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COOKERY TIPS
1. Refrigerated ingredients, i.e., butter and eggs should be at room temperature before
mixing begins. Take these ingredients out ahead of time.
2. To eliminate the possibility of shells or deteriorated-off eggs in your recipe, break eggs
into a separate container first, then add to be mixed.
3. Do not over-beat. Make sure you only mix/blend mixtures as recommended in your
recipe. Stir dry ingredients only until just combined. Always use the low speed.
4. Climatic conditions. Seasonal temperature changes, temperature of ingredients and their
texture variation from area to area all play a part in the required mixing time and the
results achieved.
5. Always start mixing at slow speeds. Gradually increase to the recommended speed as
stated in the recipe.
Reference recipe
1. Beating eggs
Food：eggs
Operation: put 500g mixtures of egg whites and yolk into a bowl, choose a beater, and let
the appliance work at the highest speed for three minute.
2. Blending flour
Food: flour, water
Using method: put 665g of flour and 924g water into the bowl, assemble a dough hook, and
let the appliance operate at lower speed for 30 seconds and then at higher speed for 3 minute
until the flour is well combined.
Remark: Volume of food mixture should not exceed the accessories' lengths, which means
not to exceed 80% of the dough hook spiral part, or 80% of the beater length.
ENVIRONMENT FRIENDLY DISPOSAL
You can help protect the environment!
Please
remember
regulations: hand in the non-working electrical
equipment to an appropriate waste disposal
centre.
4
to
respect
the
local
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