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CAUTION! Mixers (9, 10, 11) should not be washed in a dishwasher as it may damage them.
OPERATION OF THE DEVICE AT INDIVIDUAL SPEED RANGE
The robot has speed regulation in the range of 1-6 and the PULSE (P) function, used for
short-term operation at maximum speed.
Work speed
1
2
3
4
5
6
P
USING THE ROBOT FOR OWN RECIPES
This manual contains some general, practical advice on the specifics of working with the
robot, which may be useful when preparing own recipes. However, to achieve a perfect
effect and to develop the appropriate mixing procedure user's own observations and
experience are necessary. Control the mixing process and stop exactly when the consist-
ency required in the recipe is reached (e.g. "smooth and elastic dough").
CULINARY TIPS
1. Refrigerated ingredients, such as butter or eggs, need to come to room temperature before being
blended. Therefore, they should be removed from the refrigerator earlier.
2. To avoid eggshells or bad eggs inside the mixture, it's best to pop them into a separate container
before adding to the rest of ingredients.
3. Excessive whipping may adversely affect the final product. Be sure to follow the mixing time spec-
ified in the recipe.
4. Changes in temperature, texture of food products (e.g. resulting from fluctuations in ambient tem-
perature) may shorten/extend the process of mixing ingredients as well as affects the final result
of mixing.
5. Always start mixing at low speeds and gradually increase the speed to the recipe's requirements.
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Work type
Pre-mixing
Slow mixing
Mixing, whipping
Whipping
Fast whipping
Very fast whipping
PULSE
Application
Slow pre-mixing, mixing all types of dough and dry ingredients. In this speed
range, add flour and dry dough products as well as liquid ingredients until the
mass is dry. Do not mix or knead yeast dough at this speed.
For mixing at slow pace. This speed is ideal for kneading yeast, shortbread and
pound cakes. Also to be used in the first phase of mashing potatoes and other
vegetables as well as during adding liquid fat or flour to the dough.
Used for kneading medium-heavy doughs, like shortbread dough. Speed range
ideal for adding sugar and white to the meringues. This is the average speed of
mixing masses, e.g. minced meat, pâtés and cakes.
Medium-fast whipping, good for the initial phase of mayonnaise preparation,
adding the ingredients of the custard cream. It is used to finish lighter masses
that require aeration.
Whipping creams and foam out of whites.
Whipping egg whites, whole eggs and whipped cream, used in the final phase
of preparing mashed potatoes.
Short-term mixing at maximum speed.
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