Bedienungsanleitung Bomann KM 399 CB (Seite 40 von 70) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch, Polnisch)

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KM399CB_IM 22.02.16

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 -litre lukewarm water. Place the remaining

lukewarm water (¼-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

Chocolate Crème Speed Setting 4 - 5

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 4 - 5. Keep some of the whipped cream for garnishing.

Add the remaining cream to the creamy matter and fold in

with the pulse function. Garnish chocolate crème and serve

well chilled.

The Mixer

Notes on Use for the Mixer

WARNING: Risk of injury!

• The knife in the mixer is sharp! Handle the knife in the

mixer with the care required, especially when emptying

or cleaning the mixing jug!

• As soon as you switch on the appliance, the motor shaft

of the kneading machine turns. Do not touch the rotating

motor shaft during operation!

• For your safety, always attach the bowl.

CAUTION:

• Never use the mixer at the same time as the kneading

machine!

• Never activate the lever (4) when you have attached the

mixing vessel! The mixing vessel will tip over.

• Do not operate the mixer without foodstuffs!

• he glass may crack if the temperature is too high! Do not

ll with liquids above 60 °C.

• Do not overll the mixing vessel! Fill to a maximum of

1500 ml (fruit and liquid).

• Froth takes up a lot of volume. Reduce the capacity

when liquids which produce a lot of froth are used.

• Cut the foodstuffs into small pieces beforehand.

• Do not ll any hard ingredients such as nuts or coffee

beans into the mixing jug.

NOTE:

The knives in the mixing jug are also suitable for the crush-

ing of small quantities of pure ice. However, remember that

this may blunt the knives.

Recommendation:

When preparing drinks with crushed ice, add the ice cubes

while mixing. The ice is crushed during mixing.

Set the mixing jug onto a stable, level work surface when

lling it. This facilitates the attachment of the lid afterwards.

Installation of the Mixing Jug

Please also observe our overview on pages 3 and 4.

Check the pre-assembly! The seal ring (16), the knife block

(17), and the screw-on base (18) must be installed in the

correct order.

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