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• Select the desired speed and start the machine by moving the switch to the start position
‘I’. Note the mixer speed must not be changed while the machine is operating. Stop the
mixer before changing speed.
• When mixing is complete:
• Stop the mixer using the stop switch.
• Lower the bowl support and remove the guard.
• Remove the agitator from the agitator shaft.
• Remove the bowl and agitator from the mixer to empty.
MIXING CHART.
The following charts (Tables 2 and 3) show the maximum recommended capacities for the
mixer.
With high gluten flour reduce the dough batch size by 10%.
Ensure the correct agitator is selected.
Dough capacities are based on water at a temperature of 21°C and a 12% flour moisture
content. If colder water is used, the mixing capacity will need to be reduced. Colder water
temperatures result in a dough which is harder to mix.
Ensure the correct speed is selected.
DO NOT EXCEED THE SPECIFIED MIX QUANTITY.
Overloading the mixer can be detrimental to the quality of the finished product
and affect the life expectancy of the machine. Always refer to the mixing chart.
TABLE 2. Kitchen Capacities - Single Batch
Type of Product Quantity Recommended Recommended
Agitator Speeds
Egg Whites 0.23 litres ‘D’ Whip 1 to 3
Mashed Potatoes 1.36 kg ‘B’ Beater 1 to 2
Mayonnaise (Oil) 1.36 litres ‘D’ Whip 1 to 3
Meringue (Water) 0.11 litres ‘D’ Whip 1 to 3
Waffle or Hot Cake Batter 1.82 litres ‘D’ Whip 1 to 2
Whipped Cream 1.36 litres ‘D’ Whip 1 to 3