Silvercrest Food Processor SKM550EDSA1 06 10 V3 User Manual

KITCHEN TOOLS  
6
Food Processor SKM 550 EDS A1  
Food Processor  
Operating instructions  
KOMPERNASS GMBH  
BURGSTRASSE 21 · D-44867 BOCHUM  
ID-Nr.: SKM550EDSA1-06/10-V3  
 
CONTENT  
PAGE  
Safety Notices  
2
2
3
3
3
3
4
4
5
6
7
7
8
8
8
9
Intended Use  
Technical data  
Items supplied  
Appliance description  
Taking into use  
Operating positions  
Working with kneading hooks, beaters and whisks  
Working with the food processor  
Working with the mixer  
Cleaning and care  
Troubleshooting  
Disposal  
Warranty & Service  
Importer  
Recommended filling quantities  
Read these operating instructions carefully before using the appliance for the first time and preserve this  
maual for later reference. Pass this manual on to whoever might acquire the appliance at a future date.  
 
- 1 -  
FOOD PROCESSOR  
Warning: Never submerse the appliance in  
water or other liquids. Danger of electrical  
shock!  
Safety Notices  
Risk of personal injuries!  
Danger of electrical shock!  
Caution: the cutting and rasping discs and the  
mixing knives are very sharp!  
• Take care with their installation and removal, as  
well as when cleaning them!  
Attention: When the machine is running, only  
insert into the mixing bowl, food processor or  
the mixer the ingredients to be processed.  
• To avoid personal injury and damage to the  
appliance, NEVER insert or place your hands or  
foreign objects into the loading shaft or in the  
mixer.  
• Ensure that the power supply to be used tallies  
with the details on the model details plate.  
• Ensure that the power cable never becomes wet  
or moist whilst in use.  
• Always place the power cable so that it cannot  
be trapped or otherwise sustain damage. Do not  
allow the power cable to hang from the work  
area.  
• Should the power cable or plug be damaged, to  
avoid possibly life-threatening risks immediately  
arrange for it to be replaced by qualified specialists  
or the customer services department.  
• Only exchange accessories when the drive has  
come to a complete standstill.  
• Remove the plug from the wall socket when the  
appliance is not in use, before cleaning it and if  
it malfunctions. Switching off the appliance is not  
sufficient because the appliance receives power  
as long as the power plug is connected to the  
socket. You can thus avoid unintentional switch-on  
of the appliance. After power-outages the appliance  
continues to run!  
• After being switched off, the drive continues to  
run for a short time!  
• NEVER leave the appliance unsupervised.  
Intended Use  
The appliance is intended for the processing of foodstuffs  
in private-domestic quantities and intended only for  
use in private houselholds, in enclosed spaces  
protected from the elements.  
The appliance is not intended for use in commercial  
or industrial applications or for use outdoors. The  
appliance may only be used with original accessories.  
• Do not operate the appliance without ingredients.  
Risk of overheating!  
• This appliance is not intended for use by individuals  
(including children) with restricted physical,  
physiological or intellectual abilities or defi-  
ciences in experience and/or knowledge unless  
they are supervised by a person responsible for  
their safety or receive from this person instruction  
in how the appliance is to be used.  
• Children should be supervised to ensure that they  
do not play with the appliance.  
 
- 2 -  
Technical data  
Appliance description  
Mains voltage:  
Power consumption: 550 W  
max. capacity  
Mixing bowl:  
Mixer:  
220–240 V / 50 Hz  
Kneading hooks with dough deflecter  
Mixing beater  
Whisk  
Mixer with lid and funnel  
Accessory holder  
Mixing bowl with lid  
Food processor  
q
w
e
r
t
y
u
i
o
a
s
d
f
g
h
j
k
l
ca. 3,8 l  
ca. 1 l  
Items supplied  
Rubbing disc  
Rasper turning disc  
Drive shaft for food processor  
Cutter turning disc  
Lid with stodger for the food processor  
Unlocking button  
Turn-switch  
Swivel arm  
Drive motor  
Recesses for the mixing bowl  
Cable storage compartment  
Food Processor  
Stainless steel mixing bowl with lid  
Mixer with lid and funnel  
Food processor with stodger  
Cutter turning disc (thick and thin)  
Rasper turning disc (coarse and medium-fine)  
Rubbing disc (fine)  
Kneading hooks with dough deflecter  
Beater  
Whisk  
Accessory holder  
Assembly material  
Operating Instructions  
Taking into use  
• Before taking the appliance into use, check that  
all listed items are present and that there are no  
visible damages on/to them.  
• Remove all packaging materials from the appliance.  
• Before the first usage thoroughly clean all com-  
ponent parts as described in the section „Cleaning  
and care“.  
• Place the appliance on a flat and clean surface.  
• Secure the appliance to the surface with the four  
suction discs.  
• Remove the power cable from the cable storage  
compartment  
.
l
• Insert the plug into the power socket.  
 
- 3 -  
Operating positions  
To prepare the appliance for work with kneading  
hooks , beaters  
and whisk , proceed as  
q
w
e
Important: Only operate the appliance when  
accessories are attached and in the operating  
positions shown in this table. NEVER operate the  
appliance without ingredients.  
follows:  
• Press the unlocking button and bring the swivel  
f
arm  
into operating position 4 (see chapter  
h
„Operating positions“) (Fig. ).  
• Insert the mixing bowl . The base of the mixing  
y
bowl  
must engage in the recesses  
on the  
y
k
appliance.  
Position  
Accessories  
• Press the unlocking button and bring the swivel  
f
arm into operating position 1 (see chapter  
h
„Operating positions“) (Fig. ).  
1
2
3
4
5
• Place and hold turn-switch  
in position P, until  
g
the drive motor remains stationary in the park  
j
position (Fig. ). Should the drive motor not  
move it is already at the park position.  
• Press the unlocking button and bring the swivel  
f
arm into operating position 4 (see chapter  
h
„Operating positions“) (Fig. ).  
• Depending on the task to be performed, insert  
the kneading hooks , beaters or whisks  
q
w
e
so that they firmly engage in the drive motor.  
j
Note: The kneading hooks are fitted with a  
q
pastry deflector. Turn the pastry deflector until the  
Positioning of the mixing bowl  
Utilisation of kneading hooks,  
beaters and whisks  
kneading hooks can engage (Fig. ).  
q
• Place the ingredients to be processed into the  
mixing bowl  
.
y
Insertion of large amounts to  
be processed  
Note: Pay heed that during the kneading  
and/or mixing process the pastry in the mixing  
bowl increases in volume, or is pressed upwards  
through the rotary movement. Take note of the  
table in the chapter „Recommended filling  
quantities“.  
Working with kneading hooks,  
beaters and whisks  
• Press the unlocking button down and bring the  
f
Note: The appliance may only be used when  
the drive openings not being utilised are  
covered with drive protection lids.  
swivel arm  
to just before operating position 1  
h
(see chapter "Operating positions") (Fig. ),  
but do not allow it to engage.  
• Slide the lid onto the mixing bowl  
.
y
 
- 4 -  
• Move the swivel arm  
the final distance to  
• Remove the mixing bowl  
.
y
h
operating position 1 (see chapter "Operating  
positions") and let it engage, so that the lid is  
firmly seated.  
• Clean all parts (see chapter "Cleaning and care").  
Set the rotary switch  
to the desired level.  
Working with the food  
processor  
g
Risk of injury from rotating parts!  
NEVER reach into the mixing bowl when it is in use.  
Note: Ensure that on the swivel arm neither  
y
h
the kneading hooks , the whisk  
nor the  
q
e
Only change accessories when the drive motor  
mixing beater  
are attached.  
j
w
is at standstill! After being switched off, the drive motor  
continues to run for a short time. The appliance  
Proceed as follows to prepare the appliance for  
operation with the food processor  
j
may only be used when the drive openings not  
being utilised are covered with drive protection lids.  
In cases of malfunction switch the appliance off and  
remove the plug from the wall socket, this will avoid  
an unintentional switching-on of the appliance.  
:
u
• Press the unlocking button  
down and bring  
f
the swivel arm  
into operating position 4  
h
(see chapter "Operating positions“) (Fig ).  
• Insert the mixing bowl . The base of the mixing  
y
bowl  
must engage in the recesses  
on the  
y
k
Refilling with ingredients  
appliance.  
• Turn the appliance off with the rotary switch  
.
• Press the unlocking button  
down and bring  
g
f
• Turn the rotary switch  
to P and hold it firmly  
the swivel arm  
into operating position 1  
g
h
until the drive motor  
comes to a standstill  
(see chapter "Operating positions“).  
j
(Fig. ).  
• Remove the drive protection lid for the food  
• Press the unlocking button  
down and raise  
processor  
(Fig. ).  
f
u
the swivel arm  
a little.  
• Insert the food processor into the drive opening  
h
u
• Remove the lid.  
• Press the unlocking button  
the swivel arm  
(The "dot" marking on the food processor  
to  
u
down and bring  
into operating position 5 (see  
the "arrow" marking on the swivel arm ) and  
f
h
then turn it clockwise as far as it will go (The "lock"  
h
chapter "Operating positions“).  
marking on the food processor onto the "arrow"  
• Fill with ingredients.  
marking on the swivel arm ).  
h
• Insert the drive shaft  
.
a
On task completion  
• Depending on the task to be performed, place  
• Turn the appliance off with the rotary switch  
.
the cutting , rasping or rubbing disc  
g
s
o
i
• Turn the rotary switch  
to P and hold it firmly  
onto the drive shaft  
of the food processor.  
g
a
until the drive motor  
comes to a standstill  
• Place the lid with stodger  
onto the food pro-  
j
d
(Fig. ).  
cessor  
and latch it down.  
u
• Press the unlocking button  
down and raise  
down and bring  
• Set the rotary switch  
to the desired level.  
f
g
the swivel arm  
a little.  
h
• Remove the lid.  
• Press the unlocking button  
Note: Do not press too many ingredients in the  
food processor . Take note of the table in the  
f
u
the swivel arm  
into operating position 4  
chapter „Recommended filling quantities“.  
h
(see chapter "Operating positions“).  
• Remove the accessories from the drive motor  
.
• Insert ingredients through the loading shaft with  
j
the stodger  
.
d
 
- 5 -  
Risk of injury from rotating parts!  
To avoid personal injury and damage to the appli-  
ance, NEVER insert or place your hands or foreign  
objects into the loading shaft. Only insert  
ingredients by use of the stodger.  
Note: Take note of the table in the chapter  
„Recommended filling quantities“.  
• Position the lid with funnel and then press it firmly  
so that the lid locks into place.  
Only change accessories when the drive motor  
Set the rotary switch  
to the desired level.  
j
g
is at standstill! After being switched off, the drive motor  
continues to run for a short time. The appliance  
Risk of injury from sharp knife/rotating  
drive!  
j
may only be used when the drive openings not  
being utilised are covered with drive protection lids.  
In cases of malfunction switch the appliance off and  
remove the plug from the wall socket, this will avoid  
an unintentional switching-on of the appliance.  
NEVER reach into the mixer  
when it is in use!  
r
Remove/put on the knife ONLY when the mixer  
r
is at a standstill! Only use the mixer  
firmly in position.  
with the lid  
r
In cases of malfunction switch the appliance off and  
remove the plug from the wall socket, this will avoid  
an unintentional switching-on of the appliance.  
On task completion  
• Switch the appliance off with the rotary switch  
.
g
• Turn the food processor  
remove it.  
anti-clockwise and  
u
Refilling with ingredients  
• Disassemble the food processor and clean all  
• Turn the appliance off with the rotary switch  
.
g
u
parts (see chapter „Cleaning and care“).  
• Press the button on the handle of the mixer  
r
(Fig. ), remove the lid and fill with ingredients  
or  
Working with the mixer  
• remove the funnel and slowly refill with solids  
through the refill opening  
Risk of scalds!  
or  
Allow hot fluids to cool to a hand-warm temperature  
(ca. 30–40°C) before they are poured into the  
• refill with fluid ingredients by means of the  
trichter.  
mixer  
.
r
On task completion  
Proceed as follows to prepare the appliance for opera-  
tion with the mixer  
• Switch the appliance off with the rotary switch  
.
g
:
• Turn the mixer clockwise and remove it.  
r
r
• Press the unlocking button  
and bring the  
f
swivel arm  
into operating position 3 (see  
Note: The mixer is best cleaned immediately  
h
r
chapter „Operating positions“).  
• Remove the drive protection lid for the mixer  
(Fig. ).  
after use (see chapter „Cleaning and care“).  
• Fit the mixer  
(Marking on the base onto the  
r
marking on the base machine) and turn it  
anti-clockwise as far as it will go (Fig. ).  
• Fill with ingredients.  
Maximum amounts: 1 litre;  
foaming liquids, maximum 0,5 litre; optimal  
processing amount for solids: 50–100 g  
 
- 6 -  
Cleaning and care  
Cleaning the mixer  
Risk of injury from the sharp knife!  
Do not handle the mixer knife with bare hands.  
Risk of electrical shocks.  
Before cleaning, remove the mains power plug!  
Otherwise, there is the great risk of receiving an  
electric shock!  
Attention!  
DO NOT use any abrasive cleaning agents.  
For cleaning, put some water with detergent into  
Warning: Never submerse the appliance in  
the assembled for use mixer  
.
r
water or other liquids.  
For cleaning, pour some water with a little deter-  
gent into the already fitted blender  
Attention!  
.
r
DO NOT use any abrasive cleaning agents. These  
could damage the upper surfaces of the appliance!  
Press the lid with funnel on such that the lid locks  
firmly into place.  
Switch the mixer  
on for a few seconds. Pour out  
r
Note: To prevent the drying-on of food rem-  
nants, ALWAYS clean the appliance and all  
parts used immediately after use.  
the cleaning solution and then rinse the mixer  
with clear water. Possible residues can be removed  
with a dishwashing brush.  
r
The mixer  
is NOT suitable for cleaning in a dish-  
r
Note: After the processing of colour-rich foods,  
such as carrots, the plastic parts could become  
discoloured. These discolourations can be  
removed with a little cooking oil.  
washer. Cleaning it in a dishwasher will cause irre-  
parable damage to the mixer  
.
r
Troubleshooting  
Wipe the appliance with a damp cloth. If necessa-  
ry, use a mild detergent.  
Afterwards, dry the appliance completely.  
If the appliance suddenly ceases operation:  
The appliance has overheated and triggered the  
automatic safety switch-off.  
Cleaning the mixing bowl , food processor  
,
• Place the rotary switch  
at 0.  
y
u
g
lid with stodger  
Clean all accessories, the mixing bowl , the food  
and accessories  
• Remove the plug from the wall socket.  
• Allow the appliance to cool for 15 minutes.  
• If, after 15 minutes, the appliance has not yet  
cooled off completely, it will not start.  
• Wait a further 15 minutes and try switching on  
again.  
d
y
processor  
and the appendant lid with stodger  
u
d
in water with a little detergent. Possible residues can  
be removed with a dishwashing brush. Rinse with  
clear warm water and dry them well.  
The accessories, the mixing bowl , the food pro-  
y
cessor  
and the appendant lid with stodger  
are  
If the appliance does not switch itself on:  
• Check to see if the plug is in the power socket.  
• Check to see if the drive protection lids for the  
u
d
NOT suitable for cleaning in a dishwasher. Cleaning  
the accessories, the mixing bowl , the food pro-  
y
cessor  
and the appendant lid with stodger  
in  
mixer  
bowl  
and food processor , the mixing  
and the lid are correctly placed and  
u
d
r
y
u
a dishwasher will cause irreparable damage to  
them.  
properly engaged.  
• Check to see if the swivel arm is in the required  
h
position (see chapter „Operating positions“).  
 
- 7 -  
Should the measures described above not provide  
a solution, then the appliance is defective. Arrange  
for the appliance to be repaired in a qualified  
specialist workshop or by customer services.  
The warranty period will not be extended by repairs  
made under warranty. This applies also to replaced  
and repaired parts. Any damage and defects extant  
on purchase must be reported immediately after un-  
packing the appliance, at the latest, two days after  
the purchase date. Repairs made after the expira-  
tion of the warranty period are subject to payment.  
Disposal  
Do not dispose of the appliance in your  
normal domestic waste. This product is  
subject to the European guideline  
2002/96/EC.  
DES UK LTD  
Tel.: 0871 5000 700 (£ 0.10 / minute)  
Kompernass Service Ireland  
Tel.: 1850 930 412 (0,082 EUR/Min.)  
Standard call rates apply. Mobile operators may vary.  
Dispose of the appliance through an approved dis-  
posal centre or at your community waste facility.  
Observe the currently applicable regulations.  
In case of doubt, please contact your waste disposal  
centre.  
Importer  
Dispose of packaging materials in an  
environmentally responsible manner.  
KOMPERNASS GMBH  
BURGSTRASSE 21  
D-44867 BOCHUM  
Warranty & Service  
The warranty for this appliance is for 3 years from  
the date of purchase. The appliance has been ma-  
nufactured with care and meticulously examined be-  
fore delivery. Please retain your receipt as proof of  
purchase. In the event of a warranty claim, please  
make contact by telephone with our Service Depart-  
ment. Only in this way can a post-free despatch for  
your goods be assured.  
The warranty covers only claims for material and  
maufacturing defects, but not for transport damage,  
for wearing parts or for damage to fragile compo-  
nents, e.g. buttons or batteries. This product is for  
private use only and is not intended for commercial  
use. The warranty is void in the case of abusive and  
improper handling, use of force and internal tampe-  
ring not carried out by our authorized service  
branch. Your statutory rights are not restricted in  
any way by this warranty.  
 
- 8 -  
Recommended filling quantities  
Attachment  
Accessories  
-
Foodstuff  
Juice  
Amount  
Time  
Level  
3, 4  
400 g Ingredients +  
600 ml Water  
30 sec.  
Nuts  
Almonds  
-
100 g  
20 sec.  
3, 4  
-
-
Ice cubes  
Fluids  
110 g  
10 sec.  
10 sec.  
3, 4  
3, 4  
1000 ml  
carrots, potatoes,  
cucumber  
1
25 sec.  
2, 3, 4  
*
500 g  
500 g  
carrots, potatoes,  
cucumber  
2
*
50 sec.  
25 sec.  
25 sec.  
40 sec.  
2, 3, 4  
2, 3, 4  
2, 3, 4  
2, 3, 4  
carrots, potatoes,  
cucumber  
500 g  
carrots, potatoes,  
cucumber  
1
2
*
500 g  
500 g  
carrots, potatoes,  
cucumber  
*
1. Stir process:  
2 min.  
500 g Flour, 1 Egg, 80 g  
Oil (room temperature),  
80 g Sugar, 200–250ml  
Warm milk, 25 g Fresh  
1
Yeast dough  
2. Stir process:  
10 min.  
yeast or 1 packet of dried  
2
1
3
*
yeast, 1 pinch of Salt  
125 g butter (room  
temperature),  
100–125 g Sugar,  
1 Egg,  
1. Stir process:  
30 sec.  
Biscuit pastry  
Meringue  
2. Stir process:  
6 min.  
1 pinch salt  
250 g flour  
2, 3, 4  
4
4
*
8 Egg whites  
2–3 min.  
*1: Use the rough side of the raspel or cutter turning disc.  
*2: Use the fine side of the raspel or cutter turning disc.  
*3: The maximum volume for yeast dough amounts to 1.5 times the given recipe.  
*4: The maximum volume for biscuit pastry amounts to 1.5 to 2 times the given recipe.  
 
- 9 -  
KITCHEN TOOLS  
6
RECIPE BOOK SKM 550 EDS A1  
Recipe Book  
KOMPERNASS GMBH  
BURGSTRASSE 21 · D-44867 BOCHUM  
ID-Nr.: SKM550EDSA1-06/10-V3  
 
RECIPE BOOK  
PAGE  
Tasty recipes for your Food Processor  
2
Potato soup with vegetables............................................................................................................2  
Danish Remoulade ...........................................................................................................................2  
Carrot soup .......................................................................................................................................3  
Soufflé with Crabmeat.....................................................................................................................3  
Salad plate........................................................................................................................................4  
Filled Chickenbreast with Curry Sauce..........................................................................................4  
Tomato sauce....................................................................................................................................5  
Tuna spread ......................................................................................................................................5  
Red wine-Red cabbage....................................................................................................................6  
Potato rosti.........................................................................................................................................6  
Traditional Pancake..........................................................................................................................7  
Hazelnut biscuits...............................................................................................................................7  
Sponge pastry ..................................................................................................................................8  
Shortcrust pastry...............................................................................................................................8  
Batter..................................................................................................................................................9  
Marble cake......................................................................................................................................9  
Yeast dough ...................................................................................................................................10  
Poppy seed cake............................................................................................................................10  
Orange drink..................................................................................................................................11  
Use only cookware suitable for microwaves when you want to cook food in the microwave oven. Pay heed  
to the instructions in the operating manual for your microwave oven.  
- 1 -  
 
Tasty recipes for your Food  
Processor  
Blend in the chopped herbs before serving. Now fill  
the soup into pre-warmed plates and sprinkle it with  
the leek strips.  
Potato soup with vegetables  
Ingredients:  
Stove:  
Heating:  
Hotplate  
125 g Carrots  
Cooking time:  
10 Minutes  
50 g Celeriac  
250 g Potatoes  
1000 ml Meat broth (Instant)  
1 Onion  
Microwave:  
Power level:  
Cooking time:  
600 Watt  
5 - 7 minutes  
20 g Butter  
1 Beaker Créme fraîche or Cream  
1/2 tbsp scharp Mustard  
Salt  
Pepper  
1 stick Leek  
Danish Remoulade  
Ingredients:  
4 tbsp Mayonnaise  
1 tbsp Capers in brine  
1 tsp Sweet Mustard  
1 Shallot  
1 tbsp chopped Herbs (in season)  
2 tbsp Chives  
Preparation:  
• Wash, peel and dice the carrots, celeriac and  
potatoes.  
1/2 sweet Gherkin  
1/2 tsp Curry  
1 pinch Ginger  
• Clean and then cut the leek into thin strips with  
the shredder disc in the food processor.  
• Pour 1/3 of the meat broth into the mixer and  
then start the mixer at the highest level with the  
lid closed.  
1 tbsp Apricot jam  
1 tbsp Yoghurt  
1/2 Anchovy fillets  
(or 3 cm Anchovy paste)  
Lemon juice  
• Now add the shredded vegetables through the  
lid opening in the mixer. Puree it until the desired  
consistency is reached.  
• Pour the remaining meat broth into a large pot  
and then add the finely pureed vegetables.  
• Let the whole cook for 10 minutes covered. (Al-  
ternatively, you can also cook the closed vegeta-  
ble broth for 5 - 7 minutes at 600 watts in the mi-  
crowave.)  
Preparation:  
• Place all ingredients in the mixer and stir them at  
level 2 until they are well blended.  
• Meanwhile, saute the onions in butter until they  
are golden brown and then add them into the  
soup.  
• Now, flavour it to your taste with cream fraiche,  
mustard, salt and pepper.  
Download from Www.Somanuals.co-m2.-All Manuals Search And Download.  
Carrot soup  
Ingredients:  
Soufflé with Crabmeat  
Ingredients:  
500 g Carrots  
250 ml Water  
500 ml Meat stock (glass)  
125 ml Cream  
125 ml White wine  
Salt  
40 g Butter  
20 g Flour  
250 ml Milk  
1 pinch Sugar  
150 g Gouda cheese  
200 g Crabmeat  
4 Egg yolks  
Pepper  
50 g cold Butter  
Fresh Chervil  
4 Egg whites  
Butter for the mould  
Preparation:  
Preparation:  
• Wash and peel the carrots.  
• Heat the butter and flour and then add the milk  
and sugar by stirring.  
• Bring the whole to the boil.  
• Cut them small enough to fit into the mixer.  
• Put the 250 ml of water into a saucepan and  
cook the carrots in it for 20 minutes.  
• Then puree all of it in a mixer until no large pieces  
are left over. Afterwards, put the pureed carrots  
back into the pot.  
• Now add in the meat stock, cream and white  
wine.  
• Heat the soup up and flavour it to taste.  
• Blend the butter into the soup in small pieces  
and then serve it with the chervil.  
• Shred the cheese in the food processor with the  
grating disc and then stir it into the sauce.  
• Now fold in the crab meat.  
• Whisk the egg yolks and fold them in.  
• Beat the egg whites until stiff and fold them in.  
• Grease a baking mould or several small serving  
moulds and fill them with the mixture.  
• Bake the soufflés immediately and serve them  
straight away.  
Stove:  
Oven:  
Heating:  
Cooking time:  
Hotplate  
Carrots approx. 20 minutes  
Shelf height:  
Heating:  
2
E: Top and bottom heat at 200°  
( preheated)  
Microwave:  
Power level:  
Cooking time:  
G: Mark 3  
25 - 30 minutes  
600 Watt  
Carrots approx. 10 minutes  
Baking time:  
Microwave:  
Power level:  
Baking time:  
360 Watt  
10 - 15 minutes  
- 3 -  
 
Salad plate  
Ingredients:  
Filled Chickenbreast with Curry Sauce  
Ingredients:  
1 fresh Cucumber  
1/4 head White cabbage  
2 Paprikas  
4 chicken breasts, each approx. 150 g  
Salt  
Freshly ground pepper  
For the filling:  
1 Onion  
150 g minced pork (raw)  
1 Onion, diced  
China Spices  
1 pinch of Ginger powder  
for the Sauce:  
For the marinade:  
3 - 4 tsp Wine vinegar  
2 tbsp Cooking oil  
Salt  
Sugar  
250 ml White wine  
Freshly ground pepper  
1 tbsp chopped herbs  
2 - 4 tbsp Cream  
Sal, 1 tbsp Curry powder  
Possibly some gravy thickener  
Preparation:  
• Peel the cucumber and divide the cabbage into  
pieces such that they fit into the filler tube of the  
food processor.  
• Now slice the cucumber, cabbage, prepared  
peppers and onions with the food processor at  
the highest level using the cutting disk.  
• Stir the ingredients for the marinade in a mixer.  
• Combine the vegetables with the marinade and  
flavour to taste.  
Preparation:  
• Salt and pepper the chicken breasts and then cut  
them up using a sharp kitchen knife.  
• Process all of the ingredients for the filling into a  
paste, using the dough hook in the mixing bowl,  
and flavour to taste.  
• Now fill the chicken breasts with the filling and  
sew them to. (Alternatively, you can also use wo-  
oden pins.)  
• Heat the fat and fry all the chicken breasts in it.  
• Pour in the wine and then let the chicken breasts  
braise for 10-15 minutes.  
Preparation time: 15 minutes  
• Remove the chicken breasts from the pan and  
place them where they can stay warm.  
• Flavour the sauce with cream, salt and curry  
powder and thicken the sauce as desired with  
gravy thickener.  
Now serve the chicken breasts with the sauce on,  
for example, rice.  
Stove:  
Heating:  
Hotplate  
Total cooking time: 25 - 30 minutes  
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Tomato sauce  
Ingredients:  
Tuna spread  
Ingredients:  
5 tbsp Cooking oil  
1 large Onion  
1 can of Tuna in sauce with vegetables  
3 tbsp Yoghurt  
1 large tin (800 g ) peeled tomatoes  
Salt, Pepper, 1 pinch Sugar Pr, 1 pinch Thyme,  
1 Pinch Chili powder  
1/2 bunch Parsley, chopped  
1 bunch Basil, finely chopped  
40 g cold Butter or 100 ml sweet Cream  
1 tsp Lemon juice, freshly pressed  
1 Pinch Salt  
Freshly ground pepper  
2 hard-boiled Eggs, diced  
To serve:  
Whole wheat bread in slices  
Butter for smearing  
1 hard boiled Egg, diced  
Chives, sliced  
Preparation:  
• Peel the onions and roughly dice them.  
• Heat the oil and fry the onions in it or use the mi-  
crowave for 2-3 minutes at 600 watts.  
• Add the tomatoes with the juice and stir in all of  
the spices.  
• Let the sauce simmer covered for 20 minutes or  
gently cook it all in the microwave.  
• Allow the tomato sauce to cool (to lukewarm)  
and then puree it in a mixer.  
Preparation:  
• Blend all ingredients in the mixer at the highest  
level until the desired consistency is reached (ap-  
prox. 15 seconds) and then flavour to taste.  
• Spread the bread with butter and tuna cream  
and sprinkle the whole with chopped egg and  
chives.  
• Then pour the sauce back into a pot and cook it  
until it has reduced a little.  
• Now stir in the butter or cream.  
• Sprinkle on the herbs and flavour it to taste.  
As a side dish with noodles and all kinds of grated  
cheese.  
Stove:  
Heating:  
Hotplate  
Cooking time:  
25 - 30 minutes  
Microwave:  
Power level:  
600 Watt for 5 minutes  
180 Watt for 5 minutes  
approx. 10 minutes  
Cooking time:  
- 5 -  
 
Red wine-Red cabbage  
Ingredients:  
Suitable as an accompaniment to meat, poultry and  
game.  
1 Red cabbage, approx. 1 kg  
60 g pork or goose fat  
1 large Onion  
Stove:  
Heating:  
Hotplate  
3 Apples  
Cooking time:  
50 - 60 minutes  
2 tbsp Sherry vinegar  
2 tbsp. Lemon juice  
250 ml Red wine  
2 tbsp Red currant jelly  
Salt  
Tip: You can also prepare the cabbage a day befo-  
re cooking and marinate it in wine and vinegar.  
Potato rosti  
Ingredients:  
1 tbsp. Sugar  
2 Bay leaves  
1 Clove  
4 potatoes, large, floury cooking  
Salt  
1 Tbsp Flour  
Pepper  
2 Tbsp Water  
Nutmeg, ground  
80 g Butter or Margarine  
Preparation:  
• Peel the onions, cut them into quarters and then  
chop them using the cutting disc in the food pro-  
cessor.  
Preparation:  
• Wash and peel the potatoes and cut them into  
strips with the shredder disc.  
• Remove the outer leaves and quarter the red  
cabbage.  
• Wrap the potato mass in a cloth and squeeze  
the liquid out.  
• Chop the red cabbage in the food processor  
with the fine shredder disc.  
• Sprinkle the spices on the potato mass and mix  
everything together.  
• Peel, core and dice the apples.  
• Put the fat into a pot and let it melt.  
• Saute the chopped onion in it until it is glassy  
and then add the red cabbage, apples and all  
other ingredients except the flour and water.  
• Stir it and bring it to the boil.  
• Using a small ladle, put some of the potato mass  
into the hot fat and press it flat with a spatula.  
Now fry the rostis on both sides until they are cri-  
spy.  
Suitable as an accompaniment to meat and game  
dishes.  
• Then let the red cabbage simmer covered for 60  
minutes.  
Stove:  
• Should there still be too much fluid in the cabbage  
afterwards, mix the flour with the water and then  
add it to the red cabbage to bind the liquid.  
• Flavour to taste with salt, sugar and vinegar.  
Heating:  
Total roasting time: 15 - 20 minutes  
Hotplate  
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Traditional Pancake  
Ingredients:  
2 - 3 Eggs  
Hazelnut biscuits  
Ingredients:  
300 g Hazelnuts  
375 ml Milk  
90 g Cane sugar  
1 Pinch Salt  
2 Egg whites  
250 g Flour  
2 2 tsp Honey  
Fat for frying  
Approx. 75 g of Plum or Rose hip jam  
50 g each of Semisweet and Milk chocolate  
Couverture  
Preparation:  
• Mix the eggs, milk and salt with the beaters.  
• Sift the flour through and then add it to the mixtu-  
re. Mix everything together with a whisk until  
you have a smooth batter.  
• Allow the batter to swell for 20 minutes.  
• Heat the fat and, with a small ladle, place some  
batter in the pan. (Only as much as is needed to  
thinly cover the pan bottom.)  
Preparation:  
• Grind the nuts medium fine with the grating disk  
in the food processor and set four tablespoons  
of it aside.  
• Process the remaining nuts, sugar, egg white and  
honey with a whisk to a firm pastry.  
• Sprinkle the remaining nuts onto a work surface  
and roll the pastry out to about a quarter inch  
thick.  
• Fry the pancakes until golden brown on both  
sides and serve hot.  
• Now cut out the biscuits and place them on a  
baking tray lined with baking paper.  
Oven:  
Shelf height:  
Heating:  
2
E: Circulation 200°  
(preheated for 5 minutes)  
G: Mark 1-2  
Baking time:  
6-8 minutes  
• Join the cooled biscuits together in pairs with the  
rose hip or plum jam and then coat them with  
some milk chocolate and semisweet chocolate.  
• Melt for both types separately.  
Dip the biscuits up to half way in and let them  
dry on a kitchen grid.  
- 7 -  
 
Sponge pastry  
Ingredients:  
Shortcrust pastry  
Ingredients:  
3 Eggs  
3 - 4 tbsp Water, hot  
150 g Sugar  
1 pkt of Vanilla sugar  
100 g Flour of type 405  
100 g Corn starch  
2-3 levelled tsp of Baking powder  
250 g Wheat flour  
1/2 levelled tsp of Baking powder  
100 - 125 g Sugar  
1 Packet of Vanilla sugar  
1 pinch Salt  
1 Egg  
125 g Butter  
Preparation:  
Preparation:  
• Line the bottom of a springform pan (diameter:  
28 cm) with baking paper.  
• Do not grease the edge, as the surface will then  
not be evenly smooth and browned..  
• Whisk the whole eggs in the mixing bowl and  
add the hot water.  
• Then beat the mixture at the highest level with  
the whisk for about 1 minute until fluffy.  
• Stir in the sugar and vanilla sugar and beat the  
mixture for a further two minutes at the highest le-  
vel.  
• Mix the flour, cornstarch and baking powder  
together and sift half of it onto the creamed eggs,  
then briefly stir everything at Level 1.  
• Then stir in the remaining flour in the same way  
and fill the pastry into the prepared springform.  
• Bake it at once.  
• Mix the flour and baking powder in the mixing  
bowl and then add all of the other ingredients.  
• Knead everything with the kneading hook first  
for about 1 minute at level 1, then for about  
3 minutes at level 2 - 3.  
• Do not knead the pastry for too long, the pastry  
could otherwise be too soft.  
• Let the pastry rest in the refrigerator for half an  
hour and then process it into a pie crust or small  
pastries.  
• For a pie shell, roll out 2/3 of the pastry and  
place it in a greased springform.  
• Roll the remaining pastry into a roll.  
• Place this roll as a boundary on the pastry and  
press it with two fingers on the edge so that an  
about 3 cm edge is created.  
• Pierce the pie crust several times with a fork and  
then place it in the oven.  
Oven:  
Shelf height:  
Heating:  
2
Oven:  
Shelf height:  
Heating:  
E: Upper and lower heat  
175 - 200°  
3
E: Upper and lower heat  
200 - 225°  
(preheat for 5 minutes)  
G: Mark 3 - 4  
15 - 20 minutes  
G: Mark 2 - 3  
(preheat for 5 minutes)  
20 - 30 minutes  
Baking time:  
Baking time:  
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Batter  
Ingredients:  
Marble cake  
Ingredients:  
250 g soft Butter or Margarine  
250 g Sugar  
125 g soft Butter or Margarine  
125 g Sugar  
1 pkt of Vanilla sugar  
1 Pinch Salt  
4 Eggs  
3 eggs  
1/2 Packet of Vanilla sugar  
1 pinch Salt  
500 g Wheat flour  
1 pkt Baking powder  
Approx. 125 ml Milk  
250 g Wheat flour  
1/2 pkt Baking powder  
75 ml Milk  
20 g Baking cocoa  
50 g Plain chocolate couverture  
Butter for the mould  
Preparation:  
• Put all ingredients into the mixing bowl and stir  
everything with a whisk for 1/2 a minute at level  
1, then for 30 seconds at level 2 and then for  
about 5 minutes at level 4.  
• Grease a baking mould or line it with baking pa-  
per.  
• Fill the baking mould and bake the pastry.  
• Before you take the cake from the oven, you  
should make a readiness test: Insert a pointed  
wooden stick into the middle of the cake. If no  
pastry is sticking to it, the cake is baked.  
• Then tip the cake onto a wire rack and allow it  
to cool.  
Preparation:  
• Put all ingredients except the chocolate and baking  
cocoa into the mixing bowl and mix everything  
with the whisk for 1/2 a minute at level 1, then  
for 30 seconds at level 2 and then for about  
5 minutes on level 4.  
• Break the chocolate into chunks and grind it with  
the coarse grating disc in food processor.  
• Grease a Bundt cake-shape (diameter: 20 -  
22cm) or a loaf pan (30cm long).  
• Fill half of the pastry into the mould and then  
stir the cocoa and grated chocolate into the re-  
maining pastry.  
Oven:  
Shelf height:  
Heating:  
2
• Now place the dark pastry on the light pastry  
and fold the pastry in with a fork in a spiral form.  
E: Upper and lower heat  
175 - 200°  
G: Mark 2 - 3  
50 - 60 minutes  
Oven  
Shelf height:  
Heating:  
Baking time:  
1
E: Circulation  
155 - 175°  
G: Mark 2  
55 - 65 minutes  
Baking time:  
Tip: If you wish, you can also cover the cake with  
100 g of semi-sweet chocolate and then decorate it  
with cream dabs and chocolate biscuits.  
- 9 -  
 
Yeast dough  
Ingredients:  
Poppy seed cake  
Ingredients:  
500 g Wheat flour  
1 cube of Yeast (40 g) or 1 pack Dry yeast  
Approx. 1/4 l lukewarm Milk  
60 g Butter or Margarine  
40 g Sugar  
For the dough:  
100 g Buckwheat flour  
200 g Wheat flour  
100 g Hazelnuts, ground  
1 cube of Yeast (40 g) or 1 pack Dry yeast  
Approx. 125 ml Milk  
1 pinch Salt  
1 pkt Vanilla sugar  
1 btl. Citro-bake  
1 Egg  
75 g Sugar  
1 Egg  
Preparation:  
150 g Soft butter  
• Place the flour, dry yeast or crumbled yeast and  
all other ingredients (not directly on the yeast)  
into the mixing bowl.  
• Slowly mix everything, starting with the dough  
hook at level 1, then for 3 - 4 minutes on level 2.  
• Cover the bowl with a dish towel, place it in a  
warm place and let the dough rise until it has  
visibly increased its size.  
1 btl. Citro-bake  
1 btl. Rum-bake  
100 g Orange peel, diced  
50 g Lemon peel, diced  
For the filling:  
1 btl. (200 g ) Poppy-bake  
• Then knead the dough through once again.  
• After that, the dough is finished and you can pro-  
cess it further.  
For the coating:  
100 g Butter for spreading  
Powder sugar for dusting.  
Preparation:  
• Make from the specified ingredients, except the  
orange peel and lemon peel, a yeast dough  
(see "Yeast Dough").  
• Knead the orange and lemon peel in at the end.  
• Roll the dough out (about 20 x 25 cm) and  
spread the poppy mix on to it.  
• Then fold and beat the dough together into a  
stollen shape.  
• Grease a stollen mould and place the stollen  
inside for baking.  
• Spread the remaining butter onto the still hot stol-  
len and sprinkle it with the powdered sugar.  
Download from Www.Somanuals.co- 1m0. A- ll Manuals Search And Download.  
Oven:  
Shelf height:  
Heating:  
1
E: Upper and lower heat  
180 - 200°  
(preheat for 5 minutes)  
G: Mark 2 - 3  
40 - 50 minutes  
Baking time:  
Orange drink  
Ingredients:  
500 ml Orange juice  
2-4 tbsp. Lemon juice  
300 g tinned Apricots  
15-20 Ice cubes, crushed  
4 tsp Sugar or Honey  
Preparation:  
• Put the juice, the apricots and the ice cubes  
in the mixer and mix everything for about 20  
seconds at the highest level.  
• Now add the sugar or honey to taste and serve  
the juice ice cold.  
Tip:  
The apricot juice can be frozen in ice cube trays  
and used later as ice cubes.  
Enjoy your meal!  
These recipes are provided without guarantee. All  
ingredients and preparation information are guiding  
values. Expand these recipe suggestions based on  
your personal experiences. We hope you enjoy the  
recipes and wish you "bon appetit".  
- 11 -  
 

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