Suggested Recipes - h.koenig KM60s Benutzerhandbuch

held in this position according to the desired interval length. When the switch is released it returns
automatically to the "0" position.
Adjusting the Levels and Using the Hook for not more than 2 kg of Mixture
Levels Use
1-2 Kneading hook
3-4 Stirrer
5-6 Whisk
Pulse Whisk
NOTE:
 Short operation time: With heavy mixtures, do not operate the machine for more
than ten minutes, and then allow it to cool down for a further ten minutes.
 Use the splash guard to protect against liquid mixtures.
9. After kneading/stirring turn the switch (7) back to the "0" position as soon as the mixture has formed a ball.
Then remove the mains plug.
10. Press the lever (5) downwards and the arm will be raised.
11. The mixture can now be released with the help of a spatula and removed from the mixing bowl.
12. The mixing bowl can now be removed by turning to the left.
13. Clean the parts as described under "Cleaning" .

Suggested Recipes

Sponge Mixture (Basic Recipe), Level 3-4
Ingredients:
250grams soft butter or margarine, 250grams sugar, 1 packet vanilla sugar or 1 bag Citro-Back, 1 pinch of salt, 4
eggs, 500grams wheat fl our, 1 packet baking powder, approx. 1/8 litre milk.
Preparation:
Transfer the wheat fl our and the remaining ingredients to the mixing bowl, stir with the stirrer for 30 seconds on
level 1, then for approximately 3 minutes on level 3. Grease a tin or cover with baking paper. Fill in the mixture 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.
Traditional Oven
Insertion height: 2
Heating: electric oven, top and bottom heat 175-200° Celsius; gas oven: level 2-3
Baking time: 50-60 minutes
Depending on taste, this recipe can be changed, for example with 100g raisins or 100g nuts or 100g grated
chocolate. In fact, the possibilities are endless.
Linseed Bread Rolls, Level 1-2
Ingredients:
500-550g wheat fl our, 50g linseed, 3/8 litre water, 1 cube of yeast (40g), 100g low-fat curds, well drained, 1 tsp
salt. For coating: 2 tbsp of water.
Preparation:
Soak the linseed in 1/8 litre of lukewarm water. Transfer the remaining lukewarm water (1/4 litre) into the mixing
bowl, crumble in the yeast, add the curds and mix with the kneading hook on level 2. The yeast must be completely
dissolved. Put the flour with the soaked linseed and the salt into the mixing bowl. Knead thoroughly on level 1, then
switch to level 2 and continue kneading for 3-5 minutes. Cover the mixture and allow to rise in a warm place for
Type of Mixture
Heavy mixtures(e.g. bread or short pastry)
Medium-heavy mixtures(e.g. crepes or sponge mixture)
Light mixtures (e.g. cream, egg white, blancmange)
Interval (e.g. for mixing under sponge, egg white)