important points for bread
making
• Never exceed the maximum capacities -
you will overload the machine.
• If you hear the machine labouring, switch
off, remove half the dough and do 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 batches of flour vary considerably
in the quantities of liquid required and
the stickiness of the dough can have a
marked effect on the load imposed on
the machine. You are advised to keep
the machine under observation whilst the
dough is being mixed.
the mixer
6
recommended speed chart and maximum capacities
These are a guide only and will vary depending upon the quantity of mix in the bowl and
the ingredients being mixed.
tool/
attachment
recipe type
speed
maximum
time
maximum
capacities
Whisk
Egg whites
Max
3 mins
2-12 (455g)
Cream
2-3 mins
1 litre/35 fl oz
Beater
All in one cake mixes
Max
2 mins
2kg /4lb 8oz
total weight
10 egg mix
Rubbing fat into flour
Adding water to
combine pastry
ingredients
Min to Speed 2
Min
2-3 mins
30 secs
680g/1lb 8oz
flour
Creaming beater
Fruit Cake
2.72kg/6lb
total weight
9 egg mix
Creaming fat and
sugar
Max
1½ – 3½
mins
Adding eggs
Max
1-2 mins
Folding in flour, fruit,
etc.
Min to speed 1
30 secs- 1
min
Dough hook
Bread dough (stiff
yeasted)
Min to speed 1
5 mins
1.35kg/3lb
flour weight
2.17kg/4lb 13oz
total weight
*Egg sizes used = medium sized (Weight 53-63g)
