Electrolux UltimateTaste 500, Инструкция

Страница: 8 / 24

8 www.electrolux.com
CNT
TH
EN
COMPONENTS
1 Attachment shaft
2 Front attachment hub release button
3 Front attachment hub
4 Release Lever
5 Speed control knob
6 Power Cord
7 Stainless steel mixing bowl
8a Flat Beater
8b Dough hook
8c Whisk
9 Splash guard
10 Motor head ( tiltable)
11 Housing
12 Bowl cramping plate
13 Front attachment hub cover
Meat Grinder* ..............................................................................................................................................................................................
A Grinder housing
B Grinder screw
C Grinder knife
D1 Fine grinder plate
D2 Coarse grinder plate
E Grinder ring
F1 Top kubbe attachment
F2 Bottom kubbe attachment
G1 Top sausage attachment
G2 Bottom sausage attachment
H Grinder tray
I Grinder pusher
Salad maker* ...............................................................................................................................................................................................
J Salad maker housing
K1 Medium slicer
K2 Coarse slicer
K3 Shredder
L Salad maker pusher *Available in certain models only.
Also Available for sale on brand website.
HOW TO USE
1 Cleaning - Make sure that you clean bowl and tools before use.
2 Usage of tools and capacity.
Speeds Tools Type of Mixture Min Capacity Max Capacity
Max 2 Dough hook Heavy mixtures of
dough ( e.g. bread,
pizza or pastry
dough)
75 % hydration 130 g flour or 230 g
dough
0.92 kg flour or
1.62 kg dough
57 % hydration 175 g flour or 290 g
dough
1.05 kg flour or
1.74 kg dough
40 % hydration 250 g flour or 400 g
dough
0.75 kg flour or
1.2 kg dough
Max 4 Beater Medium-heavy mixtures
( e.g. crepes or sponge mixture) 1 egg or 200 g dough 10 eggs or 2 kg dough
Max 6 Whisk Light mixtures ( e.g. cream, egg white,
blancmange) 3 eggs or
100 g cream 10 eggs or 600 g cream
Pulse Whisk Interval ( e.g. for mixing under sponge,
egg white)
Hydration percentage means the weight proportion of water relative to the flour used in the dough
recipe. Example: if a dough recipe uses 400 gr of water and 1000gr of flour, means it has 40 %
hydration