Melchioni Family MAXIMA NEW Manual De Instrucciones página 11

7. Turn on the appliance using the speed adjustment knob on a speed between 1 and 6 (corresponding
to the mixture).
8. For pulse operation (kneading in short intervals), turn the switch to the "PULSE" position. The switch
must be held in this position for the desired interval duration. When the switch is released, it
automatically returns to the "0" position.
Speed adjustment and use of the hook for no more than 1.2 kg of mix
Speed Accessory
1-2 Dough hook
3-4 Beater
5-6 Whisk
Pulse Whisk
NOTE:
Run Time: With heavy mixes, do not run the machine more than 6 minutes, then let it cool for
another fifteen minutes.
9. After kneading / mixing, as soon as the dough forms a ball, turn the speed knob (3) back to the "0"
position. Then remove the power plug.
10. Press the release button (3) and the boom will rise.
11. The dough can now be released with the help of a spatula and removed from the bowl.
12. The bowl can now be removed.
13. Clean the parts as described in "Cleaning and Maintenance".
RECIPES
Sponge cake mix (basic recipe), speed 1-4
Ingredients
200 g of soft butter or margarine, 200 g of sugar, 1 sachet of vanilla sugar, 1 pinch of salt, 4 eggs, 400 g
of wheat flour, 1 sachet of baking powder, approx. 1/8 liter of milk.
Preparation
Add the flour and other ingredients to the container, mix with the whisk for 30 seconds at speed 1, then
for about 3 minutes at speed 2. Grease a baking tray or cover with baking paper. Add the mixture and
bake. Before the cake is taken out of the oven, check that it is ready by piercing the center of the cake
with a toothpick. If the mixture does not stick, the cake is baked. Place the cake on a wire rack and allow
to cool.
Traditional oven
Shelf height: 2 (halfway)
Temperature: electric oven: top and bottom heat of 175-200 ° C, gas oven level 2-3
Cooking time: 50-60 minutes
Depending on your taste, this recipe can be modified, for example with 100 g of raisins or 100 g of nuts or
100 g of grated chocolate. The possibilities are endless.
Flaxseed buns, speed 1-2
Ingredients
500-550 g of wheat flour, 50 g of flax seeds, 3/8 liters of water, 1 cube of yeast (40 g), 100 g of low-fat
curd, well drained, 1 teaspoon of salt. For the coating: 2 tablespoons of water.
Preparation
Soak the flax seeds in 1/8 liter of warm water. Introduce the remaining lukewarm water (1/4 liter) into the
container, crumble the yeast, add the curd and mix with the dough hook at speed 2. The yeast must be
Kind of mixture
Heavy doughs (eg bread or shortcrust pastry)
Medium-heavy mixes (eg Crepes)
Light mixes (e.g. cream, egg white, egg white)
Interval (for example to mix under a sponge, egg white)
10