PRIXTON KR200 Manual Del Usuario página 10

Note:
Short operation time: With heavy mixtures, do not operate the machine for more than
six minutes, and then allow it to cool down for a further ten minutes.
Suggested recipes:
Sponge Mixture (Basic Recipe), Level 1-4
Ingredients:
200grams soft butter or margarine, 200grams sugar, 1 packet vanilla sugar or 1 bag
Citro-Back, 1 pinch of salt, 4 eggs, 400grams wheat our, 1 packet baking powder, approx.
1/8 litre milk.
Preparation:
Transfer the wheat our and the remaining ingredients to the mixing bowl, stir with the
beater for 30 seconds on level 1, then for approximately 3 minutes on level 2. 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 1-4
Ingredients:
500-550g wheat our, 50g linseed, 3/8 litre water, 1 cube of yeast (40g), 100g low-fat 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
dough hook on level 2. The yeast must be completely dissolved. Put the our with the
soaked linseed and the salt into the mixing bowl. Knead thoroughly on level 1, then
switch to level 3 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:
200ml 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 akes.
Preparation:
Beat the cream in the mixing bowl with the whisk until sti . Remove from the bowl and
place somewhere to cool. Melt the chocolate coating in accordance with the instructions
on the packet or in the microwave at 600W for 3 minutes. In the meantime, beat the
eggs, sugar, vanilla sugar, cognac or rum and salt in the mixing bowl with the whisk on
speed 2 to form a foam. Add the melted chocolate and stir in evenly on speed 5-6. Leave a
little of the cream for decoration. Add the remaining cream to the creamy mixture and
stir in brie y using the pulse function. Decorate the chocolate cream and serve well
cooled.
10