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the mixer
the mixing tools and some of their uses
beater
For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed
potato.
flexible beater
For creaming and mixing soft ingredients. It is not to be used with
heavy recipes such as dough or hard ingredients.
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 Push up on the head release lever at the back of the appliance and
at the same time lift the head until it locks in the raised position.
to insert a tool 2 Line the pin on the shaft with the slot on the inside of the tool, push
up and turn clockwise to lock .
3 Fit the bowl onto the base, press down and turn clockwise to
lock .
4 Push up on the head release lever and at the same time lower the mixer
head .
5 Switch on and move the speed switch to the desired setting .
to remove a tool 6 Push up, turn anti-clockwise and pull off.
hints
Switch off and scrape the bowl with a spatula when necessary.
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 states otherwise.
When creaming fat and sugar for cake mixes, always use the fat at
room temperature or soften it first.
Your mixer has been fitted with ‘soft start’ feature to minimise
spillage. However if the machine is switched on with a heavy
mixture in the bowl such as bread dough, you may notice that the
mixer takes a few seconds to reach the selected speed.
points for bread making
important
Never exceed the maximum capacities on page 5 - you will overload
the machine.
To protect the life of the machine always allow a rest of 20 minutes
between loads.
Some movement of the mixer head is normal. 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
operation should take no longer than 5 minutes.
4
5


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