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Verfügbare Sprachen
Verfügbare Sprachen
Recommended Usage Chart
This is for guidance only and will vary depending on the exact recipe and ingredients being processed.
Recipe/ Process
Egg whites
Fatless sponges
Cream
Pancake Batter
• Add flour to the bowl first, followed by the wet
ingredients.
• Mix on minimum speed to incorporate ingredients.
Mayonnaise
• For best results scrape down the bowl after the
addition of the oil and run for a further 10 secs at
max speed.
Recipe/ Process
Bread Dough (stiff yeasted)
Soft yeasted dough (enriched with
butter and eggs)
Eggs sizes used = medium sized (Weight 53 – 63g).
Whipping cream used = Fresh Whipping cream with minimum 38% Fat content
Whisk
For eggs, cream and soufflés.
Important
• To avoid splashing of ingredients gradually increase the speed.
• Do not use the whisk for heavy mixtures (all in one cakes and creaming fat and sugar)
as you could damage it.
• Best results achieved when eggs are at room temperature.
Before whisking egg whites, make sure there is no grease or egg yolk on the whisk or the
bowl.
(Max)
16 (605g)
930g
2L
250g Flour
500g Milk
200g Eggs
2 Egg Yolks
10g Mustard
200mls Vegetable Oil
Dough Tool
For yeasted dough mixes
Hints and Tips
Important
• Never exceed the maximum capacities and speeds stated – you may overload the
machine.
• 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.
Yeast
• Dried Yeast (the type that needs reconstituting): pour the warm water into the bowl.
Then add the yeast and sugar and leave to stand for 10 minutes until frothy.
• Fresh yeast: crumble into the flour
• Other types of yeast: follow the manufacturer's instructions.
(Max)
Flour weight
350g–1.6kg
Total weight
564g–2.58kg
Flour weight
250g–1.6kg
Total weight
478g–3.1kg
11
Min
Max
Min
Max
45–60 secs
Max
Min
1
Re-knead
Speed 1
Min
1
Re-knead
Speed 1
(Minutes)
1½-2
4 -6
1½-3
10 secs
1-1½
(Minutes)
60 secs
3–4
60 secs
60 secs
3–4
60 secs
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