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Use
22
Recommendations for recipes using eggs
• For the best results, use eggs at room
temperature.
• When working with stiff pasta doughs,
do not exceed the quantity of 3 medium
eggs, adding small quantities of water if
necessary.
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 are incorporated, then
increase to speed 3.
• 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 up 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 up 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.
It is possible for the motor head to
move slightly when mixing or
kneading dense mixtures or large
quantities. This should be
considered normal and will not
compromise the operation or long
lifetime or the appliance.
*Standard only on certain models. Also available as an optional accessory.
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