5
Hints and Tips
O
When creaming for cake mixtures, use butter or margarine at
room temperature or soften before use.
O
To avoid overloading your mixing bowl, select one of an
appropriate size.
O
Large quantities and thick mixtures may require a longer mixing
time.
O
When whipping cream, use of a high-sided bowl is
recommended to minimise splashing.
O
Switch it off as soon as you have got the right consistency.
Recommended Usage Chart
Please note that these are recommendations only and the speed
you select may depend upon the bowl size, quantities, the
ingredients you are mixing and personal preference.
Gradually increase to the recommended speeds below.
Food type
MAX
(Mins)
Beaters
Egg whites
1-10
(30g-300g)
High - Max
1 - 3
Whipping Cream
(Processing times may
vary, depending on fat
content of cream)
200 - 500 ml
Low - High
2 - 3
All-in-one
cake mixes
Total
weight
1.6kg
Low - High
1 – 2
Creaming
Method
Cake Mixes
Total
weight
1.6kg
Low - High
4 – 5
Batter
1 litre
Max
1
Rubbing fat into flour
Adding water to
combine pastry
ingredients
250g Flour
weight
Min - Low
Low
4
1
Fruit cake
Creaming fat and sugar
Folding in flour, fruit, etc.
900g Total
weight
Max
Min - Low
3 - 4
1
Kneaders
Bread
Flour
weight
450g
High – Max
2 – 3
Total
weight
750g
High
Re-knead
after proving
N
30 – 45
secs
Optional attachment (not supplied in pack)
Mini chopper - refer to ‘Service and Customer Care” section to order.
