First, I made a few simple muffins for my family. The batter was as expected absolutely no problem for the machine. There was none of flour residues at the edge of the bowl hanging, but everything was excellently mixed. Like the bread machine I have, however, also first given the liquids and then the dry ingredients into the machine. When the muffins were done and cooled, I have to test stiffly beaten a cup of whipped cream. I am honest - because of the different opinions in this regard, I was a bit unsettled. However, also the properly folded. It was H-cream, which admittedly was already a week in the refrigerator. Within ca. 2 - 2.5 minutes, I had wonderful whipped cream. So again, no problems.
Evening I made pizza. Even with the yeast dough had my machine no problems (500 g + water, yeast etc). Again, I have only etc. attached to the water and only then add the flour. The kneading stages I slowly raised to Level 3 and at the end of the lumps of dough on the hook and the bowl was clean almost back. It is true that the entire mixing arm moved in the kneading process, but I felt it at any time as a concern. Nothing creaked or cracked case.
Admittedly a bit awkward (but out of curiosity) I still have the onions in the food processor "gescheibelt" and prepared the tomato sauce in the mixer jug. This, too, was working fine and there is no reason to complain. I was able to discover here is that in the food processor significantly less vegetable scraps remain on the disk, as I was used to from my old kitchen appliance it. The white plastic lid of Mixaufsatzes I had (as was expected) Pre-clean with oil, then I certainly have given only rinse water into the blender and leave at level 7 run a bit - clean! After the processing of non-coloring foodstuffs cleaning the Mixaufsatzes is thus made really fast.
Mincer and juicer I have not tried yet, but expect no problems. I'm really excited about my new machine and can only recommend the purchase.
ADDENDUM: In some forums I have repeatedly read the complaint that the machine would not cope with small amounts such as a cup of cream or egg whites from a single egg. I have the egg whites today (a day later) and tried again. It was an M-egg, so that the amount of protein actually has been very limited. Initially even I thought "This is nothing," since the whisk constructional reasons could not completely immerse the egg whites in small amount. BUT - Patience is the magic word. Because the whisk repeatedly superficially in the protein "dipped", formed after some time a light foam. And exactly this resulting foam was a whisk possible gradually completely take the egg white and finally I had really stiff egg whites. Everything, what do I need this machine, so they settled to my satisfaction.
