Wilfa PROBAKER TIMER Instructions page 15

USE
Always start slowly when mixing in ingredients or while adding new ingredients.
Gradually increase speed as content gets mixed.
BAKERS TIP
1. Start with cold ingredients. The kneading process generates heat during
kneading. The temperature of the dough will typically increase by 1 - 2°C per
minute. In general, it is recommended to stop kneading when dough temper-
ature reaches 26°C. Higher temperatures might affect the dough and causes
the gluten network to degrade.
2. Knead enough to develop a strong gluten network. Kneading with recom-
mended speed and time as described in "Maximum capacities" usually yields
good results.
3. Challenge yourself: High water content in the dough combined with proper
kneading usually makes for long-lasting and airy results.
KITCHEN MACHINE · KM2GY-T70
ATTACH SPIRAL HOOK
1. Insert the tool shaft into the tool
mount.
2. Twist clockwise to lock the tool.
The tool is properly mounted when
its "snaps" into position.
DETACH SPIRAL HOOK
1. Twist anticlockwise until the tool
moves outwards.
2. Remove the tool from the tool
mount.
15
EN