Idiomas disponibles
Idiomas disponibles
10. Press the OFF button to turn the appliance
off as soon as the dough or dough ball has
formed. Disconnect from mains power supply.
11. Turn the rotary knob (3) in direction of the
arrow to lift the arm of the machine.
Note:
The arm is equipped with a safety switch. The
motor turns off if the arm is tilted up during
operation. After lowering the arm operation
only resumes after pressing the speed button
again.
12. Remove the mixing bowl by turning it anti-
clockwise.
13. Loosen the dough with a spatula and remove
from mixing bowl.
14. To release the tool from the driveshaft press
it upward and turn clockwise. Now it is easy
to remove.
15. Clean the used parts as described under
"Cleaning".
Recommended Recipes
Sponge Mixture (Basic Recipe)
Ingredients:
250g soft butter or margarine, 250g sugar, 1 sa-
chet vanilla sugar or 1 sachet Citro-Back, 1 pinch
of salt, 4 eggs, 500g wheat lour, 1 sachet baking
powder, approx. 1/8-litre milk.
Preparation:
Place wheat lour with the other ingredients
in mixing bowl, mix with mixing hook for 30
seconds at speed 2, then approx. 3 minutes at
speed 3. Grease baking tin or lay out with baking
paper, ill 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 100g raisins or 100g nuts or 100g
grated chocolate. Nothing limits your imagination.
Speed setting 2 - 3
Linseed Rolls
Ingredients:
500-550g wheat lour, 50g linseed, 3/8-litre
water, 1 cube yeast (40g), 100g 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 mix-
ing bowl, crumble the yeast into it, add curd and
mix well with kneading hook on speed setting 1.
The yeast must be completely dissolved. Place
lour 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 min-
utes, 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
Cleaning
Warning:
► Disconnect from mains power supply before
cleaning.
► Do not submerge the appliance into water.
This may lead to electric shock or ire.
Caution:
► Do not use a wire brush or other abrasive
utensils for cleaning.
► Do not use aggressive or abrasive cleaning
agents.
• Use a damp cloth to clean the casing.
• Clean all detachable accessories in dishwater.
Caution:
The attachments are not suitable for dish-
washer. Heat and aggressive cleaning agents
may warp or discolour the attachments.
Speed setting 1 - 2
35
