Hotpoint Ariston KM 040 AX0 - Manual (Page 12)

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Speed control
1. Rotate the knob clockwise to start mixing.
Always start the machine at the lowest
possible speed to prevent the ingredients
from splashing out of the bowl.
2. When the ingredients begin to mix, turn the knob
clockwise until you reach the desired speed.
3. When the preparation is complete, turn the
knob to OFF and unplug the machine for safety
reasons.
To avoid spoiling the mixture, we
recommend operating the machine for a
short time and frequently checking the
consistency of the preparation.
Should you need to scrape away any residual
mixture from the inside surface of the bowl
using a utensil, turn the knob to OFF and unplug
the appliance first.
Guide on the use of different speeds
Speed Operation Description
1 Blending
To slowly blend the
ingredients at the beginning
of all preparations
2-3 Mixing
To mix hard dough for pizza,
bread, focaccia.
To mix mashed potatoes
or other vegetables, or
shortening with flour to make
cakes.
4-5 Stirring
To make rather thick batters,
biscuits, pastry
6-7 Beating
For medium-speed beating.
To complete the preparation
of cakes, doughnuts and
other soft batters.
8-9
High-speed
beating
To beat egg whites, creams
and icing.
9-10 Whipping
To whip cream, egg whites
and small quantities of cream/
custard
The operation of the machine may slow
down as the mixture gets harder. This is
normal.
4. Rotate the bowl anticlockwise until it is released.
Assembling and disassembling the
utensils (C)
Assembling:
1. Make sure the appliance is off.
2. Unplug it.
3. Release and lift the motor head.
4. Fit the utensil to the connection shaft.
5. Rotate it anticlockwise until the pin on the shaft
gets into the relevant seat on the utensil.
6. Push upwards all the way by compressing the
spring on the shaft and keep rotating the utensil
until it stops.
Disassembling:
1. Make sure the appliance is off.
2. Unplug it.
3. Release and lift the motor head.
4. Slightly push the utensil upwards and rotate it
clockwise until it stops.
5. Pull the utensil downwards to remove it.
Normal to hard mixtures:
•
Biscuits
• Pastry
• Cakes
• Meat balls
• Stuffing
• Mashed potatoes
• Icing
Soft mixtures that need to
incorporate air:
•
Eggs
• Egg whites
• Mayonnaise
• Sponge cake
• Whipped cream
• Bread
• Pizza
• Pasta
• Focaccia