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Operation
For kneading dough, whisking egg whites
and beating cream and light dough.
Maximum processing quantity
X "Recipes" see page 7
1. Place the appliance stand on a smooth
and level work surface. Press the
release button and raise the swivel arm
to the stop.
2. Place the bowl on the base. The edge of
the bowl must completely cover the bowl
drive and the bowl should rotate easily.
3. Insert required tool pair (stirring whisks
or kneading hooks) into the hand mixer
and press into position.
Important! Only use tools that came with
the stand. Note the shape of the plastic
parts on the tools to avoid mixing them up.
4. Fit the back of the hand mixer onto
the support so that the docking area
engages in the opening on the support.
5. Hold the support and press the hand
mixer down until it locks into place.
Ensure that the worm gear and gear
wheel mesh together correctly!
6. Add the ingredients to the bowl.
7. Press the release button and push the
swivel arm down until it locks into place.
8. Insert the mains plug. Move the switch
to the desired setting.
9. Process the ingredients until you
achieve the required result.
10. Move the switch to 0. Wait until the drive
comes to a standstill. Disconnect the
mains plug.
11. Press the release button and raise the
swivel arm to the stop.
12. Pull the lever on the swivel arm
backwards and remove the hand mixer.
13. Remove the bowl.
14. Press the ejector button on the hand
mixer and remove the tools.
Note: To make dough, first put the flour and
then the other ingredients in the bowl and
mix briefly at the lowest setting. When the
flour is no longer dusty, change to a higher
setting. If the bowl and tools are rotated
in opposite directions, a loose dough is
formed after a short while.
Care and daily cleaning
Caution!
Follow the instructions in the manual for the
hand mixer without fail.
■ Wipe down the stand with a soft, damp
cloth and dry off.
■ Clean the bowl and tools with
dishwashing detergent and a soft brush
or put them in the dishwasher.
■ Allow all parts to dry.
Recipes
The ingredient quantities in the recipes are
the maximum processing quantities.
Stirrer
The stirrers can be used to whisk
2-8 egg whites or beat 200-600 ml
of cream. They can also be used to
make light dough and batter, e.g. sponge
and cake mixture, pancake batter, cremes,
mayonnaise and mashed potato.
Sponge roll with cream filling
and fruit
Dough:
– 4 eggs
– 70 g sugar
– 1 packet vanilla sugar
– 80 g wheat flour
– 1 pinch baking powder
Filling:
– 200 g cream
– 2 tbsp sugar
– 1 packet cream stiffener
– 150 g fruit (e.g. raspberries,
strawberries, sour cherries)
– A little icing sugar for dusting
Operation
en
7
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