GeekChef GM25B User Manual page 5

Food
Whisk
Beater
Bowl
Dough
Hook
TIPS
• Place liquid ingredients in bowl first and then add dry ingredients.
• Always stay near mixer during use.
• To begin mixing, use the lower settings until the ingredients are thoroughly
combined. This will reduce splattering.
• Always add ingredients as close to the sides of the bowl as possible, not
directly into the moving attachment.
• When preparing package cake mixes, use setting 2 for low speed, setting 4
for medium speed, and setting 6 for high speed. For best results, mix for
the time stated on the package directions.
•
Mixtures containing large amounts of liquid ingredients should be mixed at
lower speeds to avoid splashing. Increase speed only after the mixture has
thickened.
• When mixing thin batters, use medium speeds and frequently stop the
mixer to scrape the sides of the bowl with a spatula.
•
When kneading dough, use the dough hook to knead yeast dough for
bread and pizza. Need to adjust the amount of liquid to the dough
according to the humidity and temperature condition.
• When re-kneading the dough, press the dough down to the bottom of the
bowl to avoid the dough wrapping on the dough hook. Make sure that re-
knead the dough within the recommended speed.
Kg Time
Speed
(Max)
(Max)
125ml 5 min 7
Cream
x6
3 min 7
Egg whites
350g
Meringue pie 3 min 1-4
400g
5 min 1-4
Cake
Mashed
300g 3 min 1-4
potatoes
875g
10 min 3
Bread
630g
Recipes: Pizza dough
Ingredient1:
• 150g strong flour(has a protein content of 11%)
• 1/8 cup edible oil
• 1/4 cup water
Ingredient2:
• 300g strong flour(has a protein content of 11%),
1. Add all dry ingredients to the metal bowl and use the use the Dough Hook,
turn the knob to speed 1.
Add warm water, then add olive oil; keep 1 run for 30 seconds.
2.
Adjust the speed to 2 to continue kneading for 4-5 minutes until a smooth
3.
dough is formed.
Apply the edible oil in the bowl and put the kneaded dough in the bowl and
4.
cover it with a layer of cling film
Dough the dough for 1 hour until the volume is doubled and then the air in the
5.
fermented dough is discharged;
Dough the kneaded into a round wood, into a long bar-shaped dish covered in
6.
the dish fermentation 1 hour;
Place in an oven and bake at 180 ° C for 40 minutes.
7.
Recipe: Cake
Ingredient1:
• 100g flour • 100g white sugar
1. Cut the butter into 2 cm squares and cool to room temperature
2. Add butter and sugar into the metal bowl, use the Beater, starting from speed
1,then gradually adjust speed from 1 to 4, stirring about 2-3 minutes
3. Add eggs one by one and stir with speed 4 until you reach creamy viscosity.
4. Add flour and stir with speed 1 until all ingredients mix well;
5.
Pour the batter into a aluminum pan with 30 cm length ;
6. Place in an oven and bake at 180 ° C for 30-40 minutes.
Recipes: Meringue (maximum x 6 quantity)
• 1pc egg white • 2 spoon white sugar(20g)
1. Add the egg white into the bowl (should clean and dry the bowl before using).
2. Use the Whisk,Whisking it on high speed for 3 min or until the egg white is stiff
and airy.
• 30g oil • 168ml water
• 100g soft butter • 2 eggs
7