smaky SL-500A, Инструкция по эксплуатации

Страница: 6 / 12

5
TOOL SELECTION
The beater, whisk and spiral dough hook are tools
for the work implied by their names. Do not use the
beater for dough making or the whisk for anything other
than whisking, aerating or mixing light mixtures.
The Table 1 shows the typical uses for each of the tools.
NOTE: Always wash agitator with mild soap and apply
light quantity of mineral oil to planetary shaft after
cleaning.
FITTING THE BOWL
With the bowl cradle lowered, place the chosen mixing tool in the
bowl and position the bowl on the cradle. There are three location points
when fitting the bowl.
(1) The locking pin at the rear of the bowl should locate in the hole of the
cradle.
(2) The two holes in the bowl handles must engage on the pins located on
the cradle.
(3) Please ensure that the bowl is seated correctly on the cradle before
securing the bowl locking latches prior to use.
FITTING THE MIXING TOOL
Slide the bayonet fitting of the agitator onto the drive shaft and twist clockwise to
secure it in position. To remove the agitator, slide the tool up the shaft slightly and twist
counter clockwise.
NOTE: Install the bowl BEFORE inserting agitators.
BOWL LIFT & BOWL GUARD
CAUTION: Make sure the speed control dial is in the OFF position.
The bowl cradle and bowl guard are electrically interlocked so that the
machine will only operate with the bowl cradle at the raised position.
Please
see figure 5 . In addition to this, the bowl guard must be installed into place.
NOTE: Only once the bowl is raised with the bowl guard installed, the
machine can operate.
Thus ensuring total user safety at all times. Once the
guard has been removed or the bowl lowered, the machine will stop
immediately. The Mixer can only be restarted by turning speed control dial
to OFF position and turn ON again.
Operating Instructions
Beater: Firm mixes such as light
pastry, cakes biscuits, icings
fillings and mashed vegetables.
Spiral Dough Hook: Heavy mixes
such as dough, pie pastry. .
Whisk: Light mixes such as
whipped cream, mayonnaise,
egg whites, pancakes and
soufflés.
Pastry knife
Figure 4
Figure 5