Probaker USE

BASIC OPERATIONS

Note: Always ensure that speed is set to 0 before opening the head or attaching / releasing tools.

Open mixer head
  1. Push and hold the head release button.
  2. Tilt the mixer head back until it locks in extended position.
Close mixer head
  1. Push and hold the head release button.
  2. Push the mixer head downwards until the head locks in closed position.
Attach bowl
  1. Carefully place the bowl onto the bowl base while ensuring the bowl mounting cut-outs align to the bowl base locking mechanism.
  2. Rotate the bowl clockwise. It is securely locked when it cannot be rotated further.
Detach bowl
  1. Rotate the bowl anticlockwise until it cannot be rotated further.
  2. Remove the bowl from the bowl base.
  Attach bowl lid
  1. Push the lid into the slot closest to the mixer head.
  2. The lid is correctly placed when it locks in place.

Note: The mixer head must be in open position before attaching the lid. Failing to do so might cause damage to the lid.
Detach bowl lid
  1. Remove the bowl lid by pulling the bowl lid outwards.

Note: The mixer head must be in open position before detaching the lid. Failing to do so might cause damage to the lid.

 

SPEED ADJUSTMENT

Note: Refer to the specific tool sections for speed recommendations.

 

1. SPEED MODE
The speed can be set from 5% to 100% with increments of 5%. The speed indication line indicates the current speed setting.

How to use:

  1. Always start with the speed indicator set to 0.
  2. Ensure that the device is plugged in and that the switch next to the power inlet on the machine is turned to the ON position.
  3. Start slow and rotate the speed knob clockwise gradually until desired speed.


2. PULSE MODE
The pulse mode allows for quickly setting short bursts of maximum speed.

How to use:

  1. Always start with the speed indicator set to 0.
  2. Ensure that the device is plugged in and that the switch next to the power inlet on the machine is set to ON position.
  3. Twist the speed button anticlockwise and hold it in position to activate pulse mode.
  4. Release the button to stop the machine.


Warning: Always consider whether the content in the bowl risks splashing or the mixture is too heavy for the machine at full speed. If in doubt, use the speed mode.

 

SPIRAL HOOK

RECOMMENDED FOR:

  • Yeasted doughs
  • Shortcrust pastry
  • Pasta dough

 

MAXIMUM CAPACITIES

Maximum flour Liquid content (liquid %*) Recommended time Recommended speed
Regular dough 3 kg 2.0 L (67%) 5-8 min 50-100%
Semi-dry dough 1.5 kg 0.9 L (60%) 5-8 min 30-70%
Dry dough 0.8 kg 0.44 L (55%) 5-8 min 20-50%
Pasta dough 0.5 kg 0.3 kg eggs   1-4 min 10-30%

 

*Liquid%: Liquid to flour ratio. Calculated by using “Bakers Percentage”.
The maximum capacities and recommended times are based on kneading dough with regular all-purpose flour and cold water until gluten is fully developed.

 

AUTOMATIC OVERLOAD PROTECTION SYSTEM
The unit is equipped with an automatic overload protection system that monitors the motor loading continuously. In case of overload due to too heavy kneading the machine will automatically stop and the speed indicator will start blinking to indicate overload. Reset the machine by setting speed to 0%. Repeated triggering of the overload protection might cause rapid wear on the unit and the following measures should be considered if the motor overload protection is triggered:

  1. Add more liquid. This will make the dough easier to knead.
  2. Split dough into two pieces and knead half the dough at a time.
  3. Run machine at a lower speed setting.


Note: Probaker is also equipped with a thermal motor protection. Repeated triggering of the automatic overload protection system or use in elevated room temperatures might trigger the thermal protection. Let the machine cool down for 30 minutes if the machine will not start.

 

CLEANING
Clean the spiral hook with warm soapy water or by dishwasher.

 

USE

 

ATTACH SPIRAL HOOK

  1. Insert the tool shaft into the tool mount.
  2. Twist clockwise to lock the tool. The tool is properly mounted when its “snaps” into position.

DETACH SPIRAL HOOK

  1. Twist anticlockwise until the tool moves outwards.
  2. Remove the tool from the tool mount.

 

Always start slowly when mixing in ingredients or while adding new ingredients. Gradually increase speed as content gets mixed.

 

BAKERS TIP

  1. Start with cold ingredients. The kneading process generates heat during kneading. The temperature of the dough will typically increase by 1 - 2°C per minute. In general, it is recommended to stop kneading when dough temperature reaches 26°C. Higher temperatures might affect the dough and causes the gluten network to degrade.
  2. Knead enough to develop a strong gluten network. Kneading with recommended speed and time as described in “Maximum capacities” usually yields good results.
  3. Challenge yourself: High water content in the dough combined with proper kneading usually makes for long-lasting and airy results.

 

FLEXI-BEATER

RECOMMENDED FOR:

  • Butter cream
  • Cake mixtures
  • Jam
  • Mashed potatoes

MAXIMUM CAPACITIES

 Maximum content 3L
Maximum speed 100%
Maximum time 15 min

 

Warning:

  • Always use butter at room temperature and properly boiled potatoes while using the flexi-beater.
  • Do not use the flexi-beater for dough and shortcrust pastry. The spiral hook is the recommended tool for such doughs.


CLEANING
The flexi-beater should always be disassembled before cleaning.

  • To disassemble: Remove the silicone scraper by detaching the silicone scrapers flap.
  • The flexi-beaters main body and the silicone scraper part are both dishwasher safe.

USE

 

MOUNT THE SILICONE SCRAPER

  1. Mount the silicone scraper into the slot in in the base of the flexi-beaters main body.
  2. Hook in the flaps at each end of the silicone scraper.
  3. Ensure that the silicone scraper is mounted securely to the flexi-beater main body.

ATTACH FLEXI-BEATER

  1. Insert the tool shaft into the tool mount.
  2. Twist clockwise to lock the tool. The tool is properly mounted when it “snaps” into position.

DETACH FLEXI-BEATER

  1. Twist anticlockwise until the tool moves outwards.
  2. Remove the tool from the tool mount.

 

 DUAL WHISK

RECOMMENDED FOR:

  • Cream
  • Egg whites
  • Sponge cake mixture

MAXIMUM CAPACITIES

Minimum Maximum Recomended time Recommended speed
Cream 0.1 L 1.5 L 2-4 min 30-50%
Egg whites 2 egg whites 16 egg whites 4-8 min 50-70%
Pancake mixture 0.5 L 3 L 1-3 min 30-50%
Sponge cake mixture 2 eggs 12 eggs 4-8 min 50-70%

Warning:

Be careful not to mix heavy cake mixes with the dual whisk. The flexi-beater is the recommended tool for mixing heavier cake mixtures.
Always start slowly while using the dual whisk and gradually speed up as content gets mixed. Never exceed 70% speed.

CLEANING
Always detach the whisk balloons and splash guard from the whisk gearbox before cleaning. The whisk balloons and splash guard are dishwasher safe. The whisk gearbox should be cleaned with a moist cloth.

USE

 
MOUNT THE WHISK
  1. Mount the whisk balloons (3) to the whisk gearbox (2) by pushing them into the whisk balloon attachment shafts. The whisks are properly inserted when they snap into place.
  2. It is recommended to use the whisk splash guard (1) and bowl lid (ref. “basic operation”) to avoid splashing. The splash guard is mounted by sliding it into the slots in the whisk gearbox.

Note: The whisk balloons are designed to automatically adjust their height based on content. This means that with a very small amount of content the whisk might touch the bottom of the bowl.

ATTACH DUAL WHISK

  1. Start with the whisk gearbox angled approximately 45 degrees clockwise as in the illustration and insert the tool shaft into the tool holder.
  2. Lock the tool in place by twisting it anticlockwise until it locks in place.

DETACH DUAL WHISK

  1. Rotate the whisk gearbox clockwise approximately 45 degrees until it cannot be rotated further.
  2. Pull the tool away from the mixer head to remove it.