Professional Mixer Instructions for use KM 8010
PROFESSIONAL MIXER
CONTENTS 4 Congratulations 6 Catler Recommends Safety First 8 Know Your Professional Mixer KM 8010 9 Assembling and Operating Your Professional Mixer KM 8010 14 Care and Cleaning 15 Measuring and Weighing 16 Cooking Information 17 Hints and Tips 19 Other Important Informations R1 Recipes CONTENTS 3
Congratulations on the purchase of your new Professional Mixer KM 8010.
CATLER RECOMMENDS SAFETY FIRST We at Catler are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions: IMPORTANT SAFEGUARDS FOR YOUR PROFESSIONAL MIXER KM 8010 • • Children should be supervised to ensure that they do not play with this appliance.
IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES • Fully unwind the cord before use. • • Do not let the cord hang over the edge of a table or counter, touch hot surfaces or become knotted. Do not use this appliance for other than its intended use. Do not use in moving vehicles or boats. Do not use outdoors. • The installation of a residual current device (safety switch) is recommended to provide additional safety protection when using electrical appliances.
KNOW YOUR PROFESSIONAL MIXER KM 8010 Mixer motor head Powerful 500 watt motor for powerful and thorough mixing results Speed control dial with 6 speed settings Variable speed for all mixing tasks Wire whisk For all whipping tasks Tilt back hinge button The Mixer motor head of the Professional Mixer tilts back and locks into position to allow easy removal of the mixing bowl and attachments Large stainless steel mixing bowl For mixing your ingredients Die cast metal mixer stand The heavy duty die cast me
ASSEMBLING AND OPERATING OF YOUR PROFESSIONAL MIXER KM 8010 Before the first use Role of the Planetary Mixing Action Before using your Professional Mixer for the first time, remove any packaging material and promotional labels. Ensure the speed control dial is in the ‘0 – Stand By’ position, the mixer is switched off at the power outlet and the power cord is unplugged. The Professional‘s mixer head rotates around the bowl whilst rotating the beater in the opposite direction.
Attaching the Beater, Dough Hook or Whisk 4. 5. 10 Ensure the Mixer motor head is in the raised open position. Align the groove in the top of the beater, dough hook or whisk with the locking pin on the spindle extending down from the Mixer motor head. 6. Lower the Mixer motor head by depressing the tilt back hinge button and pushing the Mixer motor head down until it locks into the horizontal (closed) position. Operating the Mixer 7.
12. Raise the Mixer motor head by depressing the tilt back button and lift the Mixer motor head up until it tilts back and locks into the open position. 15. Lower the Mixer motor head by depressing the tilt back hinge button and pushing the Mixer motor head down until it locks into the horizontal (closed) position. 13. Remove the beater/dough hook/whisk by holding the Mixer motor head and pressing the attachment upwards on the spindle.
Care and Cleaning 12
CARE AND CLEANING Cleaning after use 1. 2. Always ensure the speed control dial is in the ‘0 – Stand By’ position, the mixer is switched off at the power outlet and the power cord is unplugged. Remove the beater, dough hook or whisk and mixing bowl from the mixer. Follow instructions in ‘Assembling and Operating Your Professional Mixer’ on page 11, referring to steps 12 to 15. 3. Wipe the Mixer motor head and Mixer stand with a soft, damp cloth then dry thoroughly. 4.
MEASURING AND WEIGHING Care should be taken when weighing and measuring ingredients to achieve accuracy and consistency. Recipes in this instruction book have been developed according to the following metric. Used measurements ml 1 teaspoon 5 1 tablespoon 20 1 cup 250 Metric measuring cups and spoon If using graduated metric measuring cups, it is important to spoon the dry ingredients loosely into the required cup.
COOKING INFORMATION The following oven temperature settings are included as a guide. These settings may need to be adjusted to suit the individual oven. Thermostat setting/ Preheated oven Electric °C Gas °C Gas Mark Very slow 120 120 1 Slow 150 150 2 Moderately slow 170 160 3 Moderate 180 180 4 Moderately hot 200 190 5 Hot 220 200 6 Very hot 230 230 7 NOTE: If using fan forced ovens be sure to turn the temperature down by 15–20°C.
HINTS AND TIPS er the altitude, the lower the air pressure and the faster the dough will rise. Try reducing the yeast by ¼ teaspoon. For better bread making • Do check the ingredients and read the recipe before starting to bake. • Do check use-by-dates on ingredients. • • Do measure ingredients accurately – weighed measurements are more accurate than volume measurements. If the weather is hot and humid, reduce the yeast by ¼ teaspoon to avoid over rising of the dough.
• Butter should be softened at room temperature to make creaming butter and sugar easier. • Keep surfaces and ingredients chilled when making, handling or rolling out pastry. Butter for pastry making should be kept refrigerated. • Avoid stretching pastry when rolling out as it will shrink when baking. Use light, even strokes in one direction and avoid pressing down hard on the rolling pin. Where possible, rest pastry in the refrigerator before baking.
OTHER IMPORTANT INFORMATIONS For bread making Flour is the most important ingredient used for bread making. It provides food for the yeast and gives structure to the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic strands that interlock to trap the gases produced by yeast. This process increases as the dough continues kneading and provides the structure required to produce the weight and shape of the baked bread.
Smaller packets of bread mix usually contain sachets of yeast. Larger bulk bags of bread mix usually do not include the yeast sachets, however the corresponding brand of yeast may be purchased separately. Some bulk and imported yeasts are more active, therefore it is recommended to use less of these yeasts. Yeast may also be more active in hot weather. Rapid rise yeast is a mixture of yeast and bread improver. Brands will vary in strength.
Mixing guide Speed setting Mixing task For 1 kneading/folding Bread doughs 2 light mixing Puddings, icings, muffins 3–4 beating/creaming Cream cheese, heavy batters 5–6 whipping/aerating Cream, egg white/meringues marshmallow Mixing tips Issue Tip Choice of attachment Use the beater for all mixing tasks. Use the whisk for all whipping or aeration tasks. Use dough hook only for kneading bread doughs.
Recipes R22 RECEPTY
CONTENTS R3 Crunchy biscuits R5 Home–made bread R8 Morning pick–ups R10 Cakes and sponges R12 Sweet passion R13 Icing and creams R14 Best dough recipes R16 Healthy wholemeal CONTENTS R2 2
CRUNCHY BISCUITS BUTTER BISCUITS MAKES 40 125g butter, softened ¾ cup caster sugar 1 teaspoon vanilla essence 1 egg 2 cups (300g) plain flour 1 teaspoon baking powder Variations NOTE: When using smaller quantities turn off the Mixer from time to time and scrape the bowl with a spatula. CHOCOLATE BISCUITS 1× butter biscuits mixture 2 tablespoon cocoa Step 3: Sift flour, baking powder and cocoa together. ORANGE BISCUITS 1. Assemble Mixer using flat beater. 2.
MACAROONS CHEDDAR CHEESE BISCUITS MAKES 60 MAKES 30 4 egg whites 1½ cups caster sugar 1 teaspoon coconut essence 2 teaspoons finely grated lemon rind 3 tablespoons corn flour, sifted 4 cups desiccated coconut Extra desiccated coconut, for sprinkling Melted chocolate, optional 150g butter, softened 1 cup finely grated Cheddar cheese ¼ cup finely grated Parmesan cheese 1 ¼ cups plain flour, sifted Extra flour, for kneading Extra Parmesan cheese, for sprinkling Sweet paprika, for sprinkling 1.
HOME–MADE BREAD BASIC WHITE BREAD 6. Remove the risen dough from the bowl and knead again on a lightly floured surface. EGG GLAZE 4 cups (600g) bread flour 3 tablespoons milk powder 1½ teaspoons salt 1½ tablespoons sugar 1 teaspoon bread improver 2 teaspoons instant yeast 2 tablespoons oil 1½ cups (375ml) water Extra bread flour, for kneading 7. Shape dough into a roll shape to fit a large bread tin or divide into two to fit two smaller bread tins. 1 egg, lightly beaten 2–3 tablespoons water 8.
HERB, CHEESE AND GARLIC MONKEY BREAD 1 quantity Basic White Bread dough 2 cloves garlic, finely chopped 1 tablespoon finely chopped fresh mixed herbs (example: rosemary, basil, sage, thyme) ½ cup finely grated Parmesan or Cheddar cheese ¼ cup melted butter 1. Follow steps 1–3 of the Basic white bread recipe. As dough starts to form, add garlic and mixed herbs. 2. Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable.
5. Place the dough ball into a large bowl, loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size. 6. Remove the risen dough from the bowl and knead again on a lightly floured surface. 7. Shape dough into a roll shape to fit a large bread tin or divide into two to fit two smaller bread tins. 3 cups (450g) bread flour 1 teaspoon salt 2 teaspoons sugar 2 teaspoons instant yeast 2 tablespoons olive oil 1 cup (250ml) water 8.
MORNING PICK–UPS FRENCH HEN’S EGG FRUIT TOAST CRUMPETS MAKES 4–6 portions MAKES 8 4 eggs ¾ cup milk ¼ cup caster sugar 1½ teaspoons cinnamon 1½ tablespoons butter 6 thick slices fruit bread Icing sugar, to serve ¾ cup warm milk ¾ cup warm water 2 teaspoons sugar 1 teaspoon dried yeast 2 cups (300g) plain flour 1 tablespoon baking powder ½ teaspoon salt 1. Assemble Mixer using wire whisk. 1. Assemble Mixer using wire whisk. 2.
SWEET CORN AND BACON FRITTERS MAKES 6 PORTIONS 2 eggs 440g can creamed corn 1 teaspoon salt Freshly ground black pepper 2 cups (300g) plain flour 2 teaspoons baking powder 2 tablespoons oil R9 1. Assemble Mixer using flat beater. 2. Using speed 1, beat eggs, add creamed corn until just combined, add salt and pepper if desired. 3. Sift flour and baking powder together. 4. Using speed 2, slowly add sifted ingredients to egg mixture, mix until combined. 5. Heat oil in fry pan over medium heat.
CAKES AND SPONGES VANILLA BUTTER CAKE Variations: COFFEE CAKE 125g butter, softened ¾ cup caster sugar 1 teaspoon vanilla essence 2 eggs 2 cups (300g) self raising flour, sifted ¾ cup milk COCONUT CAKE 1 quantity Vanilla Butter Cake mixture 2 teaspoons instant coffee granules, dissolved in 1 tablespoon boiling water 1. Assemble Mixer using flat beater. 2. Using speed 5, beat butter and sugar until light and fluffy. 3. Add vanilla essence, add eggs one at a time, beat well after each addition. 4.
SULTANA OR CHERRY CAKE MARBLE CAKE NEVER FAIL PLAIN SPONGE 1 quantity Vanilla Butter Cake mixture ¾ cup sultanas or glace cherries 1 quantity Vanilla Butter Cake mixture 1 tablespoon cocoa 2–3 drops red food colouring 4 eggs, separated ¼ cup caster sugar 1 cup (150g) self raising flour, sifted 3 tablespoons water Step 4: Using speed 2, slowly add flour and milk alternately, to form a smooth batter. Reduce to speed 1, fold in sultanas or cherries. Do not over mix.
SWEET PASSION BAKED PORTUGUESE TART PROFITEROLES APRICOT CREAM MERINGUES MAKES 4–6 portions MAKES 20 MAKES 20 – 24 1 quantity Rough puff pastry (recipe page R15) 4 eggs ¼ cup caster sugar 1 tablespoon corn flour 1½ cups warm milk 1–2 tablespoons melted butter 1 tablespoon caster sugar, extra 1 quantity Choux pastry (recipe page R14) 1 quantity Chocolate praline cream (recipe page R13) 1 quantity Creamy chocolate glaze (recipe page R13) 4 egg whites 1 cup caster sugar Apricot conserve, optional Whipp
ICING AND CREAMS VIENNA CREAM FROSTING CHOCOLATE PRALINE CREAM CREAMY CHOCOLATE GLAZE 125g butter, chopped 1½ cups icing sugar 2–3 tablespoons milk 600ml thickened cream 2× chocolate peanut confectionary bars (35 g/1 pc) 200g dark chocolate, chopped ¾ cup thickened cream 1. 1. Assemble Mixer with wire whisk. 1. Assemble the Mixer using wire whisk. 2. 2. Using speed 3, beat the butter until it lightens in colour. Using speed 5, beat cream until light and fluffy. 3. 3.
BEST DOUGH RECIPES RICH SHORTCRUST PASTRY CHOUX PASTRY SWEET SHORTCRUST PASTRY 180g butter, chopped 2 ¼ cups plain flour 1 ½ teaspoons baking powder ¼ teaspoon salt 2 tablespoons lemon juice 1 egg yolk, lightly beaten Extra flour, for kneading 60g butter, chopped ¼ teaspoon salt 1 ½ cups water 1 cup (150g) plain flour 3 eggs, lightly beaten 125g butter, chopped 2 tablespoons caster sugar 1 60g egg, separated ¼ cup custard powder ¼ cup corn flour ¾ cup (110g) plain flour ¾ cup (110g) self raising flour
ROUGH PUFF PASTRY 100g butter, cut into 4 equal portions 1 egg yolk ½ teaspoon baking powder 1 cup (150g) plain flour 1 tablespoon lemon juice 2 tablespoons water Extra flour, for kneading R15 1. Assemble Mixer using flat beater. 2. Using speed 5, beat 1⁄4 of the butter with egg yolk until light and fluffy. 3. Using speed 1, add baking powder and flour and beat until well combined. Gradually add lemon juice and water until a soft dough is formed. 4.
HEALTHY WHOLEMEAL WHOLEMEAL PASTRY 1 cup (150g) wholemeal plain flour 1 cup (150g) plain flour 150g butter, chopped 1 egg yolk 1 tablespoon lemon juice 1 tablespoon water 1. Assemble Mixer using flat beater. 2. Using speed 1, stir flours, add butter and egg yolk, mix to combine. Gradually add lemon juice and water until a soft dough is formed. 3. Turn dough onto lightly floured board and knead lightly to form a smooth ball. Wrap dough in plastic wrap and refrigerate for 20 minutes before using.
WHOLEMEAL BREAD AND ROLLS 6. Remove the risen dough from the bowl and knead again on a lightly floured surface. FETA AND ROASTED MEDITERRANEAN VEGETABLE QUICHE 7. For bread: shape dough into a roll shape to fit a large lightly greased bread tin or divide into two to fit two smaller bread tins. For bread rolls: divide dough evenly into 16–24 pieces, knead into balls and place close together on a lightly greased baking tray.
WHOLESOME FRUIT MEDLEY SLICE MAKES 20 – 24 200g butter, softened ½ cup caster sugar 1½ cups (225g) wholemeal self-raising flour ½ cup (75g) plain flour Filling 200g dried Fruit Medley, finely chopped 1 tablespoon honey ¾ cup water 1. Assemble Mixer using flat beater. 2. Using Speed 5, beat butter and sugar until light and creamy. 3. Sift flours together and, using speed 1, gradually add to the creamed mixture to form a soft dough. 4.
HANDLING INSTRUCTIONS FOR THE DISPOSAL OF USED PACKAGING MATERIAL Dispose of the packaging material in the designated place for waste disposal. ELECTRONIC AND ELECTRIC APPLIANCE DISPOSAL INSTRUCTIONS Information for users for the disposal of electric and electronic devices. This symbol on products or original documents means that used electric or electronic products must not be added to standard communal waste.
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Professional Mixer Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product. W W W . C A T L E R . E U CUSTOMER SERVICE 23 I N F O @ C A T L E R .
