Bomann KM 6009 CB - Инструкция по эксплуатации - Страница 38

KM6009CB_IM 

24.05.18

38

End Operation and Remove the Bowl

1.  At the end of work, set the control knob to 

MIN

. 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.  If you have used the splash guard, twist it counterclock-

wise to remove it.

5.  Turn the mixing bowl briefly anticlockwise to remove it.

6.  You can loosen the finished 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) 

Position 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 flour, 1 package of baking powder, 

approx. ⅛ litre milk.

Preparation:

Place wheat flour with the other ingredients in the mixing 

bowl, use the mixing hook to mix for 30 seconds at posi-

tion 2, then approx. 3 minutes at position 3. Grease the 

form or line it with baking paper, fill 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 

Position  1 - 2

Ingredients:

500 - 550 g wheat flour, 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) in the mixing bowl, crumble the 

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

on position 1. The yeast must be completely dissolved. Add 

the flour with the soaked linseeds and salt into the mixing 

bowl. Knead on position 1, then switch to position 2 and 

knead another 3 to 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 

Position 4

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 mixing 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, beat eggs, sugar, vanilla sugar, brandy or rum 

and salt with the whisk in the mixing bowl on position 4 

until foamy. Add and evenly stir in the molten chocolate 

coating on position 4. Keep some of the whipped cream for 

garnishing. Add the remaining cream to the creamy matter 

and fold in for a short time with the pulse function. Garnish 

the chocolate cream and serve it well cooled.

Cleaning

 WARNING:

•  Always pull the power plug before cleaning.

•  Never immerse the appliance in water for cleaning. This might 

result in an electric shock or fire.