AFTER SALES SUPPORT
1300 886 649
AUS
MODEL: GTM-8020 PRODUCT CODE: 52122 12/2015
12
Instructions (Cont.)
Hints and Tips for Best Results
• Refrigerated ingredients such as butter and eggs should be at room
temperature before mixing.
• When mixing ingredients in the stand mixer, we recommend you start with a
slow speed and increase gradually to a higher speed, if required.
• During mixing, more ingredients can be added into the mixing bowl through
the pouring hole in the splash guard.
When mixing heavier dough:
• Do not overfill the mixing bowl, otherwise the mixer motor may overheat.
The
maximum quantity of ingredients that can be mixed with the dough hook is
1.2kg.
• It may be necessary to switch off the appliance occasionally and,
when the
tools have stopped moving
, tilt up the mixer head and scrape the mixture
with a plastic scraper from the walls back into the centre of the bowl.
• Do not operate the mixer for more than 6
minutes without stopping. Then let it
cool down for 10 minutes.
Recommended Mixing Tools and Speed Levels
Tool
Speed Level
Type of Mixture
Dough hook
1–4
Heavy mixtures
(e.g., yeast dough for bread, pizza or cake, short
pastry or pasta dough)or mixing minced meat
Flat beater
3–4
Light to normal mixtures
(e.g., cake dough, biscuit mixtures, pancake
batter) or combining/stirring ingredients
Whisk
5–6
Light mixtures
(e.g., whipping cream, beating eggwhites,
whisking eggs, mayonnaise, sponge cake batter)
or aerating mixtures)
As
appropriate
P (Pulse)
Interval mixing
(e.g., stirring ingredients through a finished
dough/batter, brief mixing action)
