Clatronic KM 3765 - Инструкция по эксплуатации - Страница 38

KM3765_IM 

21.04.20

38

3.  Remove the attachment.

4. 

Remove the splash guard.

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) 

Speed 3 - 4

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:

Fill the wheat flour with the remaining ingredients into the 

mixing bowl and mix it with the mixing hook first for 30 sec

-

onds at speed 3 and then approx. 3 minutes at speed 4. 

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 

Speed  1 - 3

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) 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 flour with the soaked linseeds and salt into 

the mixing bowl. Knead on speed 2, then change to speed 3 

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.

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

result in an electric shock or fire.