MPM MRK-19 Manual De Instrucciones página 26

EN
USING THE MIXER FOR ONE'S OWN RECIPES
This instruction includes several general practical tips concerning the specificity of op-
erating mixer that may be found useful while making up one's own recipes. However,
achieving an excellent effect and developing the right procedure will require your own
observation and experience. You will need to watch the mixing process and finish it at
the exact moment of achieving the required consistency given in the recipe (e.g. "smooth
and elastic pastry".) To estimate the right mixing speed, see section "Preparation for
operation."
COOKING TIPS
1. Ingredients that are usually kept in refrigerator should reach room temperature first. Thus you will
need to take them out of the fridge adequately earlier
2. To avoid putting eggshells or addled eggs in your mixer it is best to break the eggs into a separate
bowl before adding the rest of ingredients.
3. Too long whipping may affect the final result. You should watch the mixing time given in the recipe.
If you wish to add some dry ingredients to the mixed dough, you should use low mixing speed only
and stop when it becomes homogeneous.
4. Weather conditions. Seasonal temperature changes may affect the temperature and the texture
of food depending on the region, which may result in differences in required mixing time and the
effects of mixing.
5. You should always start mixing with low speed and increase it gradually to reach the speed re-
quired by the recipe. .
RECIPES
SIMPLE TWO-EGG PIE
9 2 cups of sifted cake flour
9 1 1/4 cup of refined sugar
9 2 1/2 teaspoon of banking powder
9 3/4 teaspoon of salt
9 1/2 cup of soft bakery fat
9 3/4 cup of milk
9 1 ¼ teaspoon of vanilla
9 2 eggs
PREPARATION:
1) Put flour, bakery powder, sugar and salt into
a big bowl. Add bakery fat; pour in the milk and
add vanilla
2) Knead at the lowest speed for up to 5 min
until the products are fully blended
3)Next mix for another 2 min at medium speed
4)Stop the mixer, scrape the pastry remains off
the sides and the bottom of the bowl
5)Add the eggs and knead for the
next 1 1/2 min at the highest speed
26
POTATO PURÉE
9 1 1/5 pounds of potatoes
9 1/2 cup of hot milk
9 2 teaspoons of margarine
9 1 teaspoon of salt
PREPARATION:
1) Peel and boil the potatoes in salted water,
try to keep them not too tender
2) As the potatoes get floury start kneading
them in a saucepan or put them in the mixing
bowl. Next, knead the so prepared potatoes in
the mixer at the medium speed for about 1 min.
3) When you finish, scrape the potatoes off the
sides of the pan or the bowl.
4) Mix together hot milk, butter and salt. Add
them to the potatoes and knead at the top
speed for 1 min