Clatronic KM 3630 - Инструкция по эксплуатации - Страница 32

32

Table Dough Types and Tools

Dough Type

Tool

Setting

Amount

Max. 

operating 

time

Heavy dough 

(e.g. bread or 

shortcrust)

Dough hook

1 - 3

max. 2.5 kg

30 sec. set-

ting 1 and

4½  min. 

setting 2 - 3

Medium dough 

(e.g. cake 

batter)

Mixing hook

3 - 4

max. 3.0 kg

5 minutes

Light dough 

(e.g. waffle or 

crêpes dough, 

pudding)

Egg beater

4 - 5

max. 3.5 

liters

10 minutes

Sahne

Egg beater

6

min. 200 ml

max. 2 liters

10 minutes

Egg whites

Egg beater

6

3 - 10 egg 

whites

10 minutes

NOTE:

• 

Short time operation:

 With heavy dough do not operate 

the appliance longer than 5 minutes and leave for 10 

minutes to cool down.

•  Setting P for pulse operation: Briefly activate the 

highest motor setting by holding the control knob in this 

position.

Pulse operation

WARNING:

Risk of injury!

•  Always set the control knob to “

0

” if you want to interrupt 

operation. 

•  Disconnect the plug from the mains if you want to change 

the attachment.

•  Wait for the attachment to come to a complete stop!

•  If you activate the lever (3) during operation to raise the 

arm, a safety switch deactivates the motor. 

•  The motor switches on again as soon as you lower the 

swivel arm again!

End Operation and Remove Bowl

•  Set the control knob to “

0

” after use. Disconnect the plug 

from the mains.

•  Press the lever (3) down for the arm to lift.

•  Remove the tool. 

•  Turn the mixing bowl briefly anticlockwise to remove it.

•  Loosen the dough with a spatula and remove it from the 

mixing bowl.

•  Clean all used components as described in chapter  

“Cleaning”.

Recommended Recipes

Sponge Mixture (Basic Recipe)   Speed setting 3 - 4

Ingredients: 

250 g soft butter or margarine, 250 g sugar, 1 sachet vanilla 

sugar or 1 sachet Citro-Back, 1 pinch of salt, 4 eggs, 500 g 

wheat flour, 1 sachet baking powder, approx. 1/8-litre milk.
Preparation:
Place wheat flour with the other ingredients in mixing bowl, 

mix with mixing hook for 30 seconds at speed 1, then approx. 

3 minutes at speed 3. Grease baking tin or lay out with baking 

paper, fill in 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 mixture sticks to it, the cake 

is cooked. Turn the cake on to a cake grid and allow to cool. 

Conventional Oven:

Slide: 2

Heat: 

Electric oven: top and bottom heat 175-

200°, gas oven: setting 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. Nothing 

limits your imagination.

Linseed Rolls 

Speed setting 1 - 2

Ingredients: 
500-550 g wheat flour, 50 g linseed, 3/8-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 1/8-litre lukewarm water. Place the remaining 

lukewarm water (1/4-litre) in mixing bowl, crumble the yeast 

into it, add curd and mix well with dough hook on speed setting 

2. The yeast must be completely dissolved. Place flour with 

the soaked linseed and salt in mixing bowl. Knead on speed 1, 

then change to speed 2 and knead another 3-5 minutes. Cover 

dough and prove in a warm place for 45-60 minutes. Knead 

again, take out of mixing bowl and shape 16 bread rolls from it. 

Cover baking tray with wet baking paper. Place rolls on it, prove 

for 15 minutes, brush with lukewarm water and bake.

Conventional Oven:

Slide: 2

Heat: 

Electric oven: top and bottom heat 

200-220°(preheat for 5 minutes), Gas 

oven: setting 2-3

Baking time: 

30-40 minutes

KM3630_IM_new_Nov.2015 

19.11.2015