Publicité
Les langues disponibles
Les langues disponibles
en Here's how
Fat content:
¡ The higher the fat content of the
cream, the faster the cream will be-
come stiff.
¡ The higher the fat content of the
cream, the better the result will be,
e.g. with a minimum fat content of
35%.
Type:
¡ Use fresh, pasteurised and ultra-
heat-treated cream.
¡ Fresh cream becomes stiff fastest.
Ultra-heat-treated cream takes
longer to become stiff.
Tips
¡ Stop processing before the cream
becomes too stiff or turns into but-
ter.
¡ So you can judge the result better,
watch the process through the lid
and listen for a change in sound
when beating.
26.8 Grating
During grating, food is cut or chopped into fine or coarse pieces using the re-
versible grating disc, e.g. fruit, vegetables or cheese.
Food
Tool
Carrots
Cheese,
e.g. Gouda
Parmesan
Peeled
apples
Potatoes
Celery
1
2 coarse, 4 fine
140
Preparation information for egg
white
Take note of these factors for a good
result when processing egg white.
¡ The pot and tool must be clean
¡ Carefully separate the eggs. If egg
¡ Eggs can be separated most eas-
¡ Reduce the processing time to
Side of re-
versible
grating
disc
6
2, 4
6
2, 4
1
9
4
6
2, 4
6
2, 4
6
2, 4
and free of grease or fat. Traces of
grease or fat or cleaning products
may prevent egg white becoming
stiff.
yolk gets into the egg white, it will
not become stiff.
ily when cold, but become stiff
most quickly at room temperature.
make it easier to incorporate the
beaten egg white in the dough.
Minimum
quantity
in g
1
-
1
-
-
1
-
1
-
1
-
Maximum
quantity
in g
1000
1000
1000
1000
1000
1000
Publicité
