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Inventum DM070 Manual

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Always unplug the appliance after use. Always unplug the
appliance before cleaning. Leave the appliance to cool
down completely. The donut maker cools down faster
when you open it.
Wipe the outside of the housing and the cooking plates
with a damp cloth and dry. To remove batter baked onto
the cooking surface, pour a small amount of cooking oil
onto the hardened batter. After 5 minutes, wipe with a
paper towel or dry cloth. Never use any abrasives!
Never immerse the appliance into water or other
liquids.
7 | RECIPES
11
• For jelly donuts, bake donuts as directed and allow to
cool. Split each donut horizontally and spread jelly or
jam between the donut layers.
• To enjoy the fresh and crisp taste of each donut, place
baked donuts on a wire cooling rack. Cooked donuts
may be kept warm before serving and before glazing in
an oven-safe dish. Place the oven-safe dish with donuts
in the oven at 100°C to keep warm.
• If coating donuts with powdered sugar or cinnamon-
sugar, coat donuts while hot. An easy way to do this is to
place powdered sugar or cinnamon-sugar in a paper
lunch-type bag, add hot donuts and shake gently to
coat.
• After pouring batter into the cooking reservoirs, try not
to check the donuts during the first few minutes.
Opening the lid, may cause the donut to separate
before it is cooked.
• Never over mix the donut batter as this could cause the
donuts to become tough. Blend batter ingredients until
large lumps are gone.
• The recommended amount of donut batter for each
cooking reservoir is approximately 2 tablespoons. Use
caution not to overfill the cooking reservoirs.
Donuts can be finished o with a colorful array of sweets
and toppings. Use your creativity with the various
toppings. Remeber, sprinkle donuts while the glaze or
frosting is still moist. Here are some topping suggestions:
• mini chocolate chips • crushed candy
• toasted chopped nuts • toasted coconut
• colored sanding sugars • crushed cookies
5 | TIPS & SUGGESTIONS
6 | CLEANING & MAINTENANCE
Sour Cream Donuts
Ingredients about 24 pieces
• 165 grams all-purpose flour
• 75 grams sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 125 ml milk
• 60 ml vegetable oil
• 60 ml sour cream
• 1 egg
• 1 teaspoon vanilla
Combine the dry ingredients in a mixing bowl. Add the
remaining ingredients and blend until smooth. Fill each
cooking reservoir with about 1 tablespoon of batter. Bake
about 3 to 5 minutes or until a toothpick inserted into
the donut comes out clean. Glaze or coat with powdered
sugar or cinnamon-sugar, as desired.
Chocolate Donuts
Ingredients about 24 pieces
• 155 grams all-purpose flour
• 70 grams cocoa
• 115 grams sugar
• 1 tablespoon baking powder
• 185 ml buttermilk
• 60 ml vegetable oil
• 1 egg
• 1 teaspoon vanilla
Combine the dry ingredients in a mixing bowl. Add the
remaining ingredients and blend until smooth. Fill each
cooking reservoir with about 1 tablespoon of batter. Bake
about 3 to 5 minutes or until a toothpick inserted into
the donut comes out clean. Glaze or coat with powdered
sugar, as desired.
Chocolate glaze
Ingredients
• 100 grams powdered sugar
• 2 tablespoons cocoa
• 2 tablespoon half and half (liquid coee creamer)
• 1 teaspoon vanilla
Whisk all ingredients together adding more half and half
if necessary for the glaze consistency. Dip the donuts
halfway in the glaze; place on a wire rack and allow the
glaze to set up.
Vanilla glaze or frosting
Ingredients
• 180 grams powdered sugar
• 60 grams melted butter
• 1 to 1½ tablespoons hot water
• 1 teaspoon vanilla
Combine the melted butter with the powdered sugar,
stirring until well blended. Stir in the vanilla. Blend in one
tablespoon of hot water and stir until smooth. Add a little
of the remaining hot water, if needed, to make a frosting
consistency. For glaze style: increase hot water to 2 to 2½
tablespoons.
… 11 …


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