Bosch MFW 3X14B (W) - Инструкция по эксплуатации - Страница 28

28 

en

Recipes 

Caution!

–

Do not wash metal parts in the 
dishwasher!

–

Do not use any cleaning agents 
containing alcohol or spirits.

–

Do not use any sharp, pointed or metal 
objects.

–

Do not use abrasive cloths or cleaning 
agents.

Fig.

O

 gives an overview of how to clean 

the individual parts.

■

Wipe the outside of the base unit with a 
soft, damp cloth and dry off.

■

Dismantle the attachments used in 
reverse order (see „Preparation“ for the 
relevant attachment).

■

Clean all accessories with a detergent 
solution and a soft cloth/sponge or with 
a soft brush.

■

Allow all parts to dry.

Notes:

–

Immediately rub metal parts dry and 
apply a little cooking oil to protect them 
from rust.

–

Discolouration of plastic parts may occur 
when processing foods such as carrots. 
This can be removed with a few drops of 
cooking oil.

Recipes

Note (MFW3X...): 

For all operating steps, set the speed 
to 

2

 (fast).

Bread dumplings

–

300 g fresh white bread

–

20 ml milk

–

40 g butter or margarine

–

3 eggs

–

1 tbsp finely chopped onions

–

Parsley

–

A little flour

–

Salt and pepper

■

Cut the bread into slices 10 mm thick 
and halve lengthways. Add 20 ml of milk 
and soak.

■

Process the moistened bread for 
approx. 60 secs with the meat mincer 
(perforated disc, medium).

■

Add the finely chopped onions, parsley 
and melted butter and mix.

■

Add the whisked eggs, salt and pepper 
and mix into the bread dough.

■

Leave the dough to prove for several 
minutes. Then knead again.

■

Shape the dumplings with wet hands. 
Roll the dumplings in flour.

■

Place dumplings in boiling water and 
leave to simmer for approx. 20 minutes. 
Do not bring to the boil!

Tips

Meat mincer

Using the perforated discs

–

Perforated disc, fine (2.7 mm) for:

cooked chicken / pork / beef, cooked 
liver, cooked fish for soups; raw pork and 
beef for meat loaf; raw liver, meat and 
bacon for liverwurst; pork for Mettwurst

–

Perforated disc, medium (4 mm) for:  

pork and beef for pâté and Cervelat 
sausage

–

Perforated disc, coarse (8 mm) for:

roast pork for goulash soup; leftovers 
(joint, sausage) for bakes

■

If you require a finer consistence to your 
processed food, process it several times 
or use different perforated discs one 
after the other (coarse, medium, fine).

■

You can add other ingredients 
(e.g. onions, spices) directly during 
processing. This ensures all ingredients 
are mixed together thoroughly.

Sausage filler

■

Soak natural casing in lukewarm water 
for about 10 minutes before processing.

■

Do not stuff casings too full or the 
sausages may burst during boiling or 
frying.