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Idiomas disponibles
Idiomas disponibles
GB
You can use the cornet cone supplied. Please roll the cone into the pastry or
select another shape. Tube-shaped cornets are obtained if you quickly turn
the pastry while it is still hot around a spoon handle. Cone-shaped cornets are
produced by allowing the hot cornet to slide into a goblet-shaped vessel, while
dish-shaped ones are obtained by allowing it to slide into a dessert bowl. The
cornet will shape itself, become hard and shorten when it has cooled down.
Note: The quality, shaping and browning of the ice-cream cones depends on
the type of recipe and the way in which it is prepared.
Ice Cream Cornets
1/4 cup of butter or margarine, 1/2 cup of icing sugar, 1/4 cup of milk,
7/8 cup of fl our, 1/2 teaspoon of vanilla sugar
Stir the butter/margarine until it is frothy. Gradually stir in the icing sugar and the
milk. Add the vanilla sugar and fl our. Stir all the ingredients to form a smooth
dough. Distribute the dough with a tablespoon or ladle over the baking surfaces.
East Friesian Cornets
250 g butter or margarine, 500 g sugar, 3 eggs , 500 g fl our,
2 packets of vanilla sugar
Stir the butter/margarine, sugar and eggs until frothy. Gradually stir in the fl our.
Dilute with lukewarm water. Mix the dough approximately two hours before
baking. Stir all the ingredients to form a smooth dough.
Cinnamon Cornets
125 g butter or margarine, 250 g sugar, 4-5 eggs, 200 g fl our, 1 tsp. of rum ,
1 tsp. of cinnamon, 1 pinch of salt
Stir the butter/margarine, sugar and eggs until frothy. Gradually stir in the other
ingredients. Stir the dough until it is smooth.
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Pull out the mains plug and allow the unit to cool down.
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Brush off any crumbs or residues from the baking surfaces and edges.
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Clean the machine only with a slightly damp cloth.
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Do not use abrasive detergents.
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The machine must never be immersed in water!
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Shaping the Pastry
Recipe Suggestions
Cleaning & maintenance
18.11.2004, 9:44:48 Uhr
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