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Important
Do not use the whisk for heavy mixtures (all in one cakes and creaming fat and sugar) as you could damage it.
Never exceed the maximum capacities and speeds stated – you may overload the machine.
Ensure the feet on the underside of the machine and the work surface are clean and dry before using the appliance.
1
Add the relevant ingredients to be mixed.
2
Set the required time, speed and temperature.
Note: To use the machine as a mixer without heat, select 'Off' when setting the temperature.
Turn the control dial anti-clockwise to use stir intervals and pulse.
Turn the control dial clockwise to use continuous speeds.
3
Fit the required tool and splashguard if necessary.
4
Press the control dial to start.
To stop the unit at any time, press the control dial.
If at any time the mixer head is raised during an operation, the bowl tool will stop and will not restart when the mixer head is lowered.
To restart the mixer, lower the mixer head and press the control dial.
5
Once a programme has finished, the unit will beep 3 times.
Note: If no time has been set, the stirring processes will automatically end once the timer has reached 8 hours.
Hints and Tips - Non Cooking
To avoid splashing of ingredients gradually increase the speed.
K-Beater - 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.
When creaming fat and sugar for cake mixes, always use the fat at room temperature or soften it first.
Creaming Beater - Two wiper blades are supplied with your high temperature creaming beater. Use one wiper blade for sweet recipes
and the other for savoury recipes.
Whisk - Use the whisk for light mixtures only, such as egg whites, cream and fatless sponges, otherwise you could damage it.
Before whisking egg whites, make sure there is no grease or egg yolk on the whisk or the bowl. Best results achieved when eggs are
at room temperature.
Hints and Tips - Dough Tool
Never exceed the maximum capacities and speeds 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.
Dried Yeast (the type that needs reconstituting): pour the warm water into the bowl. Then add the yeast and sugar and leave to
stand for 10 minutes until frothy.
Fresh yeast: crumble into the flour
Other types of yeast: follow the manufacturer's instructions.
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