Publicité
Les langues disponibles
Les langues disponibles
10 Smaller quantities, thinner mixes, and more liquids than solids suggest shorter timings and
higher speeds.
11 Use the whisks for beating/aerating light dough, batter, egg whites and cream.
12 If you need to set the mixer down, switch off (0), and shake any mixture off the whisks.
13 Don't use the appliance continuously for more than 3 minutes. After 3 minutes use, let it rest
for 5 minutes before carrying on.
14 If the motor starts to labour, add more liquid to the mix, if possible, or switch off and carry on
by hand.
15 Move the speed control to 0 to switch off.
C CARE AND MAINTENANCE
16 Switch the appliance off (0) and unplug it.
17 Clean the outside surfaces of the appliance with a damp cloth.
` Wash the whisks in hot soapy water, or in the cutlery basket of your dishwasher.
W
ENVIRONMENTAL PROTECTION
To avoid environmental and health problems due to hazardous substances in electrical and
electronic goods, appliances marked with this symbol mustn't be disposed of with unsorted
municipal waste, but recovered, reused, or recycled.
recipes
g = grams
m = millilitres
T = tablespoon (15ml)
t = teaspoon (5ml)
e = egg, medium (53-63g)
E = egg, large (63-73g)
wraps (whisk)
400 g plain flour
300 m milk
vegetable oil
Mix the egg and milk in a jug. Sift the flour into a bowl. Add the salt. Mix at medium speed.
Gradually add the liquid. Gradually increase speed till everything has combined. Drop small
amounts of mixture into a hot, lightly oiled pan. Cook till golden brown on both sides (1 minute).
Set aside and keep warm.
hot chocolate soufflé (whisk)
75 g butter
1½ T cocoa powder
4 e eggs, separated
Melt the butter in a pan over a low heat. Stir in the flour and cocoa. Add the milk. Stir till it
thickens. Remove from the heat. Cool for 30 minutes. Beat in the egg yolks. Beat the egg whites
at high speed for a few seconds. Add the sugar, and beat till stiff. Fold the mixtures together in a
buttered 1.2 litre ovenproof dish. Put the dish into a roasting tin half filled with boiling water.
Bake in a pre-heated oven at 190°C for 40-45 minutes.
classic Victoria sponge cake (whisks)
100 g butter/margarine
2 E eggs
1 d vanilla essence
Grease two 180mm straight sided baking tins. Line the bottoms with buttered greaseproof
paper Put the butter and sugar in a bowl. Beat at medium speed till fluffy (1-2 minutes). Reduce
1 E egg
½ t salt
50 g plain flour
450 g milk
50 g caster sugar
100 g caster sugar
100 g self raising flour
4
Publicité
