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Idiomas disponibles
Idiomas disponibles
A: Fine grater
D: Thin slicer
C: Coarse grater
H: Thick slicer
G: Rosti (potato cakes)/parmesan
E: French fries cutter
- Herb grinder
- Jug blender
- Citrus press
ATTENTION:
To obtain an accessory, please take these instructions with you.
Some basic recipes
White bread dough
375 g strong white bread flour – 225 ml warm water – 1 sachet dried yeast – 5 g salt
Put the flour, salt and yeast into the bowl fitted with the multifunction blade. Operate at speed 2 and after
a few seconds pour the warm water through the lid feeder tube. As soon as the dough forms a ball (around
30 sec), stop the appliance. Leave the dough to rise in a warm place until it has doubled in size. Then
rework the dough to shape it and place it on a greased, floured baking tray. Leave to rise again. Preheat
the oven to 240°. When the bread has doubled in size, put it in the oven and lower the temperature to
180°. Bake for approximately 30 min. At the same time, place a glass of water in the oven to encourage
the crust to form.
For UK only: Use 500 g strong white bread flour. Substitute 2 sachets of dried yeast with 1 teaspoon of
Easy Bake or Fast Action dried yeast and add to the bowl with the flour plus 1 teaspoon salt. Add 300
ml warm water and process as above. After processing, shape the dough into a ball and place on a
greased baking tray. Leave to rise for about 1 hour in a warm place until doubled in size. Shape and cook
for about 20 min in a preheated oven at 220°C, UK gas mark 7 and then reduce to 180°C/UK Gas mark
4 for a further 15 mins.
150 g strong white bread flour – 90 g warm water – 2 dessertspoons olive oil –
Put the flour, salt and yeast into the bowl fitted with the multifunction blade. Operate at speed 2 and after
a few seconds pour the warm water and oil through the lid feeder tube. As soon as the dough forms a ball
(15 to 20 sec), stop the appliance. Leave the dough to rise in a warm place until it has doubled in size.
Preheat the oven to 240°. Meanwhile, spread out the dough and add toppings as required: tomato and
onion purée, mushrooms, ham, mozzarella, etc. Liven up your pizza with a few anchovies and black olives,
sprinkle a little oregano and grated gruyère and pour a few drops of olive oil over it. Place the pizza on
greased, floured baking tray. Bake for 15 to 20 min to your taste.
For the UK only: Use strong white bread flour. Substitute half sachet of bakers yeast with half teaspoon
of Easy Bake or Fast Action dried yeast and add to the bowl with the flour,
teaspoon sugar. Then prepare as directed above with 90 ml warm water and 1 tablespoon olive oil. Roll
out to a 28 cm circle and cover with the topping of your choice. Bake in a preheated oven at 220°C, UK
gas mark 7 for about 15 – 20 min or until crisp.
Rich Shortcrust Pastry
280 g plain flour – 140 g softened butter – 70 ml cold water – pinch salt.
Put the flour, salt and butter into the bowl fitted with the multifunction blade.
Operate at speed 2 for a few seconds then pour the water through the lid feeder tube. Continue until the
dough forms a ball (25 to 30 sec). Leave to chill for at least 1 hour before rolling out and baking with the
filling of your choice.
17
Pizza dough
sachet dried yeast – salt
teaspoon salt and
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