Moulinex mini-pro Manual page 8

MAXIMUM QUANTITIES, PROCESSING TIME AND ACCESSORY USAGE
F F u u n n c c t t i i o o n n
C C h h o o p p p p i i n n g g
• Parsley
• Onions, shallots
• Garlic
• Biscuits (crushing)
• Almonds
• Cooked ham
• Raw meat
K K n n e e a a d d i i n n g g
• Bread or pizza dough
• Chocolate cake or sponge
cake
G G r r a a t t i i n n g g / / s s l l i i c c i i n n g g
• Vegetables
• Cheese
E E m m u u l l s s i i f f y y i i n n g g
• Mayonnaise
• Egg whites
• Whipped cream
B B l l e e n n d d i i n n g g : :
• Soup
R R e e c c o o m m m m e e n n d d a a t t i i o o n n s s t t o o o o b b t t a a i i n n g g o o o o d d r r e e s s u u l l t t s s : :
Use pulse operation for greater control when
chopping, grating and slicing. If pieces of food
remain stuck to the sides of the bowl (meat,
onions...), push the ingredients back down into
RECIPES
C C H H A A N N T T I I L L L L Y Y C C R R E E A A M M
Pour into the bowl ( ( B B ) ) fitted with the emulsifying
disc ( ( E E ) ) : 200 ml UHT whipping cream (at least
35% fat), 20 g icing sugar, and 1 sachet of vanilla
sugar (optional). Operate the appliance
continuously for about 30 seconds.
R R e e c c o o m m m m e e n n d d a a t t i i o o n n s s f f o o r r m m a a k k i i n n g g e e x x c c e e l l l l e e n n t t , , f f i i r r m m
c c h h a a n n t t i i l l l l y y c c r r e e a a m m : :
- Use cold, UHT cream (fresh cream tends over
whip easily) straight from the refrigerator.
- Do not mix for more than 40 seconds
otherwise you will obtain butter.
M M A A Y Y O O N N N N A A I I S S E E
In the bowl ( ( B B ) ) fitted with the emulsifying disc
( ( E E ) ) , place one egg yolk, 1 tablespoon of Dijon
mustard, 2 tablespoons white wine vinegar,
2 tablespoons olive or sunflower oil, and salt and
pepper. Operate the appliance for 10 seconds,
then without stopping the appliance, slowly add
200 ml olive or sunflower oil in a trickle via the
opening in the lid to obtain a firm mayonnaise.
R R e e c c i i p p e e t t i i p p : : All the ingredients should be at room
temperature and not too cold. Add chopped
M M a a x x . . q q u u a a n n t t i i t t y y P P r r o o c c e e s s s s i i n n g g t t i i m m e e ( ( i i n n s s e e c c s s ) )
30 g
200 g
150 g
50 g
100 g
200 g
200 g
250 g flour
3 eggs with
120 g flour
200 g
150 g
1egg
4 eggs
200 ml
0,6 l
the bowl with a spatula and operate the
appliance with 2 or 3 extra pulses.
The graduations of the bowl take account of a
volume calculated with the metal blade fitted,
and are only provided as a guide.
fresh herbs to the mayonnaise (5 g tarragon, 5 g
parsley, 5 g chervil, 5 g spinach). Pulse for a few
times and then mix for 5 seconds to obtain a
creamy, emerald colour sauce.
B B R R E E A A D D D D O O U U G G H H
Fit the metal blade ( ( D D ) ) in the bowl ( ( B B ) ) . Add 250g
white bread flour, 1 level teaspoon dried yeast,
½ teaspoon salt and 150 ml warm water.
Operate the appliance for 10 seconds. Remove
the ball of dough from the bowl. Leave to rise in
a warm place for 1 hour and cook in a
preheated oven at 200°C for about 45 minutes.
P P I I Z Z Z Z A A D D O O U U G G H H
Fit the metal blade ( ( D D ) ) in the bowl ( ( B B ) ) . Add 150g
white bread flour, ½ level teaspoon dried yeast,
1 pinch of fine salt, 90 ml of warm water and 2
tablespoons olive oil. Then operate the
appliance for 10 seconds.
Remove the ball of dough from the bowl and
leave to rise in a warm place for about 1 hour or
until doubled in volume. Roll out the dough and
top with pizza sauce and toppings of your choice.
5
10 s
10 s
10 s
10 s
15 s
10 s
10 s
10 s
15 s
20 s
30 s
30 s
45 s
40 s
15 s
A A c c c c e e s s s s o o r r y y
D D
D D
F F
E E
D D