7
Operation
* 1
st
speed only.
** 1
st
speed & 2
nd
speed only.
†
If high gluten flour is used, reduce above dough batch size by 10 %.
Attachments - Optional
To install an attachment, loosen the thumb screw on the attachment hub and remove the plug. Insert
the attachment into the attachment hub making certain that the square shank of the attachment is in the
square driver of the mixer. Secure the attachment by tightening the thumb screw.
Move the gear shift lever to the desired speed and start the mixer to operate the attachment.
The meat and food chopper attachment should be operated in second or third speed. If material in the
cylinder stalls the mixer, stop the mixer at once. DO NOT attempt to restart the mixer in a lower speed -
remove the adjusting ring, knife, plate, and worm and clear the obstruction.
Mixing Heavy Dough
The moisture content of heavy dough is a critical factor when selecting proper mixing speed. Do NOT use
2
nd
speed when mixing heavy dough with an Absorption Ratio (AR) of 60% or less. To determine the
Absorption Ratio (AR) of a product, the water weight divide by the flour weight.
Example: Calculate the Absorption Ratio of a mixture containing 2 kg of water and 4 kg of flour.
AR = 2
4 = 0.50 = 50 %.
Product
Agitator
BM30
Egg Whites
Whip
1 - 1½ ltrs
Mashed Potatoes
Beater
9 kg
Mayonnaise (Litres Oil)
Beater
11 ltrs
Meringue (Litres Water)
Whip
1 ltr
Waffle/Pan cake Batter
Beater
11 ltrs
Whipped Cream
Whip
5.5 ltrs
Sheet Cake Batter
Beater
9 kg
Cup Cake
Beater
30 doz
Layer Cake
Beater
13.5 kg
Pound Cake
Beater
10 kg
Sugar Cookie
Beater
50 doz
Raised Donut Dough (65% AR)
Hook *
7 kg
Whole Wheat Dough ( 70% AR)
Hook **
8 kg
Egg & Sugar for Sponge Cake
Beater *
5.5 kg
Bread or Roll Dough (Light / Medium, 60% AR)†
Hook *
8 kg
Bread or Roll Dough (Heavy, 55% AR)†
Hook *
11 kg
Pie Dough
Beater
11 kg
Thin Pizza Dough (40% AR†, 5 minutes maximum mix time)
Hook *
6.5 kg
Medium Pizza Dough (50% AR)†
Hook *
9 kg
Thick Pizza Dough (60% AR)†
Hook *
8 kg
