EN
COMPONENTS
1
Attachment shaft
CNT
2 Front attachment hub release button
3 Front attachment hub
TH
4 Release Lever
5 Speed control knob
6 Power Cord
7 Stainless steel mixing bowl
Meat Grinder* ..............................................................................................................................................................................................
A Grinder housing
B Grinder screw
C Grinder knife
D1 Fine grinder plate
D2 Coarse grinder plate
Salad maker* ...............................................................................................................................................................................................
J
Salad maker housing
K1 Medium slicer
K2 Coarse slicer
K3 Shredder
L Salad maker pusher
HOW TO USE
1
Cleaning - Make sure that you clean bowl and tools before use.
2 Usage of tools and capacity.
Speeds
Max 2
Max 4
Max 6
Pulse
Hydration percentage means the weight proportion of water relative to the flour used in the dough
recipe. Example: if a dough recipe uses 400 gr of water and 1000gr of flour, means it has 40 %
hydration
www.electrolux.com
Tools
Type of Mixture
Dough hook Heavy mixtures of
dough ( e.g. bread,
pizza or pastry
dough)
Beater
Medium-heavy mixtures
( e.g. crepes or sponge mixture)
Whisk
Light mixtures ( e.g. cream, egg white,
blancmange)
Whisk
Interval ( e.g. for mixing under sponge,
egg white)
8a Flat Beater
8b Dough hook
8c Whisk
9 Splash guard
10 Motor head ( tiltable)
11 Housing
12 Bowl cramping plate
13 Front attachment hub cover
E Grinder ring
F1 Top kubbe attachment
F2 Bottom kubbe attachment
G1 Top sausage attachment
G2 Bottom sausage attachment
H Grinder tray
I
Grinder pusher
*Available in certain models only.
Also Available for sale on brand website.
Min Capacity
75 % hydration
130 g flour or 230 g
dough
57 % hydration
175 g flour or 290 g
dough
40 % hydration
250 g flour or 400 g
dough
1 egg or 200 g dough
3 eggs or
100 g cream
Max Capacity
0.92 kg flour or
1.62 kg dough
1.05 kg flour or
1.74 kg dough
0.75 kg flour or
1.2 kg dough
10 eggs or 2 kg dough
10 eggs or 600 g cream
8
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