to use the countdown timer
1 Connect the mixer to the power supply. The display will show 88:88 and
then clear leaving the power on indicator visible .
2Press either the + or – button for one second and the power on indicator
will disappear and 00:00 will appear in the display.
3Press the + and – buttons until the desired time is displayed. The timer will
count up in 5 second intervals. If the buttons are pressed continuously the
numbers will change more quickly the longer they are held down. A
maximum time of 60 minutes can be set. If a time is not selected within 30
seconds the display will revert to showing the power on indicator.
4Press the start/stop button to start the mixer and the timer will count
down in one second intervals.
●
The mixer operation can be paused at any time by pressing the start/stop
button once, this will also pause the timer. To resume the mixing operation
press the start/stop button again, the mixer will start and the timer will
continue to count down. If the mixer is left in the pause mode for ten
minutes the timer will automatically re-set and an audible tone will be
emitted for 2 seconds.
5 The mixing process will automatically stop when the total time has elapsed
and an audible beep will be emitted for 5 seconds. The display will flash
00:00 for 5 seconds and then clear showing the power on indicator .
to re set the timer
1 Zero the timer by pressing the – and + buttons at the same time.
However, if the mixer is not used for 30 minutes the display will
automatically reset to 00:00.
maximum capacities
CHEF MAJOR
shortcrust pastry
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Flour weight: 680g - 1lb 8oz Flour weight: 910g - 2lb
stiff yeast dough
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Flour weight: 1.36kg - 3lb Flour weight: 1.5kg - 3lb 5oz
●
Total weight: 2.18kg - 4lb 13oz Total weight: 2.4kg - 5lb 5oz
soft yeast dough
●
Flour weight: 1.3kg - 2lb 14oz Flour weight: 2.6kg - 5lb 12oz
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Total weight: 2.5kg - 5lb 8oz Total weight: 5kg - 11lb
fruit cake mix
●
Total weight: 2.72kg - 6lb Total weight: 4.55kg - 10lb
egg whites
●
12 16
general hints
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Stop mixing and scrape down the bowl with the spatula frequently.
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Eggs at room temperature are best for whisking.
●
Before whisking egg whites, make sure there’s no grease or egg yolk
on the whisk or bowl.
●
Use cold ingredients for pastry unless your recipe says otherwise.
points for bread making
important
●
Never exceed the maximum capacities stated - you’ll overload the
machine.
●
If you hear the machine labouring, switch off, remove half the dough
and do each half separately.
●
The ingredients mix best if you put the liquid in first.
the mixer
