7
Recommended Usage Chart
Tool Recipe/ Process Maximum Capacities
* (Minutes)
Hints and Tips
Chef Chef XL
K-beater
Creaming butter/margarine and
sugar
2.72kg
(9 Egg mix)
4.55kg
(15 Egg
mix)
Min
Max
4 • 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.
• 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.
Beating eggs into cake mixes
Min
Max
1 – 4
Folding in flour, fruit etc
Min
1
30 – 60 secs
Pastry & Biscuits
– rubbing fat into
flour
Flour Weight 680g 910g
Min
2
2
All In one cake
mixes
Total Weight 2kg 5kg
Min
Max
45 – 60 secs
Whisk
Egg whites 12 (455g) 16 (605g)
Min
Max
1½ – 2
Important
• To avoid splashing of ingredients
gradually increase the speed.
• The whisk is not suitable for
making all in one cake mixes as
these mixes are too heavy and
will damage it.
• Best results achieved when eggs are
at room temperature.
• Before whisking egg whites, make
sure there is no grease or egg yolk
on the whisk or the bowl.
Fatless sponges 620g
(6 Egg Mix)
930g
(9 Egg Mix)
4 – 6
Cream
(Fresh whipping cream used,
38% fat content. Processing
times may vary, depending on
fat content of cream)
1L 2L
Min
4-6
1½ – 3
Mayonnaise Egg yolk 2 Max 1 – 1½ • For best results scrape down the
bowl after the addition of the oil and
run for a further 10 secs at max
speed.
Mustard 10g
Vegetable Oil 200ml
Pancake Batter Flour 250g
‘Min’ speed for
10 secs. Then
increase to
max speed for
45 – 60 secs
1 • Add flour to the bowl first, followed
by the wet ingredients.
• Mix on minimum speed to
incorporate ingredients.
Milk 500g
Eggs 200g
Eggs sizes used = medium sized (Weight 53 – 63g)
* This is for guidance only and will vary depending on the exact recipe and ingredients being processed
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