the mixer
the mixing tools and some of their uses
whisk ● For eggs, cream, batters, fatless sponges, meringues, cheesecakes, mousses, soufflés. Don’t use the whisk for heavy mixtures (eg creaming fat and sugar) - you could damage it.
dough hook ● For yeast mixtures.
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to insert a tool
to remove a tool
hints
| to use your mixer |
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1 | Turn the | and raise the mixer head till it locks. | |
2 | Push up till it stops | then turn. |
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3Fit the bowl onto the base - press down and turn clockwise
4Turn the
5Switch on by turning the speed switch to the desired setting.
● Switch to pulse P for short bursts.
6Turn and remove.
●Switch off and scrape the bowl with the spatula frequently.
●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 says otherwise.
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points for bread making
important ● Never exceed the maximum capacities below - you’ll overload the machine.
●If you hear the machine labouring, switch off, remove half the dough and do each half separately.
●The ingredients mix best if you put the liquid in first.
maximum capacities
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| CHEF | MAJOR |
shortcrust pastry | ● | Flour weight: 680g - 1lb 8oz | Flour weight: 910g - 2lb |
stiff yeast dough | ● | Flour weight: 1.36kg - 3lb | Flour weight: 1.5kg - 3lb 5oz |
| ● | Total weight: 2.18kg - 4lb 13oz | Total weight: 2.4kg - 5lb 5oz |
soft yeast dough | ● | Flour weight: 1.3kg - 2lb 14oz | Flour weight: 2.6kg - 5lb 12oz |
| ● | Total weight: 2.5kg - 5lb 8oz | Total weight: 5kg - 11lb |
fruit cake mix | ● | Total weight: 2.72kg - 6lb | Total weight: 4.55kg - 10lb |
egg whites | ● | 12 | 16 |
speed switch
●beating eggs into creamed mixtures 4 - ‘max’.
●folding in flour, fruit etc Min - 1
●all in one cakes start on min speed, gradually increase to max.
●rubbing fat into flour min - 2.
whisk ● Gradually increase to ‘max’.
dough hook ● Start on ‘min’, gradually increasing to 1.
for cleaning see page 6
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