1
Meat Grinder*
Attachment shaft
2 Front attachment hub release button
3 Front attachment hub
4 Release Lever
5 Speed control knob
6 Power Cord
7 Stainless steel mixing bowl
8a
Flat Beater
8b Dough hook
8c Whisk
9 Splash guard
10 Motor head (tiltable)
11 Housing
12 Bowl cramping plate
A
Grinder housing
B Grinder screw
C Grinder knife
D1 Fine grinder plate
D2 Medium grinder plate
D3 Coarse grinder plate
E
Grinder ring
F1 Top kubbe attachment
F2 Bottom kubbe attachment
G1 Top sausage attachment
G2 Bottom sausage attachment
H Grinder tray
I Grinder pusher
*
Available in certain models only.
Also Available for sale on brand website.
13 Front attachment hub cover
COMPONENT ( picture page ‘2’ )
Cleaning - Make sure that you clean bowl and tools before use.
Usage of tools and capacity.
Main tools
1
2
HOW TO USE ( picture page ‘3-5’ )
Hydration percentage means the weight proportion of water relative to the flour used in the dough recipe.
Example: if a dough recipe uses 400gr of water and 1000gr of flour, means it has 40% hydration.
Speeds Tools Type of Mixture Min Capacity Max Capacity
Max2
Max4
Max6
Dough
hook
Heavy mixtures of
dough (e.g. bread,
pizza or pastry
dough)
0.92kg flour or
1.62kg dough
130g flour or
230g dough
Beater Medium-heavy mixtures
(e.g. crepes or sponge mixture)
10eggs or
2kg dough
1egg or 200g
dough
Whisk Light mixtures (e.g. cream, egg
white, blancmange)
10eggs or
600g cream
3eggs or
100g cream
Pulse Whisk Interval (e.g. for mixing under
sponge, egg white)
75% hydration
1.05kg flour or
1.74kg dough
175g flour or
290g dough
57% hydration
0.75kg flour or
1.2kg dough
250g flour or
400g dough
40% hydration
Salad maker*
J
Salad maker housing
K1 Medium slicer
K2 Coarse slicer
K3 Shredder
L Salad maker pusher
HR
DK
CZ
EN
EE
FI
FR
DE
HU
IT
LV
LT
NO
PL
RO
RU
RS
SK
SI
SE
TR
UA
AR
To Next Page
Loading...
