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the mixer
hints
• The fold function
folding light ingredients into heavier
mixtures for example meringues,
mousses, fruit fools, Genoese sponges
and soufflés, and to slowly incorporate
flour and fruit into cake mixtures. The
mixer will operate at a constant slow
speed.
• To fully incorporate the ingredients stop
mixing and scrape down the bowl with
the spatula.
• Eggs at room temperature are best for
whisking.
• Before whisking egg whites, make sure
there is no grease or egg yolk on the
whisk or bowl.
• Use cold ingredients for pastry unless
your recipe states otherwise.
• When creaming fat and sugar for cake
mixes, always use the fat at room
temperature or soften it first.
• Your Kitchen Machine has been fitted
with a 'soft start' feature to minimise
spillage. However if the machine is
switched on with a heavy mixture in
the bowl such as bread dough, you
may notice that the mixer takes a few
seconds to reach the selected speed.
electronic speed sensor control
Your mixer is fitted with an electronic
speed sensor control that is designed
to maintain the speed under different
load conditions, such as when kneading
bread dough or when eggs are added
to a cake mix. You may therefore hear
some variation in speed during the
operation as the mixer adjusts to the
load and speed selected - this is normal.
can be used for
important points for using
your folding tool
• Do not use a high speed as a low
speed is required to optimise the folding
performance.
• The tool is not designed to be used to
mix hot ingredients, allow the ingredients
to cool before using the folding tool.
• For best results do not over whisk egg
whites or cream – the folding tool will
not be able to fold the mixture correctly
if the whisked mix is too firm.
• Do not fold the mixture for too long as
the air will be knocked out and the mix
will be too loose. Stop once the mix is
sufficiently incorporated.
• Any unmixed ingredients left on the
paddle or sides of the bowl should be
carefully folded in using a spatula.
important points for bread
making
• Never exceed the maximum capacities -
you will overload the machine.
• If you hear the machine labouring,
switch off, remove half the dough and
do each half separately.
• The ingredients mix best if you put the
liquid in first.
• At intervals stop the machine and scrape
the mixture off the dough hook.
• Different batches of flour vary
considerably in the quantities of liquid
required and the stickiness of the dough
can have a marked effect on the load
imposed on the machine. You are
advised to keep the machine under
observation whilst the dough is being
mixed.
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