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3. Do not use any caustic or abrasive detergents.
4. Removable parts which have come into contact with the mixture (kneading utensils and mixing bowl) can
be cleaned in soapy water.
SUGGESTED RECIPES
Sponge Mixture (Basic Recipe) Level 3-4
Ingredients:
250 grams soft butter or margarine, 250 grams sugar, 1 packet vanilla sugar or 1 bag Citro-Back, 1 pinch of
salt, 4 eggs, 500 grams wheat flour, 1 packet baking powder, approx. 1/8 liter milk.
Preparation:
Transfer the wheat flour and the remaining ingredients to the mixing bowl, stir with the stirrer for 30 seconds
on level 1, then for approximately 3 minutes on level 3. Grease a tin or cover with baking paper. Fill in the
mixture 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.
Traditional Oven
Insertion height: 2
Heating: electric oven, top and bottom heat 175-200° Celsius;
gas oven: level 2-3
Baking time: 50-60 minutes
Depending on taste, this recipe can be changed, for example with 100g raisins or 100g nuts or 100g grated
chocolate. In fact, the possibilities are endless.
Linseed Bread Rolls Level 1-2
Ingredients:
500-550g wheat flour, 50g linseed, 3/8 litre water, 1 cube of yeast (40g), 100g lowfat curds, well drained, 1
tsp salt. For coating: 2 tbsp of water
Preparation:
Soak the linseed in 1/8 litre of lukewarm water. Transfer the remaining lukewarm water (1/4 litre) into the
mixing bowl, crumble in the yeast, add the curds and mix with the kneading hook on level 2. The yeast must
be completely dissolved. Put the flour with the soaked linseed and the salt into the mixing bowl. Knead
thoroughly on level 1, then switch to level 2 and continue kneading for 3-5 minutes. Cover the mixture and
allow to rise in a warm place for 45-60 minutes. Knead thoroughly once more, remove from the bowl and
form sixteen rolls. Cover the baking tin with wet baking paper. Place the rolls on this and allow to rise for 15
minutes. Coat with lukewarm water and bake.
Traditional Oven:
Insertion height: 2
Heating: electric oven: top and bottom heat 200-220°C (preheated for 5 minutes), gas oven level 2-3
Baking time: 30-40 minutes
Chocolate Cream Level 5-6
Ingredients:
200 ml sweet cream, 150g semi-bitter chocolate coating, 3 eggs, 50-60g sugar, 1 pinch of salt, 1 packet of
vanilla sugar, 1 tablespoon cognac or rum, chocolate flakes
Preparation:
Beat the cream in the mixing bowl with the whisk until stiff. Remove from the bowl and place somewhere to
cool.
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