ᕢ
ᕣ
the mixing tools and some of their uses
K-beater
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For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed
potato.
whisk
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For eggs, cream, batters, fatless sponges, meringues, cheesecakes,
mousses, soufflés. Don’t use the whisk for heavy mixtures (eg creaming
fat and sugar) - you could damage it.
dough hook
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For yeast mixtures.
to use your mixer
1 Turn the head-lift lever clockwise ᕡ and raise the mixer head till it locks.
to insert a tool 2 Turn till it stops ᕢ then push.
3 Fit the bowl onto the base - press down and turn clockwise ᕣ
4 To lower the mixer head, raise it slightly, then turn the head lift lever
clockwise. Lower into the locked position.
5 Switch on and turn the speed switch to the desired setting.
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Switch to pulse for short bursts.
to remove a tool 6 Unscrew.
hints
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Switch off and scrape the bowl with the spatula frequently.
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Eggs at room temperature are best for whisking.
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Before whisking egg whites, make sure there’s no grease or egg yolk
on the whisk or bowl.
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Use cold ingredients for pastry unless your recipe says otherwise.
points for bread making
important
●
Never exceed the maximum capacities below - you’ll overload the
machine.
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If you hear the machine labouring, switch off, remove half the dough
and do each half separately.
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The ingredients mix best if you put the liquid in first.
maximum capacities
CHEF MAJOR
shortcrust pastry
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Flour weight: 680g - 1lb 8oz Flour weight: 910g - 2lb
stiff yeast dough
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Flour weight: 1.36kg - 3lb Flour weight: 1.5kg - 3lb 5oz
British type
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Total weight: 2.18kg - 4lb 13oz Total weight: 2.4kg - 5lb 5oz
soft yeast dough
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Flour weight: 1.3kg - 2lb 14oz Flour weight: 2.6kg - 5lb 12oz
continental type
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Total weight: 2.5kg - 5lb 8oz Total weight: 5kg - 11lb
fruit cake mix
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Total weight: 2.72kg - 6lb Total weight: 4.55kg - 10lb
egg whites
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12 16
speed switch ᕤ
K-beater
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creaming fat and sugar start on min, gradually increasing to ‘max’.
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beating eggs into creamed mixtures 4 - ‘max’.
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folding in flour, fruit etc Min - 1
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all in one cakes start on min speed, gradually increase to max.
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rubbing fat into flour min - 2.
whisk
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Gradually increase to ‘max’.
dough hook
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Start on ‘min’, gradually increasing to 1.
for cleaning see page 8
