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comprehensively in the entire bowl interior, which reduces working time and increases
efficiency. Consequently, the mixing time given in most recipes should be shortened.
2.
The bowl and attachment shapes were designed so that continuous scraping and pushing
of the ingredients from the bowl wall when using the mixer is not required. In one mixing
cycle, it is enough to clean the bowl wall once or twice. Prior to doing it, the food processor
must be disconnected from the power supply! The mixer may become hot during the use.
At high loads and long mixing cycles, the upper part of the mixer head may become very
hot. This is normal.
3.
Each mixer included is designed and manufactured for selected types of food products.
–
The multi-ingredient paste mixer (A1) is best for mixing light and heavy pastes, such as:
dough, biscuit, minced meat and fish pastes, butter and pudding creams, cheese pastes,
mashed potatoes and other vegetables, cake bases, dry dough ingredients.
–
The hook mixer (A2) is dedicated for working dough, especially yeast dough, and kneading
dough, such as for bread, bread rolls, cakes, pies, pizza, choux pastry, pasta, angel wings.
–
The light paste mixer (A3) is used for beating pastes that require good aeration, such as:
eggs, egg whites, sponge cake, whipped cream, meringues, creams, mayonnaise.
4.
The mixer has 6 speeds and a “SPEED” function.
Initial mixing (1)
Slow initial mixing, blending and blurring all pastes and dry dough ingredients.
In this speed range, add flour, dry dough ingredients and liquid ingredients to dry
ingredients. Do not mix or knead yeast dough at this speed.
Slow mixing (2)
For slow mixing, kneading. Use this speed for kneading yeast dough, biscuit and
sponge cake. Use it also at the first stage of mashing potatoes and other vegetables
and when adding liquid fat or flour to dough.
Mixing, beating (3)
Use it for kneading medium-heavy dough, such as biscuit. This speed is used for
adding sugar to egg whites for meringues. This is the average mixing speed for
pastes, such as minced meat, pâté and kneading dough.
Beating (4)
For medium-fast beating, the initial stage of mayonnaise preparation, for blending
pudding cream ingredients. It is used for finishing light pastes that require aeration.
Fast beating (5)
For beating cream, egg white foam.
Very fast beating (6)
For beating egg white foam, whole eggs, whipped cream and the final stage of
mashing potatoes.
The “SPEED” function
Temporary acceleration to the maximum revolving speed.
CAUTION! When using the appliance, do not leave knives, metal spoons, forks or similar items in the bowl.
CAUTION! The maximum appliance operation time for the mixer is 6 minutes, the minimum resting time be-
tween two cycles is 20 minutes.
USING THE APPLIANCE (MIXER)
1.
Make sure that the appliance is assembled properly, the food processor head is in the work-
ing position, a proper mixer is installed and suitable ingredients for mixing are in the bowl.
2.
Make sure that the food processor speed control (4) is set to “0”.
3.
Connect the appliance to the mains.
4.
Set the speed control (4) to “1”, while gradually increasing the mixing speed following to
the information in the table.
5.
Watch the ingredients being mixed and correct the food processor speed if necessary.
6.
If you need to add ingredients, you can add them through the suitable opening in the bowl
cover (A5), but disable the food processor, while doing it.
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