the mixer
K beater
whisk
dough hook
to insert a tool
to remove a tool
hints
the mixing tools and some of their uses
●For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed potato.
●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.
●For yeast mixtures.
to use your mixer
1Lift the head release lever at the back of the appliance
and at the same time lift the head until it locks in the raised position .
2Push up until it stops then turn .
3Fit the bowl onto the base. Place the handle directly over the unlock symbol 
, then gently turn the bowl clockwise until the
handle is directly above the lock symbol 
. DO NOT USE excessive force and DO NOT overtighten .
4Lift the head releaselever at the back of the applianceand at the same time lower the mixer head .
5Plug into the power supply and the mixer ready indicator light will glow.
6Switch on by turning the speed switch to the desired setting.
7Turn and remove.
important
●If the mixer head is raised during operation, the machine will stop working straight away. To
●Whenever the mixer head is raised the mixer ready indicator light will go out. When the head is lowered, the light will glow indicating the mixer is ready to use.
●Switch off and scrape the bowl with a spatula when necessary.
●Use the fold position 
for slow incorporation of ingredients such as when mixing flour and fruit into cake mixes. Simply turn the switch to 
. The mixer will operate on slow speed for approximately 21⁄2 revolutions and then pause. This will be repeated for a further 20 operations and then stop after which time the switch should be returned to the off ‘O’ position.
●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.
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