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6
Maximum capacities Chef Chef XL
Shortcrust pastry Flour weight 680g/1lb 8oz 910g/2lb
Bread dough Flour weight 350g/12oz – 350g/12oz –
(stiff yeasted) 1.36kg/3lb 1.6kg/3lb 8oz
Total weight 550g/1lb 3oz – 550g/1lb 3oz –
2.18kg/4lb 13oz 2.56kg/5lb 10oz
Soft yeasted dough Flour weight 250g/9oz – 250g/9oz –
(enriched with butter and eggs) 1.3kg/2lb 14oz 2.6kg/5lb 12oz
Total weight 480g/1lb 1oz – 480g/1lb 1oz –
2.5kg/5lb 8oz 5kg/11lb
Fruit cake mix Total weight 2.72kg/6lb 4.55kg/10lb
(Creaming fat and sugar method) (9 Egg mix) (15 Egg mix)
Egg whites Number 12 16
Weight (455g) (605g)
* Eggs sizes used = medium sized (Weight 53 – 63g)
Tool Recipe/Process Recommended Speed
K-beater Creaming butter/margarine Start on ‘Min’ and gradually
and sugar increase to ‘Max’
Beating eggs into cake mixes ‘4’ to ‘Max’
Folding in flour, fruit etc ‘Fold’ to ‘1’
All In one cake mixes Start on ‘Min’ and gradually
increase to ‘Max’
Pastry & Biscuits – rubbing fat ‘Min’ to ‘2’
into flour
Royal Icing ‘Min’ to ‘1’
Mashed Potatoes Start on ‘Min’ and gradually
increase to ‘Max’
Whisk Egg Whites
Fatless sponges Gradually increase to ‘Max’
Cream
Dough Hook For Yeasted dough mixes ‘Min’ speed for 45 - 60 secs.
Then increase to speed ‘1’
Re-knead on speed ‘1’
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