Catler KM 8011 - Manual (Page 17)

17
ASSEMBLY & OPERATION
MIXTURE MIXING TASK APPROX. MIXING TIME
Butter & sugar Creaming
1–4 minutes (or until mixture is
pale and creamy)
Cake, muffi n batter
Incorporating wet and dry
ingredients 30–40 seconds (or until all
ingredients are combined)
Biscuits & cookie
mixtures Incorporating wet and dry
ingredients 30–40 seconds (or until all
ingredients are well combined)
Thin/light batters (ie.
Pancakes) Incorporating wet and dry
ingredients 30–40 seconds (or until all
ingredients are combined)
Icing
Incorporating wet and dry
ingredients 40–50 seconds (or until all icing
is smooth)
Frosting
Creaming butter
Combining icing sugar, butter &
liquid ingredients
1–2 minutes (or until butter is
smooth & creamy)
50–60 seconds (or until mixture
is light and fl uff y)
ISSUE TIP
Choice of attachments
Use the beater for all mixing tasks. Use the whisk for all whipping or
aeration tasks. Use dough hook only for kneading bread dough.
Speed settings
Use the mixing guide to select a suitable mixing speed when
preparing recipes. Begin mixing at lowest speed then increase to
higher speed to prevent splattering.
Mixing
Mix for the recommended time in the recipe – avoid over mixing.
Should an object such as a spoon or spatula fall into the bowl while
mixing, immediately turn the mixer off , unplug at the power outlet
and remove the object.
Egg white
Be sure the whisk and bowl are completely clean and dry before
use – a small amount of fat or egg yolk will aff ect whipping
performance.
Bread dough
Add liquid ingredients to the dry ingredients. Use Kneeding/Folding
setting to knead ingredients into a dough ball.
DO NOT place hands near dough hook when mixer is operating.