8. For pulse operation (kneading at short intervals), turn the switch to the “PULSE” position. The switch has to be
held in this position according to the desired interval length. When the switch is released it returns automatically
to the “0” position.
Adjusting the Levels and Using the Dough Hook for not more than 1.5kg of Mixture
Levels
Use
Type of Mixture
1-3
Dough hook
Heavy mixtures(e.g. bread or short pastry)
1-4
Beater
Medium-heavy mixtures(e.g. crepes or sponge mixture)
5-6
Whisk
Light mixtures (e.g. cream, egg white, blancmange)
Pulse
Whisk
Interval (e.g. for mixing under sponge, egg white)
NOTE:
●
Short operation time:
With heavy mixtures, do not operate the machine for more than six minutes, and then
allow it to cool down for a further ten minutes.
9. After kneading/stirring turn the speed knob (3) back to the “0” position as soon as the mixture has formed a ball.
Then remove the mains plug.
10. push the rise knob (2) downwards and the arm will be raised.
11. The mixture can now be released with the help of a spatula and removed from the mixing bowl.
12. The mixing bowl can now be removed.
13. Clean the parts as described under “Cleaning” .
Suggested Recipes
Sponge Mixture (Basic Recipe), Level 1-4
Ingredients:
200grams soft butter or margarine, 200grams sugar, 1 packet vanilla sugar or 1 bag Citro-Back, 1 pinch of salt, 4
eggs, 400grams wheat flour, 1 packet baking powder, approx. 1/8 litre milk.
Preparation:
Transfer the wheat flour and the remaining ingredients to the mixing bowl, stir with the beater for 30 seconds on
level 1, then for approximately 3 minutes on level 2. Grease a tin or cover with baking paper. Fill in the mixture and
bake. Before the cake is removed from the oven, test to see if it is done. With a sharp wooden stick pierce the
centre of the cake. If no mixture sticks to it, the cake is cooked. Turn the cake on to a cake grid and allow to cool.
Traditional Oven
Insertion height: 2
Heating: electric oven, top and bottom heat 175-200
°
Celsius; gas oven: level 2-3
Baking time: 50-60 minutes
Depending on taste, this recipe can be changed, for example with 100g raisins or 100g nuts or 100g grated
chocolate. In fact, the possibilities are endless.
Linseed Bread Rolls, Level 1-4
Ingredients:
500-550g wheat flour, 50g linseed, 3/8 litre water, 1 cube of yeast (40g), 100g low-fat curds, well drained, 1 tsp salt.
For coating: 2 tbsp of water.
Preparation:
Soak the linseed in 1/8 litre of lukewarm water. Transfer the remaining lukewarm water (1/4 litre) into the mixing
bowl, crumble in the yeast, add the curds and mix with the dough hook on level 2. The yeast must be completely
dissolved. Put the flour with the soaked linseed and the salt into the mixing bowl. Knead thoroughly on level 1, then
switch to level 3 and continue kneading for 3-5 minutes. Cover the mixture and allow to rise in a warm place for
45-60 minutes. Knead thoroughly once more, remove from the bowl and form sixteen rolls. Cover the baking tin