Recommended Recipes - Clatronic KM 3573 Instrucciones De Servicio

NOTE:
• Short time operation: With heavy dough do not operate
the appliance longer than 5 minutes and leave for
5 minutes to cool down.
• PULSE: Briefly set the motor to the highest speed by
pressing this button.
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!
• If you activate the lever (4) during operation to raise the
arm, a safety switch deactivates the motor.
• The motor switches on again as soon as you lower the
swivel arm again!
End Operation and Remove Bowl
• Set the control knob to "0" after use. Disconnect the plug
from the mains.
• Press the lever (4) down for the arm to lift.
• Remove the tool.
• Give the mixing bowl one short turn clockwise to remove it.
• Loosen the dough with a spatula and remove it from the
mixing bowl.
• Clean all used components as described in chapter "Clean-
ing".

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
28
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
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.
Conventional Oven:
Slide: 2
Heat: Electric oven: top and bottom heat
200-220°(preheat for 5 minutes),
Gas oven: setting 2-3
Baking time: 30-40 minutes
Chocolate Crème
Ingredients:
200 ml cream, 150 g semi-sweet chocolate coating, 3 eggs,
50-60 g sugar, 1 pinch of salt, 1 sachet vanilla sugar, 1 tbs
brandy or rum, chocolate chips.
Preparation:
In the mixing bowl whisk the cream stiff with the eggbeater,
remove from the bowl and place in a cold place.
Melt the chocolate coating according to the instructions on the packet or 3 minute in the microwave at 600 W. In the mean-
time, in the mixing bowl with the eggbeater, whisk eggs, sugar,
vanilla sugar, brandy or rum and salt to a foam. Add the molten
chocolate coating and evenly fold in at speed setting 5-6. Keep
some of the whipped cream for garnishing. Add the remaining
cream to the creamy matter and fold in with the pulse function.
Garnish chocolate crème and serve well chilled.
Speed setting 1 - 2
Speed Setting 5 - 6