ECG KR 454 Bedienungsanleitung Seite 33

shape it, put on a baking sheet and let rise in a warm place
until it doubles in volume. Bake for 25 minutes in an oven
preheated to 200°C (gas oven level 6). Bake until golden.
The bread is done, when tapping on the underside sounds
hollow.
Ice cream with coff ee and brandy, Speed 5–6
Ingredients:
3 eggs, 75 g icing sugar, 300 ml low-fat cream, 2 teaspoons
of instant coff ee mixture, 300 ml whipping cream,
2.5 teaspoons brandy.
Preparation:
Put sugar and eggs in the bowl and process at speed 6 to
a mass with fi ne structure. In a saucepan bring to a boil
low-fat cream with coff ee and stir in the eggs and sugar
mixture. Place over a saucepan with slowly boiling water
a heatproof container with the mixture and cook lightly
while continuously stirring, until the mixture becomes thick
enough to stick to a spoon. Pour into a bowl and let cool.
Whip the whipping cream at speed 6 until it stiff ens, then
USE AND DISPOSAL OF WASTE
Wrapping paper and corrugated paperboard – deliver to scrapyard. Packing foil, PE bags, plastic elements – throw into
plastic recycling containers.
DISPOSAL OF PRODUCTS AT THE END OF LIFETIME
Disposal of electric and electronic equipment (valid in EU member countries and other European
countries with an implemented recycling system)
The represented symbol on the product or package means the product shall not be treated as domestic waste.
Hand over the product to the specifi ed location for recycling electric and electronic equipment. Prevent
negative impacts on human health and the environment by properly recycling your product.
Recycling contributes to preserving natural resources. For more information on the recycling of this product,
refer to your local authority, domestic waste processing organization or store, where you purchased the
product.
This product complies with EU directive requirements on electromagnetic compatibility and
electrical safety.
Changes in text and technical parameters reserved.
stir it together with brandy into the cooled mixture of eggs
with sugar. Pour it into a suitable container, close it and let it
partially freeze for 2.5–3 hours. Take it out of the freezer, stir
it well and put it back into the freezer until desired thickness
is reached.
Basic snow kisses, Speed 5–6
Ingredients:
4 egg whites, 100 g icing sugar, 100 g sugar
Preparation:
Put egg whites into the bowl and process at speed 6 until stiff
peaks form. Add half of the sugar and whip the mixture again
until stiff peaks form. Remove the bowl and gently stir in the
remaining sugar using a metal spoon. Line the baking sheet
with parchment paper and use a spoon or a form to shape
snow kisses from the mixture. Sprinkle with remaining sugar
and put in the lukewarm oven on the bottom rack (120°C,
level 1/2 gas oven) for 1.5 hrs. Let cool on a rack. Decorate
with chocolate, fruit and sweetened whipped cream.
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