Use and Care Manual

Food Mixer
STM 3620WH, STM 3621GR, STM 3622BL, STM 3623OR, STM 3624RD
STM 3625VT, STM 3626YL, STM 3627TQ, STM 3628RS
EN
EN-13
2015 07/2015
RECIPES
Sponge cake
4 eggs, separated egg whites from yolks
¼ of a cup of caster sugar
1 cup (150 g) of medium-fine flour with baking powder, sieved
3 tablespoons of water
• Use the whisk A2.
• Set the speed level to 6 and whisk up the egg whites into a thick foam. Reduce the speed level to
1 and slowly add sugar until the foam thickens and stops to be smooth.
• Add the egg yolks and mix carefully.
• Set the speed level to 1 and intermittently add flour and water. Whisk until the ingredients
combine.
• Pour the dough into a pre-prepared greased and floured baking pan.
• Bake in a preheated oven at 180 °C for approx. 20–25 minutes.
• Allow the baked sponge cake to cool down on a metal rack.
Vanilla batter dough cake
125 g of butter, softened
¾ of a cup of caster sugar
1 teaspoon of vanilla essence
2 eggs
2 cups (300 g) of medium-fine flour with baking powder, sieved
¾ of a cup of milk
• Use the beater A3.
• Set the speed to 6 and beat the butter together with sugar until the mixture is fluffy and smooth.
• Add the vanilla essence, eggs one after the other and beat them thoroughly.
• Reduce the speed to 2 and slowly intermittently add flour and milk and beat until a smooth dough
forms.
• Pour the dough into a pre-greased and floured baking pan with a diameter of 22 cm.
• Bake in a preheated oven at 180 °C for approximately 45–50 minutes or until the dough is golden
in colour.
• Allow the baked cake to cool down on a metal platter.
Butter biscuits (approx. 40 pcs)
125 g of butter, softened
¾ of a cup of caster sugar
1 teaspoon of vanilla essence
1 egg
2 cups (300 g) of medium-fine flour
1 teaspoon of baking powder
• Use the beater A3.
• Set the speed to 6 and beat the butter until smooth. Add sugar, vanilla essence and the egg. Beat
until a light smooth mixture is created.
• Mix the flour and the baking powder.