Bosch Styline HomeProfessional MFQ49 Series User Manual page 14

en Tools
Switch
Symbol Function
switched off
lowest speed
highest speed
Instantaneous switching
⁠
(highest speed) press to
the left and hold in place
Note: When the rear aperture is open, the
selector switch will not function between
levels and ⁠ .
Tools
Whisks
The whisks are suitable for the following
tasks:
¡ beating egg whites or cream
¡ making light dough such as sponge mix-
ture, cake mixture or pancake batter
Recommendations for optimum results:
¡ Use cream with a fat content of at least
30% and when at 4-8 °C
¡ Whip cream or beat egg whites in a wide
jug
Note: To make mayonnaise, use the
blender foot.
Kneading hooks
The kneading hooks are suitable for mak-
ing different types of dough such as yeast
dough, bread dough, pizza, strudel or short-
crust pastry.
Note: The maximum processing quantity is
500 g flour and ingredients.
Processing food with the tools
Notes
¡ Only use tools of the same type in pairs.
¡ Note the shape of the plastic parts
on the tools to avoid mixing up the tools!
¡ Insert the tools one after the other to pre-
vent them from becoming entangled.
→ Fig. -
2 9
14
Blender foot
The blender foot is not suitable for prepar-
ing purées consisting solely of potatoes or
foods with a similar consistency.
The blender foot is suitable for the following
purposes:
¡ Mixing drinks
¡ Making pancake batter, mayonnaise,
sauces and baby food
¡ Puréeing cooked food, e.g. fruit, veget-
ables, soup
Using the blender foot
Notes
¡ Solid foods should always be cut up and
cooked until soft before processing, e.g.
apples, potatoes or meat.
¡ Use the universal cutter for cutting up
raw food without adding liquid, e.g.
onions, garlic or herbs.
¡ Before processing the food in a pan,
take the pan off the heat.
→ Fig. -
10 17
Sample recipe Mayonnaise
¡ 1 egg (egg yolk and egg white)
¡ 1 tbsp mustard
¡ 1 tbsp lemon juice or vinegar
¡ 200-250 ml oil
¡ Salt and pepper to taste
Making mayonnaise
Notes
¡ When using the blender foot, mayon-
naise can only be made with whole eggs
(egg white and egg yolk).
¡ When making mayonnaise, air under-
neath the blender foot prevents the in-
gredients blending together well. For op-
timum results, let the air escape before
mixing.
→ Fig. -
18 22
Storage
Never wind the cord round the appli-
▶
ance!
→ Fig.
23