BASIC OPERATIONS
Note: Always ensure that speed is set to 0 before opening the head or attaching / releasing tools.
Open mixer head
|
|
Close mixer head
|
|
Attach bowl
|
|
Detach bowl
|
|
Attach bowl lid
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
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:
- Always start with the speed indicator set to 0.
- 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.
- 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:
- Always start with the speed indicator set to 0.
- Ensure that the device is plugged in and that the switch next to the power inlet on the machine is set to ON position.
- Twist the speed button anticlockwise and hold it in position to activate pulse mode.
- 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.
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:
- Add more liquid. This will make the dough easier to knead.
- Split dough into two pieces and knead half the dough at a time.
- 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
|
|
DETACH SPIRAL HOOK
|
Always start slowly when mixing in ingredients or while adding new ingredients. Gradually increase speed as content gets mixed.
BAKERS TIP
- 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.
- Knead enough to develop a strong gluten network. Kneading with recommended speed and time as described in “Maximum capacities” usually yields good results.
- 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
|
|
ATTACH FLEXI-BEATER
|
|
DETACH FLEXI-BEATER
|
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
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
|
|
DETACH DUAL WHISK
|