MPM MMR-06, User Manual

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CLEANING AND MAINTENANCE
1.
Ensure that the speed control (2) is in The “Off” position (“0” position).
2.
Unplug the mixer from the power grid or disconnect the power supply.
3.
The mixer motor head may get warm as a result of a long operating time (1). Wait until the
machine has cooled
4.
Clean the casing of the machine with a damp cloth.
5.
Clean the mixer arm (8), rod (9), dough hook (10) and spatula (11) under running water with
addition of a detergent.
It is recommended to clean the accessories as soon as you have finished using the appliance.
This will allow to remove deposited sediments. It prevents the leftovers from drying out,
which makes cleaning more effective and easier, it also prevents bacteria from reproducing.
WARNING! Do not clean the rod (9) in a dishwasher as it may cause its damage. The mixer arm (8), dough
hook (10) and spatula (11), you can be cleaned in the dishwasher.
OPERATION OF THE APPLIANCE AT PARTICULAR SPEED LEVELS
The mixer’s gear control is stepless, by increasing the turnover rate we may allow for:
Pre-mixing
Slow pre-mixing, blending and creaming of all dough and dry pastry ingredients. At this speed
level flour and dry pastry ingredients should be added as well as liquid ingredients to the dry
ones. Do not use this speed for yeast dough.
Slow mixing
Slow mixing and blending. This speed level is suitable for kneading yeast dough, shortcrust and
creamed pastry. Also for the first stage of mashing potatoes and other vegetables, as well as to
add liquid fat to flour or pastry
Mixing, whipping
Used for kneading of medium-heavy pastry – as shortcrust. At this speed level you may add
sugar to egg whites when making meringue. It is a medium speed level for blending substances,
such as ground meat, minced pâté meat or pastry.
Whipping
For medium-fast whipping, the initial stage of mayonnaise making, for blending ingredients
of blancmange cream. Also used for final mixing of lighter substance that needs to be well-
aerated.
Fast whipping For whipping cream and egg whites froth.
Very fast whipping
To rod egg whites to a froth, whole eggs, whipping cream, also in the final stage of mashing
potatoes
USING THE MIXER FOR ONE’S OWN RECIPES
This instruction includes several general practical tips concerning the specificity of operating
mixer that may be found useful while making up one’s own recipes. However, achieving an
excellent effect and developing the right procedure will require your own observation and
experience. You will need to watch the mixing process and finish it at the exact moment of
achieving the required consistency given in the recipe (e.g. ”smooth and elastic pastry”.) To
estimate the right mixing speed, see section
"Preparation for operation."
COOKING TIPS
1.
Ingredients that are usually kept in refrigerator should reach room temperature first. Thus
you will need to take them out of the fridge adequately earlier
2.
To avoid putting eggshells or addled eggs in your mixer it is best to break the eggs into a
separate bowl before adding the rest of ingredients.