4
Curl the power cord up next to the mixer.
Cover with the Storage Lid (10). Store the
Mixing Bowl and attachments separately.
2
Press the Head Unit Release Button (9) and
gently pull the Head Unit (1) back. The Head
Unit will rotate back into the folded position.
1
The Speed Control (3) must be set to ‘0’ for the
Base Unit Arm (5) to fold down. Ensure the
Mixer is switched off with the attachments and
Mixing Bowl (4) removed.
3
Press the Folding Button (6) on the Base Unit
Arm (5), fold the mixer down onto the base.
Placing a piece of packaging foam between the
arms and base is recommended for protection.
Your Folding Stand Mixer can be folded down after use for easy storage in a cupboard or other area.
To fold your mixer, follow these steps.
Storage
Recipes
Method:
1 Pre heat the oven to 150ºC / Gas Mark 2.
2 Place the egg whites in the Mixing Bowl and insert Whisk
Attachments.
3 Whisk on maximum speed until at the soft peak stage. This takes
about 3 minutes. During mixing hold the Mixing Bowl steady and turn
clockwise and anticlockwise to allow the ingredients to mix thoroughly.
It may be necessary to stop the unit and scrape the sides of the bowl
a few times to make sure all the ingredients are incorporated.
4 Gradually beat in the sugar, over a period of 3 minutes, 1tsp at a time,
until stiff.
5 Shape spoonfuls of the mixture onto baking sheets lined with non
stick baking paper and bake in the oven for 15 minutes.
6 Lower the temperature to 110
o
C / Gas Mark ¼ and cook for a further
2-3 hours until crisp and dry.
Ingredients:
• 3 large egg whites*
• 120g caster sugar
*Min - 3 egg whites, use 40g of
caster sugar per egg white.
Meringues
