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Beat (example: omelette)
Introduce air into a preparation (example:
whites, creams)
Emulsion (example: mayonnaise)
Spiral whips (G.
Only for light pasta, they are used to beat
(example: foamy puree) and to incorpora-
te flour into more solid doughs (example:
various desserts)
SPEED CHOICE
1 - Mix:
this is the speed suitable for dry
and heavy ingredients, such as flour, but-
ter and potatoes.
2 - Stir:
best speed for liquid ingredients
for seasonings.
3 - Kneading:
to knead cakes, biscuits and
bread.
4 - Cream:
to make butter and sugar cre-
amy, prepare doughs for desserts.
5 - Whipping:
for whipping eggs, whip-
ping potatoes, whipping creams.
ADVICE
Do not use the bowl to its maximum ca-
pacity.
The maximum content must not exceed
the capacity of 1.5 liters or the ingredients
placed in the bowl must be approximately
4 cm from the edge.
The appliance is equipped with a parti-
cular mechanism that during processing
induces a rotational movement with regu-
lar speed to the food container (M). If you
wish to add additional ingredients to the
mixture or change the type of whisk, you
must turn off the appliance by turning the
speed selector (C) to “0” and raise the mi-
xer (A) by pressing the button (S).
If you have space problems or want to
work in different containers, you can
use the mixer (A) also separated from
the support (R).
For best results when preparing doughs,
all ingredients used should be at the same
temperature.
Butter, eggs, etc. o frozen ingredients,
must be removed from the refrigerator
sufficiently in advance before use so that
they reach room temperature or almost;
frozen ingredients are NOT workable.
Work the cream very cold to make it easier
to increase the volume.
To prepare doughs, use the spiral whisk
(G) and initially select a low speed, which
should only be increased later.
To eliminate the possibility of shells or
bad smells in your recipe, first break the
eggs into a separate container, then add
them to the mixture.
The mixing time must be chosen accor-
ding to the recipe.
The effectiveness of the mixing, and the-
refore the mixing time, are influenced by
the seasonal climate, the ambient tempe-
rature, the temperature of the ingredients
being mixed.
Metal knives, forks and spoons can dama-
ge the whisks.
It is advisable to always start mixing at low
speed and then gradually increase to the
speed recommended by the recipe.
CLEANING
Any cleaning operation must be carried
out with the plug disconnected from the
mains.
The whisks (F-G-H) and the food container
(M) can be washed in lukewarm water with
a small addition of detergent and thorou-
ghly rinsed.
The mixer (A) can only be cleaned with
a damp cloth. Never clean with diluents,
abrasive products in general, specific de-
tergents for plastic, glass or the like, they
could damage the appliance. Be careful
not to let liquids enter the mixer (A). Do
not immerse the mixer motor body (A) in
water or other liquids, do not rinse it un-
der water.
