Operation Manual

97
Table 2 LIQUIDIZER
Product Max quantity Preparation Gear Operation* Operation time
Fruit cocktail 1 liter = 0.50–0.75l of milk + fruits
Grind fruits. –
Add milk, blend. –
10–12
12
P
C
5–10 times.
30 s
Pancake batter
1 liter = 1 cup of milk + 1 cup of
water + 2 eggs + our
Put all the ingredients in the container
and blend.
Increase from
8–12
C up to 30 s.
Vegetable
soup
1 liter = 30 decagrams of –
cooked vegetables,
10 decagrams of lean meat, –
2 cups of stock. –
Cook meat and vegetables, cool down –
and blend.
Add stock. –
10–12
12
P
C
5–10 times.
30–40 s
* Operation: P – pulse C – continuous
Table 3 DOUGH KNEADER
Product Max. quantity Preparation Gear Operation* Operation time
DOUGH HOOK
Yeast dough 1500 g of our –
Put our, eggs and sugar in the –
container.
Add milk with melted fat and yeast –
through the feed tube in the lid.
Knead –
1
5–6
C
C
30 s
5 min.
Shortcrust
pastry
750 g of our – Put all the ingredients in the container. – 5–6 C 2 min.
Noodle dough 1000 g of our – Put all the ingredients in the container. – 5–6 C 5 min.
Dumpling
dough
1000 g of our – Put all the ingredients in the container. – 5–6 C 5 min.
MIXING WHISK
Sponge cake from 8 eggs –
Whip egg whites, –
Add powdered sugar, –
Add 2 yolks at a time, –
Add our. –
4–6
4–6
4–6
1
C
C
C
C
2 min.
2 min.
2 min.
30 s
Creamed cake from 500 g –
Cut margarine at room temperature cut –
into about 2 cm cubes and cream with
sugar.
Gradually add eggs. –
Add our. –
4–6
4–6
1
C
C
C
4 min.
1–4 min.
30 s
Cheesecake 1 kg of cheese –
Cut butter at room temperature cut –
into about 2 cm cubes and cream with
powdered sugar and yolks.
Add 1 spoon at a time of cheese grinded –
in the meat grinder.
Finish creaming the cheese pastry. –
Transfer the cheese pastry to a different –
container.
Wash the container of the dough mixer –
and the mixing whisk.
Whip egg whites –
Add whipped egg whites to the cheese –
pastry and gently stir with a spoon.
4–6
4–6
4–6
4–6
C
C
C
C
4 min.
4 min.
1 min.
2 min.
Whipped egg
whites
Egg whites from 10 eggs –
Put egg whites at room temperature in the
container and whip.
4–6 C Up to 2 min.
Whipped
cream
700 ml of whipping cream –
(32-34% fat)
Cool cream to 8-10ºC, put in the container
and whip.
1–2 C Up to 2 min.