manual

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Your Stand Mixer comes with three mixing
attachments, each is designed for a specific task.
Beater (10)
Use the Beater for creaming butter and sugar,
mixing cake mixes and making short crust pastry.
When using the Beater it is recommended to use
speeds 1-4 as higher speeds may cause
splashing.
Dough Hook (11)
The Dough Hook is designed to knead dough for
baking fresh bread. When kneading fresh dough it
is recommended to use the following
speeds/steps:
1. Speed 1 for 20-30 seconds
2. Speed 2 for 20-30 seconds
3. Then speed 3 for 3-4 minutes
• Always use the splash guard (9) to prevent dough,
creeping up the Attachment Sleeve (7).
Do not use your Stand Mixer to knead dough
continuously for longer than 5 minutes.
Whisk (12)
The Whisk is ideal for whisking egg whites and
cream. It is recommended to use the maximum
speed with this attachment.
When beating egg whites, it will take roughly 2-3
minutes to achieve soft peaks. Mix a minimum of
4 large egg whites (200ml), use a maximum of 12
egg whites at one time.
Attachments
Method:
1
Preheat the oven to 190
o
C / Gas Mark 5. Lightly grease and line two
8 inch sandwich tins.
2 Combine the sugar, butter, salt and vanilla in the Mixing Bowl with
the Beater.
3 Add the eggs. Continuing on speed 2, mix for about 30 seconds.
Stop and scrape the sides of the Mixing Bowl.
4 Add the flour and baking powder. Mix for a further two minutes
5 Gradually add the milk while mixing.
6 Divide the mixture evenly between the tins and bake in the oven for
25-30 minutes.
7 Allow to cool completely and then fill with jam and buttercream.
Ingredients:
• 2¼ cups (328g) plain flour
• 1⅓ cups (300g) sugar
• 3 tsp baking powder
• ½ tsp salt
• ½ cup (100g) butter
• 1 cup (240g) low fat milk
• 1 tsp vanilla
• 2 eggs
Quick cake
• We recommend using the mixing methods
detailed in these three recipes to obtain the best
results from your new stand mixer.
Mixing methods
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