become stiff.
Tips
¡
Stop processing before the cream
becomes too stiff or turns into but-
ter.
¡
So you can judge the result better,
watch the process through the lid
and listen for a change in sound
when beating.
Preparation information for egg
white
Take note of these factors for a good
result when processing egg white.
¡
The pot and tool must be clean
and free of grease or fat. Traces of
grease or fat or cleaning products
may prevent egg white becoming
stiff.
¡
Carefully separate the eggs. If egg
yolk gets into the egg white, it will
not become stiff.
¡
Eggs can be separated most eas-
ily when cold, but become stiff
most quickly at room temperature.
¡
Reduce the processing time to
make it easier to incorporate the
beaten egg white in the dough.
26.8 Grating
During grating, food is cut or chopped into fine or coarse pieces using the re-
versible grating disc, e.g. fruit, vegetables or cheese.
Food Tool Side of re-
versible
grating
disc Minimum
quantity
in g Maximum
quantity
in g
Carrots 6 2, 4
1
- 1000
Cheese,
e.g. Gouda 6 2, 4
1
- 1000
1
2 coarse, 4 fine