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Assembly page 10/16
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Attachment
Speed
Use
Tips
Dough Hook
1-3
Use on lower level
speeds for mixing
heavier ingredients
such as bread
dough to combine
it slowly with liquids.
Once the mixture has
formed into a ball turn the
stand mixer off and use the
‘TILT’ button to raise the
arm. The mixture can now
be removed using a
spatula. When making short
crust pastry all ingredients
should be cold.
Beater
1-4
Use at medium
speeds to mix
together
ingredients for
pastry, biscuits and
icing. This is suitable
for medium to
heavy mixtures.
When using butter and
margarine these
ingredients should be at
room temperature.
Whisk
1-6
Use for whipping,
creaming and of
course whisking
ingredients such as
egg whites and
batters. This is
suitable for light
mixtures.
When whisking, eggs
should be at room
temperature to gain the
best results.
Pulse Setting
To pulse your ingredients for a short burst of 2-3 seconds you can twist the speed dial to
the ‘pulse’ position. This can be found anticlockwise of the off position.
The pulse feature mixes ingredients together quickly without causing them to ‘over-
process’. Most ingredients should mix together after a couple of pulses.
HINTS AND TIPS
For the best results, add liquids to your mixture before mixing.
Use the splash guard when mixing flour and liquid, to prevent splattering and flour dusting.
DO NOT
use the stand mixer with very heavy ingredients or the motor could overheat. If
the stand mixer seems to be struggling to mix, switch the stand mixer off and then unplug
the appliance at the wall socket and reduce the amount of ingredients in the mixing
bowl.
FREQUENTLY ASKED QUESTIONS
Question:
My stand mixer isn’t working, why is this?
