Bosch MFW3X10W - 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.