UFESA PA5000 Manual De Instrucciones página 13

Product Max. amount
250 g flour,
Creamed 250 g sugar,
cake 250 g butter,
500 g flour,
Shortcrust 100 g sugar,
pastry 250 g butter,
4 eggs, 200 g flour,
Sponge cake
200 g sugar,
350 g flour,
Pancake
500 ml milk,
batter
500 ml oil, 2 eggs,
Mayonnaise 15 g vinegar,
2 spoons mustard
400 g butter,
Butter cream 200 g powdered
sugar, 2 yolks
Meat
Terrine
500 ml stock,
Cream soup 150 g vegetables,
200 g meat
2 bunches
Herbs
(about 70 g)
Nuts
40 g butter,
Herb butter
1 bunch of herbs
500 g pot cheese,
Bread spread
250 g smoked fish
Chocolate
* Yeast dough
Note: Dough prepared according to the above recipe is very watery and cannot be formed in a ball; it sticks to the
hand and the sides of the container. Its consistency does not resemble one of a typical yeast dough; it cannot be
formed or rolled. While preparing a yeast pie according to the above recipe the dough should be transferred to the tin
right after mixing the ingredients (kneading the dough). After baking you will receive a tasty, spongy, well risen sweet
yeast bun.
Put all the ingredients in the container and blend.
6 eggs
Put flour and butter cut into cubes in the
container. Knead for about 30 s until fine crumbs
are formed. Add sugar and yolks. Blend until the
4 yolks ingredients combine.
Beat egg whites, add sugar and yolks. Add flour
and blend.
Put all the ingredients in the container and blend.
3 eggs
Put eggs, vinegar and about 100 ml of oil in the
container. Blend and dispense the remaining oil
(through the opening in the food pusher).
Put all the ingredients in the container and blend.
Cut meat into pieces of about 3 cm. Place in the
500 g
container and chop.
Cut cooled meat stewed in vegetables into pieces
750 g of about 3 cm.
Add soaked bread roll, eggs and spices and grind.
Put cooked vegetables, meat and about 1 cup
of stock in the container and grind until desired
consistency is reached. Add the rest of the stock
and mix briefly.
Put clean and dry herbs into the container.
500 g Put nuts in the container and chop.
Put clean and dry herbs into the container and
chop for about 60 s. Add butter and blend.
Put the ingredients in the container and blend.
Divide chocolate into pieces of about 3 cm.
200 g
Put into the container and grind.
Preparation
Operation
Gear
time
2 30 s
2 30 – 45 s
3 min.
2/1
+15 s
2 30 s
3 min.
2 (oil dispensing
time)
1 3 min.
2 30 s
2 60 s
1 – 2 min.
2 (depending on
the meat)
2 90 s
2 25 s
2 60 s + 60 s
2 60 s
2 30 – 40 s