Gebruiksaanwijzing /service van het product KM 8010 van de fabrikant Catler
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KM 8010 Prof essional Mixer Instructions for use.
PROFESSIONAL MIXER.
C ONTENTS 4 Congratulations 6 Catler Recommends Saf ety First 8 Know Y our Prof essional Mixer KM 8010 9 Assembling and Operating Y our Professional Mixer KM 8010 14 Care and Cleaning 15 Measuring and.
4 4 CONGRA TULA TIONS C ongratulations on the purchase of your new P rofessional Mixer KM 8010..
5 5.
CA TLER REC OMMENDS SAFETY FIRST W e at Catler are very safety conscious. We desig n and manufacture consumer products with the safety of you, our valued customer for emost in mind.
• F ully unwind the cor d before use. • Do not let the cord hang over the edge of a table or counter , touch hot sur faces or beco- me knotted. • It is recommended to r egularly inspect the appliance, supply cor d and plug. Do not use the appliance if power supply cor d, plug or appliance becomes damaged in any wa y.
KNOW Y OUR PROFESSIONAL MIXER KM 8010 KNOW Y OUR PROFESSIONAL MIXER KM 8010 Mixer motor head Po wer ful 500 watt motor for powerful and thorough mixing results Large stainless steel mixing bowl For mi.
9 ASSEMBLING AND OPERA TING OF YOUR PROFESSIONAL MIXER KM 8010 Before the first use Before using y our Professional Mixer f or the first time, remov e any packaging material and promotional labels. Ensure the speed c ontrol dial is in the ‘0 – Stand By ’ position, the mixer is switched off at the power outlet and the pow er cord is unplugged.
ASSEMBLING AND OPERA TING OF YOUR PROFESSIONAL MIXER KM 8010 Attaching the Beater , Dough Hook or W hisk 4. Ensure the Mixer motor head is in the raised open position. Align the groov e in the top of the beater , dough hook or whisk with the locking pin on the spindle extending down from the Mixer motor head.
11 ASSEMBLING AND OPERA TING OF YOUR PROFESSIONAL MIXER KM 8010 12. Raise the M ixer motor head by depr essing the tilt back button and lift the Mixer motor head up until it tilts back and locks into the open position. 13. Remove the beater/dough hook/whisk by holding the Mixer motor head and press- ing the attachment upwards on the spin- dle.
12 C ar e and Cleaning.
13 13.
CARE AND CLEANING Cleaning after use 1. Always ensure the speed control dial is in the ‘0 – Stand By’ position, the mixer is switched off at the power outlet and the pow er cord is unplugged. 2. Remove the beater , dough hook or whisk and mixing bowl from the mix er .
15 MEASURING AND WEIGHING Care should be taken when weighing and meas- uring ingredients to achiev e accuracy and con- sistency. Recipes in this instruction book have been deve- loped according to the f ollowing metric.
16 COOKING INFORMA TION C OOKING INFORMA TION The following o ven temperature settings are included as a guide . These set- tings may need to be adjusted to suit the individual o ven.
17 17 HINTS AND TIPS For better br ead making • Do check the ingredients and read the reci- pe before starting to bake. • Do check use-by-dates on ingredients. • Do measure ingr edients accurately – weighed measurements are more ac curate than volume measurements.
For better baking • Check the ingredients and r ead the recipe before starting to bake. • W eigh and measure ingredients c orrectly. • Variations ma y occur in raw ingredients used so adjust other ingredients and baking times if required.
O THER IMPORT ANT INFORMA TIONS For br ead making Flour is the most important ingredient used for bread making. It provides food f or the yeast and gives structure to the loaf . When mixed with liq- uid, the protein in the flour starts to form gluten.
OTHER IMPORT ANT INFORMA TIONS Smaller packets of bread mix usually contain sachets of yeast. Larger bulk bags of bread mix usually do not include the yeast sachets, how- ever the corresponding brand of y east may be purchased separately . S ome bulk and imported yeasts are more active , therefore it is r ecom- mended to use less of these yeasts.
21 21 Mixing guide Speed setting Mixing task For 1 kneading/folding Bread doughs 2 light mixing Puddings, icings , mu n s 3–4 beating/creaming Cream cheese, hea vy batters 5–6 whipping/aerating Cream, egg white/meringues marshmallow Mixing tips Issue Tip Choice of attachment Use the beater for all mixing tasks .
R 22 RECEPTY Recipes.
2 R2 CONTENTS C ONTENTS R3 Crunchy biscuits R5 Home –made bread R8 Morning pick–ups R10 Cakes and sponges R12 Sweet passion R13 Icing and creams R14 Best dough recipes R16 Healthy wholemeal.
R 3 CRUNCHY BISCUITS CRUNCHY BISCUITS BUTTER BISCUITS MAKES 40 125g butter , sof tened ¾ cup caster sugar 1 teaspoon vanilla essence 1 egg 2 cups (300g) plain flour 1 teaspoon baking powder 1. Assemble Mixer using flat beater . 2. Using speed 5, cream butter until soft, add sugar , vanilla essence and egg, cr eam until light and fluffy .
4 R4 CRUNCHY BISCUITS MACAROONS MAKES 60 4 egg whites 1½ cups caster sugar 1 teaspoon coconut essence 2 teaspoons finely grated lemon rind 3 tablespoons corn flour , sif ted 4 cups desiccated coconut Extra desiccated coconut, for sprinkling Melted chocolate, optional 1.
R 5 HOMEMADE BREAD BASIC WHITE BREAD 4 cups (600g) bread flour 3 tablespoons milk powder 1½ teaspoons salt 1½ tablespoons sugar 1 teaspoon bread impro ver 2 teaspoons instant yeast 2 tablespoons oil 1½ cups (375ml) water Extra bread flour , for kneading 1.
6 R6 HOMEMADE BREAD HERB, CHEESE AND GARLIC MONKEY BREAD 1 quantity Basic Whit e Bread dough 2 cloves garlic, finely chopped 1 tablespoon finely chopped fresh mixed herbs (example: rosemary, basil , sage, thyme) ½ cup finely grated P armesan or Cheddar cheese ¼ cup melted butter 1.
R 7 HOMEMADE BREAD 5. Place the dough ball into a large bowl, loosely cover with plastic wrap and leav e to stand in a warm area for 20 minutes or until doubled in size. 6. Remove the risen dough fr om the bowl and knead again on a lightly floured sur face.
8 R8 MORNING PICKUPS FRENCH HEN’ S EGG FRUIT TO AST MAKES 4–6 portions 4 eggs ¾ cup milk ¼ cup caster sugar 1½ teaspoons cinnamon 1½ tablespoons butter 6 thick slices fruit bread Icing sugar , to serve 1. Assemble M ixer using wire whisk. 2.
R 9 MORNING PICKUPS SWEET C ORN AND BA CON FRIT TERS MAKES 6 PORTIONS 2 eggs 440g can creamed corn 1 teaspoon salt Fr eshly ground black pepper 2 cups (300g) plain flour 2 teaspoons baking powder 2 tablespoons oil 1. Assemble M ixer using flat beater .
10 R10 CAKES AND SPONGES V ANILLA BUT TER CAKE 125g butter , sof tened ¾ cup caster sugar 1 teaspoon vanilla essence 2 eggs 2 cups (300g) self raising flour , sifted ¾ cup milk 1. Assemble M ixer using flat beater . 2. Using speed 5, beat butter and sugar until light and fluffy .
R 11 CAKES AND SPONGES SUL T ANA OR CHERR Y CAKE 1 quantity V anilla Butter Cake mixture ¾ cup sultanas or glace cherries Step 4: Using speed 2, slowly add flour and milk alternately , to form a smooth batter . Reduce to speed 1, fold in sultanas or cherries.
12 R12 SWEET P ASSION SWEET P ASSION BAKED PORTUGUESE T ART MAKES 4–6 portions 1 quantity Rough puff pastr y (recipe page R15) 4 eggs ¼ cup caster sugar 1 tablespoon corn flour 1½ cups warm milk 1–2 tablespoons melted butter 1 tablespoon caster sugar , ex tra 1.
R 13 ICINGS AND CREAMS VIENNA CREAM FROSTING 125g butter , chopped 1½ cups icing sugar 2–3 tablespoons milk 1. Assemble the M ixer using wire whisk. 2. Using speed 3, beat the butter until it lightens in colour . 3. Gradually add half the icing sugar , then the milk and remaining icing sugar , beat until light and fluffy .
14 R14 BEST DOUGH RECIPES BEST DOUGH RECIPES RICH SHORT CRUST P ASTRY 180g butter , chopped 2 ¼ cups plain flour 1 ½ teaspoons baking powder ¼ teaspoon salt 2 tablespoons lemon juice 1 egg yolk, lightly beaten Extra flour , for kneading 1. Assemble M ixer using flat beater .
R 15 BEST DOUGH RECIPES ROUGH PUFF P ASTRY 100g butter , cut into 4 equal por tions 1 egg yolk ½ teaspoon baking powder 1 cup (150g) plain flour 1 tablespoon lemon juice 2 tablespoons water Extra flour , for kneading 1. Assemble M ixer using flat beater .
16 R16 HEAL THY WHOLEMEAL HEAL THY WHOLEMEAL WHOLEMEAL P ASTRY 1 cup (150g) wholemeal plain flour 1 cup (150g) plain flour 150g butter , chopped 1 egg yolk 1 tablespoon lemon juice 1 tablespoon water 1. Assemble M ixer using flat beater . 2. Using speed 1, stir flours, add butter and egg yolk, mix to combine.
R 17 HEAL THY WHOLEMEAL WHOLEMEAL BREAD AND ROLLS MAKES 16 24 4 cups (600g) wholemeal plain flour 3 tablespoons milk powder 2 teaspoons salt 3 tablespoons sugar 1 teaspoon bread impro ver 2 teaspoons dried yeast 2 tablespoons olive oil 1 ⅔ cups (400ml) water Extra bread flour , for kneading Seeds (poppy , sesame, linseeds), optional 1.
18 R18 HEAL THY WHOLEMEAL WHOLESOME FRUIT MEDLEY SLICE MAKES 20 – 24 200g butter , sof tened ½ cup caster sugar 1½ cups (225g) wholemeal self-raising flour ½ cup (75g) plain flour Filling 200g dried Fruit Medley , finely chopped 1 tablespoon honey ¾ cup water 1.
Changes in the text, design and technical specifications may change without prior notice and w e reserve the right to make these changes. HANDLING INSTRUCTIONS FOR THE DISPOSAL OF USED P ACKAGING MA TERIAL Dispose of the packaging material in the designated place for waste disposal .
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23 WWW.CATLER.EU CUSTOMER SERVICE INFO@CATLER.EU Prof essional Mixer Due to continued product improvement, the pr oducts illustrated/photographed in this brochure may vary slightly from the actual product.
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