Handleiding ProfiCook KM 1189 (pagina 56 van 98) (Nederlands, Duits, Engels, Frans, Italiaans, Spaans, Pools)

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4. Give the mixing bowl one short turn clockwise to remove

it.

5. The nished dough can be removed from the mixing

bowl with the help of a dough scraper.

6. Clean the parts used as described under “Cleaning”.

Recipes

Cake Mix (Basic Recipe) Level 3 - 4

Ingredients:

250 g soft butter or margarine, 250 g sugar, 1 pack. vanilla

sugar or 1 sachet lemon avour, a pinch of salt, 4 eggs,

500 g our, 1 sachet baking soda, about ⅛ ℓ milk.

Preparation:

Add wheat our with the remaining ingredients into the mix-

ing bowl, stir with the stirring hook for 30 seconds at level 3,

then 3 minutes at level 4. Apply a thin layer of grease to the

baking tin or line it with baking paper, pour in the batter and

bake it. Before removing the pastry from the oven, perform

a readiness test: pierce with a pointed wooden stick in the

centre of the pastry. If no dough sticks to it, the cake is

done. Overthrow the cake on a wire rack and let it cool.

Conventional Oven:

Loading height: 2

Heating: Electric oven top and bottom heat

175  200 °C, gas oven: level 2  3

Baking time: 50 - 60 minutes

This recipe can be modied depending on your taste, e. g.

with 100 g raisins, nuts, or grated chocolate. There are no

limits to your imagination.

Flaxseed Bread Rolls Level 1 - 3

Ingredients:

500  550 g wheat our, 50 g axseed, ⅜ ℓ of water,

1 cube of yeast (40 g), 100 g lowfat cheese (well drained),

1 teaspoon salt.

To glaze: 2 tablespoons water

Preparation:

Soak axseed in ⅛ ℓ lukewarm water. Fill the remaining

lukewarm water (¼ ℓ) into the mixing bowl, crumble the

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

at level 1. The yeast should be completely dissolved. Add

the our with the soaked axseeds and salt to the mixing

bowl. Knead at level 1, then switch to level 3 and knead

for another 3 - 5 minutes. Cover the dough, and let it rise in

a warm place for 45 - 60 minutes. Knead the dough once

again, remove it from the bowl and shape it into 16 rolls.

Line a baking sheet with wet baking paper. Position the rolls

on the sheet, let them rise for 15 minutes, sprinkle them with

lukewarm water and bake them.

Conventional Oven:

Loading height: 2

Heating: Electric oven: top and bottom heat

200  220 °C (5 minutes preheating),

gas oven: level 2 - 3

Baking time: 30 - 40 minutes

Chocolate Mousse Level 4 - 5

Ingredients:

200 ml whipping cream, 150 g semisweet chocolate couver-

ture, 3 eggs, 50 - 60 g sugar, a pinch of salt, 1 sachet vanilla

sugar, 1 tablespoon cognac or rum, chocolate leaves.

Preparation:

Whip the cream in the mixing bowl with a whisk to stiff

peaks, remove it from the bowl and store it in a cool place.

Melt the chocolate couverture according to package

instructions, or in the microwave at 600 W for 3 minutes. In

the meantime, beat eggs, sugar, vanilla sugar, cognac or

rum and salt in the mixing bowl with the whisk at level 4 until

it is foamy. Add the melted chocolate couverture and stir it

well at level 4 - 5. Set aside some of the whipped cream for

garnishing. Add the remaining cream on the creamy mass

and stir briey by selecting the pulse function. Garnish with

chocolate cream garnish and serve well chilled.

Meat Grinder

Application Notes for the Meat Grinder

WARNING:

The blade of the meat grinder (21) is sharp!

Handle the knife of the meat grinder with the necessary

care during assembly and cleaning. There is a risk of

injury!

• Do not mince any hard objects, such as bones or shells.

• Cut the meat into 2.5 cm pieces. Ensure that there are no

bones or tendons in the meat.

• To shred the meat coarsely, use the disc with the largest

holes.

• In a second step, select the disc with the ner or centre

holes. Depending on how nely you want to shred the

meat.

• Before you start, lightly coat the sieves with vegetable

fat.

• If you mince meat, place a container under the outlet.

• With the help of the “Kebbe” attachment (26) tubes of

meat or dough can be formed.

Making Sausage

• You can use both natural and synthetic casings.

• If you have opted for a natural casing, soak this casing

some time in water before using it.

• Tie a knot at one end of the casing.

• Slide the casing over the sausage attachment.

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