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Overview of functions
Working tool
Speed
1 - 2
Dough hook 4
2 - 3
2 - 3
4 - 6
Beater 7
6
Whisk 6
7 - 8
*NOTE: the processing time varies depending on the quantity and properties of the ingre-
dients.
Function
-
Kneading and mixing
solid dough or relative-
ly solid ingredients
-
Kneading yeast dough
-
Kneading thick batter
-
Mixing thick batter
-
Mixing butter and flour
-
Mixing yeast dough
-
Cake mix
-
Beating together butter
and sugar
-
Cookie dough
-
Dough with dried fruit
-
Whipped cream
-
Egg white
-
Mayonnaise
-
Whipping butter to a
froth
Notes
min. quantity:
The working tool should be
immersed at least 1 cm deep
in the material to be mixed.
max. quantity yeast
dough:
1657 g
Processing time pastry
dough*:
approx. 3 minutes
max. operating time:
10 minutes
min. quantity:
The working tool should be
immersed at least 1 cm deep
in the material to be mixed.
max. quantity batter:
1216 g
Processing time batter*:
approx. 5 minutes
max. operating time:
10 minutes
max. total weight:
950 g
Fold in sensitive fruit at speed
1 - 2.
max. operating time:
10 minutes
min. quantity:
The working tool should be
immersed at least 1 cm deep
in the material to be mixed.
max. quantity cream:
1000 ml
max. operating time:
10 minutes
GB
19
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