Gallet GALMIX 232, Инструкция по эксплуатации

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Whisks (E)
Use: whisking egg whites, mousse, creams, whipped cream, sponge cake/whipped pastry, puree etc.
speed level 1 – 5, time of whisking approx. 1 – 5 minutes
Never use the whisks for mixing solid matters, e.g. leavened dough.
Inserting: mutual position is designated by their construction, it is therefore impossible to switch the
whisks in the openings. Insert the whisks all the way in respective openings A4 in the bottom part of
the propulsion unit. Release the whisks by pressing the release button
A3
. We recommend using or
other suitable slender utensil. Set lower revolutions by regulating speed to prevent splashing. After
about 1 minute you can increase the revolutions. When working, move the beater in the container to
process the food thoroughly. Food will be processed in about 60 seconds to 5 minutes. After finishing
work, release the switch, remove the whisks from the container and clean it.
Use ingredients at room temperature. If the whisking is not optimal, add a little lemon juice or salt.
Cool creams and whipping creams to at least 6 °C. Before beating egg whites (minimum amount is
2 pcs) ensure that the base and bowl are dry and without oil residues. Egg whites should have room
temperature. We recommend using suitable slender utensil. Always operate your hand blender in the
upright position. Never operate the appliance in an empty vessel or outdoors. Do not press with your
appliance on the material hardly.
Kneading hooks (F)
Use: spread processing, mashing potatoes, spinach, mixing dough etc. When preparing a larger
amount of dough (max. 0.5 kg/1 batch) process it in several batches. Under no circumstances should
you prepare more than two batches after each other. Use ingredients at room temperature. Mix yeast
in warm milk or water in advance. As soon as the dough is in a ball shape, depending on your habit
stop kneading, if necessary allow the dough to rise as per the recipe. Ingredients are best mixed
if the liquid is added fi rst. At regular intervals stop the hand mixer and scrape off the mix from the
kneading hook. Various types of fl our may differ signifi cantly in the amount of liquids needed and
the stickiness of the dough may have a major affect on the loading of the hand mixer. If you hear that
the hand mixer is being excessively loaded, turn it off, remove half the dough and process each half
separately. When preparing more dough, prepare it in several doses.
Speed level 1 – 4, time of mixing approx. 1 – 5 minutes. We recommend putting loose ingredients in
the bowl first and then add the liquid ingredients when processing tough dough for better mixing.
Inserting: mutual position is designated by their construction, it is therefore impossible to switch the
hooks in the openings. Insert the hooks in respective openings A4 in the bottom part of the propulsion
unit. Release the hooks by pressing the release button A3 .
Notice
– If necessary for inserting, turn the beaters or kneading hooks slightly.
– The plastic ring on a beater or a kneading hook remains invisible. The beater or the kneading hook
cannot be inserted further to the appliance.
– Turn the appliance on only when the accessory
E
,
F
,
g
is immersed in the ingredients processed.
– For mixing or whipping, only one kneading hook or whipping beater can be used in a suitable container.
– Choose the size of the container according to the amount of the prepared mass.
– ILet the propulsion unit cool off for approx. 15 minutes after 10 minutes of continuous operation.
– IThe hooks and whisks can be released from the propulsion unit only when the speed selector
A1
is in position 0.
– IIf you are not satisfied with the result, switch off the appliance, mix the ingredients with spatula,
take some part of the ingredients or add a little liquid.
Immersion blender (g) – for GALMIX 332 and GALMIX 432
Use: blending and mixing all kinds of liquids, mayonnaise, dietary and baby food etc.,in
another suitable utensil. selector level 1-5 + MAX button, blending time approx.
30 – 60 seconds