Using The Mixer Bowl - FAR VICTOR CI Manual De Instrucciones

ENGLISH

USING THE MIXER BOWL

Set the mixer bowl onto its base, then turn it in the "LOCK" direction until it is
1.
locked in position.
Press the button (4) to raise the appliance arm. The arm moves upwards.
2.
Fit the required utensil by inserting its upper part into the drive shaft and locking
3.
the cotter pin into the shaft by turning it to the right.
Then, place the ingredients in the bowl.
4.
Do not overload the bowl. Its maximum capacity is 1.5 kg of ingredients.
Lower the arm using the button (4).
5.
Plug the appliance into a secure and correctly installed 230V/50Hz mains supply.
6.
Switch on the device by moving the control dial to one of the speeds, between 1 and
7.
6 (depending on the mixture).
To use the pulse function (short bursts), turn the control dial to the "PULSE"
8.
position. The control dial must be kept in this position while the desired function
is in use. When you release the control dial, it returns automatically to the "0"
position.
Adjust the speed and use the dough hook for mixtures up to a maximum of 2 kg
Speeds Use
1-2 Dough hook
3-4 Beater
5-6 Whisk
Pulse Whisk
NOTE:
• Short operating time: For heavy mixtures, do not use the machine for more than
ten minutes, and then allow it to cool down for a further ten minutes.
• Use the splash guard to protect against liquid mixtures.
After kneading/beating, turn the control dial (5) to "0" when the mixture forms a
9.
ball. Then, unplug the appliance.
Press the button (4) to raise the arm.
10.
You can now unstick the mixture using a spatula and remove it from the mixer bowl.
11.
Turn the mixer bowl to the left to be able to remove it.
12.
Clean the parts as described in the "Cleaning" section.
13.
GB-10
Type of mixture
Heavy mixture
(e.g.: bread dough, short pastry)
Medium to heavy mixture
(e.g.: pancake batter, sponge cake mixture)
Light mixture
(e.g.: cream, egg whites, etc.)
Pulse function
(e.g.: folding in the egg whites, flour)
Recipe suggestions
Sponge cake (basic recipe), speed 3 - 4
Ingredients:
250 g of soft butter or margarine, 250 g of sugar, 1 sachet of vanilla sugar or Citro-
Back, 1 pinch of salt, 4 eggs, 500 g of wheat flour, 1 sachet of baking powder,
approximately 1/8 litre of milk.
Preparation:
Put the wheat flour and the other ingredients into the mixer bowl, mix with the
beater for 30 seconds at speed 1, then for approximately 3 minutes at speed 3. Grease
a tin or cover it with baking paper. Put the mixture into the tin and bake. Check that
the cake is fully baked before removing it from the oven. To do this, pierce the centre
of the cake with a sharp wooden stick. If no mixture sticks to the stick, then the cake
is baked. Turn the cake out onto a grill and let it cool.
Standard oven
Insertion height: 2
Cooking power: Electric oven: 175 - 200°C, upper and lower heating elements.
Gas oven: Gas mark 2 - 3.
Baking time: 50 - 60 minutes
This recipe can be modified to your preferences, for example, using 100 g of raisins,
100 g of nuts or 100 g of chocolate shavings. In fact, the possibilities are endless!
Small linseed rolls, speed 1 - 3
Ingredients:
500 - 550 g of wheat flour, 50 g of linseeds, 3/8 litre of water, 1 cube of yeast (40 g),
100 g of well-drained, low-fat curds, 1 teaspoon of salt. Topping: 2 tablespoons of
water.
Preparation:
Soak the linseeds in 1/8 litre of tepid water. Pour the remaining tepid water (1/4 litre)
into the mixer bowl, crumble in the yeast, add the curds and knead with the dough
hook on speed 3. The yeast must be completely dissolved. Add the flour, soaked
linseeds and salt to the mixer bowl. Knead on speed 1, then move up to speed 3
and continue to knead for 3 - 5 minutes. Re-cover the mixture and leave it to rise
in a warm place for 45 - 60 minutes. Knead thoroughly once more then remove the
mixture from the bowl and divide into sixteen small rolls. Cover a baking tray with
damp baking paper. Place the small rolls onto this baking tray and leave them to rise
for 15 minutes. Coat them with tepid water and bake.
ENGLISH
GB-11