Bedienungsanleitung Clatronic KM 3765 (Seite 38 von 66) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch, Polnisch)

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3. Remove the attachment.

4. Remove the splash guard.

5. Turn the mixing bowl briey 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) Speed 3 - 4

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 our, 1 package of baking powder,

approx. ⅛ litre milk.

Preparation:

Fill the wheat our with the remaining ingredients into the

mixing bowl and mix it with the mixing hook rst for 30 sec-

onds at speed 3 and then approx. 3 minutes at speed 4.

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 Speed 1 - 3

Ingredients:

500 - 550 g wheat our, 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) into the mixing bowl, crumble

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

hook on speed setting 1. The yeast must be completely dis-

solved. Add the our with the soaked linseeds and salt into

the mixing bowl. Knead on speed 2, then change to speed 3

and knead another 3 - 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 Speed 4 - 5

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 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,

whisk the eggs, the sugar, the vanilla sugar, cognac or rum,

and salt in the mixing bowl with the whisk at speed 4 to a

foam. Add the melted chocolate and mix it in uniformly at

speed 4 - 5. Keep some of the whipped cream for garnish-

ing. Add the remaining cream to the creamy matter and

fold in for a short time with the pulse function (speed P).

Garnish the chocolate cream and serve it well cooled.

Cleaning

WARNING:

• Always pull the power plug before cleaning.

• Never immerse the appliance in water for cleaning. This might

result in an electric shock or re.

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