Manual Bomann cb 332 (page 26 of 42) (English, German, Dutch, Danish, French, Italian, Polish, Portuguese, Spanish)

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ENGLISH

Cleaning

1. Before cleaning the equipment, always remove the mains

plug from the socket.

2. Only a damp cloth should be used for cleaning the outside

of the machine.

3. Do not use any caustic or abrasive detergents.

4. Removable parts which have come into contact with the

mixture (kneading utensils and mixing bowl) can be cleaned

in soapy water.

Suggested Recipes

Sponge Mixture (Basic Recipe) Level 3-4

Ingredients:

250 grams soft butter or margarine, 250 grams sugar, 1 packet

vanilla sugar or 1 bag Citro-Back, 1 pinch of salt, 4 eggs,

500 grams wheat ﬂ our, 1 packet baking powder, approx.

1/8 litre milk.

Preparation:

Transfer the wheat ﬂ our and the remaining ingredients to the

mixing bowl, stir with the stirrer for 30 seconds on level 1, then

for approximately 3 minutes on level 3. 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 ﬂ 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 re-

maining lukewarm water (1/4 litre) into the mixing bowl, crumble

in the yeast, add the curds and mix with the kneading hook

on level 2. The yeast must be completely dissolved. Put the

ﬂ our with the soaked linseed and the salt into the mixing bowl.

Knead thoroughly on level 1, then switch to level 2 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,

remove from the bowl and form sixteen rolls. Cover the baking

tin with wet baking paper. Place the rolls on this and allow to rise

for 15 minutes. Coat with lukewarm water and bake.

Traditional Oven:

Insertion height: 2

Heating: electric oven: top and bottom heat 200-

220°Celsius (preheated for 5 minutes),

gas oven level 2-3

Baking time: 30-40 minutes

Chocolate Cream Level 5-6

Ingredients:

200 ml sweet cream, 150g semi-bitter chocolate coating, 3 eggs,

50-60g sugar, 1 pinch of salt, 1 packet of vanilla sugar,

1 tablespoon cognac or rum, chocolate ﬂ akes

Preparation:

Beat the cream in the mixing bowl with the whisk until stiff.

Remove from the bowl and place somewhere to cool.

Melt the chocolate coating in accordance with the instructions on

the packet or in the microwave at 600 W for 3 minutes. In the me-

antime, beat the eggs, sugar, vanilla sugar, cognac or rum and

salt in the mixing bowl with the whisk on level 3 to form a foam.

Add the melted chocolate and stir in evenly on level 5-6. Leave

a little of the cream for decoration. Add the remaining cream to

the creamy mixture and stir in brieﬂ y using the pulse function.

Decorate the chocolate cream and serve well cooled.

Noise development

The sound pressure level in the ear of an operator (LpA) was

measured according to DIN EN ISO 3744.

Sound pressure level detected: 86.2 dB(A) (no limit)

Technical Data

Model: ............................................................................... CB 332

Power supply:............................................................230 V, 50 Hz

Power consumption:

nom.

:..............................................................................600 W

max.

:............................................................................ 1000 W

Short operation time:..........................................................10 Min.

Protection class:......................................................................... II

This device has been tested according to all relevant current

CE guidelines, such as electromagnetic compatibility and low

voltage directives, and has been constructed in accordance with

the latest safety regulations.

Subject to technical changes without prior notice!

05_CB 332 neu 26 09.05.2006, 11:02:01 Uhr

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Bomann cb 332 Manual

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