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General Information
Use the whisk for eggs, cream, batters, fatless sponges, meringues, cheesecakes, mousses, souffles etc.
Use the 'K' beater for cakes, biscuits, pastry, icing, fillings, mashing potatoes, gateaux, eclairs.
Use the dough hook for yeasted mixtures.
The speed control gives a completely variable range of speeds and these should be selected according to
type of ingredients and quantities used. Generally, the following speeds are recommended:
Whisk Gradually turn up to maximum speed. If mixture shows signs of splashing keep speed lower.
'K' Beater Cream fat and sugar on low speed, increasing gradually to medium. For very small quantities
keep to a lower speed. Beat fat, sugar and eggs on medium to fast speed. Fold in flour, fruit
etc on low speed. Do not overmix at this stage.
Mix biscuits on medium speed.
Rub fat into flour on low speed.
Dough Hook Commence on speed 1, gradually increasing to 2.
Recipes
White Bread
3
3 lb/1350g strong plain flour
3 level tsp/15 ml salt
1 oz/25g fresh yeast or
1
/
2
oz/15g or 20 ml dried yeast
1 tsp/5ml sugar
1
1
/2 pts/750 ml warm water
1 oz/25g lard
Dried yeast
Sprinkle the dried yeast into the warm water,
add the sugar and allow to stand for
approximately 10 minutes or until the mixture
is frothy.
Fresh yeast
Crumble the yeast into the flour and add the
sugar.
Ensure that all the liquid is in the bowl add
the
lard,
flour and salt.
Knead for approximately 45 seconds to 1
minute on speed 1 then increase to 2 until a
dough is formed, adding a little more flour if
necessary.
Knead for a further 2 minutes approximately
on speed 2 until the dough is smooth and
elastic and leaves the sides of the bowl
clean.
Place the dough in a greased polythene bag
and leave somewhere warm to double in
bulk about 1-1
Vfe
hours. Return to the bowl
and knead again for 2 minutes on speed 1.
Fit into 4 x 1 Ib (450g) greased tins (which
should be half full). Cover and prove until
doubled in bulk.
Cook at 450°F/230°C/Gas Mark 8 for 30-35
minutes. When cooked the loaves should
sound hollow when rapped on the bottom.
Hints
• Best results are obtained by using 'strong'
flour, but plain flour may be used if it is
not available.
• It is not necessary to warm utensils or to
rise dough in a warm place, but this
speeds up the growth of the yeast.
Brown Bread
Follow the recipe for white bread using 2 Ib/
900g wholemeal flour and 1 lb/450g white
flour.
Important
Different batches of flour vary considerably
in the quantities of liquid required and the
stickiness of the dough can have a marked
effect upon the load imposed on the machine.
You are strongly advised, therefore, to
adhere exactly to the quantity stated and to
keep the machine under observation whilst
the dough is being mixed. The operation
should take no longer than 3
1
/2 minutes.
Pizza Napoletana .Oil
3
Base
1 oz/25g fresh yeast or 4 tsp/20 ml dried
yeast plus 1 tsp/5 ml caster sugar
1
/2 pt/250 ml warm water
1 oz/25g lard
2 tsp/10 ml salt
1 lb/400g strong plain flour
Topping
1 lb/400g onions, skinned and chopped
011
for frying
2 lb/800g tomatoes, skinned and sliced
2-3 tsp/10-15 ml oregano
salt and pepper
12 oz/300g Mozzarella cheese
4 oz/100g anchovy fillets
Black olives
Make the bread dough, following the method
for white bread. After the first rising, re-knead
the dough and roll out to form two 12 in/30 cm
circles. Place onto suitable baking trays.
Lightly fry the onions in the oil and then
spread over the pizza base to within
1
in/2.5 cm
of the edge. Place the sliced tomato over
the onion and sprinkle with oregano and
seasoning.
Slice the cheese using the thin slice of the
High Speed Slicer and Shredder, and spread
over the tomato. Decorate with anchovies
and olives. Allow to prove for 30 minutes,
then bake in a pre-heated oven 425°F/220°C/
Gas Mark 7 for approximately 20-25 minutes
or until cooked.
...... _.. J
Rich Fruit Cake.
<t
8 oz/200g butter
8 oz/200g moist brown sugar
1 tbsp/20 ml black treacle
grated rind of an orange or lemon
4 eggs
10 oz/250g plain flour
VA.
tsp/1.2 ml nutmeg
V* tsp/1.2 ml cinnamon
Vi tsp/1.2 ml mixed spice
VA
tsp/1.2 ml salt
2 tbsp/40 ml brandy, rum or sherry
1
1
/2 lb/600g mixed dried fruit
2 oz/50g almonds (chopped)
Place the butter, sugar, treacle and grated
rind in the bowl and beat on speed 3-4
increasing to a higher speed as the ingredients
combine. Beat until light and fluffy, then
scrape down the bowl and beater. Add the
eggs,
one at a time, beating to a smooth
consistency between each addition.
Mix in the flour on minimum speed then add
the fruit and nuts.
Place in a 8
1
/2"/22 cm round cake tin, greased
and lined with a double thickness of
greaseproof paper. Cook for the first hour at
150°C/300°F/Mk 2 then at 140°C/275°F/Gas
Mark 1 for a further 2Vi hours.
When the cake is
cold,
remove from tin, turn
upside down, pierce with a skewer in several
places and pour on the brandy, rum or
sherry. When this has soaked in, wrap in
greaseproof paper or foil and place in an
airtight tin. Use as desired.
Hints
• Use the spatula provided to scrape
ingredients away from the sides of the
bowl.
• Use the butter at room temperature, or
warm the bowl by filling with hot water
and stand the 'K' beater in it whilst weighing
out the ingredients. Dry thoroughly before
using.
e Start the creaming on a low speed while
the ingredients combine, then increase to
a higher speed but not so high that the
mixture is thrown up the sides of the bowl
and not mixed properly. A higher speed
can be used with larger quantities.
• Use a low speed to incorporate flour and
fruit into the mixture.