Kasanova HWK000010NOC Bedienungsanleitung Seite 13

STAND MIXER
13
HOW TO USE THE MIXER
Beater: For making cakes, biscuits, pastry, icing, fillings, beignets and mashed
potatoes.
Whisk: For eggs, cream, batters, sponge cakes, meringues, cheesecakes,
mousses, souffles.
Don't use the whisk for heavy mixtures (e.g. creaming fat and sugar)-you
could damage it.
Dough hook: For yeast dough.
1 Turn the release knob clockwise and raise the mixer head till it locks.
2 Insert the attachment, push up till it stops then turn.
3 Fit the bowl onto the base, press down and turn anti-clockwise.
4 Turn the release knob clockwise and lower the mixer head till it locks.
5 Switch on by turning the switch to the desired setting.
6 Turn and remove the attachment.
Important:
1 Switch off and scrape the bowl with the spatula frequently.
2 Eggs at room temperature are best for whisking.
3 Before whisking egg whites, make sure there's no grease or egg yolk on the
whisk or bowl.
4 Use cold ingredients for pastry unless your recipe says otherwise.