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Verfügbare Sprachen
Verfügbare Sprachen
Cleaning
WARNING:
• Disconnect from mains power supply before cleaning.
• Do not submerge the appliance into water. This may lead
to electric shock or fire.
CAUTION:
• Do not use a wire brush or other abrasive utensils for
cleaning.
• Do not use aggressive or abrasive cleaning agents.
Motor Housing
• Clean the housing only with a damp cloth and a squirt of
washing-up liquid.
Mixing bowl with splash guard, kneading/mixing attach-
ments, and mincer parts
WARNING: Risk of injury!
The mincing knife is very sharp.
CAUTION:
The attachments are not suitable for dishwasher. Heat and
aggressive cleaning agents may warp or discolour the attach-
ments.
• Parts which have come into contact with food can be rinsed
out with water.
• Leave the parts to dry properly before re-assembling the
appliance.
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
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 setting
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 rest of the
whipped cream to the creamy mixture and stir in on setting 1.
Garnish chocolate crème and serve well chilled.
Noise Emission
The sound pressure level was measured at the ear of a user
(LpA) in compliance with DIN EN ISO 3744.
Determined sound pressure level: 63 - 80 dB(A) (no limit)
Speed setting 1 - 2
Speed Setting 5 - 6
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