Table Of Dough And Tools; Interruption Of Operation; Completion Of Operation And Removal Of The Bowl; Recipes - Proficook PC-KM 1151 Mode D'emploi

NOTE:
If you knead heavy doughs, do not put all the ingredi-
ents at once into the mixing bowl. Start the kneading
with flour, sugar and eggs. Add fluids slowly during the
kneading.

Table of Dough and Tools

Doughs
Heavy doughs (e. g. bread or short pastry)
Moderate doughs (e.g. cake mix)
Light doughs (e. g. waffle or crêpe batter, pudding)
Cream
Beaten egg whites
NOTE:
Short-term operation: Operate the appliance with heavy
doughs no longer than 5 minutes, and allow the appliance
to cool down for 10 minutes.

Interruption of Operation

WARNING: Risk of injury!
• Set the knob in the position.
• Disconnect the power plug if you want to change the
tool.
• Wait for the standstill of the tool!
• If you use the release button during operation (6) to
pivot up the arm, a safety switch will shut off the motor.
This safety switch also prevents the appliance from
being turned on after you have lowered the arm again.
To get the appliance working again, set the knob first
in the position. Then select the desired speed
setting.

Completion of Operation and Removal of the Bowl

1. Set the knob in the position. Disconnect the power
plug.
2. Push the swivelling arm downward. Press the release
button (6), the arm raises.
3. Remove the tool.
4. Turn the mixing bowl briefly anticlockwise 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".
PC-KM1151_IM
6. Press the release button (6) to lower the arm. You now
need to press on the arm from above until it snaps into
the lowest position.
7. Plug the power cord into an approved mains socket. The
power indicator light is on.
8. Select a speed using the following table.
Tool Levels
Dough hook 1 - 2 max. 2.5 kg
Stirring hook 3 - 4
max. 3.5 kg
min. 500 ml
Whisk 4 - 5
max. 3.5 litre
min. 200 ml
Whisk 6
Whisk 6 2 -10 egg white
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
Max. Operating
Quantity
Time
3 - 4 minutes
min. 0.5 kg
2 - 4 minutes
2 - 4 minutes
2.5 - 5.5 minutes
max. 1 litre
3 - 5 minutes

Recipes

Level 3 - 4
Level 1 - 3
19.12.17
49