Instructions

Use
24
Tips for working with eggs
• For best results, use eggs at room
temperature.
• When preparing dry mixtures, do not use
more than 3 medium-sized eggs and
add small quantities of water if
necessary.
Tips for kneading
• Make sure that the proportion of liquid in
the dough is adequate (at least 50-60%
by weight with respect to the flour used).
Doughs that are too dry can overload
the appliance.
• If the appliance works with difficulty,
switch it off, divide the dough into two
parts and knead the parts separately.
Dough for bread, pizza and egg pasta
• Start the appliance at speed 1 until the
ingredients are well combined, then
increase to 3.
• To mix the ingredients better, add the
liquid ingredients to the bowl at the
beginning of the process.
• Egg pasta, bread, pizza: work them
only with the dough hook.
Use the flat beater only to start the mixing
procedure.
NEVER use the flex edges beater*.
Pre-prepared cake batters
• For batters up to 1 kg (2 lb 3 oz): start
the appliance at low speed until the
ingredients begin to blend, then
gradually increase the speed to 7 for the
remaining time.
• For batters up to 2 kg (4 lb 7 oz): start
the appliance at speed 1 until the
ingredients begin to blend, then
gradually increase the speed to 3-4 for
the remaining time.
Batters for desserts
• We recommend using cold ingredients
to prepare shortcrust and the like, unless
the recipe suggests otherwise.
• For preparing cakes, first beat the butter
and the sugar together at room
temperature, then add the eggs, and
finally the flour.
There may be a slight movement of
the motor head while kneading or
mixing heavy ingredients or those
in large quantities. This is normal
and will not compromise the
smooth operation and durability of
the device.
*Standard only on certain models. Only available as an optional accessory.