the mixing tools and some of their uses
K-beater ●For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed
potato.
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
1Turn the head-lift lever clockwise and raise the mixer head till it locks.
Ensure the bowl seating pad is correctly fitted with the symbol
uppermost.
to insert a tool 2Push up till it stops then turn.
3Fit the bowl onto the base - press down and turn clockwise
4Lift the mixer head slightly then turn the head-lift lever clockwise and lower the
mixer head till it locks.
5Switch on by turning the speed switch to the desired setting.
●Switch to pulse for short bursts.
6Switch off and unplug after use.
to remove a tool 7Turn 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.
the mixer
6
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)
