32
Dough
Type
Tool
Setting
Amount
Max.
operating
time
Medium
dough (e.g.
crepes or
cake batter)
Mixing hook
3 - 4
max. 2.5 kg
5 min
Light dough
(e.g. cream,
pudding)
Egg beater
5 - 6
min. 200 ml
max. 1 l
5 min
Egg whites
Egg beater
7 - 8
2 - 10
3 min
NOTE:
• The
LED display
shows the operating time in
“minutes:seconds” until you set the control knob back to
the “
0
” position.
• The electronic speed control prevents an overload of
the motor. In case of a too high load, the rpm within one
speed setting will be reduced automatically.
• After 10 minutes operating time the device will automati-
cally turn off. The display will show “00:00”.
•
Short time operation:
With heavy dough do not operate
the appliance longer than 5 minutes and leave for
10 minutes to cool down.
•
P setting for pulse operation:
Briefly activate the high-
est motor speed setting by holding the control knob at
this position.
Pulse operation
WARNING:
Risk of injury!
• Always set the control knob to “
0
” if you want to interrupt
operation.
• Disconnect the plug from the mains if you want to change
the attachment.
• Wait for the attachment to come to a complete stop!
• Remove the splash guard before lifting the arm of the
device.
NOTE:
When you press the button during operation, a safety
mechanism will turn off the motor. In order to continue opera-
tion, set the control knob to the “
0
” position first.
Electronic timer function
• Use the and buttons to set the operating time. Press
and hold the button to change the settings in fast mode.
• The maximum available time is 10 minutes.
• In case of a short interruption, the countdown is main-
tained, as long as you do not unplug the device.
• If you want to reset (delete) the set time, press and hold
the button until “00:00” appears in the display.
• After the timer has elapsed, the device turns off automati-
cally. “00:00” appears in the display.
NOTE:
If you wish to continue operation, set the control knob to the “
0
”
position first.
End Operation and Remove Bowl
• Set the control knob to “
0
” after use. Disconnect the plug
from the mains.
• Press the button. The arm swings upwards.
• Remove the tool.
• Turn the mixing bowl slightly anticlockwise to remove it.
• Loosen the dough with a spatula and remove it from the
mixing bowl.
• Clean all used components as described in chapter
“Cleaning”.
Recommended Recipes
Sponge Mixture (Basic Recipe) Speed setting 3 - 4
Ingredients:
250 g soft butter or margarine, 250 g sugar, 1 sachet vanilla
sugar or 1 sachet Citro-Back, 1 pinch of salt, 4 eggs, 500 g
wheat flour, 1 sachet baking powder, approx. 1/8-litre milk.
Preparation:
Place wheat flour with the other ingredients in mixing bowl,
mix with mixing hook for 30 seconds at speed 1, then approx.
3 minutes at speed 3. Grease baking tin or lay out with baking
paper, fill in dough 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.
Conventional Oven:
Slide:
2
Heat:
Electric oven: top and bottom heat 175-
200°, gas oven: setting 2-3
Baking time:
50-60 minutes
You can modify this recipe according to your taste, e.g. with
100 g raisins or 100 g nuts or 100 g grated chocolate. Nothing
limits your imagination.
Linseed Rolls
Speed setting 1 - 2
Ingredients:
500-550 g wheat flour, 50 g linseed, 3/8-litre water, 1 cube
yeast (40 g), 100 g low-fat curd, well drained, 1 teaspoon salt.
For brushing: 2 tablespoons water.
Preparation:
Soak linseed in 1/8-litre lukewarm water. Place the remaining
lukewarm water (1/4-litre) in mixing bowl, crumble the yeast
into it, add curd and mix well with kneading hook on speed set-
ting 2. The yeast must be completely dissolved. Place flour with
the soaked linseed and salt in mixing bowl. Knead on speed 1,
then change to speed 2 and knead another 3-5 minutes. Cover
dough and prove in a warm place for 45-60 minutes. Knead
again, take out of mixing bowl and shape 16 bread rolls from it.
Cover baking tray with wet baking paper. Place rolls on it, prove
for 15 minutes, brush with lukewarm water and bake.
