T-Fal Kaleo StoreAway Manual De Instrucciones página 15

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Bread making and yeast dough:
When processing bread or yeast dough, the amount of liquid
required may vary with different batches of flour. Insufficient liquid can result in the dough not proces-
sing into a ball.
Cakes:
For cake mixes containing dried fruit, nuts, candied cherries or citrus peel, use the kneading
attachment instead of the blade. This prevents them being cut up into tiny fragments by the sharp
blades. Use the all-in-one method as this prevents the mixture being over processed.
WHIPPING DISC
Mayonnaise:
For best results, ensure that all the ingredients are at room temperature.
Meringues:
Use the meringue recipe. This mixture can be spooned into shape to make meringue
shells and nests.
Whipping cream:
Always use well chilled heavy cream directly from the refrigerator. As processing
times are very short take care not to over process.
Whisking egg whites:
The bowl and whisk must be absolutely clean with no traces of oil, otherwi-
se they will not form stiff peaks. To obtain the best volume, leave the food pusher out to allow more air
to be incorporated. Use egg whites at room temperature and a pinch of salt to aid whisking.
Processing times when whisking egg whites and making meringues, take a little longer than most
other foods in your Kaleo.
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