8
recommended speed chart - metal mixing bowl
tool/attachment
function
recommended
speed
processing
time (mins)
maximum capacities
hints and tips
W
hisk
Egg whites
Max
2 – 3
6 (200g)
important
•
The whisk is not suitable for making all
in one cake mixes as these mixes are too
heavy and will damage it. Always use the
knife blade or cr
eaming beater
.
•
Best results are obtained when the eggs are at
room temperature.
•
Ensure the bowl and whisks are clean and free
from grease before whisking.
Egg and sugar for fatless sponges
Max
8 – 10
3 (150g)
Whipping cream
Mid – Max
2 – 3
125ml to 500ml/1pt
D
ough tool
Y
easted mixes
Mid – Max
8 – 10
1kg/ 2lb 4oz total weight
•
Do not pr
ocess for longer than 10minutes.
•
Place the dry ingredients in the bowl and add the
liquid down the feed tube whilst the appliance
is running. Process until a smooth elastic ball of
dough is formed.
White Bread Flour
8 – 10
600g/1lb 5oz flour weight
Wholemeal Bread Flour
8 – 10
500g/1lb 2oz flour weight
Re-knead
Max
2 – 3
1 Kg/2lb 4oz total weight
Creaming beater
Creaming fat and sugar
Mid – Max
2 – 3
250g/9oz fat
250g/9oz sugar
•
For best results fat should be allowed to soften at
room temperature (20°C) before creaming.
•
The cr
eaming beater is designed for cr
eaming and
mixing soft ingr
edients. Do not use with heavy
recipes such as dough or har
d ingr
edients, for
example those containing fruit stones, bones or
shells.
•
Add eggs slowly to cr
eamed mixtur
e to
incoprporate.
•
Fold in the flour using pulse or minimum speed.
All in one cake mix (7-8 Egg mix)
Max
1
1.5Kg/3lb 8oz total weight
Fruit Cake Mix (6 Egg mix)
Max
2 – 3
1.65Kg/3lb 10 oz total
weight
Содержание FHM15
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