ENG - 32
EMULSIFYING TIPS
When you want to whisk egg whites, make sure the eggs are at room temperature.
Take the eggs out of the refrigerator about 30 minutes before you start processing them.
All the ingredients for making mayonnaise must be at room temperature.
Oil can be added through the small hole in the bottom of the pusher.
If you are going to whip cream, the cream must be taken straight from the refrigerator. Please
observe the preparation time in the table. Cream must not be whipped too long.
Use the pulse setting to have more control over the process.
Ingredients&
results
Max. quan-
tity
Accessory
Procedure
Applications
Apples,
350g
Shredding
and Slicing
insert medium
Cut the food into pieces
that fit Salads, raw into
the tube. Fill the tube with
vegetables the pieces and
grate them while pressing
the pusher lightly.
Salads, raw
vegetables
Carrots,
Celeriac-
Grating, slicing
Batter
(pancake)-
Whisking
250ml milk
Blade
First pour the milk into the
bowl And then add the dry
ingredients. Mix the ingre
-
dients approx. I minute.
If necessary, repeat this
procedure max. 2times.
Then stop for a few min
-
utes to allow the appliance
to cool down to ambient
temperature.
Pancakes,
Waffles
Butter cream
(creme au
beurre)-whisking
300g
Blade
Use soft butter for a light
result
Deserts, pastry,
Toppings
Cucumber- slic
-
ing
I cucumber
Slicing insert
medium
Put the cucumber in the
feed tube and press it
down carefully. Start using
the pusher when the cu
-
cumber becomes so small
that it disappears in the
feed tube.
Salads
Egg whites-
emulsifying
4 egg whites
Emulsifying
disc
Use egg whites at room
temperature. NB: you
should process at least 2
egg whites.
Pudding, souf
-
flees, meringues
Fruit (e.g.
apples, banan
-
as)-
Chopping/
pureeing
500g
Blade
Tip: add a little lemon juice
to prevent the fruit from
discoloring. Add some
liquid to obtain a smooth
puree.
Pudding, baby
food
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