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ProfiCook KM 1188 Manual

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PC-KM1188_IM 01.04.19
38
WARNING: Danger of injury!
• The motor is turned on again only when the swivel
arm is lowered again and the control knob is set to “0”
before returning it to its original position!
End Operation and Remove the Bowl
1. At the end of work, set the control knob to “0”. Pull the
power plug.
2. Swivel the lever in direction and hold it in that posi-
tion. Move the swivel arm by hand to the top position and
release the lever.
3. Remove the attachment.
4. Remove the splash guard.
5. Turn the mixing bowl briey anticlockwise to remove it.
6. You can loosen the nished 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) Speed 2 - 3
Preparation:
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 our, 1 package of baking powder,
approx. ⅛ litre milk.
Preparation:
Fill the wheat our with the remaining ingredients into the
mixing bowl and mix it with the mixing hook rst for 30
seconds at speed 2 and then approx. 3 minutes at speed 3.
Grease the form or line it with baking paper, ll 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.
Linseed Rolls Speed 1 - 2
Ingredients:
500 - 550 g wheat our, 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) into the mixing bowl, crumble
the yeast into it, add curd, and mix well with the kneading
hook on speed setting 1. The yeast must be completely dis-
solved. Add the our with the soaked linseeds and salt into
the mixing bowl. Knead on speed 1, then change to speed 2
and knead another 3 - 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: 2
Heating: Electric oven: Upper and lower heat
200 - 220 °C (preheat for 5 minutes),
gas oven: Speed 2 - 3
Baking time: 30 - 40 minutes
Chocolate Cream Speed 4 - 5
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 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,
whisk the eggs, the sugar, the vanilla sugar, cognac or rum,
and salt in the mixing bowl with the whisk at speed 4 to a
foam. Add the melted chocolate and mix it in uniformly at
speed 4 - 5. Keep some of the whipped cream for garnish-
ing. Add the remaining cream to the creamy matter and
fold in for a short time with the pulse function (speed “P”).
Garnish the chocolate cream and serve it well cooled.
Cleaning
WARNING:
• Always pull the power plug before cleaning.
… 38 …


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