Cornelius CSM-EL688S, User Manual

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Mixing
Tool’s Guide
Beater for normal to heavy mixtures:
- Cakes
- Creamed frostings - Candies
- Cookies - Pie pastry - Biscuits
- Quick breads - Mashed potatoes - Meat loaf
Whisk for mixtures that need air incorporation:
- Angel food cakes
- Heavy cream - Eggs
- Egg whites - Boiled frostings - Sponge cakes
- Mayonnaise - Candies
Kneading Hook for mixing and kneading yeast doughs:
- Breads
- Rolls - Pizza dough
- Coffee cakes - Buns
User Reference
Maximum Capacities for the Stand Mixer :
- Shortcrust pastry 0.6 Kg flour
- Fruit cake mix
2.0 Kg total mix
- Bread dough 0.7 Kg flour
- Egg whites 10 pcs
Notes:

For most recipes, it is better to begin mixing on a slower speed
until the ingredients begin combining. Then move to the
appropriate speed range for the particular task.

You will need to change the speed of the mixer depending on
what stage of the recipe you are working on.

When mixing larger quantities, increase of the mixer speed
may be need due to the amount of mixing required and the
larger load on the machine.

When building a recipe that requires the additional of dry
ingredients such as flour, slow the speed down whilst these
ingredients are being added to avoid a snow storm effect. Once
the extra ingredients begin combining then slowly increase the
appropriate speed for the particular mixing task.