Melchioni Family MAGDA Manual De Instrucciones página 23

bases (circles or rectangles) on a floured surface, then lay them on a baking sheet or pizza pan. Spread the pizza bases with
the tomato sauce and add the toppings - mushrooms, ham, olives, dried tomatoes, spinach, artichokes, etc. Garnish with
mozzarella and a drizzle of olive oil.
Traditional oven
Bake in a preheated oven at 200 ° C or a gas oven on level 6 for 15-20 minutes, until the toppings are bubbly and golden.
Basic white bread, speed 3-6
Ingredients
600 g of strong white bread flour, 1 sachet of active dry yeast (about 2½ teaspoons), 345 ml of warm water, 1 tablespoon of
sunflower oil or butter, 1 teaspoon of sugar, 2 teaspoons of salt.
Preparation
Use the instructions to knead the pizza dough, then place the dough in a bowl, cover and leave in a warm place until doubled
in size (30-40 minutes). Remove the paste and press to remove the air. Lightly knead on a floured pastry board, form a loaf or
put it in a baking tray, cover and leave to rise in a warm place for another 30 minutes.
Traditional oven
Bake in an oven preheated to 200 ° C gas oven on level 6 for 25-30 minutes, until golden brown.
Coffee and brandy ice cream, speed 5-6
Ingredients
3 eggs, 75 g of granulated sugar, 300 ml of cream, 2 tablespoons of instant coffee powder, 300 ml of liquid cream, 2½
tablespoons of brandy.
Preparation
Add the sugar and eggs to the bowl and work on speed 6 until a homogeneous consistency is obtained. In a saucepan, bring
the cream and coffee to the boil and mix in the egg and sugar mixture. Place in a heat resistant bowl over a pan filled with
water and cook gently, stirring well, until thick enough to coat the back of a spoon. Strain into a bowl and allow to cool. Whip
the double cream on speed 6 until soft peaks form, then incorporate it into the cold egg and sugar mixture, with the brandy.
Pour into a container, cover and freeze for 2½-3 hours, until partially frozen. Remove, mix well and then freeze again, until the
desired consistency is obtained.
Meringues, speed 5-6
Ingredients
4 egg whites, 100 g of granulated sugar, 100 g of powdered sugar
Preparation
Place the egg whites in the bowl and work on speed 6 until they are firm enough. Add half of the sugar and blend again until
you get a homogeneous mixture that will form the classic "bird's beak" on the whips. Remove the container and lightly
incorporate the remaining sugar with a metal spoon. Transfer everything to a pastry bag with a 15 mm smooth nozzle. Line a
baking sheet with parchment paper and dress the meringues which must have a diameter of about 5-6 cm. Sprinkle with the
remaining sugar and place on the lowest shelf of a cold oven (120 ° C) or on a gas level ½ for 1 hour and a half. Cool on a grill.
Complete with berries, chocolate and sweetened cream.
CONFORMITY OF THE PRODUCT
The producer Melchioni Ready S.r.l. declares that the product Stand mixer Mod. MAGDA (cod. 118420411) is in compliance with
Directive 2014/30/EU of the European Parliament and of the Council, of 26 february 2014, on the harmonisation of the laws of the
Member States relating to electromagnetic compatibility.
The producer Melchioni Ready S.r.l. declares that the product Stand mixer Mod. MAGDA (cod. 118420411) is in compliance with
Directive 2014/35/EU of the European Parliament and of the Council, of 26 february 2014, on the harmonisation of the laws of the
Member States relating to the making available on the market of electrical equipment designed for use within certain voltage
limits.
The producer Melchioni Ready S.r.l. declares that the product Stand mixer Mod. MAGDA (cod. 118420411) is in compliance with
Directive 2009/125/EC of the European Parliament and of the Council, of 21 october 2009, establishing a framework for the setting
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