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Adjusting the levels and using the hook for not more than 2.5kg of mixture
Levels
1-2
4-8
9
Pulse
Note:
Short operation time: With heavy mixtures, do not operate the machine for more
than six minutes, and then allow it to cool down for a further ten minutes.
Suggested recipes:
Sponge Mixture (Basic Recipe), Level 1-2
Ingredients:
200grams soft butter or margarine, 200grams sugar, 1 packet vanilla sugar or 1 bag
Citro-Back, 1 pinch of salt, 4 eggs, 400grams wheat our, 1 packet baking powder,
approx. 1/8 litre milk.
Preparation:
Transfer the wheat our and the remaining ingredients to the mixing bowl, stir with
the beater for 30 seconds on level 1, then for approximately 3 minutes on level 2.
Grease a tin or cover with baking paper. Fill in the mixture 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.
Traditional Oven
Insertion height: 2
Heating: electric oven, top and bottom heat 175-200° Celsius; gas oven: level 2-3
Baking time: 50-60 minutes
Depending on taste, this recipe can be changed, for example with 100g raisins or 100g
nuts or 100g grated chocolate. In fact, the possibilities are endless.
Linseed Bread Rolls, Level 1-2
Ingredients:
500-550g wheat our, 50g linseed, 3/8 litre water, 1 cube of yeast (40g), 100g low-fat
curds, well drained, 1 tsp salt. For coating: 2 tbsp of water.
Preparation:
Soak the linseed in 1/8 litre of lukewarm water. Transfer the remaining lukewarm
water (1/4 litre) into the mixing bowl, crumble in the yeast, add the curds and mix with
the dough hook on level 2. The yeast must be completely dissolved. Put the our with
the soaked linseed and the salt into the mixing bowl. Knead thoroughly on level 1,
then switch to level 3 and continue kneading for 3-5 minutes. Cover the mixture and
allow to rise in a warm place for 45-60 minutes. Knead thoroughly once more,
Use
Dough hook
Beater
Whisk
Whisk
10
Type of Mixture
Heavy mixtures(e.g. bread or
short pastry)
Medium-heavy mixtures(e.g.
crepes or sponge mixture)
Light mixtures (e.g. cream, egg
white, blancmange)
Interval (e.g. for mixing under
sponge, egg white)
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