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Switch off and scrape the bowl with a spatula when necessary.
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E
ggs at room temperature are best for whisking.
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Before whisking egg whites, make sure there’s no grease or
egg yolk on the whisk or bowl.
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Use cold ingredients for pastry unless your recipe states otherwise.
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When creaming fat and sugar for cake mixes, always use the fat at room temperature or soften
it first.
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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
important
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Never exceed the maximum capacities stated - you will overload the
machine.
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Some movement of the mixer head is normal when mixing heavy loads such as bread dough.
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The ingredients mix best if you put the liquid in first.
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At intervals stop the machine and scrape the mixture off the dough hook.
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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 6-8 minutes.
speed switch
These are a guide only and will vary depending upon the quantity of mix in the bowl and the
ingredients being mixed.
beater
●
creaming fat and sugar start on min gradually increasing
to a higher speed
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beating eggs into creamed mixtures use a medium to high speed
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folding in flour, fruit etc use a low to medium speed
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all in one cakes start on a low speed gradually increasing
to a higher speed
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rubbing fat into flour use a low to medium speed
whisk
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gradually increase to maximum
dough hook
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use a low to medium speed
maximum capacities
shortcrust pastry 450g flour weight
sponge cake (one stage mix) 1.6 Kg total mix
fruit cake mix 1.8 Kg total mix
bread dough 500g flour weight
egg whites 8
5