BORK E800 User manual

OPERATING MANUAL
MIXER
E800

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DESCRIPTIONDESCRIPTION
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12 OPERATING MODES, SMOOTH SPEED
CONTROL
The control system optimizes the motor power for different kinds of loads,
so you can select the perfect speed depending on the type and quantity of
ingredients.
In the Pause mode you can evaluate mixing or add additional ingredients
without disturbing the timer settings.
PLANETARY MIXING SYSTEM
During operation of the mixer the nozzle moves along the internal volume of the
bowl while rotating around its axis, so you can get a perfect mixing quality and
a smooth lump-free texture.

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DESCRIPTIONDESCRIPTION
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EXCLUSIVE NOZZLE SET
The set of nozzles gives you a large range of options for cooking various
dishes — from mashed potatoes to confectionery.
Place the nozzle on the motor drive, so that the nozzle pivot got inside the
groove, then slightly press the nozzle and turn it clockwise for safe fixation.
In order to take off the nozzle first slightly press it, then turn it
counterclockwise and remove from the drive.
CONSTANT MIXING SPEED
The built-in sensor automatically determines viscosity of the mixture and
adjusts the motor power settings to achieve constant mixing speed.

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DESCRIPTIONDESCRIPTION
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AUTOMATIC SAFETY SYSTEM
The control system automatically switches off the motor to avoid overheating at
excessive loads and rise of the motor part.
The light indicator starts to blink, and Е1 / Е 2 error message is displayed and
accompanied with sound signals. Switch off the mixer and let it cool down.
For repeated start of the mixer turn the mixer speed control into the OFF
position, put down the motor part by setting it in the standard operating position
and again select the required speed with the control.
UNIQUE CONFECTIONARY NOZZLE
Due to the elaborate design the unique confectionary nozzle reduces mixing
time by 60 % and excludes the need of manual bowl cleaning before washing.

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DESCRIPTIONDESCRIPTION
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HIGH POWER OF 1000 W
The safe high-power motor allows to mix quickly and efficiently ingredients of
different texture for various culinary purposes.
DESIGN AND ERGONOMICS
Elaborate design and unequalled ergonomics make the mixer a standard of
functionality and style.
RELIABILITY AND DURABILITY
The cast body, the bowl and internal parts of the mixer are made of stainless
steel, ensuring unparalleled safety and prolonged useful life.
REDUCED NOISE LEVEL
Thanks to the well thought over design combined with high-quality materials
and electronic components, the device features reduced noise and vibration
levels at high speeds.

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DESCRIPTIONDESCRIPTION
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COUNTDOWN TIMER
When using the countdown function the mixer is automatically switched off in
the set time. The timer allows to maximally automate the mixer’s operation
during regular usage of favorite recipes.
The programmable time comprises 59 minutes 59 seconds.
The count up timer is switched on automatically when you turn the speed
control. In order to use the countdown function set the necessary time by
pressing the buttons with arrows. Then switch on the mixer by turning the
speed control in the necessary position. In order to cancel the countdown
function turn the speed control into the OFF position.
CAPACIOUS BOWL
The 4.7L steel bowl with a convenient handle is easily secured in the niche. The
bowl has a removable plastic rim to protect from splashes and a chute to add
ingredients during operation.
Turn the bowl clockwise to fix it in the niche.

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CONFIGURATIONCONFIGURATION
Motor part fixation button
Light operating indicator
Speed control
Motor part
Countdown timer
Lift handle
Plastic bowl rim
Chute to add ingredients
Steel 4,7 l bowl
Informative display
Cord compartment
Culinary
nozzle
Dough-making
nozzle Beating nozzle Confectionary nozzle

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OPERATIONOPERATION
SOUND INDICATION
When the mixer working in the countdown timer
mode is automatically switched off you will hear
one sound signal.
When the mixer is automatically switched off due to
activation of the safety system you will hear three
sound signals.
SPEED CONTROL
Turn the control clockwise in the minimum speed
position and gradually increase speed to the
required one. In the Pause mode the motor will
switch off and the timer will stop countdown.
To continue mixing turn the control in the required
speed position, the timer will continue count up or
countdown.
Always start mixing at a low speed to prevent
splashing.
NOZZLES
Beating nozzle
For beating of liquid mixtures (milk, cream, eggs,
etc.)
Dough-making nozzle
For kneading of dense dough (bread, pizza, layers).
Confectionary nozzle
For mixing of light mixtures (cream, mashed
potatoes).
Culinary nozzle
For kneading of confectionary dough (cake mixture,
pastry, icing, etc.).
OPERATING MODE INDICATION
Folding Kneading — kneading mode.
Light mixing
— mixing mode.
Creaming beating
— beating mode.
Aerating whipping
— whipping mode.
OPERATING MODE INDICATOR
The indicator blinks:
• in the stand by mode;
• when the mixer is automatically switched off due
to activation of the safety system.
DISPLAY INDICATION
0:00 — stand by mode.
OFF
— the mixer will automatically switch off upon
expiration of the time set by the timer.
E2
— activation of the automatic system of motor
protection from overheating.
Unplug the mixer and wait for 15 minutes.
E1
— activation of the automatic motor protection
system at stoppage due to excessive load.
Unplug the mixer and remove some ingredients
from the bowl.

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RECIPESRECIPES
DESSERT FROM ICE-CREAM WITH NUTS AND CHOCOLATE
4 eggs, separate egg whites from yolks; ½ cup of
sugar powder; 1 teaspoonful of vanilla essence; 300
ml of cream; 1 / 3 cup of chocolate crumbs; 1 / 3 cup
of milled nuts; 1 / 3 cup of cut fruit.
We recommend to use the beating nozzle for
cooking.
• Beat egg whites in the Aerating whipping mode to
receive stable thick foam.
• Gradually add ¼ cup of sugar powder, beat
carefully until complete dilution.
• Place into a separate container and put aside.
• . Beat yolks, the remaining part of sugar and
vanilla essence in the Creaming beating mode to
receive a dense light mass.
• Carefully add the yolk mixture to the egg whites.
• Beat cream in the Aerating whipping mode until
thickening.
• Add chocolate crumbs, nuts and fruit into the egg
mixture.
• Pour the mixture into the 30 cm tin covered with
baking paper. Close with a plastic film from
above and place in the freezer for 6-8 hours for
congelation.
• Put ice-cream on a serving plate upon applying
of a warm towel to the external part of the tin.
Decorate with whipped cream and fruit and serve.
COOKING ADVICE
• Before the first usage of the mixer wash the
bowl, the nozzles and the plastic rim protecting
from splashes with running water or in the
dishwasher.
• Before placing ingredients in the bowl prepare
the mixer for operation – place and fix the bowl,
set the nozzle and put the motor part in the
operating (horizontal) position.
• Before making dough subject to the recipe heat
the oven. The temperature and time of making
can vary depending on the type of your oven.
• To knead dough first set the minimum speed and
then gradually increase it to the recommended
value. Compliance with this recommendation
is especially important when you add dry
ingredients.
• When you beat egg whites the bowl and the
whisk must be absolutely clean, otherwise foam
will not form. To receive thick foam use eggs of
room temperature. After beating of egg whites
immediately rinse the bowl and the nozzle with
cold water.
• Do not use flour containing less than 11 % of
protein.
• For easy beating of butter with sugar to receive
uniform texture soften the butter at room
temperature.
• Store the mixer in the vertical assembled
position. During storage the motor part must be
in the operating (horizontal) position.

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RECIPESRECIPES
PIZZA CALZONE
300 g of baking flour; 150 g of whole meal;
1 teaspoonful of salt; 2 teaspoonfuls of dry yeast;
2 tablespoonfuls of olive oil; 250 ml of water.
Filling: pesto sauce from sun-dried tomatoes,
fried red, yellow and green sweet peppers, pickled
eggplants or chopped mushrooms.
We recommend to use the dough-making nozzle for
cooking.
• Place flour, sugar and yeast in the mixer’s
bowl. Slowly add oil and then water to the dry
ingredients in the Folding Kneading mode. Mix
ingredients until you form a ball from the dough.
• Place the dough on a surface powdered with flour
and knead it with hands until it becomes soft.
• Leave the dough in a warm place for 30-40
minutes until its volume doubles.
• Devide the dough into 8 equal parts. Make
a circle with the diameter of 15 cm from each
part.
• Put filling on this circle leaving free space at the
edge. Grease the areas without the filling with
a mixture of eggs and water.
• Place the pizzas in a slightly oiled cake plate.
• Bake in the oven heated to 200 °С until you
receive a golden-brownish crust.
PANCAKES WITH RICOTTA AND BERRIES
Ricotta - Italian cheese made from whey.
2 eggs, separate egg whites from yolks; 200 g of
ricotta cheese; ½ cup of milk; 110 g of flour; 3
teaspoonfuls of aerating agent; 2 tablespoonfuls of
sugar powder; fresh blackberry; 2 tablespoonfuls of
softened butter; maple syrup.
• Place yolks, ricotta, milk, flour, aerating agent
and sugar powder into the mixer’s bowl.
• Use the beating nozzle, mix ingredients in the
Creaming beating mode to receive a uniform
mass but do not beat too long. Pour the mixture
into a large container.
• Beat egg whites in the Aerating whipping mode
to receive a rather stable foam. Carefully add
them in the first mixture and mix using the
confectionary nozzle.
• Heat a frying pan with a thick bottom. Slightly oil
it.
• Place approximately 2 tablespoonfuls of the
mixture on the pan and fry from both sides to
receive a golden-brownish tint.
• Serve with fresh blackberry and maple syrup.

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RECIPESRECIPES
COFFEE CAKE
125 g of softened butter; ¾ cup of sugar powder;
2 eggs; 300 of bolted self-rising flour; 185 ml of
milk; 2 teaspoonfuls of instant coffee diluted in
1 tablespoonful of hot water.
We recommend to use the confectionary nozzle for
cooking.
• Beat butter and sugar to receive a light airy
texture.
• Add instant coffee, eggs and beat carefully using
a beating whisk.
• Gradually and alternately add flour and milk,
mix to receive a uniform mixture using the Light
mixing mode.
• Evenly distribute the mixture in two round oiled
baking tins: one – with the diameter of 20 cm with
side walls, another – a deep tin with the diameter
of 22 cm.
• Bake in the oven preheated to 180 °С during
45–50 minutes to receive a brownish tint. Cool
down the ready layers and cover them with coffee
icing.
CAKES WITH CEREALS AND APPLE
¼ cup of vegetable oil; 1 egg; ½ cup 125 g of brown
sugar; 1 tablespoonful of milk; 1 ½ cups of chopped
apple; 1 of coarse flour; ½ teaspoonful of soda;
1 teaspoonful of aerating agent; ½ teaspoonful
of cinnamon; ¼ cup of cereals.
We recommend to use the confectionary nozzle for
cooking.
• Beat vegetable oil, egg, brown sugar and milk to
receive a uniform and creamy texture.
• Add the chopped apple in the Folding Kneading
mode, mix the received mass to a uniform
texture.
• Bolt flour, soda, aerating agent and cinnamon,
add them in the mixture.
• Carefully mix all ingredients in the Light mixing
mode.
• Place the mixture into cake tins covered with
paper using a spoon. Add cereals from above.
• Bake at 180 °С during 20–25 minutes to receive
a brown crust.

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CLEANING / SAFETY PRECAUTIONSRECIPES
SPONGE CAKE
4 eggs, separate egg whites from yolks; ½ cup of
sugar powder; 150 g of self-rising flour; ¼ cup of
water.
• Beat egg whites in the Aerating whipping mode to
receive foam. Continue beating gradually adding
sugar until the mass gets thick and uniform.
• Add yolks using the nozzle for soft mixtures,
carefully mix all ingredients in the Light mixing
mode.
• Gradually add flour and water in the Folding
Kneading mode. Do not mix the mixture for too
long.
• Divide the mixture into two parts, pour each part
into an edged slightly oiled dough kneading tin
with the circle of 20 cm.
• Bake in the oven preheated to 180 °С until the
dough recovers its shape at pressing and is freely
separated from the tin edges.
• Cool down the sponge layers. Apply ground
chocolate from above, cover with the second
layer and add sugar powder.
CLEANING
• Unplug the mixer before cleaning.
• The bowl, the nozzles and the plastic bowl
rim can be washed in warm water with a soft
cleaning agent or in the dishwater.
• Use a soft wet napkin to clean the casing and the
motor part and then wipe them with a dry napkin.
Caution. Use wet napkins or special cleaning
agents for stainless steel to clean the mixer.
SAFETY PRECAUTIONS
• Make sure that this operating manual is safely
kept.
• The mixer is not meant for usage by unattended
children.
• Before using the mixer make sure that it is
correctly and fully assembled.
• Before setting of nozzles make sure that the
mixer is unplugged.
• Use only original nozzles coming with the mixer.
• Before lifting the motor part of the mixer and
removal of nozzles and the bowl unplug the
mixer.
• To avoid electric accidents do not immerse the
mixer, the power cord and the plug of the power
cord into water or any other liquid.
• Before switching on the mixer make sure that the
bowl is safely fixed in the niche.
• Upon detection of any damages immediately
suspend operation of the mixer and bring it to
the nearest service center for testing, repair or
replacement.
• For safety reasons all operations on repair and
maintenance of the mixer shall be performed
only by authorized representatives of BORK
certified service centers.

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SPECIFICATIONS
Voltage: 220–240 V
Frequency: 50 Hz
Power: 1000 W
Weight: 8,05 kg
Caution! The manufacturer reserves the right
to make changes to specifications as a result of
continuous product updating without additional
notice thereon.
CONFIGURATION
Mixer: 1
Culinary nozzle: 1
Confectionary nozzle: 1
Dough-making nozzle: 1
Beating nozzle: 1
Plastic bowl rim: 1
Chute to add ingredients: 1
Blade: 1
Operating manual with guarantee card: 1