Chocolate Cream - BOMANN km 348 cb Bedienungsanleitung

7. Switch the machine using the level regulator to a speed
between 1 and 6 (corresponding to the mixture).
8. For pulse operation (kneading at short intervals), turn the
switch to the „PULSE" position. The switch has to be 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 Heavy mixtures
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 mixtu-
res.
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)
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.
05-KM 348 CB 33
Type of Mixture
(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)
Level 3-4
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
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 re-
maining 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
fl our 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 45-60 minutes. Knead thoroughly once more,
remove from the bowl and form sixteen rolls. Cover the baking
tin with wet baking paper. Place the rolls on this and allow to rise
for 15 minutes. Coat with lukewarm water and bake.
Traditional Oven:
Insertion height: 2
Heating: electric oven: top and bottom heat 200-
220°C (preheated for 5 minutes),
gas oven level 2-3
Baking time: 30-40 minutes

Chocolate Cream

Ingredients:
200ml sweet cream, 150g semi-bitter chocolate coating, 3 eggs,
50-60g sugar, 1 pinch of salt, 1 packet of vanilla sugar,
1 tablespoon cognac or rum, chocolate fl akes
Preparation:
Beat the cream in the mixing bowl with the whisk until stiff.
Remove from the bowl and place somewhere to cool.
Melt the chocolate coating in accordance with the instructions on
the packet or in the microwave at 600W for 3 minutes. In the me-
antime, beat the eggs, sugar, vanilla sugar, cognac or rum and
salt in the mixing bowl with the whisk on level 3 to form a foam.
Add the melted chocolate and stir in evenly on level 5-6. Leave
a little of the cream for decoration. Add the remaining cream to
the creamy mixture and stir in briefl y using the pulse function.
Decorate the chocolate cream and serve well cooled.
Level 1-2
Level 5-6
33
26.04.2007, 14:03:11 Uhr