Maximum Quantities - Tristar MX-4162 Manual De Usuario

Instruction manual
uSing the mix-acceSSorieS
mixer
The mixer is ideal for beating eggs, cream and fittings. The balloon shape
adds more air to the mixture which creates a light airy mass. Never use the
mixer for heavy mixtures, for example a mixture of egg, fat and sugar, as
this may damage the mixer.
Beater
The beater is designed for better mixing result in a short time. The beater
is especially suitable for mixing, blending and pureeing.
dough hook
All types of dough will be quickly mixed and kneaded with no effort.
the correct SPeed SettingS to mix-
acceSSorieS
mixer
Start at position 1 and very gradually increase the maximum speed to
position 5.
Beater
Cake batter, start at position 1 and very gradually increase the maximum
speed to position 5. Add flour, fruit, etc. only in position 1. To mix butter
through the flour, start at position 1, and increase to position 2.
dough hook
Start at position 1, and increase to position 2. Position 2 is the maximum
position for the dough hook.
Important for making heavy dough. Never exceed the maximum amounts
as shown below, because the device could be overloaded. If you hear the
device has trouble with mixing, switch it off and take half the dough out.
6
Mix the dough in 2 times. Firstly place the liquid ingredients into the bowl,
it is easier to mix.

maximum quantitieS

• Crumble dough and yeast dough firmly: 2.0 kg.
• Soft yeast dough:2,5 kg.
• Cake mix:2.7 kg.
SuggeSted reciPeS
NOTE: you can adjust the ingredients, quantities and modes to your own
taste or application.
Pizza dough, level 1-4
Ingredients
400g plain flour, 250ml warm water, 1/2 tsp sugar, 1sacher active dried
yeast (about 2-1/2 tsp), 1-1/2 tsp olive oil and 1 tsp salt.
Preparation:
Put the flour in the bowl. Mix the remaining ingredients in a bowl or
jug. Run the mixer at speed 1-2, and gradually add the liquid. As the
ingredients incorporate, and the dough ball becomes more formed,
increase the speed to 3-4. Knead for a couple of minutes on this speed, till
the dough ball is smooth. Remove from the bowl and split into 2-4 pieces.
Roll into pizza bases (circles or rectangles) on a floured surface, then lay
them on a baking sheet or pizza tray. Spread the pizza bases with tomato
purée and add toppings – mushrooms, ham, olives, sun dried tomatoes,
spinach, artichoke, etc. Top with dried herbs, pieces of mozzarella, and a
drizzle of olive oil. Bake in a preheated oven at 200°C/400°F/gas 6 for 15-20
minutes, till the toppings are bubbling and golden brown.