Points for bread making:
Never exceed the maximum capacities below - you will overload the machine.
To protect the life of the machine always allow a rest period of 20 mins between
mixing loads.
If you hear the machine labouring, switch off, remove half the ingredients and mix
each half separately.
The ingredients mix best if you put the liquid in first.
At intervals, stop the machine and scrape the mixture off the dough hook.
Different types of flour vary considerably in the quantities of liquid required, the
stickiness of the dough can have an effect on the load imposed on the machine. You
are advised to keep the machine under observation whilst the dough is being mixed;
the operation should take no longer than 4 minutes.
Functions & Accessories
Attachments
-
Here are some examples of use:
Y Beater
- For making cakes, biscuits, pastry, icing, fillings, eclairs and mashed
potato.
Whisk
- For eggs, cream, batters, sponges, meringues, cheesecakes, mousses,
souffles. Don't use the whisk for heavy mixtures (eg creaming fat and sugar) you
could damage it.
Dough hook
- For yeast mixtures.
Maximum Capacities for the Stand Mixer:
Fruit Cake Mix - 1.2kg total mix
Soft Bread Dough - 400g flour
Egg Whites - 8 Eggs
Speed Switch:
These are a guide only and will vary depending upon the quantity of mixture in the
bowl and the ingredients being mixed.
Y Beater:
Creaming fat and sugar start on "LOW", gradually increasing to “MID” speed.
Beating eggs into creamed mixtures "MID" to "HIGH" speed.
Folding in flour, fruit etc "LOW" speed.
All in one cakes start on "LOW", gradually increase to "HIGH".
Whisk:
Start on "LOW", gradually increase to "HIGH" speed.
Dough Hook:
Start on "LOW", gradually increase to "MID" speed.
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