Bedienungsanleitung Bomann KM 398 CB (Seite 32 von 54) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch, Polnisch)

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Table Dough Types and Tools

Dough Type Tool Setting Amount

Max.

operating

time

Heavy dough

(e.g. bread or

shortcrust)

Dough hook 1 - 3 max. 2.5 kg

30 sec. set-

ting 1 and

4½ min.

setting 2 - 3

Medium dough

(e.g. cake

batter)

Mixing hook 3 - 4 max. 3.0 kg 5 minutes

Light dough

(e.g. wafe or

crêpes dough,

pudding)

Egg beater 4 - 5

max. 3.5

liters

10 minutes

Sahne Egg beater 6

min. 200 ml

max. 2 liters

10 minutes

Egg whites Egg beater 6

3 - 10 egg

whites

10 minutes

NOTE:

• Short time operation: With heavy dough do not operate

the appliance longer than 5 minutes and leave for 10

minutes to cool down.

• Setting P for pulse operation: Briey activate the

highest motor setting by holding the control knob in this

position.

Pulse operation

WARNING: Risk of injury!

• Always set the control knob to “0” if you want to interrupt

operation.

• Disconnect the plug from the mains if you want to change

the attachment.

• Wait for the attachment to come to a complete stop!

• If you activate the lever (3) during operation to raise the

arm, a safety switch deactivates the motor.

• The motor switches on again as soon as you lower the

swivel arm again!

End Operation and Remove Bowl

• Set the control knob to “0” after use. Disconnect the plug

from the mains.

• Press the lever (3) down for the arm to lift.

• Remove the tool.

• Turn the mixing bowl briey anticlockwise to remove it.

• Loosen the dough with a spatula and remove it from the

mixing bowl.

• Clean all used components as described in chapter

“Cleaning”.

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 our, 1 sachet baking powder, approx. 1/8-litre milk.

Preparation:

Place wheat our 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, ll 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 Speed setting 1 - 2

Ingredients:

500-550 g wheat our, 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 dough hook on speed setting

2. The yeast must be completely dissolved. Place our 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

KM398CB_IM_new_Nov.2015 19.11.2015

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