8
Tool Recipe/ Process Maximum Capacities
* (Minutes)
Hints and Tips
Chef Chef XL
Dough Tool
(For Yeast-
ed Dough
Mixes)
Bread Dough
(stiff yeasted)
Flour Weight
350g –
1.36kg
350g –
1.6kg
Min 60 secs
Important
• Never exceed the maximum
capacities stated – you may overload
the machine.
• If you hear the machine labouring,
switch off, remove half the dough
and do each half separately.
• The ingredients mix best if you put
the liquid in first.
Yeast
• Dried yeast (the type that needs
reconstituting): pour the warm water
into the bowl. Then add the yeast
and the sugar and leave to stand for
about 10 minutes until frothy.
• Fresh yeast: crumble into the flour.
• Other types of yeast: follow the
manufacturer’s instructions.
• Put the dough into a greased
polythene bag or a bowl covered with
a tea towel. Then leave somewhere
warm until doubled in size.
1 3 – 4
Total Weight
564g –
2.18kg
564g –
2.58kg
Re-knead
Speed 1
60 secs
Soft yeasted
dough (enriched
with butter and
eggs
Flour Weight 250g –
1.3kg
250g –
1.6kg
Min 60 secs
Total Weight 478g –
2.5kg
478g –
3.1kg
1 3 – 4
Re-knead
Speed 1
60 secs
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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