Recipes - Proficook PC-KM 1254 Instruction Manual

4. Lower the swivel arm again.
- " " flashes 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 first 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 finished 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)
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 flour, 1 package of baking powder,
approx. ⅛ litre milk.
Preparation:
Place wheat flour 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, fill 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.
PC-KM1254_IM_01.2023
Linseed Rolls
Ingredients:
500 – 550 g wheat flour, 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
flour 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:
Heating:
Position 6 – 7
Baking time:
Chocolate Cream
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 briefly at any speed. Garnish the chocolate cream
and serve it well cooled.
Position 2 – 3
2
Electric oven: Upper and lower heat
200 – 220 °C (preheat for 5 minutes),
gas oven: Speed 2 – 3
30 – 40 minutes
Position 11 – 12
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