Moulinex MASTERCHEF COMPACT QA213110 Mode D'emploi page 23

1 - MIXING/KNEADING/BEATING/EMULSIFYING/WHISKING
ACCESSORIES USED:
- Bowl (b1)
- Lid (b2)
- Kneader (c1) or mixer (c2) or balloon whisk (c3)
1.1 ASSEMBLING THE BOWL ACCESSORIES (DIAGRAMS 1):
• Press the button (a3) to release the multi-function head (a4) and raise it until it locks in place.
• Lock the bowl (b1) (anti-clockwise) on the appliance and put in the ingredients.
• Insert the desired accessory (c) into the outlet (a2.1), until it is clipped in place.
• Place the multi-function head (a4) to the horizontal position: press the button (a3) and manually lower
the multi-function head (a4) until it locks (the button (a3) returns to its initial position).
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• Slide the lid (b2) over the bowl (b1).
Please note: it is not necessary to use the lid. It limits the risk of splashing.
• Make sure that the cover (a6) is correctly in place on the high-speed outlet (a5).
1.2 USAGE:
• Start by turning the selector (a1) to the desired speed according to the recipe.
• You can add food through the hole in the lid (b2) during preparation.
• To stop the appliance, turn the selector (a1) to "0".
Tips:
- Kneading
- Use the kneader (c1) at speed "1" only.
You can knead up to:
- 500 g strong bread flour for bread dough (e.g. white bread, whole-grain bread, etc.)
- 400 g flour for speciality types of bread (French flour above type T55, rye bread, whoelmeal bread, ...)
- 250 g flour for enriched yeast dough and pastry dough (brioche, kouglof, pizza dough, shortcrust pastry,
etc.)
- 750 g flour for milk bread (see basic recipe in recipe section)
- Maximum operating time: 13 min.
For the best results, follow the instructions in figure 4.
Liquid for yeast dough and bread dough should be at 25-30 C.
- Mixing
- Use the mixer (c2) at speed "1" to "4".
You can mix up to:
- 1 kg of sponge cake mixture, choux pastry, etc.
- 2.7 kg of mixture vanilla sponge slab cake (see basic recipe in recipe section).
- Never use the mixer (c2) to knead heavy dough.
- Maximum operating time: 13 min.
- Beating / emulsifying / whisking
- Use the balloon whisk (c3) at speed "1" to "4".
You can prepare: mayonnaise, aioli, sauces, beaten egg whites (up to 8 egg whites), chantilly cream or
whipped cream (up to 500 ml), etc.
- Never use the balloon whisk (c3) to knead heavy dough or mix light cake mixture.
- Maximum operating time: 10 min.
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