Operation Manual

12
Caution: This booklet contains instructions for additional accessories. Please keep safe for future reference.
Please contact Tefal Customer Relations for further information on how to purchase accessories.
• Stainless steel bowl
• Stainless steel bowl lid
• Kneader
• Mixer
• Balloon whisk
• Blender jug
• Juice extractor
• Grinder
• Mincer head
• Attachment holder
• Vegetable slicer:
- Slicer
- Coarse grating
- Fine grating
- Potato shredder
• Kit pasta
• Coulis attachment
• Pasta rolling mill
EN
You can customise your appliance and obtain the following accessories from your usual retailer or an authorised
service centre:
ACCESSORIES
CHANTILLY CREAM
Ingredients (for 6-8 people): 25 ml very cold liquid crème fraîche* - 50 g icing sugar.
Put the crème fraîche and the icing sugar in the stainless steel bowl fitted with the kneader and the lid. Run the
appliance on speed 4 for 2 minutes, then on maximum speed for 3 minutes and 30 seconds.
* Liquid creme fraiche is not available in all countries.
MAYONNAISE
Ingredients: 1 egg yolk - 1 tablespoon mild mustard - 1 teaspoon white wine vinegar
- 250 ml olive or sunflower oil (or half and half of each) - salt and pepper.
Put the egg yolk, mustard, vinegar, salt and pepper in the stainless steel bowl fi tted with the multiblade whisk and
the lid. Select speed 1. Run the whisk and begin to add the oil in a thin trickle. After 10 seconds, increase to maximum
speed. Once the oil is incorporated into the mixture, run the whisk for a further 30 seconds.
Tip: Add a finely chopped clove of garlic, if suitable for your recipe. For best results, all the ingredients should be at
room temperature.
Note : Store in the refrigerator and consume within 24 hours.
WHITE BREAD
Ingredients (for one round loaf of 800 g): 500 g white bread flour - 300 ml lukewarm water - 10 g dried baker’s yeast
- 10 g salt.
Put the flour, salt and dried yeast into the stainless steel bowl. Fit the kneader and the lid and run for a few seconds
on speed 1. Add the lukewarm water through the opening in the lid. Knead for 8 minutes on speed 1.. Allow the
dough to rest at room temperature for around half an hour. Then work the dough by hand into a ball. Place the ball
of dough on a buttered, floured baking sheet. Allow to rise for a second time at room temperature for about an hour.
Preheat the oven to 240 °C. Make cuts on the top of the loaf with a sharp blade, and brush with lukewarm water. Put
a small container full of water into the oven: This helps the bread to form a golden crust. Bake for 40 minutes at
240 °C.
Tip: Baker’s yeast should never come into direct contact with either sugar or salt which prevent the yeast
from acting.
SHORTCRUST PASTRY
Ingredients (for a tart base of 350 g): 200 g plain flour - 100 g butter - 50 ml water - one pinch of salt.
Put the flour, butter and salt into the stainless steel bowl. Fit the kneader and the lid and run for a few seconds on
speed 1. Add the cold water while the appliance is running. Allow the appliance to run until the pastry forms a ball.
Allow the pastry to chill in the referigerator, covered with cling film, for at least an hour before rolling out and cooking.
RECIPES