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K-beater
whisk
dough hook
to insert a tool
to remove a tool
hints
important
shortcrust pastry
stiff yeast dough
British type
soft yeast dough
continental type
fruit cake mix
egg whites
K-beater
whisk
dough hook
the mixer
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2
the mixing tools and some of their uses
For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed
potato.
For eggs, cream, batters, fatless sponges, meringues, cheesecakes,
mousses, soufflés.
Don’t use the whisk for heavy mixtures (eg creaming
fat and sugar) - you could damage it.
For yeast mixtures.
to use your mixer
Turn the head-lift lever anti-clockwise ᕡ and raise the mixer head till it
locks.
Turn till it stops
ᕢ then push.
Fit the bowl onto the base - press down and turn clockwise
ᕣ
Turn the head-lift lever anti-clockwise and lower the mixer head till it locks.
Select a speed, then switch on by turning the speed switch.
Switch to pulse for short bursts.
Unscrew.
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
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
KM300, 400, 410 models KM600, 800, 810 models
Flour weight: 680g - 1lb 8oz Flour weight: 910g - 2lb
Flour weight:
1.36kg - 3lb Flour weight: 1.5kg - 3lb 5oz
Total weight:
2.18kg - 4lb 13oz Total weight: 2.4kg - 5lb 5oz
Flour weight:
1.3kg - 2lb 14oz Flour weight: 2.6kg - 5lb 12oz
Total weight:
2.5
kg - 5lb 8oz Total weight: 5kg - 11lb
Total weight:
2.72kg - 6lb Total weight: 4.55kg - 10lb
12 16
speeds ᕤ
creaming fat and sugar start on min, gradually increasing to max.
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.
Gradually increase to ‘max’.
Start on ‘min’, gradually increasing to
1.
for
cleaning see page 6
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