ESGE-Zauberstab M 100 Design Notice D'utilisation page 44

Recipe | Beater
DE
GB
Frothed milk for speciality coffees
FR
Preparation time: ca. 5 minutes
ƒ 150 ml UHT milk
(skimmed milk or max. 1.5 % fat)
1. Pour the milk into the ESGE beaker or a similar container and heat to 50 - 55 °C in the microwave
(do not heat to above 70 °C, as the protein will otherwise coagulate and the milk will no longer
froth up).
2. Immerse the ESGE-Zauberstab
milk. Once submerged, turn it on and let it stand at the bottom of the container for a few seconds.
Then, raise the running ESGE-Zauberstab
lifting it out of the milk, and then slowly lower it again. Repeat this process several times until the
milk is of the desired consistency.
3. Use a spoon to float the frothed milk on the freshly-brewed coffee.
Recipe | Whisk
Mayonnaise | Makes approx. 1/4 litre
Preparation time: ca. 15 minutes
ƒ 1 very fresh egg
ƒ 1 tsp lemon juice
ƒ 1 tsp herb vinegar
ƒ 1 tsp mustard
1. Put all the ingredients into an ESGE beaker or another preferably tall, narrow container. Next,
place the ESGE-Zauberstab
this position for around 5 seconds.
2. Once the mixture has absorbed all of the oil, hold the beaker or container at an angle while
continuing to whisk, and slowly pull the mayonnaise upwards towards the rim of the container.
44
The beater is a master of patisserie. You can
use it to beat egg whites, cream, shakes and
mousses.
(not yet turned on) with the beater attachment into the warm
®
The whisk is a gentle specialist for all
things thick and creamy.
(tbs = tablespoon, tsp = teaspoon)
whisk at the bottom of the container, switch it on and let it run in
®
at an angle towards the rim of the container without
®
ƒ Salt
ƒ Ground white pepper
ƒ Ca. 250 ml of good vegetable oil