the mixer
beater
flexible beater
whisk
dough hook
to insert a tool
to remove a tool
hints
important
the mixing tools and some of their uses
●For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed potato.
●For creaming and mixing soft ingredients. It is not to be used with
heavy recipes such as dough or hard ingredients.
● 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
1Push up on 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.
2Line the pin on the shaft with the slot on the inside of the tool, push up and turn clockwise to lock .
3 Fit the bowl onto the base, press down and turn clockwise to lock .
4Push up on the head release lever and at the same time lower the mixer head .
5Switch on and move the speed switch to the desired setting .
6 Push up, turn
●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 on page 5 - you will overload the machine.
● To protect the life of the machine always allow a rest of 20 minutes between loads.
● Some movement of the mixer head is normal. 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.
● 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 5 minutes.
4
