SEVERIN James Instructions For Use Manual page 25

∙ Pushing in and holding the selector switch activates the turbo setting.
Cooker settings
37 °: The food is heated to 37 °C and stirred at 200 rpm.
This setting is suitable for warming chocolate, butter, pudding, crèmes and hot-stirred desserts.
70 °: The food is heated to 70 °C and stirred at 200 rpm.
This setting is suitable for sauce hollandaise, béchamel sauces (with stirring attachment), puddings, crèmes and hot-stirred
desserts.
100 °: The food is heated to 100 °C and stirred at 200 rpm.
This setting is suitable for soups, stews, sauces and hot-stirred desserts.
120 °: The food is heated at the maximum power setting, but without stirring.
This is suitable for steam cooking and all cooking processes where stirring is not needed: eg boiling potatoes, briefl y boiling
up soups, sauces and desserts.
Tip: The 120 °C cooker setting can also be used to sauté onions, spices etc for soups and sauces. Mix these ingredients with
oil before putting them into the bowl. As the blade is not rotating at this setting, the ingredients must be deglazed after about two
minutes.
Mixer settings
1 400 rpm: for beating egg-whites, whipped cream and emulsifying mayonnaise.
Hint: To stiffen properly, whipping cream must be really cold.
2 1000 rpm: for beating egg-whites or whipped cream, for cold-stirred desserts, for cold-stirred desserts and for kneading thin
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