Electrolux Dito Ditomix 5 Manual de usuario

Ditomix 5

Professional

Quality

Design

Performance

Quality

Design

Performance

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dito electrolux ditomix 5 3

Making pastry doughs, fresh pasta, creams, sauces

or mousses is no longer a problem.

Ditomix guarantees quality results every time.

5 litre professional planetary mixer

Electronic speed variation

10 speeds: 1 to 3 (low) for kneading

with hook; 4 to 7 (medium) for

mixing with paddle; 8 to 10 (high)

for emulsifying with whisk

Powerful 500 W motor drives the

mixing tools from 84 to 500 rpm

Chromed cover with metal body

and base for complete stability

Ergonomic with rounded edges to

make cleaning operations quick

and easy

•

Tools (hook, paddle, whisk)

Removable safety screen activates

the raising and lowering of the bowl

18/10 stainless steel bowl

Supplied with unique scraper and

three tools (flat hook, paddle, whisk)

as standard

•

Knead, Mix, Whip or Blend. Prepare even the most

elaborate recipes without hesitation.

Working capacities

Flat hook Paddle Whisk

Speed:

from 1 to 3 for

soft doughs;

up to 6 for stiff doughs

Speed:

up to 7

Speed:

up to 10

Croissant:

750 g of ﬂour

Choux pastry:

600 g of ﬂour

Whipped egg whites:

12 egg whites

Bread dough:

750 g of ﬂour

Shortcrust pastry:

500 g of ﬂour

Whipped cream:

1,5 litres of heavy cream

Pizza:

400 g of ﬂour

Pastry cream:

1 litre of liquid cream

Chocolate mousse:

500 g of mixture

Filling:

1 kg

English cream:

1,5 litres milk

Crepes:

1,5 litres milk

Almond paste:

1 kg

Ground meat:

1 kg

Meringue:

10 egg whites

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dito electrolux ditomix 5 5

Technical characteristics

External dimensions (wxdxh) 284x382x434mm

Power kW 0.5

Voltage 208...240 V

Phases 1N

Frequency (Hz) 50/60

Working capacity - kg of flour

Choux pastry 0.6

Shortcrust pastry 0.5

Cold water paste 0.75

Sweet pastry 0.5

Croissant 0.75

Brioche 0.75

Pizza 0.4

Meat (kg) 1

Puree (kg of potatoes) 2

Whether you prefer a shiny metal finish, cobalt blue

or midnight black; Ditomix has the perfect colour to

match your style.

Versatility in preparing a wide

variety of doughs, breads, creams

and mousses.

Prepare even more intricate

recipes by simply attaching the

optional accessories directly to the

hub (standard)

Operator safety guaranteed.

The machine will start only when

the safety guard is completely

lowered and the motor will stop

automatically when the guard is

raised

Complete protection of motor

against power surges and

overheating

No-volt release system requires the

speed selector button to be reset to

“0” for the machine to restart

•

Versatility

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Meat mincer

Make pasta, grind meat, puree, grate cheese, cut

vegetables and much more thanks to the wide

range of optional accessories.

Vegetable slicer

Pasta set (lasagne, tagliatelle, tagliolini)

Easily inserted into the accessory

hub

Pasta set includes a dough sheeter

and 2 cutters (tagliatelle and

tagliolini)

Regulate thickness of dough

sheeter to make lasagne or to

prepare dough to be used with the

other cutters

Special accessory for spaghetti is

also available as an option

•

Accessory for spaghetti

Meat mincer includes mincer

attachment and 3 discs for fine,

medium and coarse grinding

Vegetable cutter with 3 discs for

grating, slicing and shredding fruits

and vegetables of all types

•

Focaccia with

Cherry Tomatoes

Serves 6

Place ingredients in Ditomix bowl and

knead with

ﬂat hook

at speed 2 for 1

min. and speed 3 for 1 min.

Remove dough, cover with transparent

paper and let rise for 30 min.

Spread dough (2 cm thick) in greased

baking tray, place tomatoes on top

(2 cm from each other), cover with

transparent paper and let rise for 1

hour

Sprinkle with oregano and olive oil and

bake at 200°C for 25/30 min.

Let cool and serve

Ingredients

500 g ﬂour “00”

50 g boiled potatoes (strained)

10 g yeast, 1 egg, 15 g salt

73 ml cold water, 105 ml cold milk

52 ml extra virgin olive oil, oregano

200 g cherry tomatoes (sliced in halves, slightly

sautéed and set aside for 1 hour)

Accessories

ﬂat hook

baking tray

Hazelnut

Cream Pie

Serves 8

Ingredients

for dough: 300 g ﬂour “00”

150 g butter (room temp.), 150 g powdered sugar

1 egg and 2 yolks

½ grated lemon peel, ½ grated orange peel

1 vanilla bean, pinch of salt

for cream: 200 g hazelnuts (toasted and chopped)

½ litre milk, 100 g sugar, 4 egg yolks

½ grated lemon peel, 60 g ﬂour “00”

Accessories

paddle, whisk

pie dish

For cream: add lemon peel to milk and

bring to a boil

Place egg yolks and sugar in Ditomix

bowl and mix with

whisk

at speed

2 for 30 sec.; add ﬂour and mix

another 30 sec.; then add hot milk and

continue with whisk until all ingredients

are completely blended

Pour cream into saucepan and bring to

boil for 2 min. Add chopped hazelnuts

and let cool

For crust: work all ingredients in

Ditomix bowl with

paddle

at speed 3

for 15/20 sec. Cover with transparent

paper and let rest in refrigerator for 24

hours

Spread (½ cm thick) and place in

greased pie dish; Puncture bottom with

fork. Add cooled cream. Decorate with

strips of dough. Close borders towards

inside. Bake at 170/180°C for 30 min.

Let cool for at least 1 hour then serve

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Apple Cake

diam. 24 cm

Ingredients

3 eggs, 150 g granulated sugar

225 g ﬂour “00”

1 envelope baking powder

1 envelope vanilla powder

157 ml heavy cream, 20 g butter shavings

4 apples, peeled, cut into slices (2mm)

pinch of salt, grated lemon peel

Accessories

whisk

cake pan

Maintain sliced apples in water and

lemon

Put eggs and sugar in Ditomix bowl

and beat together with

whisk

Add ﬂour, baking powder, vanilla, heavy

cream, lemon peel and a pinch of salt

and continue mixing

Add apples to mixture and pour into

greased and ﬂoured cake pan

Bake at 170°C for 50 min.

Eggplant Roll

with Chickpea Sauce

Serves 8

Put ﬂours and eggs in Ditomix bowl and

mix with

ﬂat hook

at speed 1 for 2 min.

Increase to speed 2 for 3 min. Remove

dough, cover with transparent paper

and let rest in refrigerator for 2 hours

In a saucepan, brown garlic clove,

remove, drain and add chickpeas.

Cover with cold water and bring to a

boil. Add diced vegetable and boil for

1 hour. When ﬁnished cooking blend

everything with hand mixer

Insert

dough sheeter

in accessory

hub of Ditomix and pass dough through

(200 g at a time) from position 1 to 6 at

speed 2

Cut pasta in long sheets (20 cm) and

cook in salted boiling water for 1 min.

Let cool, roll out and brush with egg,

add ham slices, eggplant slices and

grated cheese. Roll up and cut into 3

cm slices

Place slices in baking dish, brush oil on

top and bake at 150°C for 5 min.

Serve eggplant roll in centre of plate and

garnish with chickpea sauce

Ingredients

for dough: 250 g ﬂour “00”,

250 g wheat ﬂour, 5 eggs

for cream: 500 g dried chickpeas (soak 1 day)

1 green celery stalk, 1 red onion,1 carrot

1 garlic clove, salt, pepper, olive oil

for ﬁlling: 2 eggplants (thinly sliced and grilled)

250 g ham (thinly sliced)

100 g grated parmesan, 1 egg

Accessories

ﬂat hook, dough sheeter

baking dish

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Tagliolini with

Cuttleﬁsh Ink

Serves 6-8

Put ﬂours in Ditomix bowl, add eggs,

cuttleﬁsh ink and mix with

ﬂat hook

speed 1 for 2 min. Increase to speed

2 for 3 min. Remove dough, cover

with transparent paper and let rest in

refrigerator for 2 hours

In a bowl, add the contents of 2

bags of cuttleﬁsh ink to wine. In a

low pan brown scallion with garlic

clove. Remove garlic, add red pepper,

chopped cuttleﬁsh and brown on low

heat for 30 min., adding wine prepared

above and water as needed

Insert

dough sheeter

in accessory

hub of Ditomix and pass dough

through (200 g at a time) from position

1 to 6 at speed 2. Insert accessory for

tagliolini and pass through dough sheet

at speed 2

Place pasta on towel covered with

wheat ﬂour (to avoid sticking). Boil

pasta in salted water, drain and pan fry

together with cuttleﬁsh sauce

Garnish with chopped carrots/zucchini

Ingredients

for pasta: 375 g ﬂour “00”

375 g wheat ﬂour

2 bags of cuttleﬁsh ink, 8 eggs

for sauce: 400 g cuttleﬁsh (cleaned with ink)

1 scallion (chopped), 1 clove of garlic

1 glass dry white wine

extra virgin olive oil, salt, red pepper

Accessories

ﬂat hook, dough sheeter

pasta accessory for tagliolini

dito electrolux ditomix 510

Meringues

12 pieces

Ingredients

2 large egg whites

½ cup granulated sugar

Accessories

whisk, baking tray

grease-proof paper

Preheat oven to 100°C

Lay a piece of grease-proof paper on

the baking tray

Pour egg whites into Ditomix bowl.

Add a little sugar and start to mix with

whisk.

While continuously whipping,

gradually add the rest of the sugar until

mixture becomes stiff and glossy

Drop a teaspoonful of the mixture

onto the baking tray. Repeat to create

individual meringues. Place each

approx. 2 cm apart

Bake for 45 min., turn off the oven and

leave meringues in the oven for another

hour

Remove and allow to cool completely

before serving

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