Bedienungsanleitung ProfiCook KM 1254 (Seite 11 von 54) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch, Polnisch)

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4. Lower the swivel arm again.

- “ ” ashes in the display if you have opened the

swivel arm during operation. Otherwise the display

shows “ ”.

- To be able to operate the appliance again, the control

dial must rst be turned to the left as far as it will go.

Then select the desired speed level.

End Operation and Remove the Bowl

1. After work, turn the control dial to the left as far as it will

go. Pull the power plug.

2. Swivel the lever in the direction of the arrow and hold it in

position. 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, remove it.

5. Turn the mixing bowl clockwise a short turn 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 6 – 7

Ingredients:

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:

Place wheat our with the other ingredients in the mixing

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

tion 6, then approx. 3 minutes at position 7. 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 2 – 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) in the mixing bowl, crumble the

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

position 2. The yeast must be completely dissolved. Add the

our with the soaked linseeds and salt into the mixing bowl.

Knead on position 2, then switch to position 3 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 11 – 12

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 11 un-

til foamy. Add and evenly stir in the molten chocolate coat-

ing on position 11 – 12. Keep some of the whipped cream for

garnishing. Add the remaining cream to the creamy mixture

and stir in briey at any speed. Garnish the chocolate cream

and serve it well cooled.

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