HELPFUL HINTS
•If necessary, switch unit off and scrape sides of bowl with spatula for best results.
•Eggs at room temperature are best for whisking and beating.
•Before whisking egg whites, make sure there is no grease or egg yolk on the whisk or bowl.
•Use cold ingredients when making pastries unless recipe states otherwise.
TROUBLESHOOTING – STANDARD ACCESSORIES
(the “V” Beater, whip, and dough hook attachments are pre set at the factory, but they can be adjusted if necessary)
• If the accessories (stainless steel whip or stainless steel
–Unplug stand mixer.
–Raise the mixer head and insert the accessory.
–Hold it, and loosen the nut as shown.
–Lower the mixer head.
–Adjust the height by turning the shaft. For ideal operation the stainless steel whip and stainless steel
–Raise the head, hold the accessory in place and tighten the nut.
•Your mixer is fitted with an overload protection device and will stop if overloaded to protect the machine.
In the unlikely event this happens:
–Switch off and unplug the mixer.
–Remove some of the ingredients to reduce the load, and allow the mixer to stand for a few minutes.
–Plug in and reselect the speed. If the mixer does not restart immediately allow to stand for additional time.
HINTS FOR BREAD MAKING
•Never exceed the maximum capacities below, this may overload the machine.
•If the machine begins to strain, switch off immediately and remove half of the ingredients in the bowl.
•Ingredients mix best if you put the liquid ingredients in first.
*Note: Maximum capacities reflect using white,
Maximum capacities*: | 5 quart | 7 quart |
Flour weight | 4 lbs | 5 lbs |
Cake mix | 6 lbs | 10 lbs |
Egg whites | 12 | 16 |
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