Silvercrest 367772 2101, Инструкции по эксплуатации и безопасности, Страница: 26 / 115

25 GB/IE
z Operation
NOTES:
Do not operate the product for more than
2 minutes without interruption (Short-time duty
KB = 2 minutes). Allow the product to cool
down before operating it again.
Fill the tube
[ 5]
to the mark
-MAX-
at the most.
Always use only one motif disc [ 6] or one
pastry tip
[ 9]
, never several at the same time.
After attaching the tube [ 5] , never hold the
product with the dough container facing
upwards. This could cause ingredients to enter
the motor unit
[ 2]
.
z
Using the product
Disconnect the tube
[ 5]
from the motor unit
[ 2]
.
Insert the desired motif disc [ 6] or pastry tip [ 9]
into the tube
[ 5]
(see “Insert motif disc” and
“Inserting a pastry tip”).
Shape the dough into a roll. Fill the tube
[ 5]
with the dough roll.
Connect the tube
[ 5]
to the motor unit
[ 2]
(see “Assembling the product”).
Connect the power plug
[ 3]
with a suitable
wall outlet. The product is now ready for
operation.
Hold the product with the motif disc [ 6] or
pastry tip
[ 9]
facing down on the baking tray.
Press and hold the start button [ 1] until the first
cookie has been formed.
The length of time you need to press and hold
the start button
[ 1]
depends on the desired
shape and size of the cookie.
If you press the start button
[ 1]
for a short time,
you will form a small cookie. The longer you
press and hold the start button, the larger the
cookie.
Release the start button
[ 1]
and move the
product to another position.
Repeat the steps until you have shaped a
sufficient number of cookies. Place the cookies
in the desired quantity on the baking tray.
z
Refilling the product
Remove the tube
[ 5]
from the motor unit
[ 2]
.
Push the shaft adapter [ 4] back into the motor
unit
[ 2]
.
Fill the tube [ 5] .
Reassemble the product (see “Assembling the
product”).
z Recipe
z Butter cookies
: 30 min
125 g Butter
125 g Fine sugar
1 packet Vanilla sugar
1 Egg
1 Egg white
250 g Flour (Type 405)
1 pinch Salt
Preparation
Stir butter, sugar, vanilla sugar, salt, egg and
egg white until foamy.
Add the flour.
Use the product to form small cookies on the
tray.
Bake 12–15 minutes at 175–190 °C in a
convection oven.
NOTE:
If the dough is too sticky, place it in the
freezer for 15 minutes.