Manual H.Koenig KM65 (page 6 of 54) (English, German, Dutch, French, Italian, Spanish)

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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 kneading hook on level 2. The yeast must be completely

dissolved. Put the flour 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°C (preheated for 5 minutes),gas oven level 2-3

Baking time: 30-40 minutes

Chocolate Cream, Level 5-6

Ingredients:

200ml 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 flakes.

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 600W for 3

minutes. In the meantime, 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.

Meat mincer

Initial Operation - General

1. Remove the cover (2) from the helix drive and take out the screw (16).

2. Place the spiral housing (10) with the filler neck facing upwards into the spiral drive and turn the screw (16)

clockwise until it is closed.

3. Place the filling tray on the filler neck in such a way that the receptacle of the tray is positioned under the arm.

4. Push the spiral into the horizontal section of the spiral housing until the axle locks in place. Please see the

sections on “Operating the Mincer” and “Sausage Attachment”.

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H.Koenig KM65 Manual

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