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Gær
Tørret gær (den type, der skal
opblødes): Hæld det varme vand i
skålen. Tilføj derpå gæren og sukkeret,
og lad det stå i ca. 10 minutter, til det
skummer.
Frisk gær: Smuldres i melet.
Andre gærtyper: Følg producentens
vejledning.
Kom dejen i en smurt plastpose eller en
skål, der er dækket med et viskestykke.
Lad den stå et varmt sted, til den er
blevet dobbelt så stor.
Vigtigt
Sørg for, at ingen skålredskaber er påsat
eller opbevares i skålen, når de andre
udtag benyttes.
71
Maksimal kapacitet Chef Chef XL
Butterdej Mel, vægt 680 g 910 g
Brøddej Mel, vægt 1,36 kg 1,5 kg
(fast, med gær) Vægt i alt 2,18 kg 2,56 kg
Blød gærdej (med smør Mel, vægt 1,3 kg 2,6 kg
og æg) Vægt i alt 2,5 kg 5 kg
Frugtkageblanding Vægt i alt 2,72 kg 4,55 kg
(Sammenpiskning af (Blanding med (Blanding med
fedtstof og sukker) 9 æg) 15 æg)
Æggehvider Antal 12 16
Vægt (455g) (605 g)
* Anvendt æggestørrelse = medium (vægt 53-63 g)
Redskab Opskrift/proces Anbefalet hastighed
K-spade Sammenpiskning af smør/
Start på ”Min”, og øg gradvist til
margarine og sukker ”Max”
Indpiskning af æg i kageblandinger ”4” til ”Max”
Irøring af mel, frugt osv. ”Min” til ”1”
Alt-i-én-kageblandinger Start på ”Min”, og
øg gradvist til ”Max”
Butterdej og småkager – smuldring ”Min” til ”2”
af fedtstof i mel
Dekorationsglasur ”Min” til ”1”
Kartoffelmos Start på ”Min”, og
øg gradvist til ”Max”
Piskeris Æggehvider
Fedtfri formkager Øg gradvist til ”Max”
Creme
Dejkrog Til gærdejsblandinger ”Min”-hastighed i 45-60 sek.,
Øg derpå hastigheden til ”1”
Ælt igen på hastighed ”1”
74


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