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Maximum capacities
Shortcrust pastry
Bread dough
(stiff yeasted)
Soft yeasted dough
(enriched with butter and eggs)
Fruit cake mix
(Creaming fat and sugar method)
Egg whites
* Eggs sizes used = medium sized (Weight 53 – 63g)
Tool
K-beater
Whisk
Dough Hook
Flour weight
Flour weight
Total weight
Flour weight
Total weight
Total weight
Number
Weight
Recipe/Process
Creaming butter/margarine
and sugar
Beating eggs into cake mixes
Folding in flour, fruit etc
All In one cake mixes
Pastry & Biscuits – rubbing fat
into flour
Royal Icing
Mashed Potatoes
Egg Whites
Fatless sponges
Cream
For Yeasted dough mixes
Chef
680g/1lb 8oz
350g/12oz –
1.36kg/3lb
550g/1lb 3oz –
2.18kg/4lb 13oz
250g/9oz –
1.3kg/2lb 14oz
480g/1lb 1oz –
2.5kg/5lb 8oz
2.72kg/6lb
(9 Egg mix)
12
(455g)
Recommended Speed
Start on 'Min' and gradually
increase to 'Max'
'4' to 'Max'
'Fold' to '1'
Start on 'Min' and gradually
increase to 'Max'
'Min' to '2'
'Min' to '1'
Start on 'Min' and gradually
increase to 'Max'
Gradually increase to 'Max'
'Min' speed for 45 - 60 secs.
Then increase to speed '1'
Re-knead on speed '1'
6
Chef XL
910g/2lb
350g/12oz –
1.6kg/3lb 8oz
550g/1lb 3oz –
2.56kg/5lb 10oz
250g/9oz –
2.6kg/5lb 12oz
480g/1lb 1oz –
5kg/11lb
4.55kg/10lb
(15 Egg mix)
16
(605g)
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