30
5. Do not use any abrasive scouring
agents, steel wool, metal objects,
hot cleaning agents or disinfect-
ants, since these items can dam-
age the appliance.
6. Do not immerse the motor block
in water or other liquids.
7. The appliance must be completely
dry before you use it again.
8. When completely dry, store the
completely dried food processor
in a dry and safe place so that it is
protected from dust, impact, heat
and moisture.
TIPS
Ensure that ingredients such as butter
or eggs are at room temperature before
mixing them.
When beating egg whites, make sure
there is no egg yolk in the bowl; oth-
erwise, the egg whites will not become
stiff.
If you need eggs for a recipe, beat
them in a separate container and then
put them in the mixing bowl. This
makes it easier to remove any egg shell
which may have fallen into the bowl.
Always start mixing or kneading at
a slow speed and then increase the
speed as needed.
If the mixer is running too sluggish,
remove half of the dough or batter and
mix it in two batches.
RECIPES
For the T-mixing hook
Marble Cake
250 g margarine, 250 g sugar, 2 en-
velopes vanilla sugar, 4 eggs, 250 ml
milk, 400 g flour, 1 envelope baking
powder, 50 g corn starch, 40 g cocoa
powder, 40 g sugar, 2-3 tbsp milk,
powdered sugar or frosting.
Beat the margarine with the sugar and
vanilla sugar until foamy. In the pro-
cess, please note: first mix at Level 1
for approx. one minute, then at Level
3 for approx. two to three minutes,
then Level 4 until the dough is loosely
mixed. Add the eggs one at a time.
Combine the flour with the baking
powder and cornstarch and alternately
add the flour mixture and milk to the
batter.
Put about 2/3 of the batter in a greased
ring or loaf pan.
Combine the cocoa powder with the
sugar and a little milk in a separate
container and then add this mixture
to the remaining batter in the mixing
bowl. Mix the batter again and then
spoon the dark batter on top of the
light batter in the baking pan.
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