User manual

EN-23
EN
Use
Recommendations for kneading
• Make sure that the proportion of liquids
in doughs is sufficient (at least 50-60% of
the quantity of flour, by weight). Doughs
which are too dry and therefore stiff can
overload the motor.
• If the appliance is struggling, switch it off,
divide the dough into two pieces and
knead them separately.
Bread/pizza dough and egg pasta
dough
• Start the appliance at speed 1 until the
ingredients have been incorporated, then
increase to speed 2.
• In order to allow the ingredients to best
amalgamate, we recommend adding the
liquid ingredients to the bowl at the start.
• Egg pasta, bread, pizza: only knead
using the dough hook. Use the flat beater
only to start the kneading procedure. DO
NOT use the flex edge beater*.
Prepared cake batters
• For up to 1 kg of batter: start the appliance
at a low speed until the ingredients start to
come together, then gradually increase
the speed up to 7 for the remaining time.
• For up to 2 kg of batter: start the appliance
at speed 1 until the ingredients start to
come together, then gradually increase
the speed up to 3-4 for the remaining
time.
Pastry
• Cold ingredients should always be used
when making pastry, particularly short
pastes, unless the recipe states otherwise.
• When preparing cakes, initially beat
butter at room temperature with sugar,
then add the eggs and finally the flour.
* Standard only on certain models. Also available as an
optional accessory.