Electrolux Ditomix 5 User Manual

Ditomix 5

Professional

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Quality

Quality

Design

Design

Performance

Performance

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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

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

Tools (hook, paddle, whisk)

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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

Croissant:
750 g of flour

Bread dough:
750 g of flour

Pizza:
400 g of flour

Filling:
1 kg

Almond paste:
1 kg

Speed:
up to 7

Choux pastry:
600 g of flour

Shortcrust pastry:
500 g of flour

Pastry cream:
1 litre of liquid cream

English cream:
1,5 litres milk

Ground meat:
1 kg

Speed:
up to 10

Whipped egg whites:
12 egg whites

Whipped cream:
1,5 litres of heavy cream

Chocolate mousse:
500 g of mixture

Crepes:
1,5 litres milk

Meringue:
10 egg whites

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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

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

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Versatility

Versatility

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Make pasta, grind meat, puree, grate cheese, cut
vegetables and much more thanks to the wide
range of optional accessories.

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

Pasta set (lasagne, tagliatelle, tagliolini)

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

Meat mincer

Accessory for spaghetti

Vegetable slicer

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Focaccia with

Cherry Tomatoes

50 g boiled potatoes (strained)

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)

Place ingredients in Ditomix bowl and

1

knead with
min. and speed 3 for 1 min.

Remove dough, cover with transparent

2

paper and let rise for 30 min.

Spread dough (2 cm thick) in greased

3

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

4

bake at 200°C for 25/30 min.

Let cool and serve

5

Serves 6

Ingredients

500 g flour “00”

10 g yeast, 1 egg, 15 g salt

Accessories

flat hook

baking tray

flat hook

at speed 2 for 1

Hazelnut

Cream Pie

Serves 8

Ingredients

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

for cream: 200 g hazelnuts (toasted and chopped)

1

2

3

4

for dough: 300 g flour “00”

½ grated lemon peel, ½ grated orange peel

1 egg and 2 yolks

1 vanilla bean, pinch of salt

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

5

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

6

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Eggplant Roll

with Chickpea Sauce

for dough: 250 g flour “00”,

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)

100 g grated parmesan, 1 egg

Put flours and eggs in Ditomix bowl and

1

mix with
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,

2

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

3

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

4

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

5

top and bake at 150°C for 5 min.

Serve eggplant roll in centre of plate and

6

garnish with chickpea sauce

Serves 8

Ingredients

250 g wheat flour, 5 eggs

250 g ham (thinly sliced)

Accessories

flat hook, dough sheeter

baking dish

flat hook

dough sheeter

at speed 1 for 2 min.

in accessory

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

1

lemon

Put eggs and sugar in Ditomix bowl

2

and beat together with

Add flour, baking powder, vanilla, heavy

3

cream, lemon peel and a pinch of salt

whisk

and continue mixing

Add apples to mixture and pour into

4

greased and floured cake pan

Bake at 170°C for 50 min.

5

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Tagliolini with

Cuttlefish Ink

Serves 6-8

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

Put flours in Ditomix bowl, add eggs,

1

cuttlefish ink and mix with
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

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

3

dough sheeter

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

4

wheat flour (to avoid sticking). Boil
pasta in salted water, drain and pan fry
together with cuttlefish sauce

flat hook

in accessory

at

Meringues

12 pieces

Ingredients

2 large egg whites

½ cup granulated sugar

Accessories

whisk, baking tray

grease-proof paper

Preheat oven to 100°C

1

Lay a piece of grease-proof paper on

2

the baking tray

Pour egg whites into Ditomix bowl.

3

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

4

onto the baking tray. Repeat to create
individual meringues. Place each
approx. 2 cm apart

Bake for 45 min., turn off the oven and

5

leave meringues in the oven for another
hour

Remove and allow to cool completely

6

before serving

Garnish with chopped carrots/zucchini

5

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Chocolate

Torte

12 portions

Ingredients

300 g butter

300 g bitter-sweet chocolate

(70% cocoa) melted in bain-marie

200 g granulated sugar

50 g flour “00”

50 g chopped amaretto biscuits

2 g salt, 5 g baking powder, 5 eggs

Accessories

single portion aluminium moulds

Cut butter into pieces, put into Ditomix

1

bowl and work with
for 2 min. and then speed 4 for another
2 min.

Stop Ditomix, add all other ingredients

2

except for eggs. Then re-start and
continue mixing at speed 2, adding the
eggs one at a time

Butter moulds and sprinkle with cocoa.

3

Pour mixture into moulds (2/3 full)

Freeze moulds for at least 24 hours

4

Bake frozen moulds at 250°C for 10/12

5

min., let stand for 5 min. and serve hot

whisk

whisk

at speed 2

Almond

Biscuits

Serves 6-8

Ingredients

500 g sweet almonds (peeled)

10 g bitter almonds

500 g powdered sugar

3 egg whites

1 grated orange peel

20 g honey (acacia)

Accessories

flat hook

baking tray

Grind almonds and put into Ditomix

1

bowl

Add powdered sugar, honey, orange

2

peel and work mixture with
at speed 2

Add 1 egg white (add another egg

3

white if mixture seems too thick)

Work paste adding powdered sugar in

4

order to form a roll (3 cm diameter)

Cut roll every 4 cm and place biscuits

5

on slightly greased baking tray

Bake at 220°C for approx. 10 min.

6

flat hook

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