Recipes; Meat Grinder; Application Notes For The Meat Grinder - Profi Cook PC-KM 1189 Mode D'emploi

4. Give the mixing bowl one short turn clockwise to remove
it.
5. The finished dough can be removed from the mixing
bowl with the help of a dough scraper.
6. Clean the parts used as described under "Cleaning".

Recipes

Cake Mix (Basic Recipe)
Ingredients
:
250 g soft butter or margarine, 250 g sugar, 1 pack. vanilla
sugar or 1 sachet lemon flavour, a pinch of salt, 4 eggs,
500 g flour, 1 sachet baking soda, about ⅛ ℓ milk.
Preparation:
Add wheat flour with the remaining ingredients into the mix-
ing bowl, stir with the stirring hook for 30 seconds at level 3,
then 3 minutes at level 4. Apply a thin layer of grease to the
baking tin or line it with baking paper, pour in the batter and
bake it. Before removing the pastry from the oven, perform
a readiness test: pierce with a pointed wooden stick in the
centre of the pastry. If no dough sticks to it, the cake is
done. Overthrow the cake on a wire rack and let it cool.
Conventional Oven:
Loading height: 2
Heating: Electric oven top and bottom heat
175 ­ 200 °C, gas oven: level 2 ­ 3
Baking time: 50 - 60 minutes
This recipe can be modified depending on your taste, e. g.
with 100 g raisins, nuts, or grated chocolate. There are no
limits to your imagination.
Flaxseed Bread Rolls
Ingredients:
500 ­ 550 g wheat flour, 50 g flaxseed, ⅜ ℓ of water,
1 cube of yeast (40 g), 100 g low­fat cheese (well drained),
1 teaspoon salt.
To glaze: 2 tablespoons water
Preparation:
Soak flaxseed in ⅛ ℓ lukewarm water. Fill the remaining
lukewarm water (¼ ℓ) into the mixing bowl, crumble the
yeast into it, add curd and mix well with the dough hook
at level 1. The yeast should be completely dissolved. Add
the flour with the soaked flaxseeds and salt to the mixing
bowl. Knead at level 1, then switch to level 3 and knead
for another 3 - 5 minutes. Cover the dough, and let it rise in
a warm place for 45 - 60 minutes. Knead the dough once
again, remove it from the bowl and shape it into 16 rolls.
Line a baking sheet with wet baking paper. Position the rolls
on the sheet, let them rise for 15 minutes, sprinkle them with
lukewarm water and bake them.
56
PC-KM1189_IM
Conventional Oven:
Loading height: 2
Heating:
Baking time:
Chocolate Mousse
Level 3 - 4
Ingredients:
200 ml whipping cream, 150 g semisweet chocolate couver-
ture, 3 eggs, 50 - 60 g sugar, a pinch of salt, 1 sachet vanilla
sugar, 1 tablespoon cognac or rum, chocolate leaves.
Preparation:
Whip the cream in the mixing bowl with a whisk to stiff
peaks, remove it from the bowl and store it in a cool place.
Melt the chocolate couverture according to package
instructions, or in the microwave at 600 W for 3 minutes. In
the meantime, beat eggs, sugar, vanilla sugar, cognac or
rum and salt in the mixing bowl with the whisk at level 4 until
it is foamy. Add the melted chocolate couverture and stir it
well at level 4 - 5. Set aside some of the whipped cream for
garnishing. Add the remaining cream on the creamy mass
and stir briefly by selecting the pulse function. Garnish with
chocolate cream garnish and serve well chilled.

Application Notes for the Meat Grinder

WARNING:
The blade of the meat grinder (21) is sharp!
Handle the knife of the meat grinder with the necessary
Level 1 - 3
care during assembly and cleaning. There is a risk of
injury!
• Do not mince any hard objects, such as bones or shells.
• Cut the meat into 2.5 cm pieces. Ensure that there are no
bones or tendons in the meat.
• To shred the meat coarsely, use the disc with the largest
holes.
• In a second step, select the disc with the finer or centre
holes. Depending on how finely you want to shred the
meat.
• Before you start, lightly coat the sieves with vegetable
fat.
• If you mince meat, place a container under the outlet.
• With the help of the "Kebbe" attachment (26) tubes of
meat or dough can be formed.
Making Sausage
• You can use both natural and synthetic casings.
• If you have opted for a natural casing, soak this casing
some time in water before using it.
• Tie a knot at one end of the casing.
• Slide the casing over the sausage attachment.
Electric oven: top and bottom heat
200 ­ 220 °C (5 minutes preheating),
gas oven: level 2 - 3
30 - 40 minutes

Meat Grinder

23.07.19
Level 4 - 5