Bedienungsanleitung Bomann KM6010 (Seite 38 von 62) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch, Polnisch)

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KM6010CB_IM 09.08.18

WARNING: Danger of injury!

• If you activate the lever 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 the Bowl

1. At the end of work, set the control knob to MIN. Pull the

power plug.

2. Swivel the lever in direction

and hold it in that posi-

tion. Move the swivel arm by hand to the top position

and release the lever.

3. Remove the attachment.

4. If you have used the splash guard, twist it counterclock-

wise to remove it.

5. Turn the mixing bowl brieﬂy anticlockwise to remove it.

6. You can loosen the nished dough with a scraper and

remove it from the mixing bowl.

7. Clean all used components as described in the chapter

“Cleaning”.

Recipes

Sponge Mixture (Basic Recipe) Position 2 - 3

Preparation:

250 g soft butter or margarine, 250 g sugar, 1 package

of vanilla sugar or 1 package Citro-Back, 1 pinch of salt,

4 eggs, 500 g wheat ﬂour, 1 package of baking powder,

approx. ⅛ litre milk.

Preparation:

Place wheat ﬂour with the other ingredients in the mixing

bowl, use the mixing hook to mix for 30 seconds at posi-

tion 2, then approx. 3 minutes at position 3. Grease the

form or line it with baking paper, ll in the 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 dough sticks to it, it’s done. Place the cake on a

baking grid to let it cool.

Conventional Oven:

Tray slot: 2

Heating: Electric oven upper and lower heat

175 - 200 °C, gas oven: Speed 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. Let

your imagination run wild.

Linseed Rolls Position 1 - 2

Ingredients:

500 - 550 g wheat ﬂour, 50 g linseed, ⅜ 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 ⅛ litre of lukewarm water. Place the remain-

ing lukewarm water (¼ litre) in the mixing bowl, crumble the

yeast into it, add curd and mix well with the kneading hook

on position 1. The yeast must be completely dissolved. Add

the ﬂour with the soaked linseeds and salt into the mixing

bowl. Knead on position 1, then switch to position 2 and

knead another 3 to 5 minutes. Cover the dough and let it

rise in a warm place for 45 - 60 minutes. Knead again, take it

out of mixing bowl, and form 16 rolls from it. Cover a baking

tray with wet baking paper. Place the rolls on it, let them rise

for 15 minutes, brush with lukewarm water, and bake.

Conventional Oven:

Tray slot: 2

Heating: Electric oven: Upper and lower heat

200 - 220 °C (preheat for 5 minutes),

gas oven: Speed 2 - 3

Baking time: 30 - 40 minutes

Chocolate Cream Position 4

Ingredients:

200 ml sweet cream, 150 g dark chocolate, 3 eggs, 50 - 60 g

sugar, 1 pinch of salt, 1 package of vanilla sugar, 1 table-

spoon cognac or rum, leaf chocolate.

Preparation:

Whip the cream stiff in the mixing bowl with the whisk,

remove it from the mixing bowl, and keep it cool. Melt the

chocolate according to the instructions on the package

or heat it for 3 minutes in the microwave at 600 W. In the

meantime, beat eggs, sugar, vanilla sugar, brandy or rum

and salt with the whisk in the mixing bowl on position 4

until foamy. Add and evenly stir in the molten chocolate

coating on position 4. Keep some of the whipped cream for

garnishing. Add the remaining cream to the creamy matter

and fold in for a short time with the pulse function. Garnish

the chocolate cream and serve it well cooled.

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