the mixing tools and some of their uses
beater
●
For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed potato.
whisk
●
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
●
For yeast mixtures.
to use your mixer
1 Push up on the head release lever at the back of the appliance ᕡ and
at the same time lift the head until it locks in the raised position.
to insert a tool 2 Line the pin on the shaft with the slot on the inside of the tool, push
up and turn clockwise to lock ᕢ.
3 Fit the bowl onto the base, press down and turn clockwise to lock ᕣ.
4 Push up on the head release lever and at the same time lower the mixer head
ᕡ.
5 Switch on and move the speed switch to the desired setting ᕤ.
to remove a tool 6 Push up, turn anti-clockwise and pull off.
hints
●
Switch off and scrape the bowl with a spatula when necessary.
●
Eggs at room temperature are best for whisking.
●
Before whisking egg whites, make sure there’s no grease or egg yolk on
the whisk or bowl.
●
Use cold ingredients for pastry unless your recipe states otherwise.
●
When creaming fat and sugar for cake mixes, always use the fat at room
temperature or soften it first.
●
Your mixer has been fitted with ‘soft start’ feature to minimise spillage.
However if the machine is switched on with a heavy mixture in the bowl
such as bread dough, you may notice that the mixer takes a few seconds
to reach the selected speed.
points for bread making
important
●
Never exceed the maximum capacities below - you will overload the machine.
●
To protect the life of the machine always allow a rest of 20 minutes between
loads.
●
Some movement of the mixer head is normal. If you hear the machine
labouring, switch off, remove half the dough and do each half separately.
●
The ingredients mix best if you put the liquid in first.
●
At intervals stop the machine and scrape the mixture off the dough hook.
●
Different batches of flour vary considerably in the quantities of liquid
required and the stickiness of the dough can have a marked effect on
the load imposed on the machine. You are advised to keep the machine
under observation whilst the dough is being mixed; the operation should
take no longer than 5 minutes.
speed switch
These are a guide only and will vary depending upon the quantity of mix
in the bowl and the ingredient being mixed.
beater
●
creaming fat and sugar start on 2, gradually increasing to 12.
●
beating eggs into creamed mixtures 6 - 12.
●
folding in flour, fruit etc 2 - 4.
●
all in one cakes start on speed 2, gradually increase to 12.
●
rubbing fat into flour 2 - 4.
whisk
●
Gradually increase to 12.
dough hook
●
Start on 2, increasing to 4 or 6.
maximum capacities
shortcrust pastry
●
500g flour
fruit cake mix
●
2 Kg total mix
stiff bread dough
●
600g flour
soft bread dough
●
650g flour
egg whites
●
12 (A minimum of 2 medium size egg whites can be whisked).
2
PATISSIER MX270 SERIES & KM270 SERIES
the mixer
ᕡ
ᕢ
ᕣ
ᕤ
