4
USING THE MIXER
1. Move the speed control to
0
.
2. Put the plug into the power socket.
3. Move the speed control to the speed you require (
1
to
5
).
4. Pressing the turbo button
Y
will over-ride the speed set by the speed control, and give you
a burst of high speed. It only works when the motor is already running (
1
to
5
).
5. Move the speed control to
0
to switch off.
•
Generally, large quantities, thick mixes, and a high ratio of solids to liquids suggest longer
timings and slower speeds.
•
Smaller quantities, thinner mixes, and more liquids than solids suggest shorter timings and
higher speeds.
•
Use the beaters for beating/aerating light dough and batter.
•
Use the hooks for mixing heavier dough (e.g. bread, fruit-cake).
•
Use the whisk for whipping cream, etc.
•
When making dough, use the mixer only for mixing the ingredients. Don’t use it for
kneading. You’ll overload it and damage the motor.
•
Don’t run the motor continuously for more than 5 minutes, it may overheat. After 5 minutes
switch off for at least 5 minutes, to recover.
•
If the motor starts to labour, add more liquid to the mix, if possible, or switch off and carry
on by hand.
CARE AND MAINTENANCE
1. Switch the appliance off (
0
) and unplug it.
2. Clean the outside surfaces of the appliance with a damp cloth.
3. Wash the removable parts in warm soapy water, rinse well, drain, and air dry.
`
You may wash these parts in a dishwasher.
RECIPES
WRAPS
• 400 g plain flour
• 1 egg
• 300 ml milk
• 2.5 g salt
• vegetable oil
Mix the egg and milk in a jug. Sift the flour into a bowl. Add the salt. Mix at medium speed.
Gradually add the liquid. Gradually increase speed till everything has combined. Drop small
amounts of mixture into a hot, lightly oiled pan. Cook till golden brown on both sides (1 minute).
Set aside and keep warm.
HOT CHOCOLATE SOUFFLÉ
• 75 g butter
• 50 g plain flour
• 20 g cocoa powder
• 450 g milk
• 4 eggs, separated
• 50 g caster sugar
Melt the butter in a pan over a low heat. Stir in the flour and cocoa. Add the milk. Stir till it
thickens. Remove from the heat. Cool for 30 minutes. Beat in the egg yolks. Beat the egg whites
at high speed for a few seconds. Add the sugar, and beat till stiff. Fold the mixtures together in a
buttered 1.2 litre ovenproof dish. Put the dish into a roasting tin half filled with boiling water.
Bake in a pre-heated oven at 190°C for 40-45 minutes.
