LCD screen will display the speed setting that it stopped at and this setting
will continue to flash.
If you need to resume mixing, simply press the Pause/start button or, al-
ternatively, reset the mixer by turning the dial to “0”, and then turn the dial
clockwise.
Thermo cut-off – temperature overload
The mixer is equipped with a self-resetting safety device which safeguards
against overheating the motor with excessive loads. If overheating occurs,
the mixer will automatically activate the overheating protection device and
switch itself off. The mixer will beep and the screen will flash continuously.
Switch the mixer off and unplug it from the power point. Release the mixer
head and tilt it back until it is locked into the tilt back position. Let the mixer
rest for 30 min.
Electronic protection cut-out
If the mixing load is too heavy for the selected speed and prevents the at-
tachment from rotating, the mixer will cut-out to prevent damage to the
unit. If the LCD screen flashes fast and continuously, the motor has not been
able to achieve or maintain the set speed. In this case, unplug the mixer and
remove some of the mixture from the bowl, working in batches.
Mixer head safety mechanism
The mixer head must be locked down or the motor will not operate. If the
mixer head is tilted upwards during operation, the mixer will automatically
stop. This is a safety mechanism to avoid injury. To resume your mixing task,
lock the mixer head back down and press the Pause/start button.
Standby mode
The mixer will automatically switch off the LCD screen after 20 minutes
to save power. To exit the standby mode, press any button or turn the dial.
Mixing Guide
Please keep in mind that the various mixing tasks and related speeds, listed
in the table below, may vary slightly from recipe to recipe. Please refer to
it regularly as you develop your understanding of how different ingredients
interact when mixing.
Speed setting range
Mixing task
LOW 1-4
FOLDING & KNEADING
Combining or initial mixing of ingredients
Folding
Kneading – doughs (pastry, bread, scones, etc.)
MEDIUM 5-7
LIGHT MIXING
Kneading – heavy doughs
Beating – sugar and butter, cake mixes
HIGH 8-10
CREAMING & BEATING
Whisking – light batters
Beating – heavy batters/icing
VERY HIGH 11-12
WHIPPING & AERATING
Whisking – egg whites/cream
NOTES
• For most recipes, it is better to begin your mixing on a slower speed until
the ingredients begin combining, then move to the appropriate speed range
for the particular task.
• Generally, there is not one set speed for an entire recipe. You will need to
change the speed of the mixer depending on what stage of the recipe you
are working on. This is communicated in the recipe section.
• When mixing larger quantities you may need to increase the mixer speed
due to the amount of mixing required and the larger load on the machine.
• When building up a recipe that requires the addition of dry ingredients,
such as flour, slow the speed down whilst these ingredients are being
added to avoid a snow storm effect. Once the additional ingredients begin
combining then slowly increase to the appropriate speed for the particular
mixing task.
Oven Temperature Guide
For your information, the following temperature settings are included as
a guide.
Description of oven
temperatures
Degrees °C
Gas Mark
Very Slow
120
½
Slow
140-150
1-2
Moderately Slow
160
3
Moderate
180
4
Moderately hot
200
6
Hot
220
8
Very Hot
240
9
NOTE
If using fan forced ovens be sure to turn the temperature down by 20°C.
Also check recipes at the back of this booklet.
INGREDIENTS
Tips for substituting Ingredients
•
Unsalted butter is best for cake baking, however it can be substituted
with salted butter or margarine if necessary. Margarine may slightly alter
the texture of the final result.
•
Self raising flour = plain flour + baking powder (1 cup self raising flour = 1
cup plain flour + 2 teaspoons baking powder)
•
1 cup plain flour + 1 teaspoon baking powder = ½ cup plain flour + ½ cup
self raising flour
•
When substituting wheat flour with gluten free flour, the best results are
usually achieved in recipes that have a small amount of flour.
•
Commercial baking powders can contain wheat starch. If you are allergic
to wheat, you can make you own. Baking powder = 1 teaspoon bicarbo-
nate of soda + 2 teaspoons cream of tartar
