Using The Attachments - Bialetti IMP04 Instructiones De Uso

USING THE ATTACHMENTS

Any attachment supplied is to be used for the purpose that it was designed
for, for instance:
• Dough hook (1) : For all yeast doughs (bread or short pastry).
• Beating whisk (2) : For eggs, whipped cream, batters, cakes without
shortening, meringues, ricotta cheese cakes, mousse, souffl és. Do not
use the beater for thick batters and dough (for example for skimmed
cream fat and for sugar), otherwise it could be damaged.
Flat whisk (3) : For cakes, cookies, pie dough, icing, fi llings, mashed
•
potatoes, crepes or sponge cake.
TIPS
• The degree of the processing depends on the operating time.
• Do not exceed attachment capacity to prevent the appliance from over-
loading.
• If the mixture seems hard to be worked, turn appliance off , take out half
of the batter/dough and process the two halves separately.
• Ingredients blend in better by pouring the liquid fi rst into the bowl.
• For best whipped cream results, use cold ingredients and container.
• For creamy purees, use very hot ingredients (e.g. potatoes just removed
from boiling water).
• To prepare perfect mixes, take the ingredients (e.g. butter, eggs, milk,
etc.) from the fridge well in advance.
Operating Recommended
speed
1-2 Dough hook (1)
3-4 Flat whisk (3)
5-6
Beating whisk (2)
Pulse
4. Use
TABLE "A"
at-
tachments
Thick mixture (e.g. bread, piz-
za dough, or short pastry)
Mixture of medium consistency
(e.g. crepes or sponge cake).
Soft mixture (e.g. cream,
egg white, blancmange)
29
Recommended operations
EN