
the mixing tools and some of their uses
K-beater lFor making cakes, biscuits, pastry, icing, fillings, éclairs and mashed
potato.
whisk lFor 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 lFor 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 anti-clockwise and lower
the mixer head till it locks.
5Switch on by turning the speed switch to the desired setting.
lSwitch to pulse for short bursts.
6Switch off and unplug after use.
to remove a tool 7Turn and remove.
hints lSwitch off and scrape the bowl with the spatula frequently.
lEggs at room temperature are best for whisking.
lBefore whisking egg whites, make sure there’s no grease or egg yolk
on the whisk or bowl.
lUse cold ingredients for pastry unless your recipe says otherwise.
points for bread making
important lNever exceed the maximum capacities below - you’ll overload the
machine.
lf you hear the machine labouring, switch off, remove half the dough
and do each half separately.
lThe ingredients mix best if you put the liquid in first.
* Egg sizes used = medium sized (Weight 53-63g)
speed switch
K-beater lcreaming fat and sugar start on min, gradually increasing to ‘max’.
lbeating eggs into creamed mixtures 4- ‘max’.
lfolding in flour, fruit etc Min - 1
lall in one cakes start on min speed, gradually increase to max.
lrubbing fat into flour min - 2.
whisk lGradually increase to ‘max’.
dough hook lStart 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
4
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)