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COMMENTS ON THE OPERATION OF THE MIXER
The shape of the mixing bowl and the attachments was designed to eliminate the need
of continuous scraping and removing ingredients off the sides of the mixing bowl when
operating the mixer. There is no need to clean the sides of the mixing bowl more than
once or twice during one mixing cycle. The mixer should be unplugged from the power
supply before the cleaning!
The mixer may get warm while operating. The upper part of the mixer motor head may get
very warm due to heavy load and long mixing cycle, which is normal
CLEANING AND MAINTENANCE
1. Ensure that the speed control (2) is in The "Off" position ("0" position).
2. Unplug the mixer from the power grid or disconnect the power supply.
3. The mixer motor head may get warm as a result of a long operating time (1). Wait until the machine
has cooled
4. Clean the casing of the machine with a damp cloth.
5. Clean the mixer arm (8), rod (9), dough hook (10) and spatula (11) under running water with addition
of a detergent.
It is recommended to clean the accessories as soon as you have finished using the ap-
pliance. This will allow to remove deposited sediments. It prevents the leftovers from
drying out, which makes cleaning more effective and easier, it also prevents bacteria from
reproducing.
WARNING! Do not clean the rod (9) in a dishwasher as it may cause its damage. The mixer
arm (8), dough hook (10) and spatula (11), you can be cleaned in the dishwasher.
OPERATION OF THE APPLIANCE AT PARTICULAR SPEED LEVELS
The mixer's gear control is stepless, by increasing the turnover rate we may allow for:
Pre-mixing
Slow mixing
Mixing, whipping
Whipping
Fast whipping
Very fast whipping
Turbo
Slow pre-mixing, blending and creaming of all dough and dry pastry ingredients.
At this speed level flour and dry pastry ingredients should be added as well as liquid
ingredients to the dry ones. Do not use this speed for yeast dough.
Slow mixing and blending. This speed level is suitable for kneading yeast dough,
shortcrust and creamed pastry. Also for the first stage of mashing potatoes and other
vegetables, as well as to add liquid fat to flour or pastry
Used for kneading of medium-heavy pastry – as shortcrust. At this speed level you
may add sugar to egg whites when making meringue. It is a medium speed level for
blending substances, such as ground meat, minced pâté meat or pastry.
For medium-fast whipping, the initial stage of mayonnaise making, for blending
ingredients of blancmange cream. Also used for final mixing of lighter substance that
needs to be well-aerated.
For whipping cream and egg whites froth.
To rod egg whites to a froth, whole eggs, whipping cream, also in the final stage of
mashing potatoes
The function operates with pulse when the knob is held in the P position
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