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Recipes
Speed Setting 3-4
Cake Batter (Basic Recipe)
Ingredients: 250g soft butter or margarine, 250g sugar, 1 sachet
Vanilla sugar or 1 sachet Citro-Back, 1 pinch of salt, 4 eggs,
500g wheat flour, 1 sachet baking powder, approx. 1/8 l milk.
Preparation:
Fill wheat flour with other ingredients in the mixing bowl and
mix with the beater for 30 seconds on speed setting 1, then for
3 minutes on speed setting 3. Grease the baking form or line
with baking paper, fill in dough and bake. Check for doneness
before taking out of the oven: pierce with a pointed wooden
stick in the center. If no dough sticks to it, it's done. Place cake
on a baking grid to cool.
Traditional Oven:
Baking tray slot:
2
Heating:
Electric oven top and bottom
heat 175-200° C,
gas oven: setting 2-3
Baking time:
50-60 minutes
You can modify this recipe according to your taste with for
instance 100g raisins or 100g nuts or 100g grated chocolate.
Let your imagination run wild.
Speed Setting 1-2
Linseed Bread Rolls
Ingredients: 500-550g wheat flour, 50g linseed, 3/8 l water,
1 cube yeast (40g), 100g low fat curd cheese, well drained,
1 tsp salt.
For coating: 2 tbs water.
Preparation:
Soak linseed in 1/8 l of lukewarm water. Fill the remaining luke-
warm water (1/4 l) into the mixing bowl, crumble the yeast into
it, add the curd cheese and mix well with the kneading hook on
speed setting 2. The yeast must completely disintegrate. Add
the flour with the soaked linseeds and salt into the mixing bowl.
Kneed first at speed setting 1, then switch to setting 2 and
knead further 3-5 minutes. Cover the dough and leave to rise
for 45-60 minutes in a warm place. Knead again, take out of the
bowl and shape into 16 bread rolls. Line the baking tray with
wet baking paper. Place the bread rolls on the baking paper,
leave 15 minutes to rise, coat with lukewarm water and bake.
Traditional Oven:
Baking tray slot:
2
Heating:
Electric oven: top and bottom
heat 200-220° C
(5 minutes preheating),
gas oven: setting 2-3
Baking time:
30-40 minutes
Speed Setting 5-6
Chocolate Crème
Ingredients: 200ml cream, 150g semi-sweet chocolate coating,
3 eggs, 50-60g 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 600W. In the meantime,
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 1-3
Basic Recipe Pasta Dough
Ingredients: 600g Flour, 400g Semolina, 6 Eggs, 10g Salt,
2cl Oil (olive oil).
Preparation: Properly mix flour and semolina. Crack the eggs
and add with the olive oil and salt in the mixing bowl. Let the
appliance start with the kneading hook at low speed and add
the flour/semolina mix. Knead the dough for approximately 10
minutes on speed setting 3 until it appears smooth and shiny. In
the beginning it looks as if the semolina would not disintegrate.
Later the dough becomes smoother; reduce the speed to set-
ting 1. Ensure that the dough is not too dry in the beginning.
If it appears too solid add oil or water drop by drop. If the dough
is too soft knead in some more semolina. Shape the dough into
a ball and leave for at least 20 minutes covered with a kitchen
towel. Use this time to assemble the pasta maker. Divide the
dough in 2 - 3 portions. Use one part for preparation and cover
the remaining dough again to stop it from drying out. Fill the
dough, slightly sprinkled with flour, in the pasta maker. Select
a speed setting between 1 and 3 according to the dough and
your skills. Use the pasta fresh, if possible, that is cook them
al dente in plenty of salt water. Please note that fresh pasta
needs a significantly shorter cooking time, approximately 1 -
3 minutes, depending on size and thickness. Touch-dry pasta
needs 1 minute longer, dry pasta needs 5 minutes longer.
Noise Emission
The sound pressure level was measured at the operator's ear
(LpA) according to DIN EN ISO 3744.
Determined sound pressure level: 86.2 dB (A) (no limit)
Technical Specifications
Model: .........................................................................KM 367 CB
Power supply: ...............................................220-240V~ 50/60Hz
Power consumption: ............................................... Pnom. 600 W
..............................................Pmax. 1000 W
Protection class: .......................................................................... II
Short time operation: ...................................................10 minutes
Net weight: ..........................................................................7.91kg
This device complies with all current CE directives, such as
electromagnetic compatibility and low voltage directive and is
manufactured according to the latest safety regulations.
Subject to change without prior notice!
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