• Use the whisk with planetary action to obtain lighter preparations (less
sugar in meringues).
To make mayonnaise and other sauces, dribble the various liquids through
the small feed tube. Use the button for sauces to prevent the liquids
from spraying the whisk attachment.
Carry out this operation in two batches if there is too much of the mixture.
To make a thicker sauce like ‘butter cream’, soften the butter to prevent
clogging the whisk.
The whisk cannot be used to make heavy doughs, to crush ice or to crush
solid foods.
• Use cold water to make bread dough; the dough will have a finer texture
and you will make a high quality bread.
Bread dough is ready when it forms a ball and no longer sticks to the sides
of the bowl. The amount of water will vary depending on the quality of the
flour used.
RECOMMENDED QUANTITIES FOR VARIOUS INGREDIENTS
SLICING AND SHREDDING CHEESE
Not all cheeses can be chopped. Usually soft cheeses cannot be chopped
successfully and trying to chop very hard cheeses may damage the disc or
the machine itself.
It is possible to grate most cheeses except soft cheeses. The only exception is
mozzarella which can be grated after having been placed in the freezer until
it is hard. This allows for perfect grating. Hard cheeses, like parmesan, can
only be grated at room temperature.
INGREDIENTS
QUANTITY
Short crust or sweet pastry
1,5 kg
Brioche dough
800g
Shredded or sliced fruits and vegetables
1,5 kg
Soup, velouté sauce
1,5 litre
Egg whites
3 à 10 eggs
Whipped cream
0,5 litre
TYPE OF CHEESE
CHOP/PUREE
GRATE
SLICE
Soft (at room temperature)
yes
no
no
Semi-soft (partly frozen)
yes
yes
no
Semi-hard (partly frozen)
yes
yes
yes
Hard (at room temperature)
yes
yes
no
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