the mixing tools and some of their uses
K-beaterGFor making cakes, biscuits, pastry, icing, fillings, éclairs and mashed
p
otato.
whisk
G
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.
dough hook
G
For yeast mixtures.
to use your mixer
1 Turn the head-lift lever anti-clockwise and raise the mixer head till it locks.
E
nsure the bowl seating pad is correctly fitted with the symbol
u
ppermost.
to insert a tool
2 Push up till it stops then turn.
3 Fit the bowl onto the base - press down and turn clockwise
4 Lift the mixer head slightly then turn the head-lift lever anti-clockwise and lower
t
he mixer head till it locks.
5 Switch on by turning the speed switch to the desired setting.
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Switch to pulse for short bursts.
6 Switch off and unplug after use.
to remove a tool 7 Turn and remove.
hints
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Switch off and scrape the bowl with the spatula frequently.
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Eggs 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 says otherwise.
points for bread making
importantGNever exceed the maximum capacities below - you’ll overload the
machine.
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If you hear the machine labouring, switch off, remove half the dough
and do each half separately.
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The ingredients mix best if you put the liquid in first.
* Egg sizes used = medium sized (Weight 53-63g)
speed switch
K-beater
G
creaming fat and sugar start on min, gradually increasing to ‘max’.
G
beating eggs into creamed mixtures 4 - ‘max’.
G
folding in flour, fruit etc Min - 1
G
all in one cakes start on min speed, gradually increase to max.
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rubbing fat into flour min - 2.
whisk
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Gradually increase to ‘max’.
dough hook
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Start on ‘min’, gradually increasing to 1.
important
Ensure that no bowl tool is fitted
or stored in the bowl when using
other outlets.