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CLEANING AND MAINTENANCE
- Remove all of the attachments used, working in the opposite order to the way they were fitted.
- The bowl (H), the lid (I), and the whisk (E) are machine washable; the beater (D) and the dough
hook (F) must be washed by hand in hot water with mild detergent.
- Use a slightly wet cloth for cleaning the appliance body (G).
WARNING:
After cleaning, dry all parts thoroughly and refit them.
MAXIMUM CAPACITY
Short crust pastry
Sponge cake
Bread dough
Meringue (egg whites+ sugar)
Fresh egg pasta.
RECIPES
BASIC BREAD DOUGH – 1.1 KG
400 ml lukewarm water
30 g fresh yeast or 14 g dried yeast
2 teaspoons sugar
1 teaspoon salt
30 g oil
300 g 00 flour
300 g reground durum wheat semolina
- Mix the yeast with in the bowl with the water and sugar. Leave to rest for 15 minutes.
- Add the salt and oil to the mix.
- Use the dough hooks at speed "1" and gradually adding flour.
- Proceed at speed "1", 2 minutes from the start of mixing.
- Pass on to speed "2" and mix for 4 more minutes.
- Transfer the mix to a lightly greased bowl and cover with lightly greased cooking film.
- Leave the dough to prove at room temperature and away from draughts for 1 hour or until it is twice
its original size.
- On a floured top, shape the dough as required.
- Place the dough shapes on baking sheets, either lightly greased or covered with greaseproof
paper; cover the dough with a cloth and leave to rise for 30 minutes.
- Bake in an oven preheated to 220° C for 25-35, according to the shape and size and until knocking
on the base of the bread produces a hollow sound.
1.3 kg flour
2 kg total mix
1.3 kg flour
8
850 g flour
- 13 -
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