1-3
Dough hook
Heavy mixtures(e.g. bread or short pastry)
2-4
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.
When kneading dough
, do not use the speed over 3 levels to avoid wobbling strongly.
During working,
it’s getting hot for the Top Cover. It’s normal phenomenon. It will not affect the
performance of the machine.
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 button (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
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
°
C (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 800W for 3
minutes. In the meantime, beat the eggs, sugar, vanilla sugar, cognac or rum and salt in the mixing bowl with the
whisk on speed 2 to form a foam. Add the melted chocolate and stir in evenly on
speed 5-6
. Leave a little of the
cream for decoration. Add the remaining cream to the creamy mixture and stir in briefly using the pulse function.
Decorate the chocolate cream and serve well cooled.
Pizza dough, Level 1-4
