8
EN
FLAT BEATER
Often used for batter, mashed potatoes, e.g. to pre-
pare the stuffi ng, preferably at medium speed.
WHISK
Intended for whipping cream and eggs, preferably
at high speed.
MIXING BOWL
and beaters (fl at, whisks and hooks) PRIOR to use,
must be carefully washed in hot water with mild
detergent, rinsed with mild soda solution or vin-
egar and then thoroughly rinsed with cold water.
This is also the proper way to clean the mixing
bowl and mixing tools before beating egg whites or
whole eggs.
5.1 CONTROL PANEL
Speed adjustment
handle
On/Off Switch
Timer
KNEADING HEAVY DOUGH
To properly choose the right speed, it is necessary
to observe the humidity of the heavy dough. Do not
use speed 2 for kneading heavy dough which has
the Absorption Ratio (AR) of 50% or less.
Raw material
Mixing tool
Maximum quantity of the ingredient
egg whites
whisk
0.6 l
whipped cream
whisk
5.7 l
mayonnaise (oil quantity)
whisk
12 l
mashed potatoes
flat beater
4.5 kg
sponge cake (eggs and sugar)
flat beater
3.5 kg
sponge cake / cakes
flat beater
4.5 kg
cake (cup, layer)
flat beater
5 kg
bread or roll dough (60%)
hook (speed 1)
2 kg
pizza dough (50%)
hook (speed 1)
1.5 kg
pizza dough (40%)
hook (speed 1)
1.5 kg
