7
Tool
Recipe/ Pr
ocess
Maximum Capacities
* (Minutes)
Hints and Tips
Chef
Chef XL
Dough
Hook (For
Y
easted
Dough
Mixes)
Bread Dough
(stiff yeasted)
Flour Weight
350g –
1.36kg
350g –
1.6kg
Min
60 secs
Important
•
Never exceed the maximum
capacities stated – you may 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.
Yeast
•
Dried yeast
(the type that needs
reconstituting): pour the warm water
into the bowl. Then add the yeast
and the sugar and leave to stand for
about 10 minutes until frothy.
•
Fresh yeast:
crumble into the flour.
•
Other types of yeast:
follow the
manufacturer’s instructions.
•
Put the dough into a greased
polythene bag or a bowl covered with
a tea towel. Then leave somewhere
warm until doubled in size.
1
3
– 4
Total Weight
564g –
2.18kg
564g –
2.58kg
Re-knead
Speed 1
60 secs
Soft yeasted
dough (enriched
with butter and
eggs
Flour Weight
250g –
1.3kg
250g –
2.6kg
Min
60 secs
Total Weight
478g –
2.5kg
478g – 5kg
1
3
– 4
Re-knead
Speed 1
60 secs
Eggs sizes used = medium sized (Weight 53 – 63g)
*
This is for guidance only and will vary depending on the exact recipe and ingredients being processed
