Tips for usage
•
ATTENTION: Never switch the appliance ´On` when the motor head is
raised and never raise the motor head when the appliance is in operational
mode. Risk of injury! Always ensure the appliance is switched ´Off` before
raising or lowering the motor head.
• Attend to add dry and liquid ingredients by turns.
• Choose a slow speed when mixing liquid food to avoid splashes. Wait for the dough to
set before arising the speed.
• Choose the slowest speed when you start mixing and arise speed slowly up to the
desired speed setting.
• When adding ingredients do not pour them directly onto the processing tool. Add them
on the side of the bowl. The provided splash guard eases the sideways adding.
• Add liquid ingredients slowly otherwise the liquid will gather in the middle of the bowl
and even mixing is getting more difficult.
• Process cake mixtures with the medium speed levels (4-5) and arise to the faster levels
(7-8). Refer to the instructions of the recipe for best mixing results.
• Use the beater for adding heavy ingredients such as nuts, raisins, chocolatepieces or
dried fruit and choose a slow speed level. The added ingredients wont get squashed this
way but get carefully folded into the dough. For adding heavy ingredients the dough
should be heavy otherwise the ingredients will settle on the base of the cake pan. Flour
sticky fruit before adding them to the dough.
• For yeast dough and other heavy dough use dough hook only and a slow speed (max
speed lever 2). Overheating and overloading will damage the appliance.
• For best results warm up the bowl before making yeast dough. Therefore rinse the bowl
with hot water. For the case that the dough sticks to the dough hook keep on processing
the dough until smooth and even.
•
WARNING:
Do not process hot food. Wait for the food to cool down. The rising steam
and condensation on the appliance can damage the appliance.
• Use the whisk for beating the white of eggs and ensure the bowl is dry and clean. Slowly
arise the speed up to level 8-10 and check the consistency of the eggs. The white of egg is
ready when it is stiff and shiny and when it sticks to the whisk taking the whisk out of the bowl.
Do not beat the white of eggs too long otherwise the froth will irreversible separate from liquid.
• Chill the bowl when making whipped cream and only use chilled whipped cream. Slowly
arise the speed up to level 8-10 and check the consistency of the whipped cream. The whipped
cream is stiff when it sticks to the whisk taking the whisk out of the bowl. Do not overprocess
the whipped cream.
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