General Information
Use the whisk for eggs, cream, batters, fatless sponges, meringues, cheesecakes, mousses, souffles etc. Use the 'K' beater for cakes, biscuits, pastry, icing,fillings, mashing potatoes, gateaux, eclairs.
Use the dough hook for yeasted mixtures.
The speed control gives a completely variable range of speeds and these should be selected according to type of ingredients and quantities used. Generally, the following speeds are recommended:
Whisk | Gradually turn up to maximum speed. If mixture shows signs of splashing keep speed lower. |
'K' Beater | Cream fat and sugar on low speed, increasing gradually to medium. For very small quantities |
| keep to a lower speed. Beat fat, sugar and eggs on medium to fast speed. Fold in flour, fruit |
| etc on low speed. Do not overmix at this stage. |
| Mix biscuits on medium speed. |
| Rub fat into flour on low speed. |
Dough Hook | Commence on speed 1,gradually increasing to 2. |
Recipes
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3 lb/1350g strong plain flour
3 level tsp/15 ml salt
1 oz/25g fresh yeast or
1/2 oz/15g or 20 ml dried yeast
1 tsp/5ml sugar
11/2 pts/750 ml warm water
1 oz/25g lard
Dried yeast
Sprinkle the dried yeast into the warm water, add the sugar and allow to stand for approximately 10 minutes or until the mixture is frothy.
Fresh yeast
Crumble the yeast into the flour and add the sugar.
Ensure that all the liquid is in the bowl add the lard, flour and salt.
Knead for approximately 45 seconds to 1 minute on speed 1 then increase to 2 until a dough is formed, adding a little more flour if necessary.
Knead for a further 2 minutes approximately on speed 2 until the dough is smooth and elastic and leaves the sides of the bowl clean.
Place the dough in a greased polythene bag and leave somewhere warm to double in bulk about 1-1 Vfe hours. Return to the bowl and knead again for 2 minutes on speed 1. Fit into 4 x 1 Ib (450g) greased tins (which should be half full). Cover and prove until doubled in bulk.
Cook at 450°F/230°C/Gas Mark 8 for 30-35 minutes. When cooked the loaves should sound hollow when rapped on the bottom.
Hints
•Best results are obtained by using 'strong' flour, but plain flour may be used if it is not available.
•It is not necessary to warm utensils or to rise dough in a warm place, but this speeds up the growth of the yeast.
Brown Bread
Follow the recipe for white bread using 2 Ib/ 900g wholemeal flour and 1 lb/450g white flour.
Important
Different batches of flour vary considerably in the quantities of liquid required and the stickiness of the dough can have a marked effect upon the load imposed on the machine. You are strongly advised, therefore, to adhere exactly to the quantity stated and to keep the machine under observation whilst the dough is being mixed. The operation should take no longer than 31/2 minutes.
Pizza Napoletana .Oil 3
Base
1 oz/25g fresh yeast or 4 tsp/20 ml dried yeast plus 1 tsp/5 ml caster sugar
1/2 pt/250 ml warm water
1 oz/25g lard
2 tsp/10 ml salt
1 lb/400g strong plain flour
Topping
1lb/400g onions, skinned and chopped
011for frying
2lb/800g tomatoes, skinned and sliced 2-3 tsp/10-15 ml oregano
salt and pepper
12oz/300g Mozzarella cheese
4oz/100g anchovy fillets Black olives
Make the bread dough, following the method for white bread. After the first rising, re-knead the dough and roll out to form two 12 in/30 cm circles. Place onto suitable baking trays.
Lightly fry the onions in the oil and then spread over the pizza base to within 1 in/2.5 cm of the edge. Place the sliced tomato over the onion and sprinkle with oregano and seasoning.
Slice the cheese using the thin slice of the High Speed Slicer and Shredder, and spread over the tomato. Decorate with anchovies and olives. Allow to prove for 30 minutes, then bake in a pre-heated oven 425°F/220°C/ Gas Mark 7 for approximately 20-25 minutes or until cooked.
8 oz/200g butter
8 oz/200g moist brown sugar
1 tbsp/20 ml black treacle
grated rind of an orange or lemon 4 eggs
10 oz/250g plain flour VA. tsp/1.2 ml nutmeg V* tsp/1.2 ml cinnamon Vi tsp/1.2 ml mixed spice VAtsp/1.2 ml salt
2 tbsp/40 ml brandy, rum or sherry
11/2 lb/600g mixed dried fruit
2 oz/50g almonds (chopped)
Place the butter, sugar, treacle and grated rind in the bowl and beat on speed 3-4 increasing to a higher speed as the ingredients combine. Beat until light and fluffy, then scrape down the bowl and beater. Add the eggs, one at a time, beating to a smooth consistency between each addition.
Mix in the flour on minimum speed then add the fruit and nuts.
Place in a 81/2"/22 cm round cake tin, greased and lined with a double thickness of greaseproof paper. Cook for the first hour at 150°C/300°F/Mk 2 then at 140°C/275°F/Gas Mark 1 for a further 2Vi hours.
When the cake is cold, remove from tin, turn upside down, pierce with a skewer in several places and pour on the brandy, rum or sherry. When this has soaked in, wrap in greaseproof paper or foil and place in an airtight tin. Use as desired.
Hints
•Use the spatula provided to scrape ingredients away from the sides of the bowl.
•Use the butter at room temperature, or warm the bowl by filling with hot water and stand the 'K' beater in it whilst weighing out the ingredients. Dry thoroughly before using.
eStart the creaming on a low speed while the ingredients combine, then increase to a higher speed but not so high that the mixture is thrown up the sides of the bowl and not mixed properly. A higher speed can be used with larger quantities.
•Use a low speed to incorporate flour and fruit into the mixture.
