Intelligent Motor Control System. Gastroback 40977

FURTHER TIPS FOR USING THE MIXING FUNCTIONS

Whenever possible, use the splash guard. This will prevent clouds of powder and splashes from escaping the bowl, especially when adding ingredients. The feed opening enables the addition of further ingredients without removing the splash guard. When adding powdery ingredients (e.g. flour) during operation, only use the speed setting 1-3.

• Add dry and liquid ingredients in alternating portions. Wait, until the machine made an even mixture again, before adding the next portion.

• The machine accelerates the speed slowly up to the set value. However, start operation with the slowest speed. Increase the speed slowly up to the desired speed setting. Avoid high speed settings, when mixing liquids to avoid splashes.

• For adding ingredients, do not pour them directly onto the mixing tool. Add liquid ingredients slowly otherwise the liquid will gather in the middle of the mixing bowl, making even mixing more difficulty. The feed opening of the provided splash guard eases the sideways adding. When mixing small amounts, you should stop operation intermediately and push the mixture down via a soft spatula. For yeast dough and other heavy dough use the kneading tools (in combination or separately) only. Use a slow speed level (1-3). Too heavy loads may damage the scraper beaters or wire whisk and cause overheating and damage to the machine when using high speed.

• For best results warm up the bowl, before making yeast dough. For this, you may rinse the bowl with hot water. If the dough sticks to the dough hook keep on processing until the dough is smooth and even. However, ensure that the dough does not creep upwards into the drive shafts . In this case, stop the machine and push down the dough via a spatula.

• . Wait for the food to cool down. The rising steam and condensation on the machine can damage the machine. When the machine got wet, immediately unplug and wipe dry. Do not touch the machine with your hands, when the machine is wet and connected to the power supply.

• Process cake mixtures with a medium speed level and increase the speed to a higher level, after the ingredients have combined. Refer to the instructions of the recipe for best mixing results.

• For adding solid ingredients the dough should be heavy, otherwise the ingredients may settle on the base of the cake pan during baking. Use the dough hook for adding solid ingredients such as granulated nuts, raisins, small chocolate pieces or dried fruit to heavy dough.

• Always select a slow speed level for folding in ingredients. This way, the ingre-

EN 88 dients will not get mashed but will be folded into the dough carefully.

• Spread some flour on sticky fruit before adding them to the dough (e.g. candied orange peel).

• Use the wire whisk for beating egg whites and ensure that the bowl is dry and clean. Slowly increase the speed level (e.g. to “10”) and check the consistency of the eggs. Egg white is ready for the next step of preparation, when it is stiff and shiny and when it builds heaps. Do not beat egg whites too long. Otherwise the proteins will separate from liquid irreversible.

• After processing eggs, immediately rinse the mixing tool with cold water. When using hot water or leaving the egg desiccate on the mixing tools, the proteins of the egg will curdle and stick stubbornly tools.

• For making whipped cream, chill the bowl (e.g. by rinsing with ice/water mixture) and only use chilled whipped cream. Slowly increase the speed to the highest level (“12”) and check the consistency of the whipped cream. The whipped cream is stiff when it builds heaps, when taking the wire whisk out of the bowl.

Do not over-process whipped cream, to avoid separation of fat and whey.

SPECIAL HINTS CONCERNING THE SCRAPER BEATER

Under-mixed batters give poor baking results, including collapsing, unevenness of crumb, large holes, low rising, streaking and coarse textures. Via the special design of the scraper beater exceptionally thorough mixing is possible.

The scraper beater can be used for a variety of mixing tasks. Long mixing times may be required for larger or double quantities. You should not use the scraper beater for whisking egg whites or cream. For this type of purpose, the wire whisk is suited better.

IMPORTANT - Do not use the scraper beater for mixing heavy dough (bread, pizza etc.), or smashing potatoes.

When using the scraper beater always ensure that ingredients like butter and cream cheese has been softened at room temperature and chopped into cubes or flakes.

USING THE MINCER

• During operation, always protect the mixing drive against unintended touch. For this, install the mixing bowl and splash guard. Do not process or consume any food that has gone bad or has been stored for too long. Even in the refrigerator, minced meat is highly perishable. Thus, use really fresh meat and process meat directly, before consumption or cooking.

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