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Recipes
Cleaning the bowl and tools
■ You can clean the bowl, lid and tools with
a detergent solution and a soft cloth or
sponge, or put them in the dishwasher.
■ Allow all parts to dry.
Recipes
Whipped cream
– 200-1500 g
■ Whip the cream with the profes-
sional stirring whisk for 1½ to 4 minutes
at setting 7, depending on the quantity
and properties of the cream.
Egg whites
– 2-12 egg whites
■ Beat the egg whites with
the professional stirring whisk for 4 to
6 minutes at setting 7.
Sponge mixture
Basic recipe
– 3 eggs
– 3-4 tbsp hot water
– 150 g sugar
– 1 sachet vanilla sugar
– 150 g flour
– 50 g cornflour
– Baking powder if required
■ Beat the ingredients (except the flour
and cornflour) with the professional
stirring whisk for approx. 4-6 minutes
at setting 7 until frothy.
■ Turn the rotary switch to setting 1 and
spoon in the sifted flour and cornflour
within approx. ½ to 1 minute and mix.
Maximum quantity: 2x basic recipe
Cake mixture
Basic recipe
– 3-4 eggs
– 200-250 g sugar
– 1 pinch salt
– 1 sachet vanilla sugar or peel from ½ lemon
– 200-250 g butter or margarine
(room temperature)
– 500 g flour
– 1 sachet baking powder
– 150 ml milk
20
■ Mix all ingredients with the professional
flexible beating whisk for approx.
½ minute at setting 2, and then for
approx. 2-3 minutes at setting 7.
Maximum quantity: 2½ x basic recipe
Shortcrust pastry
Basic recipe
– 125 g butter (room temperature)
– 100-125 g sugar
– 1 egg
– 1 pinch salt
– A little lemon peel or vanilla sugar
– 250 g flour
– Baking powder if required
■ Mix all ingredients with the profes-
sional flexible beating whisk for about
½ minute at setting 2, then for about
2-3 minutes at setting 6.
From 500 g flour:
■ Knead ingredients with
the kneading hook for
about ½ minute at setting 1, then
for about 3-4 minutes at setting 3.
Maximum quantity: 4x basic recipe
Yeast dough
Basic recipe
– 500 g flour
– 1 egg
– 80 g fat (room temperature)
– 80 g sugar
– 200-250 ml lukewarm milk
– 25 g fresh yeast or 1 packet dried yeast
– Peel from ½ lemon
– 1 pinch salt
■ Mix all ingredients with the kneading
hook for approx. ½ minute at setting 1,
then for approx. 3-6 minutes at setting 3.
Maximum quantity: 3x basic recipe
Pasta dough
Basic recipe
– 500 g flour
– 250 g eggs (approx. 5x)
– 2–3 tbsp (20–30 g) cold water as
required
■ Mix all ingredients for about 3 to 5 minutes
at setting 3 until a dough forms.
Maximum quantity: 1,5 x basic recipe
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