Stand 5.2.2020
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CLEANING AND CARE
Before cleaning, always turn off the appliance and unplug it from
the electrical outlet.
Allow the appliance to cool before cleaning it.
1. Do not immerse the appliance in water or other liquids.
2. Wipe off the baking surfaces with a damp cloth while they are still warm, and
use a soft brush to clean the recesses.
3. Never use hard or sharp objects. Hard or sharp objects would scratch the
non-stick coating.
4. Moreover, do not use any abrasive scouring agents, steel wool, metal objects,
hot cleaning agents or disinfectants, since they can damage the appliance.
5. Prior to first use the appliance must be completely dry.
6. The appliance can be set on its edge for place-saving storage.
RECIPES
Walnut-shaped cookies, also known as oreshki, are a Russian specialty. They can
be filled with a sweet or savoury filling. The oreshki are baked in the oreshki mak-
er, then filled and two halves are joined together to make one oreshki. Naturally
there are no limits to your creativity in this regard, you will also find a few modi-
fications in recipe books and on the Internet. Moreover you can also make the
basic dough cited above suitable for savoury oreshki by adding salt. In this case
do not use any vanilla sugar. These oreshki can be filled with a cheese cream,
for example.
Sweet oreshki
Basic recipe
250 g butter, 2 eggs, 1 envelope vanilla sugar,
100 g sugar, 400 g white flour, type 405, 50 g
corn starch, large pinches of baking power
Nut or almond oreshki
250 g butter, 2 eggs, 1 envelope vanilla sugar,
100 g sugar, 100 g finely ground nuts or al-
monds (optional), 1 vial (1/2 tsp) bitter almond
flavouring, 400 g white flour, type 405, 2 large
pinches baking power
Orange oreshki
250 g butter, 2 eggs, 1 envelope vanilla sugar,
100 g sugar, 50 g grated orange peel, 1 vial or-
ange extract (1/2 tsp), 400 g white flour, type
405, 2 large pinches of baking power
Wholemeal oreshki
250 g butter, 2 eggs, 1 egg yolk, 1 vanilla pod
120 g honey, 1 pinch salt, 400 g wholemeal
spelt flour, 1 level tsp baking power
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