NOTE:
●
Cut the meat into pieces of about 2.5 cm. Please take care that the meat does not contain any bones or
sinews.
●
Connect the device to a
120V/60Hz
safety contact power socket.
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 3 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
℃
; 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
with wet baking paper. Place the rolls on this and allow to rise for 15 minutes. Coat with lukewarm water and bake.
Traditional Oven:
Insertion height: 2
Heating: electric oven: top and bottom heat 200-220
℃
(preheated for 5 minutes),gas oven level 2-3
Baking time: 30-40 minutes
Chocolate Cream, Level 5-6
Ingredients:
200ml sweet cream, 150g semi-bitter chocolate coating, 3 eggs, 50-60g sugar, 1 pinch of salt, 1 packet of vanilla
sugar, 1 tablespoon cognac or rum, chocolate flakes.
Preparation:
Beat the cream in the mixing bowl with the whisk until stiff. Remove from the bowl and place somewhere to cool.
Melt the chocolate coating in accordance with the instructions on the packet or in the microwave at 600W for 3
minutes. In the meantime, beat the eggs, sugar, vanilla sugar, cognac or rum and salt in the mixing bowl with the
