TEFAL Prep Line HT4121 Manual page 72

Quantities and preparation times
• M ixer whips for: sauces, beaten egg whites,
creams, mayonnaise, cake mixture and light
batters (e.g. crepe batters).
• K neaders for: types of heavy dough such as
bread dough, pizza dough, shortcrust pastry and
thick dough containing minced meat.
Accessories
Multi-blade beaters
(B or C)
Whipped egg
whites
Multi-blade beaters
(B or C)
Pound cake
Kneaders with
base (E)
Bread dough
Kneaders without
base (D)
Bread dough
72
Maximum quantity
12 egg whites
9 eggs, 470 g plain
flour, 470g caster
sugar, 470g softened
butter, 1 teaspoon
of baking powder,
2 pinches of salt, 1
sachet of sugared va-
nilla or 1/2 teaspoon
vanilla extract
500 g white bread
flour, 300 ml warm
water, 11/2 teas-
poons salt, 10g yeast
(For the UK only: use
1 x 7 g sachet active
or easy bake yeast)
500 g white bread
flour, 300 ml warm
water, 11/2 teas-
poons salt, 10g yeast
(For the UK only: use
1 x 7 g sachet active
or eay bake yeast)
Maximum time
9 min
14 min
8 min
4 min 50 sec
Speed
5
5
5
5