PRIXTON KR300 8L Manual page 12

Remove the dough to a oured surface, cut into 8-10 pieces, roll into shape, then put on a
greaseproof baking sheet. Leave in a warm place till doubled in size. Brush with a little
egg or milk, and bake in a preheated oven at 220°C/425°F/gas 7 for 20-25 minutes, till
golden brown and hollow sounding on the base.
Italian Herb Bread
Ingredients:
575g strong white bread our ,1 sachet active dried yeast (about 21⁄2 tsp) ,290ml water 2
tbsp olive oil, 2 tsp sugar 2 tsp salt, 4 tbsp mixed dried herbs
Preparation:
Mix the water, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the
our and dried herbs in the bowl, and mix at speed 1, gradually adding the liquid, then
increase the speed to 2, and mix for 5 minutes. Put the dough in a bowl, cover and leave
in a warm place till doubled in size (20-30 minutes). Put on a oured surface, knead gently
to knock out the air, then shape, put on a baking sheet, and leave in the warm till doubled
in size. Bake in a preheated oven at 200°C/400°F/gas 6 for 25 minutes or till golden brown
and hollow sounding on the bottom.
Coffee & Brandy Ice Cream, Level 9
Ingredients:
3 eggs 75g caster sugar, 300ml single cream 2 tbsp instant co ee powder, 300ml double
cream 21⁄2 tbsp brandy.
Preparation:
Add the sugar and eggs to the bowl and process at speed 6 till smooth in texture. In a
saucepan, bring the single cream and co ee just to the boil and stir in the egg and sugar
mixture. Put in a heatproof bowl over a simmering pan of water and cook gently, stirring
well, till thick enough to coat the back of a spoon. Strain into a bowl and leave to cool.
Whip the double cream at speed 6 till soft peaks form, then fold into the cold egg and
sugar mixture, with the brandy. Pour into a container, cover, and freeze for 21⁄2-3 hours, till
partially frozen. Remove, stir well and then freeze again, till the desired texture is
achieved.
Basic Meringues, Level 9
Ingredients:
4 egg whites, 100g caster sugar, 100g icing sugar Combine Preparation:
Put the egg whites in the bowl and process at speed 6 till fairly sti . Add half the sugar and
whisk again till the mixture is smooth, and sti peaks have formed. Remove the bowl, and
lightly fold in the remaining sugar with a metal spoon. Line a baking sheet and spoon or
pipe the meringue mixture into ovals. Sprinkle with the remaining sugar A and put on the
lowest shelf of a cool oven (120°C/250°F/ gas 1⁄2) for 11⁄2 hours. Cool on a wire rack. Top with
soft fruits, chocolate, and sweetened cream.
Cleaning:
- Before cleaning remove the mains lead from the socket. - Never immerse the housing
with motor in water!
- Do not use any sharp or abrasive detergents.
Motor Housing
- Only a damp rinsing cloth should be used to clean the outside of the housing.
Mixing Bowl, Mixing Equipment
Caution:
- The components are not suitable for cleaning in a dishwasher. If expo- sed to heat or
caustic cleaners they might become misshapen or disco- lored.
- Components that have come into contact with food can be cleaned in soapy water.
- Allow the parts to dry thoroughly before reassembling the device.
- Please apply a small quantity of vegetable oil likely to the screens after they have dried.
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