6
the mixer
the mixing tools and some of their uses
K-beater GFor making cakes, biscuits, pastry, icing, fillings, éclairs and mashed
potato.
flexible beater GIdeal for scraping mixes from the sides and base of the bowl during mixing.
whisk GFor 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 GFor yeast mixtures.
to use your mixer
1Turn the head-lift lever anti-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 to lock.
3Fit the bowl onto the base - press down and turn clockwise .
4Lift the mixer head slightly then turn the head-lift lever anti-clockwise and lower
the mixer head till it locks, otherwise the mixer won’t work.
5Select a speed.
6To start the mixer press the green button. To stop the mixer press the
red button.
GIf you raise the mixer head while the machine’s running, the machine stops.
7Unplug after use.
to remove a tool 8Turn and remove.
hints GSwitch off and scrape the bowl with the spatula frequently.
GEggs at room temperature are best for whisking.
GBefore whisking egg whites, make sure there’s no grease or egg yolk
on the whisk or bowl.
GUse cold ingredients for pastry unless your recipe says otherwise.
points for bread making
important GNever exceed the maximum capacities below - you’ll overload the
machine.
GIf you hear the machine labouring, switch off, remove half the dough
and do each half separately.
GThe ingredients mix best if you put the liquid in first.
maximum capacities
shortcrust pastry GFlour weight: 910g - 2lb
stiff yeast dough GFlour weight: 1.5kg - 3lb 5oz
GTotal weight: 2.4kg - 5lb 5oz
soft yeast dough GFlour weight: 2.6kg - 5lb 12oz
GTotal weight: 5kg - 11lb
fruit cake mix GTotal weight: 4.55kg - 10lb
egg whites G16
speed switch
K-beater Gcreaming fat and sugar start on min, gradually increasing to 5.
Gbeating eggs into creamed mixtures 4- max.
Gfolding in flour, fruit etc min - 1.
Gall in one cakes start on min speed, gradually increase to max.
Grubbing fat into flour min - 2.
flexible beater Gscraping mixes from the side of the bowl start on min, gradually
increasing to 3.
whisk GGradually increase to max.
dough hook GStart on min, gradually increasing to 1.
