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important points for bread
making
Never exceed the maximum capacities -
you will 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.
At intervals stop the machine and scrape
the mixture off the dough hook.
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 mixer
6
recommended speed chart and maximum capacities
These are a guide only and will vary depending upon the quantity of mix in the bowl and
the ingredients being mixed.
tool/
attachment
recipe type speed
maximum
time
maximum
capacities
Whisk
Egg whites
Max
3 mins
2-12 (455g)
Cream 2-3 mins
1 litre/35 fl oz
Beater All in one cake mixes Max 2 mins 2kg /4lb 8oz
total weight
10 egg mix
Rubbing fat into flour
Adding water to
combine pastry
ingredients
Min to Speed 2
Min
2-3 mins
30 secs
680g/1lb 8oz
flour
Creaming beater Fruit Cake 2.72kg/6lb
total weight
9 egg mix
Creaming fat and
sugar
Max 1½ – 3½
mins
Adding eggs Max 1-2 mins
Folding in flour, fruit,
etc.
Min to speed 1 30 secs- 1
min
Dough hook Bread dough (stiff
yeasted)
Min to speed 1 5 mins 1.35kg/3lb
flour weight
2.17kg/4lb 13oz
total weight
*Egg sizes used = medium sized (Weight 53-63g)
10


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