Manual AEG KM5-1-4SRB (page 17 of 48) (English, German, Dutch, French, Portuguese, Spanish)

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1 Attachment shaft

2 Front attachment hub release button

3 Front attachment hub

4 Release Lever

5 Speed control knob

6 Power Cord

7 Stainless steel mixing bowl

8a Flat Beater

8b Dough hook

8c Whisk

9 Splash guard

10 Motor head (tiltable )

11 Housing

12 Bowl cramping plate

13 Front attachment hub cover

*Available in certain models only.

Also Available for sale on brand website.

Cleaning - Make sure that you clean bowl and tools before use.

Usage of tools and capacity.

Main tools

HOW TO USE ( picture page ‘2-5’ )

Hydration percentage means the weight proportion of water relative to the flour used in the dough recipe.

Example: if a dough recipe uses 400gr of water and 1,000gr of flour, means it has 40 % hydration.

Notes: Do not use high-fiber food ( such as ginger, leek, etc) as it can’t be processed.

Speeds Tools Type of Mixture Min Capacity Max Capacity

Max2

Max4

Max6

Dough hook Heavy mixtures of

dough (e.g. bread,

pizza or pastry

dough)

0.92kg flour or

1.62kg dough

130g flour or

230g dough

Beater Medium-heavy mixtures (e.g. crepes

or sponge mixture)

10eggs or

2kg dough

1egg or 200g

dough

Whisk Light mixtures (e.g. cream, egg white,

blancmange)

10eggs or

600g cream

3eggs or

100g cream

Pulse Whisk Interval (e.g. for mixing under sponge,

egg white)

75% hydration

1.05kg flour or

1.74 kg dough

175g flour or

290g dough

57% hydration

0.75kg flour or

1.2kg dough

250g flour or

400g dough

40% hydration

Attachments

Speeds Tools

Max4 Salad maker

Salad maker*

A Salad maker housing

B1 Medium slicer

B2 Coarse slicer

B3 Shredder

C Salad maker pusher

Place the appliance on a flat surface.3

COMPONENT ( picture page ‘2’ )

Type of Food

Vegetables (carrot, cucumber, pumpkin, etc.)

Hard cheese (cheddar, gouda, etc.)

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AEG KM5-1-4SRB Manual

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