points for bread making
Never exceed the maximum capacities below - you will overload
To protect the life of the machine always allow a rest of 20 minutes
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
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; the
operation should take no longer than 5 minutes.
These are a guide only and will vary depending upon the quantity of
mix in the bowl and the ingredients being mixed.
creaming fat and sugar start on 'min', gradually increasing
to a higher speed.
beating eggs into creamed mixtures 4 - 'max'.
folding in flour, fruit etc 'min - 1 or fold
all in one cakes start on 'min', gradually increase to 'max'.
rubbing fat into flour 'min - 2.
Gradually increase to 'max'.
Start on 'min', gradually increasing to 1.
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.
shortcrust pastry 680g flour
fruit cake mix
stiff bread dough 1.35 Kg flour
soft bread dough 1.3 Kg flour
2.72 Kg total mix