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PHILIPS HR7633/10
Owner's Manual


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Price: $4.99

Description of PHILIPS HR7633/10 Owner's Manual

Complete owner's manual in digital format. The manual will be available for download as PDF file after You purchase it.

Owner's Manual ( sometimes referred to as User's Guide or User's Manual ) contains information on how to use Your device. After placing order we'll send You download instructions on Your email address.

The manual is available in languages: English, German, French, Italian, Spanish, Dutch, Swedish, Portuguese, Finnish, Danish, Norwegian, Greek, Russian, Czech, Polish, Hungarian, Slovak, Romanian, Turkish, Arabic, Chinese Simplified, Croatian, Slovenian, Latvian, Chinese Traditional, Estonian, Korean, Lithuanian, Thai, Malay, Ukrainian, Vietnamese, Persian

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Text excerpt from page 23 (click to view)
DEUTSCH

23

C

7

Drücken Sie die Zutaten mit dem Stopfer langsam und gleichmäÃig in den Einfüllstutzen.

C

5

Wählen Sie die angemessene Geschwindigkeit. - Vgl. die Tabelle zur Wahl der passenden Geschwindigkeit.

C

8

Einen Einsatz nehmen Sie von der Trägerscheibe ab, indem Sie den Einsatzträger mit seiner Rückseite auf Sie weisend in Ihre Hände nehmen. Drücken Sie auf die Ränder des Einsatzes, damit er aus der Trägerscheibe fällt.

Die Emulgierscheibe
Sie können die Emulgierscheibe zur Zubereitung von Majonäse und zum Schlagen von Sahne oder Eischnee verwenden.

C
Der Knetaufsatz
Der Knetaufsatz kann zum Kneten von Brotteig oder KlöÃen und zum Mischen von Kuchenteig verwendet werden.

1 2

Setzen Sie die Emulgierscheibe auf das Zwischenteil in der Schüssel. Geben Sie die Zutaten in die Schüssel und setzen Sie den dazugehörigen Deckel auf. Wählen Sie die angemessene Geschwindigkeit. - Vgl. die Tabelle zur Wahl der passenden Geschwindigkeit.

C C
1 2
CLICK

3

1 2

Setzen Sie den Knetaufsatz auf das Zwischenteil. Geben Sie die Zutaten in die Schüssel. SchlieÃen Sie die Schüssel mit dem zugehörigen Deckel. VerschlieÃen Sie den Einfüllstutzen mit dem Stopfer.

Hinweise
â Verwenden Sie zum Schlagen von Eischnee Eier mit Raumtemperatur. Alle Zutaten sollten ca. eine halbe Stunde vor der Verarbeitung aus dem Kühlschrank genommen werden. â Alle Zutaten für Majonäse sollten Raumtemperatur haben. Ãl kann durch die kleine Ãffnung unten am Stopfer zugegeben werden.

C C

3 4

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