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Eject button releases beaters or dough hooks for easy cleaning.
Mixer's 3-way beating action rotates bowl and beaters for thorough mixing and aeration.
Head and beaters positioned off-centre for easier ingredient addition during mixing.
Mixer head tilts back and locks for easy removal of bowls and attachments.
3.5 and 1.6 litre bowls are ideal for mixing large or small quantities.
Glass bowls, beaters, and dough hooks are dishwasher safe for easy cleaning.
Instructions for inserting beaters and dough hooks into the mixer head.
How to select the appropriate mixing bowl size based on ingredient quantity.
Steps to lower the mixer head with attachments into the mixing bowl.
Instructions on plugging in, using the speed control, and general mixing tips.
Explanation of how the mixing bowls rotate and notes on mixer speed adjustments.
Guidance on regular checks and recommended servicing of the mixer after several years of use.
Recommendations for convenient storage of the mixer and its attachments.
Definition and usage of shortening as a solid fat in recipes.
Description of butter, its properties, and its role in baking.
Explanation of yeast as a raising agent and its optimal growing conditions.
Guidelines for accurate measurement of dry and wet ingredients using metric units.
Tips for handling raising agents like bicarbonate of soda for best results.
Methods for measuring fats and oils, including butters, margarines, and oils.
Instructions for activating dry yeast by mixing with warm milk, sugar, and water.
Steps for adding dry and liquid ingredients, mixing, and kneading dough.
Advice on adding interest to breads with glazes and brushing techniques.
Answers to common problems encountered when making dough, such as texture or rising issues.
Common reasons for cake failures such as shrinking, not rising, or sinking.
Guidance on two methods of sponge making, including whipping egg whites and folding ingredients.
Instructions for preparing and baking Swiss rolls, including spreading jam and rolling.
Recipe for making 2 large pizzas, including ingredients and step-by-step instructions.
Recipe for Supreme pizza using basic dough, sauce, cheese, basil, onion, capsicum, ham, olives.
Recipe for pizza with potato and rosemary, requiring basic dough and preheating.
Recipe for a sweet pizza with chocolate hazelnut spread and hazelnuts.
Recipe for a classic butter cake, detailing ingredients and mixing method.
Variation on the butter cake recipe using peaches for an upsidedown cake.
Recipe for a lemon or orange cake, with options for adding poppy seeds.
Recipe for a coffee crumble topping for cakes, with ingredients and method.
Recipe for a chocolate cake, with instructions for adding melted chocolate.
Recipe for a marble cake, involving dividing batter and adding colours and cocoa.
Recipe for a berry cake, with instructions to add fresh, frozen, or canned berries.
Recipe for classic sponge cake serving 8, including sifting and beating instructions.
Recipe for white chocolate cheesecake, covering biscuit base, cream cheese filling, and chocolate ganache.
Recipe for a fluffy butter frosting using butter, icing sugar, milk, and vanilla.
Recipe for a simple glaze icing made with sugar and gelatine, brushed onto baked goods.
Recipe for passionfruit icing, involving butter, hot water, and passionfruit pulp.
Recipe for royal icing using egg white, icing sugar, glucose, and lemon juice.
Recipe for sweet pastry cream using milk, egg yolks, sugar, and cornflour.
Recipe for crepes, including batter preparation and cooking instructions.
Recipe for a carrot, prune, and sultana cake with cream cheese frosting.
Recipe for cream cheese frosting, detailing ingredients and mixing method.
Recipe for fritter batter to be used with various fruits or vegetables.
Recipe for making mayonnaise by gradually adding oil to egg yolks, mustard, and lemon juice.
Recipe for savoury choux pastry puffs, including dough preparation and baking.
Recipe for a basic white sauce used as a base for choux pastry fillings.
Recipe for salmon filling using mayonnaise, white sauce, and lemon juice.
Recipe for asparagus filling with white sauce and parmesan cheese.
Recipe for mushroom and bacon filling using white sauce.
Recipe for sweet crepes with serving suggestions like Nutella.
Recipe for waffles, detailing how to whip egg whites and mix batter.
Recipe for a hazelnut and cashew torte with chocolate and nut topping.
Recipe for pavlova, including whipping egg whites, adding sugar, and baking.
Recipe for strawberry mousse, involving strawberries, sugar, lemon juice, gelatin, and cream.
Recipe for fluffy pikelets, including batter mixing and cooking instructions.
Recipe for cornflake cookies, involving creaming butter and sugar, adding ingredients, and coating with cornflakes.
Recipe for chocolate chip biscuits, including mixing dough, adding choc bits, and baking.
Recipe for quick cup cakes, with instructions for mixing batter and baking.
Recipe for meringues, detailing beating egg whites, adding sugar, piping, and baking.
Recipe for marshmallows using gelatine, sugar, and water, with optional colouring.
Recipe for nougat, involving cooking sugar syrup, whisking egg whites, and adding nuts.
Recipe for hot cross buns, including dough preparation, crosses, and glaze.
Recipe for Christmas cake with fruit, brandy, and oil, baked slowly.
Recipe for festive shortbread with butter, syrup, and sugar, cut into shapes.
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