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22
en Cleaning and maintenance
X Fig. I
1. Preparation for tools.
2. Preparation for accessories on black
drive with bevel gear and accessory
used in place of the bowl.
3. Preparation for accessory on red drive,
for example blender or multi-chopper.
4. Preparation for accessory on yellow
drive without outlet opening for food,
e.g. multi-blender or citrus press.
5. Preparation for accessory on yellow
drive with outlet opening for food, e.g.
continuous-feed shredder.
Observe yellow, red or black marking on
drive and accessory. X “Colour coding”
see page 19
Always secure unused drives with
protective drive covers.
See the separate instructions for the
individual accessory for all further steps.
Cleaning and maintenance
The appliance and the tools used must
be thoroughly cleaned after each use.
X Fig. J
W Risk of electric shock!
– Unplug the appliance before cleaning it.
– Never immerse the base unit in liquids
and do not clean in the dishwasher.
– Do not steam-clean the appliance.
Caution!
– Do not use any cleaning agents contain-
ing alcohol or spirits.
– Do not use any sharp, pointed or metal
objects.
– Do not use abrasive cloths or cleaning
agents.
– Do not wedge plastic parts in the
dishwasher as they could become
permanently deformed.
Cleaning the base unit
Remove the protective drive covers.
Wipe the base unit and drive covers with
a soft, damp cloth and dry off.
Cleaning the bowl and tools
You can clean the bowl, lid and tools with
a detergent solution and a soft cloth or
sponge, or put them in the dishwasher.
Allow all parts to dry.
Recipes
Whipped cream
– 200-1500 g
Whip the cream with the profes-
sional stirring whisk for 1½ to 4 minutes
at setting 7, depending on the quantity
and properties of the cream.
Egg whites
– 2-12 egg whites
Beat the egg whites with
the professional stirring whisk for 4 to
6 minutes at setting 7.
Sponge mixture
Basic recipe
– 3 eggs
– 3-4 tbsp hot water
– 150 g sugar
– 1 sachet vanilla sugar
– 150 g flour
– 50 g cornflour
– Baking powder if required
Beat the ingredients (except the flour
and cornflour) with the professional
stirring whisk for approx. 4-6 minutes
at setting 7 until frothy.
Turn the rotary switch to setting 1 and
spoon in the sifted flour and cornflour
within approx. ½ to 1 minute and mix.
Maximum quantity: 2x basic recipe
Cake mixture
Basic recipe
– 3-4 eggs
– 200-250 g sugar
– 1 pinch salt
– 1 sachet vanilla sugar or peel from ½ lemon
– 200-250 g butter or margarine
(room temperature)
– 500 g flour
– 1 sachet baking powder
– 150 ml milk
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