User manual
6
• Push the lift button and the arm will be raised.
• The mixing bowl can now be removed by turning the bowl anticlockwise.
• Remove the mixture out of the bowl with the help of a spatula.
• Clean the parts as described under “Cleaning” .
How to remove and install the dough hook, whisk or beater.
• Install: make sure the utensil ts properly in the notches of the shaft,
push and turn it anti clockwise
• Remove: push and turn it clockwise.
SUGGESTED RECIPES
NOTE: you can adjust the ingredients, quantities and modes to your own
taste or application.
Pizza dough, level 1-4
Ingredients
400g plain our, 250ml warm water, 1/2 tsp sugar, 1sacher active dried
yeast (about 2-1/2 tsp), 1-1/2 tsp olive oil and 1 tsp salt.
Preparation:
Put the our in the bowl. Mix the remaining ingredients in a bowl or
jug. Run the mixer at speed 1-2, and gradually add the liquid. As the
ingredients incorporate, and the dough ball becomes more formed,
increase the speed to 3-4. Knead for a couple of minutes on this speed, till
the dough ball is smooth. Remove from the bowl and split into 2-4 pieces.
Roll into pizza bases (circles or rectangles) on a oured surface, then lay
them on a baking sheet or pizza tray. Spread the pizza bases with tomato
purée and add toppings – mushrooms, ham, olives, sun dried tomatoes,
spinach, artichoke, etc. Top with dried herbs, pieces of mozzarella, and a
drizzle of olive oil. Bake in a preheated oven at 200°C/400°F/gas 6 for 15-20
minutes, till the toppings are bubbling and golden brown.
Basic white bread, level 3-6
Ingredients:
600g strong white bread our 1 sachet active dried yeast (about 2½ tsp)
345ml warm water 1 tbsp sunower oil or butter 1 tsp sugar 2 tsp salt
Preparation:
Use the mixing instructions for pizza dough, then put the dough in a bowl,
cover and leave in a warm place till it’s doubled in size (30-40 minutes).
Remove the dough and punch down to remove air. Knead lightly on a
oured board, shape it into a loaf, or put it in a tin, cover, and leave in
a warm place to rise for another 30 minutes. Bake in a preheated oven
at 200°C/400°F/gas 6 for 25-30 minutes, till golden brown and hollow
sounding on the bottom.
Basic meringues, level 5-6
Ingredients:
4 egg whites, 100g caster sugar, 100g icing sugar Combine
Preparation:
Put the egg whites in the bowl and process at speed 6 till fairly sti. Add
half the sugar and whisk again till the mixture is smooth, and sti peaks
have formed. Remove the bowl, and lightly fold in the remaining sugar
with a metal spoon. Line a baking sheet and spoon or pipe the meringue
mixture into ovals. Sprinkle with the remaining sugar A and put on the
lowest shelf of a cool oven (120°C/250°F/ gas ½) for 1½ hours. Cool on a
wire rack. Top with soft fruits, chocolate, and sweetened cream.
Instruction manual