Recommended Usage Chart
This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
K-beater
For making cakes, biscuits, pastry, icing, fillings, eclairs and
mashed potato.
Hints and Tips
• To avoid splashing of ingredients gradually increase the speed.
• To fully incorporate the ingredients, stop mixing and scrape
down the bowl with the spatula frequently.
• Use cold ingredients for pastry unless your recipe says
otherwise.
Recipe/ Process
(Max)
(Minutes)
5L Bowl
7L Bowl
Pastry & Biscuits
– rubbing fat into
flour
Flour Weight
500g
910g
Min
1
2
All In one cake
mixes
Total Weight
2kg
4kg
Min
Max
45 – 60
secs
Creaming Beater
For creaming and mixing soft ingredients.
Hints and Tips
• To avoid splashing of ingredients gradually increase the speed.
• When creaming fat and sugar for cake mixes, always use the
fat at room temperature or soften it first.
Recipe/ Process
(Max)
(Minutes)
5L Bowl
7L Bowl
Creaming butter/margarine and
sugar
1.79kg
4.55kg
Min
Max
4
Beating eggs into cake mixes
Min
Max
1 – 4
Folding in flour, fruit etc
Min
1
30 – 60
secs
Eggs sizes used = medium sized (Weight 53 – 63g)
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