4
ᕣ
the mixing tools and some of their uses
K
-beater
●
F
or making cakes, biscuits, pastry, icing, fillings, éclairs and mashed
potato.
flexible beater
●
Ideal for scraping mixes from the sides and base of the bowl during mixing.
whisk
●
For eggs, cream, batters, fatless sponges, meringues, cheesecakes,
m
ousses, soufflés. Don’t use the whisk for heavy mixtures (eg creaming
fat and sugar) - you could damage it.
dough hook
●
For yeast mixtures.
to use your mixer
1 Turn the head-lift lever anti-clockwise ᕡ and raise the mixer head till it locks.
Ensure the bowl seating pad is correctly fitted with the symbol
uppermost.
t
o insert a tool
2 P
ush up till it stops
ᕢ t
hen turn.
3 F
it the bowl onto the base -press down and turn clockwise
ᕣ.
4 Lift the mixer head slightly then turn the head-lift lever anti-clockwise and lower
the mixer head till it locks, otherwise the mixer won’t work.
5 Select a speed.
6 T
o start the mixer press the green button. To stop the mixer press the
red button.
●
If you raise the mixer head while the machine’s running, the machine stops.
7 Unplug after use.
to remove a tool 8 Turn and remove.
hints
●
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.
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
MAJOR
shortcrust pastry
●
Flour weight: 910g - 2lb
stiff yeast dough
●
Flour weight: 1.5kg - 3lb 5oz
●
Total weight: 2.4kg - 5lb 5oz
soft yeast dough
●
Flour weight: 2.6kg - 5lb 12oz
●
Total weight: 5kg - 11lb
fruit cake mix
●
Total weight: 4.55kg - 10lb
egg whites
●
16
speed switch ᕤ
K-beater
●
creaming fat and sugar start on min, gradually increasing to 5.
●
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.
flexible beater
●
scraping mixes from the side of the bowl start on min, gradually
increasing to 3.
whisk
●
Gradually increase to max.
dough hook
●
Start on min, gradually increasing to 1.
the mixer
ᕡ
ᕤ
ᕢ
