Cuisinart SM50WHE, Руководство пользователя

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12
6. 5.2L Stainless Steel Mixing Bowl
7. Splash Guard with Pour Spout
8. Dough Hook
9. Flat Mixing Paddle
10. Chef’s Whisk
4. USE
Before first use, clean the bowl and attachments in warm soapy water.
N.B.: Do not clean any of the parts with abrasive cleaners or hard implements.
A. ASSEMBLING THE STAND MIXER
Raising the Mixer Head
Press down on the release lever and lift the head until it locks into place.
Fitting and removing attachments
Ensure the mixer head is in the raised position. Attach the flat mixing paddle, chef’s whisk or dough
hook to the accessory port, ensuring the lug on the port aligns with the gap in the attachment.
Support the mixer head with one hand while using the other hand to push the attachment
upwards, turning anti clockwise until it locks. To remove, push upwards and turn clockwise until
the attachment is released.
Fitting the Work Bowl
Place the bowl on the base and turn clockwise to secure.
Lowering the Mixer Head
Supporting the stand mixer head with one hand, push down on the release lever and fully lower
the mixer head until it locks into place.
Attaching the Splash Guard with Pour Spout
After fitting an attachment and lowering the stand mixer head, slide the splash guard onto the
bowl (check the guard is the correct way up by ensuring the Cuisinart logo can be read correctly).
Attach the pour spout by placing it into the tabs on the splash guard ring and slide it into place.
The splash guard ring can rotate in any direction to easily add more ingredients.
B. OPERATION AND SUGGESTED SPEED SETTINGS
To begin, select which attachment is suitable for the ingredients you will mix. As a guide, the three
attachments can be used for the following functions:
Flat Mixing Paddle (for normal to heavy mixtures) (8)
Stir, mix or beat - perfect for cakes, cookies, batters, pastry, icing/frosting and mashed potato.
Chef’s Whisk (for mixtures that need air incorporating) (9)
Ideal for whipping eggs, cream, meringues, cheesecakes and mousses.
PLEASE NOTE: Do not use the chef’s whisk for heavy mixtures (e.g. creaming fat and sugar) - this
may damage the attachment.