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Care and daily cleaning
Recipes
The ingredient quantities in the recipes are
the maximum processing quantities.
Stirrer
The stirrers can be used to whisk
2-8 egg whites or beat 200-600 ml
of cream. They can also be used to
make light dough and batter, e.g. sponge
and cake mixture, pancake batter, cremes,
mayonnaise and mashed potato.
Sponge roll with cream filling
and fruit
Dough:
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4 eggs
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70 g sugar
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1 packet vanilla sugar
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80 g wheat flour
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1 pinch baking powder
Filling:
4. Fit the back of the hand mixer onto
the support so that the docking area
engages in the opening on the support.
5. Hold the support and press the hand
mixer down until it locks into place.
Ensure that the worm gear and gear
wheel mesh together correctly!
6. Add the ingredients to the bowl.
7. Press the release button and push the
swivel arm down until it locks into place.
8. Insert the mains plug. Move the switch
to the desired setting.
9. Process the ingredients until you
achieve the required result.
10. Move the switch to 0. Wait until the drive
comes to a standstill. Disconnect the
mains plug.
11. Press the release button and raise the
swivel arm to the stop.
12. Pull the lever on the swivel arm
backwards and remove the hand mixer.
13. Remove the bowl.
14. Press the ejector button on the hand
mixer and remove the tools.
Note: To make dough, first put the flour and
then the other ingredients in the bowl and
mix briefly at the lowest setting. When the
flour is no longer dusty, change to a higher
setting. If the bowl and tools are rotated
in opposite directions, a loose dough is
formed after a short while.
Care and daily cleaning
Caution!
Follow the instructions in the manual for the
hand mixer without fail.
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Wipe down the stand with a soft, damp
cloth and dry off.
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Clean the bowl and tools with
dishwashing detergent and a soft brush
or put them in the dishwasher.
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Allow all parts to dry.
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200 g cream
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2 tbsp sugar
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1 packet cream stiffener
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150 g fruit (e.g. raspberries,
strawberries, sour cherries)
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A little icing sugar for dusting
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Put the eggs and sugar in the bowl
and whisk at setting 4 for approx.
2-3 minutes.
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Mix the flour and baking powder and stir
in briefly at setting 2.
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Spread the dough smoothly on a baking
tray lined with greaseproof paper and
bake with top/bottom heating at approx.
200 ºC (preheated).
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Then immediately place the sheet of hot
sponge on a tea towel sprinkled with
sugar, roll up and leave to cool.
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Beat the cream with sugar and cream
stiffener into stiff peaks at setting 4.
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Unroll the sponge roll, spread with
cream, distribute the fruit on the cream
and roll up again. Sprinkle with icing
sugar.
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