Catler KM 8010
Contents
1. A fine skewer can also be inserted carefully into the centre of the cake if it comes out clean the cake is cooked For crisper results when baking biscuits re move the baking trays from the oven and place directly onto wire racks Move the bis cuits slightly away from their baked position on the trays and cool completely before re moving For bread making Flour is the most important ingredient used for bread making It provides food for the yeast and gives structure to the loaf When mixed with liq uid the protein in the flour starts to form gluten Gluten is a network of elastic strands that inter lock to trap the gases produced by yeast This process increases as the dough continues knead ing and provides the structure required to pro duce the weight and shape of the baked bread White wheat flour sold as baker s bread or plain flour may be used Plain flour is most read ily available however best results are obtained with flour at least 11 12 protein content For this reason the recipes in this book requiring bread flour have been made with flour with 11 protein content This is normally indicated on the packaging Do not sift the flour or use self raising flour for bread making unless indicated in the recipe Wholemeal wheat flour contains the bran germ and flour of the wheat grain Although breads baked with this type of flour will be higher in fibre the loaf may be heavier in texture Lighter texture2. into a lightly greased and preheated fry pan Pour batter into prepared egg rings suffi cient to fill to full Cook crumpets on high heat setting for 3 minutes or until golden brown Carefully turn the crumpet and fry from the other side Remove crumpets and keep warm Repeat with remaining batter SOUFFLE FRENCH OMELETTE WITH HAM AND HERBED CHEESE MAKES 4 6 portions 2 tablespoons butter 150g thinly sliced ham 3 tablespoons finely snipped chives 2 tablespoons finely chopped parsley 6 eggs separated Ya cup milk 2 teaspoons French mustard Ya teaspoon salt 34 cup grated tasty cheese il Melt butter in fry pan over medium heat add ham and herbs and saut for 2 minutes Remove and set aside Assemble Mixer using wire whisk Beat egg whites on speed 5 until soft peaks form Remove and set aside Beat egg yolks milk mustard and salt on speed 2 until well combined Fold whipped egg whites through egg yolk mixture Pour egg mixture evenly into fry pan over medium heat and cook until omelette puffs and base is set and golden brown Sprinkle saut ed ham and herb mixture evenly with the cheese over half the ome lette Fold the unfilled half of the omelette over the filling Cut into 6 large slices and serve hot SWEET CORN AND BACON FRITTERS MAKES 6 PORTIONS 2eggs 440g can creamed corn 1 teaspoon salt Freshly ground black pepper 2 cups 300g plain flour 2 teaspoons baking powder 2 t
3. 8 Add ingredients to the mixing bowl as indi cated in the recipe 9 Always begin mixing by selecting a low speed setting on the speed control dial This will prevent ingredients splattering Increase the speed as suited to the mixing task The speed setting can be adjusted during operation by moving the dial forward and back Use the mixing guide as a reference 12 Raise the Mixer motor head by depressing the tilt back button and lift the Mixer motor head up until it tilts back and locks into the open position 13 Remove the beater dough hook whisk by holding the Mixer motor head and press ing the attachment upwards on the spin dle Turn the attachment anticlockwise to release it from the pin on the spindle Use a soft plastic spatula to remove mixture from the beater dough hook or whisk NOTE When lowering or lifting the mixer al ways support the motor head with your other hand to prevent from free falling 14 Remove the mixing bowl from the indented bowl locking recess of the Mixer stand and turn anticlockwise until the bowl releases Use a soft plastic spatula to remove mixture from the mixing bowl WARNING 15 Lower the Mixer motor head by depressing the tilt back hinge button and pushing the Mixer motor head down until it locks into the horizontal closed position AVOID CONTACT WITH BEATER DOUGH HOOK WHISK DURING OPERATION KEEP HANDS HAIR CLOTHING SPATULAS AND OTHER UTENSILS A
4. MAKES 4 6 1 small red capsicum sliced 1 small yellow capsicum sliced 1 small eggplant cubed 2 zucchini sliced 2 tablespoons olive oil 1 quantity wholemeal pastry 3 eggs Y cup milk Freshly ground black pepper and salt if desired 1 cup feta cheese cubed 1 Place vegetables into a baking dish lined with baking paper drizzle with olive oil Toss to coat 2 Bake in a preheated 200 C oven for 30 mi nutes or until tender 3 Roll pastry to cover base and sides of 23cm ovenproof pie plate 4 Blind bake the pastry base in a preheated oven 200 C for 15 minutes or until light golden Remove and cool slightly 5 Assemble the mixer using the wire whisk 6 Using speed 1 beat the eggs and milk to combine 7 Place pie plate onto an oven tray Layer roasted vegetables and feta cheese into pre pared pastry case Pour egg mixture over 8 Bake in a preheated oven 250 C oven for 10 minutes reduce heat to 180 C for 20 mi nutes or until filling is set Serve hot WHOLESOME FRUIT MEDLEY SLICE MAKES 20 24 200g butter softened Y cup caster sugar 1 cups 225g wholemeal self raising flour Y cup 759 plain flour Filling 200g dried Fruit Medley finely chopped 1 tablespoon honey 34 cup water Assemble Mixer using flat beater 2 Using Speed 5 beat butter and sugar until light and creamy 3 Sift flours together and using speed 1 gra dually add to the creamed mixture to form a soft doug
5. and glossy Add egg yolks and beat well 4 Reduce to speed 1 fold in flour and water alternately Mix to combine 5 Divide mixture evenly between two lightly greased and base lined 20cm cake pans 6 Bakein preheated 180 C oven for 15 minutes or until cake springs back when touched and comes away slightly from side of pan 7 Turn sponges out to cool on a wire rack covered with baking paper Spread top of one sponge cake with Chocolate praline cream recipe page R13 place other sponge cake on top and lightly dust with icing sugar BAKED PORTUGUESE TART PROFITEROLES APRICOT CREAM MERINGUES MAKES 4 6 portions MAKES 20 MAKES 20 24 1 quantity Rough puff pastry recipe page R15 1 quantity Choux pastry recipe page R14 4 egg whites 1 quantity Chocolate praline cream recipe page R13 1 quantity Creamy chocolate glaze recipe page R13 4 eggs Ya cup caster sugar 1 tablespoon corn flour 1 cup caster sugar Apricot conserve optional Whipped cream optional 1 cups warm milk 1 Split choux pastry puffs almost in half re 1 2 tablespoons melted butter move any soft centres 1 Assemble Mixer using wire whisk 1 tablespoon caster sugar extra 2 Fill empty puff centres with chocolate pra 2 Beat egg whites until just stiff add half the Roll pastry to cover base and sides of 23cm line cream and press to close Place puffs onto a wire rack and drizzle with sugar and beat well Repeat with remaining sugar a a p
6. dough is formed Turn dough onto lightly floured board and knead lightly to form a smooth ball Wrap dough in plastic wrap and refrigerate for 20 minutes before using ROUGH PUFF PASTRY 100g butter cut into 4 equal portions 1 egg yolk Y teaspoon baking powder 1 cup 150g plain flour 1 tablespoon lemon juice 2 tablespoons water Extra flour for kneading Assemble Mixer using flat beater 2 Using speed 5 beat 14 of the butter with egg yolk until light and fluffy 3 Using speed 1 add baking powder and flour and beat until well combined Gradually add lemon juice and water until a soft dough is formed 4 Turn dough onto lightly floured board and knead lightly to form a smooth ball 5 Roll out dough to form a small rectangle spread with 1 4 of the butter and dust with flour Fold the dough three times lengthwise then refrigerate until firm 6 Repeat steps 4 and 5 twice with dough and remaining butter 7 Wrap dough in plastic wrap and refrigerate for 20 minutes before using WHOLEMEAL PASTRY WHOLEMEAL DATE SCONES 8 Remove from tray or pan and cool slightly MAKES 12 on a wire rack Serve warm pera ana a Dates can be substituted with other dried fruits 1 cup 1509 p ain fonr 100g butter chopped such as sultanas chopped raisins apricots figs en 2 tablespoons honey etc if desired 1 egg yolk 1 tablespoon lemon juice 1 tablespoon water 1 Y cups 225g wholemeal self raising flour 1 Y cups 22
7. easy to use store in an airtight container in the refrig erator Low fat or skim milk powder can be used with good results Soy milk powder can also be used but produces a denser loaf Fresh milk should not be substituted unless stated in the recipe Salt is an important ingredient in bread mak ing In the dough salt increases water absorp tion improves kneading strengthens the glu ten development and controls fermentation of the yeast which results in improved loaf shape crumb structure crust colour flavour and keep ing qualities As salt inhibits the rising of bread be accurate when measuring Fat adds flavour and retains the moisture Ve getable oils such as safflower sunflower canola etc can be used Butter or margarine can be sub stituted for oil in recipes but may give a yellow coloured crumb Yeast is used as the raising agent for the breads and requires liquid sugar and warmth to grow and rise Dried yeast has been used in the reci pes in this instruction book where appropriate Before using dried yeast always check the use by date as stale yeast will prevent the bread from rising Smaller packets of bread mix usually contain sachets of yeast Larger bulk bags of bread mix usually do not include the yeast sachets how ever the corresponding brand of yeast may be purchased separately Some bulk and imported yeasts are more active therefore it is recom mended to use less of these yeasts Yeast may also
8. greased tube or angel food pan or 2 smaller ring pans 6 Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 30 40 minutes or until dough has risen to top of pan Remove plastic wrap Bake in a preheated oven at 200 C for 40 50 minutes or until cooked and golden brown Allow to stand in pan for 10 15 minutes to ensure the monkey bread holds its shape when turned out Serve warm MIXED SEED BREAD 2 cups 300g bread flour 2 cups 300g wholemeal flour 2 tablespoons milk powder 2 teaspoons salt 3 tablespoons sugar 1 teaspoon bread improver 2 teaspoons instant yeast 2 tablespoons oil 134 cups 440ml water 2 tablespoons cracked wheat burghul 2 tablespoons sunflower seeds 2 tablespoons poppy seeds 2 tablespoons linseeds Extra bread flour for kneading Extra seeds for top of bread Assemble Mixer using dough hook Place flours milk powder salt sugar bread improver and yeast into mixing bowl Using speed 1 2 slowly add the oil then the water to the dry ingredients Mix for 30 seconds until a dough ball starts to form add cracked wheat and seeds mix for another 30 seconds Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable Place the dough ball into a large bowl loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size Remove the risen dough from the bowl and kn
9. is easier to dissolve when creaming butter and sugar Brown sugar is also easy to dissolve and can be used to give a different flavour and texture The large crystals of raw sugar are slower to dissolve and can be suitable for baked products such as muffins Mixing guide Speed setting Mixing task 1 2 kneading folding Bread doughs 2 Y light mixing Puddings icings muffins 3 4 Y beating creaming Cream cheese heavy batters 5 6 O whipping aerating Cream egg white meringues marshmallow Mixing tips Issue Tip Choice of attachment Use the beater for all mixing tasks Use the whisk for all whipping or aeration tasks Use dough hook only for kneading bread doughs Speed setting Use the mixing guide to select a suitable mixing speed when preparing recipes Begin mixing at lowest speed then increase to higher speed to prevent splattering Mixing Mix for the recommended time in the recipe avoid over mixing Should an object such as a spoon or spatula fall into the bowl while mixing immediately turn the Professional Mixer off unplug at the power outlet and remove the object Egg white Be sure the whisk and bowl are completely clean and dry before use a small amount of fat or egg yolk will affect whipping performance Bread dough Add liquid ingredients to the dry ingredients Use speed 1 to knead ingredients into a dough ball DO NOT place hands near dough hook when mixer is operating OTHER IMPORT
10. less than 11 Do not use tableware cups jugs or spoon for measuring Do not use hot water or liquids unless recipe states otherwise Do not use self raising flour to make yeasted bread unless recipe states otherwise If you live in a high altitude area above 900m you will probably need to alter the yeast quantity in the bread recipe The high er the altitude the lower the air pressure and the faster the dough will rise Try reduc ing the yeast by Y teaspoon If the weather is hot and humid reduce the yeast by teaspoon to avoid over rising of the dough Flour properties can alter on a seasonal or storage basis so it may be necessary to ad just the water and flour ratio If the dough is too sticky add an extra 1 2 tablespoons flour if the dough is too dry add an extra 1 2 teaspoons water A few minutes is needed for these extra ingredients to be absorbed Dough with the correct amount of flour and water should form into a smooth round ball that is damp to the touch but not sticky When hand shaping dough for rolls weigh each piece of dough for more evenly sized rolls Sponging yeast Instant active dried yeast is used in the recipes in this book however fresh or com pressed yeast can be substituted if required Fresh or compressed yeast needs to be sponged fermentation started before add ing to the other ingredients To substitute use three times the amount of fresh or compressed yeast for
11. lightly floured surface Shape dough into a roll shape to fit a large bread tin or divide into two to fit two smaller bread tins Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 30 40 minutes or until well risen Remove plastic wrap Brush top of dough with egg glaze if re quired and bake in a preheated oven at 200 C for 40 50 minutes or until cooked and golden brown Remove from pan and cool on wire rack EGG GLAZE 1 egg lightly beaten 2 3 tablespoons water 1 Combine ingredients until smooth Do not whisk Strain through a sieve if required Brush glaze over dough HERB CHEESE AND GARLIC MONKEY BREAD 1 quantity Basic White Bread dough 2 cloves garlic finely chopped 1 tablespoon finely chopped fresh mixed herbs example rosemary basil sage thyme Y cup finely grated Parmesan or Cheddar cheese Ya cup melted butter 1 Follow steps 1 3 of the Basic white bread recipe As dough starts to form add garlic and mixed herbs 2 Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable 3 Place the dough ball into a large bowl loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size 4 Remove the risen dough from the bowl and knead again on a lightly floured surface 5 Divide dough in 3cm round balls Brush dough balls with melted butter and layer into a large lightly
12. of a bench or table during operation Ensure the surface is level clean and free of water flour etc Vibration during operation may cause the appliance to move Do not place this appliance on or near a hot gas or electric burner or where it could touch a heated oven Use only the accessories supplied with the Professional Mixer Never operate the mixer whilst the mixer head is in the raised position Ensure the speed Control Dial is in the 0 Stand By position and the mixer is switched off and unplugged from the power outlet before attaching the beater dough hook or whisk Do not operate the appliance continuously on heavy loads for more than 3 minutes None of the recipes in this book are consi dered a heavy load Handle the mixer and attachments with care Never place your fingers inside the mix ing bowl or near the beater dough hook or whisk during operation Keep hands hair clothing as well as spatulas and other utensils away from moving beater dough hook or whisk during operation Should an object such as a spoon or spatula fall into the bowl while mixing immediately ensure the speed Control Dial is in the O Stand By position turn the Professional Mixer off unplug at the power outlet and re move the object Do not place hands in the mixing bowl un less the appliance is disconnected from the power outlet Ensure the speed Control Dial is in the 0 Stand By position the mixer
13. 5g self raising flour Ya teaspoon mixed spice 1 teaspoon cinnamon 1 Assemble Mixer using flat beater 4 1 cup milk 2 Using speed 1 stir flours add butterandegg 1 cup chopped dates yolk mix to combine Gradually add lemon Extra flour for kneading juice and water until a soft dough is formed Extra milk for glazing 3 Turn dough onto lightly floured board and knead lightly to form a smooth ball Wrap 1 Assemble Mixer using flat beater dough in plastic wrap and refrigerate for 20 2 Using speed 5 beat butter and honey until minutes before using light and fluffy Sift flours and spices together 4 Using speed 1 add sifted ingredients and sufficient milk alternately until a soft dough forms Fold in fruit Do not over mix 5 Turn dough out onto a lightly floured board and knead lightly 6 Roll or press scone dough out to desired thickness cut into shapes with a scone cut ter or knife Place scone shapes close to gether on a lightly greased and flour dusted baking tray or lamington pan Cut a small cross on top of scone shapes and brush with a little milk 7 Bake in a preheated 220 C oven for 10 15 minutes or until cooked and golden brown WHOLEMEAL BREAD AND ROLLS MAKES 16 24 4 cups 600g wholemeal plain flour 3 tablespoons milk powder 2 teaspoons salt 3 tablespoons sugar 1 teaspoon bread improver 2 teaspoons dried yeast 2 tablespoons olive oil 1 cups 400ml water Extra bread flour for
14. ANT INFORMATIONS R3 R5 R8 R10 R12 R13 R14 R16 Crunchy biscuits Home made bread Morning pick ups Cakes and sponges Sweet passion Icing and creams Best dough recipes Healthy wholemeal CONTENTS BUTTER BISCUITS MAKES 40 125g butter softened 34 cup caster sugar 1 teaspoon vanilla essence 1 egg 2 cups 300g plain flour 1 teaspoon baking powder 1 Assemble Mixer using flat beater 2 Using speed 5 cream butter until soft add sugar vanilla essence and egg cream until light and fluffy Sift flour and baking powder together Reduce mixer to speed 2 gradually add sifted ingredients into the creamed mixture until just combined Do not over mix 5 Roll heaped teaspoons of biscuit mixture into balls and place evenly on a lightly greased baking tray Allow space for spread ing Flatten balls slightly with a lightly floured fork 6 Bake in a preheated 190 C oven for 12 15 minutes or until cooked and pale golden 7 Remove biscuits from tray and cool on a wire rack Variations CHOCOLATE BISCUITS 1x butter biscuits mixture 2 tablespoon cocoa Step 3 Sift flour baking powder and cocoa to gether ORANGE BISCUITS 1x butter biscuits mixture 1 tablespoon finely grated orange rind Step 2 Omit vanilla essence add sugar orange rind and egg cream until light and fluffy LEMON BISCUITS 1x butter biscuits mixture 3 tablespoons finaly grated lemon rind Step 2 Omit vanilla essence ad
15. ES Catler Instructions for use KM 8010 Professional Mixer PROFESSIONAL MIXER 14 15 16 17 19 R1 Congratulations Catler Recommends Safety First Know Your Professional Mixer KM 8010 Assembling and Operating Your Professional Mixer KM 8010 Care and Cleaning Measuring and Weighing Cooking Information Hints and Tips Other Important Informations Recipes 7 Congratulations on the purchase of your new Professional Mixer KM 8010 We at Catler are very safety conscious We design and manufacture consumer products with the safety of you our valued customer foremost in mind In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions IMPORTANT SAFEGUARDS FOR YOUR PROFESSIONAL MIXER KM 8010 This appliance is not intended for use by per sons including children with reduced physi cal sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety Children should be supervised to ensure that they do not play with this appliance Carefully read all instructions before operation and save for future reference Remove and safely discard any packaging material and promotional labels before using the appliance for the first time Do not place the Professional Mixer near the edge
16. STAND BY POSITION THE MIXER IS IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES Do not use this appliance for other than its intended use Do not use in moving vehicles or boats Do not use outdoors The installation of a residual current device safety switch is recommended to provide additional safety protection when using electrical appliances It is advisable that a safety switch with a rated residual operating current not exceeding 30mA be installed in the electrical circuit supplying the appliance See your electrician for professional advice SWITCHED OFF AT THE POWER OUTLET AND UNPLUGGED FROM THE POWER OUTLET BEFORE ATTACHING THE BEATER WHISK OR DOUGH HOOK NEVER OPERATE THE MIXER WHILST THE MIXER HEAD IS IN THE RAISED OPEN POSITION CATLER RECOMMENDS SAFETY FIRST KNOW YOUR PROFESSIONAL MIXER KM 8010 Mixer motor head Powerful 500 watt motor for powerful and thorough mixing results Speed control dial with 6 speed settings Variable speed for all mixing tasks Wire whisk For all whipping tasks Tilt back hinge button The Mixer motor head of the Professional Mixer tilts back and locks into position to allow easy removal of the mixing bowl and attachments Large stainless steel mixing bowl For mixing your ingredients Die cast metal mixer stand The heavy duty die cast metal stand keeps the Professional Mixer secure and stable during operation Bowl locking recess The bowl locking recess al
17. WAY FROM BEATER DOUGH HOOK WHISK TO PREVENT PERSONAL INJURY OR DAMAGE TO THE MIXER ASSEMBLING AND OPERATING OF YOUR PROFESSIONAL MIXER KM 8010 11 Care and Cleaning CARE AND CLEANING Cleaning after use 1 Always ensure the speed control dial is in the 0 Stand By position the mixer is switched off at the power outlet and the power cord is unplugged Remove the beater dough hook or whisk and mixing bowl from the mixer Follow instructions in Assembling and Operating Your Professional Mixer on page 11 refer ring to steps 12 to 15 Wipe the Mixer motor head and Mixer stand with a soft damp cloth then dry thoroughly Wipe any excess food particles from the power cord Wash the bowl beater dough hook and whisk in warm soapy water with a soft cloth Rinse and dry thoroughly Beater dough hook and whisk can be washed in the dish o washer N NOTE Do not use abrasive scouring pads or cleaners when cleaning the mixing bowl flat beater dough hook or whisk as these may scratch the surface The attachments are intended for short term contact with food including beverages i e max 4 hours J CARE AND CLEANING NOTE Do not wash or immerse the Mixer mo tor head and Mixer stand in water or any other liquid Clean with a soft damp cloth and dry thoroughly Do not allow water or any liquid to enter the gear system as damage may result Storage Your Professi
18. ablespoons oil Assemble Mixer using flat beater 2 Using speed 1 beat eggs add creamed corn until just combined add salt and pepper if desired 3 Sift flour and baking powder together Using speed 2 slowly add sifted ingredients to egg mixture mix until combined 5 Heat oil in fry pan over medium heat Place tablespoonful of corn mixture into hot pan Cook until golden turn over and cook on the other side 6 Remove and drain on absorbent paper towel Repeat with remaining mixture VANILLA BUTTER CAKE 125g butter softened 34 cup caster sugar 1 teaspoon vanilla essence 2 eggs 2 cups 300g self raising flour sifted cup milk 1 Assemble Mixer using flat beater 2 Using speed 5 beat butter and sugar until light and fluffy 3 Add vanilla essence add eggs one at a time beat well after each addition 4 Using speed 2 slowly add flour and milk al ternately to form a smooth batter 5 Divide mixture evenly into two lightly greased and lined round cake pans or one deep 22cm round cake pan 6 Bake in a preheated 180 C oven for 45 50 minutes or until cooked and golden Turn out onto wire rack to cool When cool cover cake with Vienna cream frost ing recipe page R13 if desired or lightly dust with sifted icing sugar Variations COCONUT CAKE 1 quantity Vanilla Butter Cake mixture Y cup desiccated coconut 1 quantity Vienna cream frosting Extra desiccated coconut for sprinkl
19. astry to over creamy chocolate glaze 3 Pipe or spoon small amounts of meringue ap edge slightly i i i p edge slightly Allow glaze to set before serving mixture onto a lightly greased baking tray Blind bake the pastry base in a preheated Allow 3cm space between oven 200 C for 15 minutes or until light 4 Bake at 120 C for 1 to 1 hours or until the golden meringues are dry Do not brown Remove Assemble Mixer using wire whisk from trays and cool Store in an airtight con Using speed 3 beat the eggs and sugar until tainer light and fluffy 5 Just before serving spread a small amount Blend corn flour into warm milk Reduce Mixer to speed 1 blend milk mixture with egg mixture Place pie plate onto an oven tray and pour custard into prepared pastry case Brush pastry edge with melted butter and sprinkle edge lightly with caster sugar Bake in a preheated 250 C oven for 10 mi nutes reduce heat to 180 C for 20 minutes or until custard is set Serve warm of apricot conserve and whipped cream onto flat side of one meringue then attach the flat side of another meringue Larger meringues can be made by piping or spooning larger amounts of mixture onto the baking trays and extending the baking time if required VIENNA CREAM FROSTING CHOCOLATE PRALINE CREAM 125g butter chopped 600ml thickened cream 1 cups icing sugar 2x chocolate peanut confectionary bars 35 g 1 pc 2 3 tablespoons milk I Assemble the Mixer us
20. be more active in hot weather Rapid rise yeast is a mixture of yeast and bread improver Brands will vary in strength If wishing to substitute for yeast in a recipe omit the bread improver Rapid Rise yeasts should not be used with Bread Mix as bread improver is already in cluded Water from the tap is used in all bread recipes If using water in cold climates or from the refriger ator allow water to come to room temperature Extremes of hot or cold water will prevent the yeast activating Eggs can be used in some bread recipes and provide liquid aid rising and increase the nutri tional value of the bread They add flavour and softness to the crumb and are usually used in sweeter types of bread Other ingredients such as fruit nuts chocolate chips etc required to remain whole in the baked bread should be suspended in the dough These ingredients should be gradually added during the kneading and before the dough rises for the first time For cake and pastry making Flour such as plain self raising and wholemeal used for cake and pastry making should be low er in protein gluten than flour used for bread making Plain flour has a lower protein gluten content and gives baked products such as cakes muffins pastries scones and pancakes a softer texture Self raising flour is a blend of plain flour and raising agents such as baking powder Self rais ing flour can be used in recipes to replace plain flour an
21. d baking powder To make 1 cup self raising flour sift together 1 cup 150g plain flour and 2 teaspoons baking powder Wholemeal flour contains more parts of the whole wheat grain flour bran and wheat germ and can be used in muffins breads and pie cases but will have a denser texture Corn flour is made from maize corn and is used in some baked products to give a finer tex ture and can also be used as a starch to thicken sauces and desserts Rice flour is derived from rice and is used to give a finer texture in baked products such as short bread biscuits Baking powder is used as a raising agent in baking Bicarbonate of soda also known as baking soda is an ingredient in baking powder and can be used as an additional raising agent or to darken some baked products Butter will give particular flavour and soft tex ture to baked products Margarine can replace butter to give a similar result Oil can be used in some baking to replace butter but will give tex ture and flavour differences use only of the amount of butter Eggs should be at room temperature to give better volume when making cakes and sponges Standard eggs are used in the recipes Milk should be full cream unless specified Light low fat or skim milk can be used but will give tex ture and flavour differences Sugar white crystal sugar is used to give flavour texture and colour to baked products Caster sugar is often used in baking as it
22. d baking trays Allow 3cm spaces for spreading Sprinkle with extra coconut if de 7 Place biscuit rounds onto lightly greased sired baking trays sprinkle with extra Parmesan cheese and lightly dust with sweet paprika if desired Allow 3 cm spaces for spreading 8 Bake in a preheated 180 C oven for 10 15 minutes or until cooked and golden 6 Bake in a preheated 160 C oven for 15 20 minutes or until set and lightly golden 7 Remove macaroons from tray and cool on a wire rack Decorate macaroons with a fine drizzle of melted Cool biscuits on trays for 5 minutes before trans chocolate if desired ferring to wire rack BASIC WHITE BREAD 4 cups 600g bread flour 3 tablespoons milk powder 1 teaspoons salt 1 tablespoons sugar 1 teaspoon bread improver 2 teaspoons instant yeast 2 tablespoons oil 1 cups 375ml water Extra bread flour for kneading 1 2 Assemble Mixer using dough hook Place flour milk powder salt sugar bread improver and yeast into mixing bowl Using speed 1 2 slowly add the oil then the water to the dry ingredients Mix for 1 minute until a dough ball starts to form Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable Place the dough ball into a large bowl loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size 10 Remove the risen dough from the bowl and knead again on a
23. d bread can be achieved by replacing 1 cup of wholemeal flour with white bread flour Rye flour popular for bread making is low in protein so it is essential to combine rye flour with bread flour to make the bread rise success fully Rye flour is traditionally used to make the heavy dense Pumpernickel and Black Breads Gluten flour is made by extracting the gluten portion from the wheat grain Adding gluten flour can improve the structure and quality of bread when using low protein plain stone ground and whole meal flour Bread mixes contain flour sugar milk salt oil and other ingredients such as bread improves Usually only the addition of water and yeast is required Bread improvers are available nationally in supermarkets and health food stores The ingre dients in a bread improver are usually a food acid such as ascorbic acid Vitamin C and other en zymes amylases extracted from wheat flours Adding a bread improver will help strengthen the dough resulting in a loaf that is higher in volume softer in texture more stable and has improved keeping qualities Sugar provides sweetness and flavour browns the crust and produces food for the yeast White sugar brown sugar honey and golden syrup are all suitable to use When using honey or golden syrup it must be counted as additional liquid Powdered milk and milk products enhance the flavour and increase the nutritional value of bread Powdered milk is convenient and
24. d sugar orange rind and egg cream until light and fluffy MACAROONS CHEDDAR CHEESE BISCUITS MAKES 60 MAKES 30 4 egg whites 150g butter softened 1 cups caster sugar 1 cup finely grated Cheddar cheese 1 teaspoon coconut essence Ya cup finely grated Parmesan cheese 2 teaspoons finely grated lemon rind 1 cups plain flour sifted 3 tablespoons corn flour sifted Extra flour for kneading 4 cups desiccated coconut Extra Parmesan cheese for sprinkling Extra desiccated coconut for sprinkling Sweet paprika for sprinkling Melted chocolate optional 1 Assemble Mixer using flat beater 1 Assemble Mixer using wire whisk 2 Using speed 5 cream butter until light and 2 Using speed 6 beat the egg whites until firm fluffy peaks form Gradually add the sugar beat 3 ing constantly until the mixture is thick and glossy and the sugar is dissolved Add the essence and rind beat until just combined Reduce to speed 1 stir in cheeses increase to speed 3 and mix until just combined 4 Reduce to speed 1 again fold in flour mix to i combine 3 Remove wire whisk and assemble Mixer us ing flat beater 5 Turn out mixture onto a lightly floured board and knead lightly to form a round dough 4 Using speed 1 add corn flour and coconut ball and mix until just combined 6 Roll out dough to 5mm thickness Cut into 5 Place tablespoons of mixture onto lightly rounds using a sharp 4cm round biscuit cutter grease
25. ead again on a lightly floured surface Shape dough into a roll shape to fit a large bread tin or divide into two to fit two smaller bread tins Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 40 50 minutes or until well risen Remove plastic wrap Brush top of dough with Egg glaze recipe page R5 and sprinkle with extra seeds if required and bake in a preheated oven at 200 C for 40 50 minutes or until cooked and golden brown 10 Remove from pan and cool on wire rack FOCACCIA MAKES 2 4 portions 3 cups 450g bread flour 1 teaspoon salt 2 teaspoons sugar 2 teaspoons instant yeast 2 tablespoons olive oil 1 cup 250ml water Topping 2 tablespoons olive oil 1 tablespoon rock salt 2 tablespoons black olives sliced 1 2 Assemble Mixer using dough hook Place flour salt sugar and yeast into the mix ing bowl Using speed 1 2 slowly add the oil then the water to the dry ingredients Mix for 1 minute until a dough ball starts to form Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable Place the dough ball into a large bowl loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size Remove the risen dough from the bowl and knead again on a lightly floured surface Press the dough into a lightly greased 20cm x 30cm lamington pan Cover loosely with lightly gr
26. eased plastic wrap and leave to stand in a warm area for 20 30 minutes or until doubled in size 10 11 Remove plastic wrap brush dough with olive oil and sprinkle with rock salt and olives Bake in a preheated oven at 200 C for 30 35 minutes or until cooked and golden brown Remove from pan and cool on wire rack FRENCH HEN S EGG FRUIT TOAST MAKES 4 6 portions 4 eggs 34 cup milk Ya cup caster sugar 12 teaspoons cinnamon 1 tablespoons butter 6 thick slices fruit bread Icing sugar to serve Assemble Mixer using wire whisk Using speed 1 2 mix eggs milk caster sugar and cinnamon until well combined Melt a little of the butter in a non stick fry pan over medium heat Dip a slice of fruit bread into the egg mix ture to coat both sides then place into the fry pan Cook for 1 minute on each side or until crisp and golden Repeat with remaining batter butter and fruit bread Serve hot lightly dusted with icing sugar CRUMPETS MAKES 8 34 cup warm milk cup warm water 2 teaspoons sugar 1 teaspoon dried yeast 2 cups 300g plain flour 1 tablespoon baking powder Y teaspoon salt Assemble Mixer using wire whisk Using speed 1 mix milk water sugar and yeast in the mixing bowl until well com bined and smooth Sift flour baking powder and salt together Using speed 2 gradually add sifted ingre dients to milk mixture beat until smooth Lightly grease 4 egg rings and place them
27. h 4 Press two thirds of the mixture evenly and firmly into a 20cm x 30cm lamington pan lined with baking paper Cover and refrige rate 5 Combine fruit medley honey and water in a small saucepan Stir over medium heat until mixture boils Reduce heat and simmer for 5 minutes or until liquid has evaporated Remove from saucepan and cool 6 Spread cooled fruit mixture over chilled pastry base Crumble remaining pastry mixture and sprinkle over fruit filling 7 Bake in a preheated 180 C oven for 20 25 minutes or until cooked and light golden HANDLING INSTRUCTIONS FOR THE DISPOSAL OF USED PACKAGING MATERIAL Dispose of the packaging material in the designated place for waste disposal ELECTRONIC AND ELECTRIC APPLIANCE DISPOSAL INSTRUCTIONS ce Information for users for the disposal of electric and electronic devices This symbol on products or original documents means that used electric or electronic products must not be added to standard communal waste For proper disposal renewal and recycling hand over these products to determined collection points Or as an alternative is some European Union states or other European countries you may return your products to the local retailer when buying an equivalent new product Through the correct disposal of this product you will help retain valuable natural resources and prevent potential negative effects on the environment which could result from its incorrect disposal of was
28. h ball Wrap dough in plastic wrap and refrigerate for 20 minutes before using CHOUX PASTRY 60g butter chopped Ya teaspoon salt 1 cups water 1 cup 150g plain flour 3 eggs lightly beaten In a medium saucepan melt butter stir in salt and water and bring to the boil Stir in flour all at once stirring continuously until dough forms and leaves the side of the saucepan Remove from heat and place dough in a large bowl Spread the dough around the sides of the bowl to cool slightly Assemble Mixer using the flat beater Place the cooled dough into the mixing bowl Using speed 3 gradually add eggs mixing until mixture is shiny and glossy Lightly grease oven trays and lightly sprinkle with water Place teaspoons of the mixture onto the trays allow 3cm spaces between for spread ing Bake in a preheated 250 C oven for 15 mi nutes then reduce heat to 180 C and cook until puffs are dry and crispy SWEET SHORTCRUST PASTRY 125g butter chopped 2 tablespoons caster sugar 1 60g egg separated Ya cup custard powder Ya cup corn flour 34 cup 110g plain flour 34 cup 110g self raising flour 2 tablespoons lemon juice 1 tablespoon iced water Extra flour for kneading Assemble Mixer using flat beater Using speed 5 beat butter and sugar until light and fluffy add egg and beat until well combined Using speed 1 add custard powder and flours and gradually add lemon juice and water until a soft
29. he dry ingredients loosely into the required cup Do not tap the cup on the bench or pack the ingredients into the cup un less otherwise directed Level the top of the cup with a knife When using graduated metric measuring spoons level the top of the spoon with a straight edged knife or spatula Metric liquid measuring jugs If using a graduated metric measuring jug place jug on a flat surface and check for accuracy at eye level MEASURING AND WEIGHING COOKING INFORMATION The following oven temperature settings are included as a guide These set tings may need to be adjusted to suit the individual oven an Electric C Gas C Gas Mark Very slow 120 120 1 Slow 150 150 2 Moderately slow 170 160 3 Moderate 180 180 4 Moderately hot 200 190 5 Hot 220 200 6 Very hot 230 230 7 NOTE If using fan forced ovens be sure to turn the temperature down by 15 20 C 16 COOKING INFORMATION For better bread making Do check the ingredients and read the reci pe before starting to bake Do check use by dates on ingredients Do measure ingredients accurately weighed measurements are more accurate than volume measurements Do use bread flour unless recipe states otherwise Do add ingredients in the order stated in the recipe Do store opened ingredients in airtight con tainers Do use ingredients at room temperature Do not use flour that contains a protein level of
30. ing Step 4 Using speed 2 slowly add flour coconut and milk alternately to form a smooth batter When cool cover cake with Vienna cream frost ing recipe page R13 and sprinkle with extra co conut if desired COFFEE CAKE 1 quantity Vanilla Butter Cake mixture 2 teaspoons instant coffee granules dissolved in 1 tablespoon boiling water Step 3 Omit vanilla essence add dissolved cof fee add eggs one at a time beat well after each addition When cool cover cake with Coffee icing recipe Page R13 if desired SULTANA OR CHERRY CAKE 1 quantity Vanilla Butter Cake mixture 34 cup sultanas or glace cherries Step 4 Using speed 2 slowly add flour and milk alternately to form a smooth batter Reduce to speed 1 fold in sultanas or cherries Do not over mix MARBLE CAKE 1 quantity Vanilla Butter Cake mixture 1 tablespoon cocoa 2 3 drops red food colouring Step 5 Divide mixture into three equal parts Into one third stir the cocoa and to another third add 1 2 drops red food colouring to make a pink mixture Spoon the three mixtures in stripes into lightly greased and base lined 20cm square cake pan Use a knife to twirl the three mixture NEVER FAIL PLAIN SPONGE 4 eggs separated Ya Cup caster sugar 1 cup 150g self raising flour sifted 3 tablespoons water 1 Assemble Mixer using wire whisk 2 Using speed 6 beat egg whites until stiff peaks form Continue beating and gradually add sugar until thick
31. ing wire whisk 2 2 Using speed 3 beat the butter until it lightens in colour 3 3 Gradually add half the icing sugar then the milk and remaining icing sugar beat until y light and fluffy SOFT CHOCOLATE ICING 2 tablespoons cocoa Y cup boiling water 40g butter melted Y teaspoon vanilla essence 2 cups icing sugar sifted 1 Dissolve cocoa in the boiling water stir in melted butter and vanilla essence 2 Gradually add sifted icing sugar and stir until mixture is smooth and well combined Assemble Mixer with wire whisk Using speed 5 beat cream until light and fluffy Place the confectionary bars in a plastic bag and crush with a rolling pin Using speed 3 gradually add the crushed mixture to the whipped cream CREAMY CHOCOLATE GLAZE 200g dark chocolate chopped 34 cup thickened cream 1 Combine chocolate and cream in a small heatproof bowl suspended over a small saucepan of simmering water and stir until smooth RICH SHORTCRUST PASTRY 180g butter chopped 2 Y cups plain flour 1 teaspoons baking powder Ya teaspoon salt 2 tablespoons lemon juice 1 egg yolk lightly beaten Extra flour for kneading Assemble Mixer using flat beater Using speed 3 cream butter until soft Reduce to speed 1 add flour baking powder and salt gradually add lemon juice and egg yolk to form a slightly crumbled dough Turn dough onto lightly flour dusted board and knead lightly to form a smoot
32. is switched off and unplugged from the power outlet before removing the beater dough hook or whisk Always remove the beater dough hook or whisk from the mixer before cleaning Ensure the Mixer motor head is locked into the horizontal closed position when not in use and before storing Always ensure the speed control dial is in the 0 Stand By position the power is switched off at the power outlet and the cord is un plugged from the power outlet before at tempting to move the appliance when the mixer is not in use and before cleaning or storing Do not use the mixer on metal surfaces for example a sink drain board To protect against electric shock do not im merse cord plug or mixer in water or any other liquid Do not leave the mixer unattended when in use Keep the appliance clean Follow the clean ing instructions provided in this book Fully unwind the cord before use Do not let the cord hang over the edge of a table or counter touch hot surfaces or beco me knotted It is recommended to regularly inspect the appliance supply cord and plug Do not use the appliance if power supply cord plug or appliance becomes damaged in any way Return the entire appliance to the nearest authorised Catler Service Centre for exami nation and or repair Any maintenance other than cleaning should be performed at an authorised Catler Service Centre WARNING ENSURE THE SPEED CONTROL DIAL IS IN THE 0
33. kneading Seeds poppy sesame linseeds optional 1 Assemble Mixer using dough hook 2 Place flour milk powder salt sugar bread improver and yeast into mixing bowl 3 Using speed 1 2 slowly add the oil then the water to the dry ingredients Mix for 1 minute until a dough ball starts to form 4 Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable 5 Place the dough ball into a large bowl loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size 10 11 Remove the risen dough from the bowl and knead again on a lightly floured surface For bread shape dough into a roll shape to fit a large lightly greased bread tin or divide into two to fit two smaller bread tins For bread rolls divide dough evenly into 16 24 pieces knead into balls and place close together on a lightly greased baking tray Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 30 40 minutes or until well risen Remove plastic wrap Brush top of dough with Egg glaze and sprinkle with seeds if required For bread bake in a preheated oven at 200 C for 40 50 minutes or until cooked and gold en brown For bread rolls bake in a preheated oven at 180 C for 15 20 minutes or until cooked and golden brown Remove from pan or trays and cool on wire rack FETA AND ROASTED MEDITERRANEAN VEGETABLE QUICHE
34. lows the bowl to be securely locked into place for safety and stability when the Professional Mixer Flat beater Dough hook For all mixing tasks For kneading bread doughs EN KNOW YOUR PROFESSIONAL MIXER KM 8010 ASSEMBLING AND OPERATING OF YOUR PROFESSIONAL MIXER KM 8010 Before the first use Before using your Professional Mixer for the first time remove any packaging material and promotional labels Ensure the speed control dial is in the 0 Stand By position the mixer is switched off at the power outlet and the power cord is unplugged Remove the mixing bowl beater whisk and dough hook and wash in warm soapy water with a soft cloth Rinse and dry thoroughly The bowl and the attachments may be washed in the dish washer NOTE When first using your Professional Mixer you may notice an odour coming from the motor This is normal and will dis sipate with use Role of the Planetary Mixing Action The Professional s mixer head rotates around the bowl whilst rotating the beater in the opposite di rection This ensures a superior and thorough mix ing result without the need for a rotating bowl Attaching the bowl 1 Place the Mixer stand on a level dry surface such as a bench top The Mixer motor head should be in the horizontal closed position 2 Raise the Mixer motor head by depressing the tilt back hinge button then lift the Mixer motor head up until it tilts back and locks into the
35. onal Mixer should be kept in a con venient position for example on your kitchen bench top or in an accessible cupboard Always ensure the speed control dial is in the 0 Stand By position the mixer is switched off at the power point and the power cord is un plugged Store the mixing bowl in the bowl locking recess in the Mixer stand Place the attachments inside the mixing bowl and lower the Mixer motor head into the hori zontal closed position NOTE In no case separate the motor head from Mixer stand WARNING NEVER IMMERSE YOU PROFESSIONAL MIXER POWER CORD OR PLUG INTO WATER OR ANY OTHER LIQUIDS MEASURING AND WEIGHING Care should be taken when weighing and meas uring ingredients to achieve accuracy and con sistency Recipes in this instruction book have been deve loped according to the following metric Used measurements 1 teaspoon 5 1 tablespoon 20 1 cup 250 Metric weighing scales For consistent results it is recommended that a set of metric weighing scales is used to weigh larger quantities as they provide greater accu racy than measuring cups Tare zero the scales with the container in posi tion then spoon or pour ingredients in until the desired weight is achieved NOTE In general water weighs the same in grams as it measures in millilitres Metric measuring cups and spoon If using graduated metric measuring cups it is important to spoon t
36. open position 3 Insert the mixing bowl into the bowl locking recess of the mixer stand and turn clockwise until the bowl locks securely into place NOTE To remove or insert the mixing bowl the Mixer motor head must be raised and locked into the open position Attaching the Beater Dough Hook or Whisk Ensure the Mixer motor head is in the raised open position Align the groove in the top of the beater dough hook or whisk with the locking pin on the spindle extending down Lower the Mixer motor head by depressing the tilt back hinge button and pushing the Mixer motor head down until it locks into the horizontal closed position 10 If it is necessary to scrape any food mixture down the sides of the mixing bowl turn the speed control dial to the 0 Stand By switch the appliance off at the power outlet and unplug the cord Using a spatula a spoon or Operating the Mixer plastic spatula scrape the food mixture 7 Ensure the speed control dial is set to the 0 Stand By position plug the cord into a 230 V power outlet Now the Mixer is ready to use from the Mixer motor head 11 When mixing is complete turn the speed control dial to the 0 Stand By position switch the appliance off at the power outlet and unplug the cord 5 Press the beater dough hook or whisk up wards and turn clockwise until it locks se curely onto the locking pin on the spindle
37. spatula Ensure wire whisk and mixing bowl are clean and free of fats when whipping egg whites as these will impede aeration Instead of greasing baking pans or trays line with baking paper where appropriate How ever a little light greasing in pans will keep the paper in place Pre warm a measuring spoon in hot water for easy measuring of golden syrup or honey Butter should be softened at room tem perature to make creaming butter and sugar easier Keep surfaces and ingredients chilled when making handling or rolling out pastry But ter for pastry making should be kept refri gerated Avoid stretching pastry when rolling out as it will shrink when baking Use light even strokes in one direction and avoid pressing down hard on the rolling pin Where possible rest pastry in the refrigerator before baking Eggs should be at room temperature to give better volume when whipping Break eggs individually into another con tainer before adding to other ingredients to avoid potential spoilage Separate egg whites carefully to avoid in clusion of egg yolks Egg yolks contain fat and will prevent successful whipping of egg whites Rinse beaten egg residue from whisk beater and mixing bowl or other utensils with cold water immediately after use Using hot water will set the egg and make removal difficult Test if cakes are cooked at the end of baking time by touching the top lightly the cake will spring back if cooked
38. te Ask about other details at the local council or at the nearest collection point In accordance with national regulations penalties may be imposed for the incorrect disposal of this type of waste For business entities in European Union states If you want to dispose of electric or electronic devices ask your retailer or supplier for the necessary information Disposal in other countries outside the European Union This symbol is valid in the European Union If you wish to dispose of this product request the necessary information about the correct disposal method from the local council or from your retailer This product is in accordance with the requirements of EU regulations for electromagnetic compatibility and electrical safety This product is in compliance with the requirements of the regulations of EU on electromagnetic compatibility and electrical safety Changes in the text design and technical specifications may change without prior notice and we reserve the right to make these changes Due to continued product improvement the products illustrated photographed in this brochure may vary slightly from the actual product Professional Mixer WWW CATLER CUSTOMER SERVICE INFO CATLER E U E U
39. the amount of dry yeast ina recipe To sponge the yeast Place the quantity of fresh compressed yeast in the quantity of warmed water from the recipe together with 1 teaspoon sugar and 1 teaspoon flour into a clean glass bowl stir to dissolve and cover with plastic wrap Allow to stand in a warm area 30 C for about 30 minutes or un til the mixture starts to bubble and froth This mixture should be used without delay Warm area for rising Yeast either when sponging or in the dough requires warmth to rise To create a warm area for dough to rise place baking tray over a bowl of fairly warm water place prepared dough item on baking tray cover loosely with lightly greased thick er style plastic wrap or a tea towel Ensure kitchen is warm and free of draughts Allow the dough to rise until doubled in size For better baking Check the ingredients and read the recipe before starting to bake Weigh and measure ingredients correctly Variations may occur in raw ingredients used so adjust other ingredients and baking times if required Preheat oven before starting recipe prepara tion this will ensure the correct temperature is achieved before baking starts Temperatures and cooking times may vary with some ovens so adjust accordingly If using a fan forced oven reduce the tempera tures in the recipes by 15 20 C When using smaller quantities turn off the mixer from time to time and scrape the bowl with a
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