Specifications - Stadler Form Mixer Two Gebrauchsanweisung

USE
1. Plug the power cord into a 220-240V AC power outlet.
2. Switch the Power switch to 'on'.
3. Press the Speed control '+' button until the desired speed is reached.
The speed is displayed on the LCD screen. The speed can be increased
or decreased by either multiple button presses, or pressing and holding
the button.
NOTE
Clearly marked instructions for correct mixing speeds for each type of mix-
ture are shown in the recipes.
TIP
Always start mixing at slow speeds and increase the speed gradually to
prevent ingredients splashing out of the mixing bowl.
Boost button
Press this button for short duration at highest speed
4. Adjust the bowl speed to the desired setting by rotating the dial on the
stand to speed (low or high).
5. To turn off the mixer, shift the Power switch to 'off' position, then re-
move the plug.
Care and cleaning
Before cleaning ensure that the power is turned off at the power outlet,
then remove the plug. Wipe over the outside area including the head and
base, with a dampened cloth and polish with a soft dry cloth. Wipe any
excess food particles from the power cord. Wash the mixing bowl, beaters,
and dough hook in warm soapy water and wipe dry – use a brush if neces-
sary to remove any sticky food particles. The beaters and dough hooks may
also be placed and washed in the dishwasher.
NOTE: Place only on the top rack of the dishwasher..

SPECIFICATIONS

Power: 480–500 W
Voltage: 230–240 V / 50 Hz
Measurement: 330 x 196 x 210 mm
Weight: ca. 3.6 kg
The manufacturer retains the right to make changes in the technical specifi-
cations, inventory and design of this model without prior notice.
RECIPES
TIPS
Goats milk and skim milk can be used in these recipes.
Margarine's and low fat butter's can also be used in these recipes.
Basic White Loaf lngredients (one portion)*
1 sachet dry yeast (Approximate 7g)
1 tablespoon sugar
1/2 cup lukewarm water (Approximate 115ml)
3/8 cup lukewarm milk (Approximate 85ml)
60g butter, melted
4 cups plain flour (Approximate 500g)
1 teaspoon salt
*lt is recommended that the maximum Mixing contents should not be more
than 3.5 times of the above portion
1. Combine the first five ingredients in a small bowl and allow to stand in a
warm place until mixture begins to froth. About 10 minutes.
2. lnsert dough hooks into the Mixer Head (refer to page 5). Place sifted dry
ingredients into the Mixer bowl.
3. Recommend using speed ‚1 to ‚4 for mixer speed and low for bowl speed,
gradually add yeast mixture. Note that it will be necessary to scrape
sides of bowl with a plastic spatula. Knead for 3-4 minutes.
4. Continue the kneading process until all ingredients are incorporated and
dough forms a ball. Mixture will be wet and sticky. Remove dough from
bowl using a plastic spatula. lt is recommended not to operate the mixer
more than 5 minutes continuously.
5. Place dough in a greased bowl, turning once to grease top of dough.
Cover, and let rise in a warm place until doubled in size (40-50 minutes).
6. Punch down, fold sides to centre and turn the dough over. Remove the
dough from the bowl and place onto a well floured surface. Lightly knead
dough with palm of your hands until smooth and elastic. Cut dough in
half and shape into two loaf pans. Cover loosely with plastic wrap and
allow to rise in a warm place until doubled in size. About 30-40 minutes.
7. Preheat oven to 200°C. Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped.
Breadsticks
1. Follow steps 1 - 5 from ‚Basic White Loaf recipe.
2. Punch down, fold sides to centre and turn the dough over. Knead on a
lightly floured surface. Cut the dough into 8 portions and in each portion
cut 1cm length slices.
3. Cut each slice into 1cm strips and roll into thin long stick like shapes.
4. Place onto a baking tray lined with baking paper, brush with milk and
sprinkle with sea salt, and or poppy seeds, sesame seeds or cajun seaso-
ning.
5. Bake on 200°C for 15 minutes, or until dry and crisp and golden brown.