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Warning
• Do not place tools such as knives, (metal) spoons, forks etc. in the bowl
B
when the device is operational.
• Always start mixing at low speed and gradually increase to the speed recommended in the recipe.
• Nominal capacity for dough making – 1,000 grams of dry flour (food) and 600 ml of water (40º C)
• Maximum capacity for dough making – 1,500 grams of dry flour (food) and 900 ml of water (40º C). (Suggested flour and
water ratio of 5:3)
• Never exceed the maximum capacity of the bowl
.
B
• The maximum operation time must not exceed 5 minutes. Apply a minimum rest period of 10 minutes between 2
consecutive cycles.
• When kneading yeast dough, make sure you use the "dough hook"
. Initially set the speed selector
to minimum
D
A2
speed 1 for 10 seconds, then speed 2 for 10 seconds and then, depending on the recipe, higher speeds for about 5 mins to
achieve the best results.
• Never use the dough hook when kneading at maximum speed.
• During certain processes, the dough hook, beater or whisk heat up as a result of friction. Bear this in mind when removing
them.
• Do not use hot liquids or hot ingredients in the bowl while mixing. Cold or lukewarm liquids and ingredients may be used
for mixing.
• Keep long hair, scarves, jewelry and loose clothing away from the rotating beaters to prevent them from getting caught;
this applies equally to cutlery and other kitchen utensils. This can block the rotation of the device and cause it to overheat
and/or get damaged beyond repair, voiding the warranty.
• If an object such as a spoon, knife, etc., falls into the bowl during use, immediately turn off the device to prevent blockage
and remove the object from the bowl before switching on the device again and continuing the mixing process.
Note:
B
A2
When kneading, some flour may stick to the inside of the bowl
. Make sure that the speed selector
is in the "0" (OFF)
position. Now you are able to remove the bowl splash protection
C
and use a spatula to scrape flour from the inside wall
of the bowl.
E
Make sure you use the "Mixing beater"
when mixing ingredients such as butter, eggs, flour, salad, pieces of vegetables
A2
and fruits etc.; we recommend using speed 3 to speed 4
without interruption for about 5 minutes.
Make sure you use the "Egg whisk"
F
when mixing liquid food like eggs, milk, water etc.; we recommend using speed 4
to speed 6
A2
without interruption for about 5 minutes until the mixture is stiff.
Caution:
D
Before using the tilt button
A1
(i.e. before lifting the head of the device), make sure the dough hook
, mixing beater
E
or egg whisk
F
are resting at the back of the device head. The hook/beater/whisk will otherwise collide with the bowl
B
when the head of the device is lifted. If the hook/beater/whisk is resting at the front of the device head, you need to turn on
the speed selector
A2
again, allow the device to rotate for a few seconds, and then turn the speed selector
A2
to "0"
(OFF), so that the hook/beater/whisk stops at the back of the device head.
If necessary, you can scrape excess food particles from the hook/beater/whisk using a plastic spatula.
Pull out the hook/beater/whisk with a little force. It is recommended to push/pull the rim of the hook/beater/whisk when
inserting/removing the accessories.
4) TIPS FOR MIXING
Mixing Ingredients:
• Refrigerated ingredients like butter and eggs should be at room temperature before mixing is started.
• Warm the bowl and dough hook or mixing beater by filling the bowl with hot water, fitting it to the device, and then lowering
the mixing accessory into the water. Dispose of the water before you use the device.
• While you are mixing the ingredients, pause occasionally to scrape the sides of the bowl. Always make sure the device is
switched to "0" (OFF) before you do so!
• In order to prevent shells in your mix, first break eggs into a separate container and then add them to the mixture.
• When mixing dough for bread or other fermenting dough, never knead dough excessively, or else it will not rise.
• When making a mix for cakes, pies, biscuits, etc., cool the mixing bowl and the mixing accessory for an extended period
of time by placing them in the refrigerator. Start mixing the ingredients at a low speed and then beat the ingredients into a
lighter mix at the highest speed.
• When beating whipping cream or egg white, make sure the bowl and whisk are thoroughly clean before you start and do
not excessively beat whipping cream, otherwise it will become liquid.
Tip: For better results, use the dust cover to prevent dust or other substances from falling into the mixture.
• Do not over-beat. Be careful that you only mix/blend mixtures for the time recommended in your recipe.
• Always pour in dry ingredients at the lowest speed.
• Seasonal temperatures, climate conditions (such as humidity and temperature), and the textures of ingredients vary from
area to area and affect the required mixing time and the mixing results.
• Always start mixing at low speed and gradually increase to the speed recommended in the recipe.
EN 06
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