Recommended Usage Chart
This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
K-beater
For making cakes, biscuits, pastry, icing, fillings, eclairs and
mashed potato.
Hints and Tips
• To avoid splashing of ingredients gradually increase the
speed.
• To fully incorporate the ingredients, stop mixing and
scrape down the bowl with the spatula frequently.
• Use cold ingredients for pastry unless your recipe says
otherwise.
Recipe/ Process
(Max)
(Minutes)
Pastry & Biscuits –
rubbing fat into flour
Flour Weight 680g
Min
2
2 – 3
All In one cake mixes Total Weight 2kg
Min
Max
1
Creaming Beater
For creaming and mixing soft ingredients.
Hints and Tips
• To avoid splashing of ingredients gradually increase the
speed.
• When creaming fat and sugar for cake mixes, always use
the fat at room temperature or soften it first.
• Do not use with heavy recipes such as dough or hard
ingredients, for example those containing fruit stones,
bones or shells.
Recipe/ Process
(Max)
(Minutes)
Creaming butter/margarine and sugar 2.68kg
Min
Max
2
Beating eggs into cake mixes
Min
Max
1 – 4
Folding in flour, fruit etc
Fold
1
30 – 60 secs
Eggs sizes used = medium sized (Weight 53 – 63g)
6 7
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