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the mixing tools and some of their uses
K-beater
For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed
p
otato.
whisk
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
For yeast mixtures.
to use your mixer
1 Turn the head-lift lever 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 clockwise and lower the
m
ixer head till it locks.
5 Switch on by turning the speed switch to the desired setting.
Switch to pulse for short bursts.
6 Switch off and unplug after use.
to remove a tool 7 Turn and remove.
hints
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
important
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.
* Egg sizes used = medium sized (Weight 53-63g).
speed switch
K-beater
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.
whisk
Gradually increase to ‘max’.
dough hook
Start on ‘min’, gradually increasing to 1.
important
Ensure that no bowl tool is fitted or stored in the bowl when using other
outlets.
P
the mixer
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Maximum capacities CHEF MAJOR
Shortcrust pastry Flour weight 680g/1lb 8oz 910g/2lb
Bread dough (stiff yeasted) Flour weight 1.36Kg/3lb 1.5Kg/3lb 5oz
Total weight 2.18Kg/4lb 13oz 2.4Kg/5lb 5oz
Soft yeasted dough (enriched Flour weight 1.3Kg/2lb 14oz 2.6Kg/5lb 12oz
with butter and eggs) Total weight 2.5Kg/5lb 8oz 5Kg/11lb
Fruit cake mix (creaming fat Total weight 2.72Kg/6lb 4.55Kg/10lb
and sugar method) (9 egg mix) (15 egg mix)
Egg whites Number 12 16
Weight (455g) (605g)
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