TECHWOOD TRO-1051 Instruction Manual page 12

Short crust pastry is one of the thickest types of dough, but you can make the
mixing easier by:
● Adding butter or margarine of room temperature
● Adding the ingredients one at a time and mixing the ingredients well before
adding a new ingredient
● Adding one cup of flour at a time
If there are difficulties in mixing the dough, increase the speed.
If by mistake something gets stuck in the tool, or the motor stops, switch off the
machine and remove the plug from the power socket. Solve the problem or
reduce the amount in the bowl. Let the motor cool off for 5 minutes before the
machine is switched on again.
Use the whisk for whipping egg whites, cream, and similar. The whisk is not
suited for thick mixtures such as dough and mashed potatoes.
The machine can whip a minimum of 2 large egg whites / 1 cup of cream.
Whipping is more efficient when the whisk is completely submerged in the
liquid. A hand mixer is recommended for smaller amounts.
Egg whites
Put the egg whites into the completely clean bowl. Attach the bowl to the bowl
bracket and whip the egg whites. Avoid splashing by gradually increasing the
speed to the wanted speed level. See guide below.
Amount
2-4 egg whites
8 egg whites
Egg whites are whipped quickly. Keep an eye on the egg whites to avoid
whipping them for too long.
Whipped cream
Pour cold cream into the cooled bowl. Put the bowl into the bowl bracket and
whip. Avoid splashing by gradually increasing the speed to the wanted rate.
Amount
1 cup
½ litre
Cream is whipped fast. Keep an eye during whipping.
Speed
6 - MAX
6
Speed
5-6
6-MAX
Time
2min
2min
Time
1min
1min
12