User Manual

then put on a greaseproof baking sheet. Leave in a warm place till doubled in size. Brush with a little
egg or milk, and bake in a preheated oven at 220
°
C/425
°
F/gas 7 for 20-25 minutes, till golden brown
and hollow sounding on the base.
Italian Herb Bread
Ingredients:
575g strong white bread flour ,1 sachet active dried yeast (about 2
½
tsp) ,290ml water 2 tbsp olive oil,
2 tsp sugar 2 tsp salt, 4 tbsp mixed dried herbs
Preparation:
Mix the water, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the flour and dried
herbs in the bowl, and mix at speed 1, gradually adding the liquid, then increase the speed to 2, and
mix for 5 minutes. Put the dough in a bowl, cover and leave in a warm place till doubled in size (20-30
minutes). Put on a floured surface, knead gently to knock out the air, then shape, put on a baking sheet,
and leave in the warm till doubled in size. Bake in a preheated oven at 200°C/400°F/gas 6 for 25
minutes or till golden brown and hollow sounding on the bottom.
Coffee & Brandy Ice Cream, Level 5-6
Ingredients:
3 eggs 75g caster sugar, 300ml single cream 2 tbsp instant coffee powder, 300ml double cream 2
½
tbsp brandy.
Preparation:
Add the sugar and eggs to the bowl and process at speed 6 till smooth in texture. In a saucepan, bring
the single cream and coffee just to the boil and stir in the egg and sugar mixture. Put in a heatproof
bowl over a simmering pan of water and cook gently, stirring well, till thick enough to coat the back
of a spoon. Strain into a bowl and leave to cool. Whip the double cream at speed 6 till soft peaks form,
and then fold into the cold egg and sugar mixture, with the brandy. Pour into a container, cover, and
freeze for 2
½
-3 hours, till partially frozen. Remove, stir well and then freeze again, till the desired
texture is achieved.
Basic Meringues, Level 5-6
Ingredients:
4 egg whites, 100g caster sugar, 100g icing sugar combine
Preparation:
Put the egg whites in the bowl and process at speed 6 till fairly stiff. Add half the sugar and whisk again
till the mixture is smooth, and stiff peaks have formed. Remove the bowl, and lightly fold in the
remaining sugar with a metal spoon. Line a baking sheet and spoon or pipe the meringue mixture into
ovals. Sprinkle with the remaining sugar A and put on the lowest shelf of a cool oven (120℃/250°F/ gas
½) for 1½ hours. Cool on a wire rack. Top with soft fruits, chocolate, and sweetened cream.
Cleaning
 Before cleaning remove the mains lead from the socket.
 Never immerse the housing with motor in water!