Berkel PM10, PM20 important safety instructions B2/$&&6625,6

operation in making mayonnaise involves stopping the mixer, scraping the upper part of the bowl with a spatula or bowl scraper to make sure that every portion will be evenly mixed into the recipe. Mayonnaise becomes a thicker and more stable product when the oil is added very slowly.

5.MASHING POTATOES

Use the batter beater and pre-heat the bowl and beater. Start the operation on low speed. When the potatoes have been broken up, stop the mixer and add the milk or cream, butter and season- ing. Many operators like to change to the wire whip or to the four wing whip for whipping in the milk or cream since more of a whipping action is obtained to produce a fluffier mashed potato.

6.CAKE BATTERS AND COOKIE DOUGH

Use the batter beater. Butter or shortening can be thoroughly creamed in about 10 minutes. The butter or shortening should be at room temperature. Sugar should be added to recipes at a me- dium speed. When all of the sugar has been added, stop the mixer and scrape down the sides of the mixing bowl with a spatula, or bowl scraper, to insure a smooth mix. Be careful not to add sugar until the butter or shortening has been thoroughly creamed. Some recipes call for yolks and whites to be beaten separately. This is not necessary with your mixer, as the mechanical mixing is efficient enough to allow the addition of whole eggs. When adding dry ingredients, stop the mixer occasionally and scrape the upper part of the bowl with a spatula or bowl scraper to make sure that every portion will be efficiently mixed into the recipe. Always operate the mixer on slow speed while adding dry ingredients. Do most of the beating before the flour and milk are added. Over beating after addition of these two ingredients causes a sub-standard mixture.

7.MIXING DOUGH

Always use the dough hook for mixing heavy dough mixtures. Do not overload the mixer with batches that are too large. (See the capacity chart for capacities of the various size bowls.)

Remember - an increased mixing time means a decreased fermentation time. Weighing ingredi- ents each time you mix will ensure a standard product. Stop the mixer occasionally to lower the dough mass from the hook and to scrape the bowl.

Important - In mixing heavy dough be sure to use the spiral dough hook, be sure not to overload the mixer (see the capacity chart), and be sure to start the mixer on low speed.

8.BISCUIT MIX

Use the wire whip. Mix shortening and dry ingredients until shortening is blended and mixture is granular in appearance. Turn off mixer. Scrape bowl down with bowl knife. Store in covered can until ready for use. (Use beater or dough hook when adding liquid; start mixing on slow speed. Do not over mix.)

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1.Bowl Dollies – This device is a low profile cart used for transporting a bowl that is loaded with product from one place to another.

8 • PM10 & PM20 OWNER/OPERATOR MANUAL