CHEFOOK CHPLD7, Инструкция по эксплуатации

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6 Use of tools and dough quantities -
CHPLD7
WHISK MAX. QUANTITY
EGGS (yolk + sugar) 400 GR. (approx. 8 eggs + sugar)
EGGS (albumen) 360 GR. (approx. 12 eggs)
FRESH CREAM 1,700 GR.
SPONGE CAKE 400 GR. (approx. 8 eggs + sugar)
SOFT COOKIES (SAVOIARDI) 400 GR. (approx. 8 eggs + sugar)
IMPORTANT NOTES :
•
ALL QUANTITY DATA REPORTED ABOVE ARE APPROXIMATE AND DEPEND ON THE
USER’S SPECIFIC RECIPES, ON THE KIND OF FLOUR, THE QUANTITY OF LIQUID
(WATER, MILK, ETC) AND THE TEMPERATURE OF INGREDIENTS (FROZEN OR NOT –
for example BUTTER).
•
*: PLEASE CONSIDER THAT THE WATER MUST BE 60 % IF COMPARED WITH THE
SOLID INGREDIENTS USED.
BLADE MAX. QUANTITY
SHORT CRUST PASTRY 1,500 GR.
BISCUITS/COOKIES 2,300/2,500 GR.
CAKE PASTRY 2,300/2,500 GR.
CRACKERS 2,300/2,500 GR.
CREAM PUFF 2,700 GR.
PANCAKE 2,700 GR.
HOOK MAX. QUANTITY
BREAD DOUGH 1,000 GR.*
PIZZA DOUGH 1,000 GR.*
FOCACCIA BREAD 2,000 GR.