Saivod IDEAL MIXER Manual De Instrucciones página 26

a) Do not overfill the machine - the maximum quantity of ingredients is 1.05 kg.
5. Lower the arm using the rise button (2).
6. Insert the mains plug into a properly installed 230 V/50 Hz safety power socket.
7. Switch the machine using the speed button to a speed between 1 and 6 (corresponding to the mixture).
For pulse operation (kneading at short intervals), turn the switch to the "PULSE" position. The switch has
8.
to be held in this position according to the desired interval length. When the switch is released it returns
automatically to the "0" position.
Adjusting the Levels and Using the Hook for not more than 1.05 kg of Mixture
Levels Use
1-3 Dough hook
3-4 Beater
5-6 Whisk
Pulse Whisk
NOTE:
 Short operation time: With heavy mixtures, do not operate the machine for more
than six minutes, and then allow it to cool down for a further ten minutes.
After kneading/stirring turn the speed knob (3) back to the "0" position as soon as the mixture has formed
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a ball. Then remove the mains plug.
10 Press the rise button (2) downwards and the arm will be raised.
11 The mixture can now be released with the help of a spatula and removed from the mixing bowl.
12 The mixing bowl can now be removed.
Clean the parts as described under "Cleaning" .
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Suggested Recipes
Sponge Mixture (Basic Recipe), Level 1-4
Ingredients:
200grams soft butter or margarine, 200grams sugar, 1 packet vanilla sugar or 1 bag Citro-Back, 1 pinch of salt,
4 eggs, 400grams wheat flour, 1 packet baking powder, approx. 1/8 litre milk.
Preparation:
Transfer the wheat flour and the remaining ingredients to the mixing bowl, stir with the beater for 30 seconds on
level 1, then for approximately 3 minutes on level 2. Grease a tin or cover with baking paper. Fill in the mixture
and bake. Before the cake is removed from the oven, test to see if it is done. With a sharp wooden stick pierce
Type of Mixture
Heavy mixtures(e.g. bread or short pastry)
Medium-heavy mixtures(e.g. crepes or sponge mixture)
Light mixtures (e.g. cream, egg white, blancmange)
Interval (e.g. for mixing under sponge, egg white)
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