Globe SP8 사용자 설명서

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Page 8
Operating Instructions
2.  Place the bowl guard on top of the bowl and align the arrow on the bowl guard 
 
with the notch on the rim of the bowl (see fi g 8-1).
3.  Secure the bowl guard by squeezing both metal clamps while pressing down on 
 
the bowl guard (see fi g 8-2).
4.  Lift completely up on the bowl lift lever until the bowl locks into position 
 (see 
fi g 8-3).  
NOTE:  The mixer will not start if the bowl is in the lowered position.
NOTE:  The time display should be illuminated.  If it is not illuminated press the    
  stop 
button.
5.  Set the timer for the appropriate mixing time by pressing the up arrow.
6.  Select the appropriate speed setting by lifting or lowering the speed control lever.
 Three 
fi xed speeds are available for use: fi rst (1), second (2), and third (3).
 
Recommended speeds while mixing:
 Gear 
Speed 
Product 
Type/Ingredient
 
1 (low) 
 
Heavy: mixing pizza, bread, pasta and donut doughs, waffl e/cake  
   
 
batter, 
mashing 
potatoes
 
2 (medium)  
Medium: 2nd stage of mixing for donut dough, etc.
 
3 (high) 
 
Light: whipping cream, egg whites, meringue
 
 
IMPORTANT:  When mixing product always follow the recommended agitator and 
 
speed setting according to the capacity chart located on page 12 of this manual.
7.  Press the green start button located on the middle of the control panel.
Always STOP the mixer BEFORE changing speeds!  Failure to do so may 
damage the gears or other parts and WILL void the warranty!
8.  To change the speed while mixing
 
a.  press the red stop button twice
 
b.  change the speed by raising or lowering the speed control lever
 
c.  press the green start button to restart the mixer.
NOTE: If the mixer shuts off during operation reduce the batch size. 
NOTE:  The mixer is equipped with a motor overload protection.  If the mixer shuts off during operation press 
 
 
the stop button and reduce the batch size, then press the overload reset button located on the back of 
  the 
mixer 
base. 
NOTE:  Reduce batch size by 10% if chilled fl our, water below 70
°F, or ice is being used in the mix. 
 
 
Fig. 8-1
Fig. 8-2
Fig. 8-3