Stimmen - 3, Durchschnittliche Bewertung: 4 ( )

Hersteller: KitchenAid Dateigröße: 6.04 mb Dateiname: 0e507ab1-dce1-421c-834f-0e553e67c525.pdf Unterrichtssprache:

For a coarser texture, process smaller batches, pulsing 1 or 2 times, 1 to 2 seconds each time. Pulse more often for finer texture. For nut butters, process continuously until smooth. Store in refrigerator. To chop cooked or raw meat, poultry or seafood: The food should be very cold. Cut in 1-inch (2.5 cm) pieces. Process up to 1 pound (455 g) at a time to desired size, using short pulses, 1 to 2 seconds each time. Scrape sides of bowl, if necessary. To make bread, cookie, or cracker crumbs: Break food into 11.2 to 2-inch (3.75 to 5 cm) pieces. Process until fine. For larger pieces, pulse 2 to 3 times, 1 to 2 seconds each time. Then process until fine. To melt chocolate in a recipe: Combine chocolate and sugar from recipe in work bowl. Process until finely chopped. Heat liquid from recipe. With processor running, pour hot liquid through the small feed tube. Process until smooth. 18 19 Food Processing Tips To grate hard cheeses, such as Parmesan and Romano: Never attempt to process cheese that cannot be pierced with the tip of a sharp knife. You can use the multipurpose blade to grate hard cheeses. Cut cheese in 1-inch (2.5 cm) pieces. Place in work bowl. Process, using short pulses, until coarsely chopped. Process continuously until finely grated. Pieces of cheese can also be added through the small feed tube while the processor is running. USING A SLICING OR SHREDDING DISC NOTE: When cutting and packing food items in the Ultra Wide Mouth™ feed tube, do not exceed the maximum fill line. This will permit the pusher to engage the interlock and the unit to operate. To cut julienne, or match stick, strips of vegetables and fruits: Cut food to fit feed tube horizontally. Position food horizontally in feed tube. Process, using even pressure to make plank-like slices. Re-stack slices and position vertically or horizontally in feed tube. Process, using even pressure. To slice or shred fruits or vegetables that are long and relatively small in diameter, such as celery, carrots, and bananas: Cut food to fit feed tube vertically or horizontally, and pack feed tube securely to keep food positioned properly. Process using even pressure. Or use the small feed tube in the 2-piece food pusher. Position food vertically in the tube and use the small food pusher to process food. To slice or shred fruits and vegetables that are round, such as onions, apples, and green peppers: Peel, core, and/or remove seeds. Cut in halves or quarters to fit feed tube. Position in feed tube. Process, using even pressure. To slice or shred fruits and vegetables that are small, such as strawberries, mushrooms, and radishes: Position food vertically or horizontally in layers within the feed tube. Fill feed tube in order to keep food positioned properly, but do not exceed the maximum fill line. Process, using even pressure. Or use the small feed tube in the 2-piece food pusher. Position food vertically in the tube and use the small food pusher to process food. To shred spinach and other leaves: Stack leaves. Roll up and stand up in feed tube. Process, using even pressure. Food Processing Tips To slice uncooked meat or poultry, such as stir-fry meats: Cut or roll food to fit feed tube. Wrap and freeze food until hard to the touch, 30 minutes to 2 hours, depending on thickness of food. Check to be sure you can still pierce food with the tip of a sharp knife. If not, allow to thaw slightly. Process, using even pressure. To slice cooked meat or poultry, including salami, pepperoni, etc.: Food should be very cold. Cut in pieces to fit feed tube. Process food using firm, even pressure. To shred firm and soft cheeses: Firm cheese should be very cold. For best results with soft cheeses, such as mozzarella, freeze 10 to 15 minutes before processing. Cut to fit feed tube. Process, using even pressure. USING THE DOUGH BLADE The dough blade is specially designed for mixing and kneading yeast dough quickly and thoroughly. For the best results, do not knead recipes which use more than 2-3 cups (475-710 ml) of flour. USING THE EGG WHIP To make soft egg white meringue: Place 3 egg whites and 1.4 teaspoon (1 ml) cream of tartar in work bowl fitted with egg whip. Process until foamy, about 30 to 45 seconds. With processor running, slowly add 1.3 cup (80 ml) sugar through the small feed tube. Process until stiff peaks form, about 21.2 to 3 minutes. Stop processor as necessary to check texture of mixture. To whip cream: Place heavy cream in work bowl fitted with egg whip. Process 30 seconds. With processor running, add 2 tablespoons (30 ml) powdered sugar through the small feed tube. Process just until soft peaks form, about 30 to 40 seconds. Stop processor as necessary to check texture of mixture. With processor running, add 1. 2 teaspoon (2 ml) vanilla, if desired, through the small feed tube. Process just until mixed. Do not overprocess. 20 Helpful Hints 1. When cutting and packing food items in the Ultra Wide Mouth™ feed tube, do not exceed the maximum fill line....

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