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Recommended Usage Chart
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.
Bowl Tool
Recipe/ Process
Creaming butter/
margarine and sugar
Beating eggs into cake
mixes
Folding in flour, fruit etc
Pastry &
Biscuits –
rubbing fat
into flour
All in one
cake mixes
Bread
Dough (stiff
yeasted)
Soft
yeasted
dough
(enriched
with butter
and eggs)
Egg whites
Fatless sponges
Cream
Mayonnaise Egg yolks
Pancake Batter
Fruit cake
1.8kg total
(6 egg mix)
Flour weight
450g
Total weight
1.6kg
Flour Weight
500g
Total Weight
805g
Flour Weight
500g
Total Weight
960g
620g
(6 Egg Mix)
250 –
600ml
15
Min
Max
4
Max
Min
1
Min
2
Min
Max
Min
3
Min
3
8
Min
Max
Min
Max
4
Max
1l
Min
Max
(Mins)
3 – 5
1 – 4
30 – 60 secs
2 – 3
45 – 60 secs
45 – 60 secs
5 – 7
45 – 60 secs
5 – 7
1½ – 3
4 – 6
2 – 4
1 – 2
10 secs
45 – 50 secs
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