Electrolux EKM3710 - Инструкция по эксплуатации - Страница 10

10

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RECIPES

WHISKING FUNCTION QUANITITIES AND PROCESSING TIMES

Ingredients

Quantity

Unit

Time

Speed

Cream

200-400

g

120~160s

5~6

Egg-white

60-240  
(2- 8 eggs)

g/pcs

At least 120s

5~6

BEATING FUNCTION QUANTITIES AND PROCESSING TIMES (MIXING LIGHT DOUGH (E.G: CAKE DOUGH))

Recipe

Ingredients

Quantity

Unit

Time/Speed

Method

Chocolate cake

Flour

300

g

300~360s

Medium setting 

(3~4 setting)

The butter should be soft not hard. Stir the soft butter 
with sugar until creamy. Add the eggs one after another. 
While stirring, add the sour cream and vanilla sugar. 
Finally stir in the flour together with baking soda.

Egg

3

pcs

Butter

150

g

Sugar

150

g

Vanilla Sugar

2

tsp

Sour cream

100

g

Nougat raw mixture

100

g

Baking soda

3

tsp

Butter Cake

Flour

150

g

200~240s

Medium setting 

(3~4 setting)

Place all ingredients in the bowl, and mix them, till it 
is ready.

Margarine

150

g

Sugar

150

g

Fresh egg 

3

pcs

Baking powder

1

tsp

HOOKS FUNCTION QUANTITIES AND PROCESSING TIMES

Recipe

Ingredients

Quantity

Unit

Time/Speed

Method

Yeast dough* (bread)
min. Quantities

Flour

750

g

300~360s

Low setting  

(1~2 setting)

Place all the ingredients into the bowl and knead until 
satisfactory.

Warm water

400

mL

Sugar

20

g

Margarline

20

g

Salt

10

g

Dry yeast

3

g

Yeast dough* (Pizza 
dough) max quantities

Wheat flour

700

g

At least 360s

Low setting  

(1~2 setting)

Warm water

300

mL

Oil

75

mL

Fresh egg

1

pcs

Salt

3

tsp

Sugar

1

tsp

Dry yeast

10

g

Method
1. In a container mix the half of yeast with the salt and the sugar and set aside;
2. In the bowl of stand mixer put the remaining yeast, the water and the oil;
3.This dough should be mixed with common beaters, at minimum speed until obtain a smooth mixture;
4. After, add the egg and the yeast mixed with salt and sugar;
5. The speed should be increased to medium and the flour should be added gradually;
6. After realizing that the mass tends to rise by the beaters, they must be changed by the beaters for heavy mass;
7. Put all the flour and mix until obtain a homogenous mixture;
8. At this point you will need to monitor the input power of stand mixer, so that it not exceed the maximum value determined by the manufacturer;
9. The mass reaches the point when no more paste in the hand.

*Do not exceed Speed 2 when preparing yeast dough. This may damage the hook. The mass of dough should not 
exceed 1200 g. The overmuch dough will damage the hook