6
ARZUM
7
ARZUM
Device User Manual
Flat Beater:
Use for normal to heavy mixtures: Cakes,
biscuits, creamed frostings, quick breads, mashed potato
and pie pastry.
Whisk:
Use for mixtures that need air
incorporated: Eggs, egg whites, heavy
cream, boiled frostings, sponge cake,
mayonnaise.
Dough Hook:
Use for mixing and
kneading yeast dough: Breads, coffee
cakes, rolls and buns.
Mixing Procedure
• Time and speed required for an accurate mixing procedure are
determined in most of recipes.
• Turn the arm upwards in order to move the engine casing upwards.
• Put on the protection cap primarily in order to provide protection
against bouncing.
• Place the mixing container into the slot and rotate it until it is fixed
securely.
• Place the apparatus you will use into the
output shaft from the top of the apparatus, and
lock it.
• Always place the materials not into the beater,
which moves directly, but into the side section
of the chamber as close as possible.
•
According to the type of ingredients, add
up to 1.4 for liquid mixtures, up to 2 kg. for dough mixtures, to the
bowl.
Turn the arm upwards again in order to move the engine casing
downwards, and push the engine casing downwards by rotating. Plug
in the power cable of your device. Operate the device by setting speed
control button at a suitable level.
Note: You may add any material that you wish
to add to your mixer without opening the cover
by using the space available on the cover, which
prevents bouncing practically.
• Keep the beaters in the mixture in order to
prevent bouncing, and always turn off the mixer
prior to pulling beaters out of the mixture.
• Set the speed button to “off” when mixture
gains the shape of a ball
after kneading or mixing procedures, and pull off
the power cable from plug.
• Rotate the arm upwards in order to move
engine casing upwards.
Remove beater etc. by
pushing upwards the lock
nut of mixer apparatus
and by rotating the same
counter clockwise. Then
cleaning procedure will be
terminated after removing the apparatus that prevents bouncing.
EN
