Maximum capacity
The maximum capacity for white flour is 700g and the capacity for whole
wheat flour is 420g.
IMPORTANT
Use the dough blade for quantities greater than 400g. Because this blade
does not extend to the outer rim of the work bowl, it cannot mix in all the flour
if there is not enough. For this reason, it is recommended that you use
the chopping/mixing blade to prepare quantities of dough less than 400g.
Bread dough recipe
Ingredients
• 700g type 45 flour (pastry flour)
• 10g salt
• 15g bakers’ yeast
• 420ml cold water (NB: the amount of water may vary
depending on the quality of the flour used)
Mix all ingredients together in the machine’s work bowl.
Press the button , then the button , letting the motor run until you
have a consistent dough.
Remove the dough from the bowl, knead it by hand until it is elastic, about 20
times (add flour if necessary). Allow to rise in a warm, draft-free place for one
to one and a half hours. It should double in volume.
Knead the dough by hand again a few times.
Divide the dough into balls of about 50g each for baking in the oven. Allow
the dough to rise for 30 minutes.
Put in an oven preheated to 240°C. Place a pan of water at the bottom of
the oven for humidity.
Let the bread bake for 20 minutes until it is browned.
Hint: use very cold water for making the dough.
IMPORTANT
• Always use the recommended quantities.
• The dough should be soft enough to be processed. A dough that is too stiff
may damage the machine.
D. Beating or whisking
You can use the whisk with planetary action to beat egg whites. Place the
whites in the work bowl and press the button . Allow the motor to run
until the whites hold their shape.
Hint: for best results, add a pinch of salt or a few drops of lemon
juice.
You can use the whisk with planetary action to prepare such foods as:
• Whipped cream (chantilly, crème montée, tiramisu, etc.)
• Mayonnaise (béarnaise, rouille, mousseline, etc.)
• Meringue
• Batters (pancake, sabayon, waffle, cake, marble cake, genoese cake, etc.)
• Vinaigrette
• Butter cream
7. ADVICE FROM CHEFS
• The extra-large feed tube lets you put your food horizontally across the width
of the opening allowing you to create different cuts in complete safety.
• The pusher allows you to feed the food processor in many ways. Either
through the small opening for small amounts of solid or liquid ingredients,
or by the pusher itself for liquids (making breads or soups). This allows you
to distribute the liquids better.
• Cut larger foods into pieces of roughly 3cm before chopping them.
The result will be better. Moreover, the bigger the size of the pieces,
the longer the preparation time will be.
• For slicing whole peppers perfectly, pull the stem and the seeds out from
the top. Leave the other end whole so that it remains firm.
• It is preferable to use the button for chopping. Because this will allow
the food to fall to the bottom of the bowl between each pulse, the food will
be perfectly chopped. Check the texture frequently to avoid overprocessing.
This principle also applies to crushed ice. To chop herbs, the bowl and
the machine’s blade must be dry. The more herbs you place in the bowl,
the finer they will be chopped. The herbs can be frozen in airtight packages.
• To mash potatoes, use the shredding disk (4mm). The consistency of
the mashed potatoes will be ideal. Using the shredding disc for ice will
produce very finely flaked ice for cocktails.
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