hints
important
beater
whisk dough hook
●Switch off and scrape the bowl with a spatula when necessary.
●Eggs at room temperature are best for whisking.
●Before whisking egg whites, make sure there’s no grease or egg yolk on the whisk or bowl.
●Use cold ingredients for pastry unless your recipe states otherwise.
●When creaming fat and sugar for cake mixes, always use the fat at room temperature or soften it first.
●Your mixer has been fitted with ‘soft start’ feature to minimise spillage. However if the machine is switched on with a heavy mixture in the bowl such as bread dough, you may notice that the mixer takes a few seconds to reach the selected speed.
points for bread making
●Never exceed the maximum capacities stated - you will overload the machine.
●Some movement of the mixer head is normal when mixing heavy loads such as bread dough.
●The ingredients mix best if you put the liquid in first.
●At intervals stop the machine and scrape the mixture off the dough hook.
●Different batches of flour vary considerably in the quantities of liquid required and the stickiness of the dough can have a marked effect on the load imposed on the machine. You are advised to keep the machine under observation whilst the dough is being mixed; the operation should take no longer than
speed switch
These are a guide only and will vary depending upon the quantity of mix in the bowl and the ingredients being mixed.
●creaming fat and sugar start on min gradually increasing to a higher speed
●beating eggs into creamed mixtures use a medium to high speed
●folding in flour, fruit etc use a low to medium speed
●all in one cakes start on a low speed gradually increasing to a higher speed
●rubbing fat into flour use a low to medium speed
●gradually increase to maximum
●use a low to medium speed
| maximum capacities |
shortcrust pastry | 450g flour weight |
sponge cake (one stage mix) | 1.6 Kg total mix |
fruit cake mix | 1.8 Kg total mix |
bread dough | 500g flour weight |
egg whites | 8 |
5