Overloading can be avoided by:
A. Using the product capacity chart for recommended speeds and batch sizes.
B. Selecting a slower speed.
C. Reducing the ingredient batch size.
SPEED SELECTIONS
SPEED MIXTURES
Speed 1 (Low) Heavy mixture (bread dough, heavy batters and potatoes)
Speed 2 (Medium) Lighter mixtures (light dough, which must rise quickly, cake batters and
some whipping operations)
Speed 3 (High) Light work (shipping cream, beating eggs and mixing thin batters)
P52'8&768**(67,216PM10 & PM20
OWNER/OPERATOR MANUAL •
7
1. WHIPPING CREAM
The wire whip should be used for whipping cream. Cream to be whipped should be 24 hours
old, should contain 30% butter fat and should be well chilled, in fact near freezing temperature is
desirable, since the cooler the cream, the better the whipping. Warm cream may turn into butter
instead of whipped cream. To prevent splashing out of the bowl, start whipping the cream at
slow speed and increase the speed as the cream thickens.
2. EGG WHITES
Use the wire whip and be sure that the eggs are at room temperature and that both the mixing
bowl and wire whip are free from all traces of fat or oil, or the egg whites won’t whip. In some
installations one bowl will be kept and used exclusively for beating egg whites. Another bowl
will be used exclusively for the oily type mixes. Start beating the eggs at low speed and gradu-
ally increase the speed.
3. MERINGUES
Use the wire whip. Meringues can be made perfect by the gradual addition of sugar to eggs that
have not been beaten too stiffly.
4. MAYONNAISE
Use the wire whip. Depending on the quantity of mayonnaise to be made, a commercially
purchased 1 gallon, 2 gallon or 6 gallon oil dropper attachment should be used. This oil dropper
attachment is attached to the mixer and automatically adds oil to the batch at a controlled rate of
flow. Most mayonnaise recipes contain whole eggs, corn or cottonseed oil, vinegar, sugar, salt,
mustard and white pepper. The eggs should be placed in the mixing bowl first and beaten for
approximately five minutes at high speed. The speed should then be reduced to slow speed and
add the dry ingredients that have already been mixed together. Mix at high speed for approxi-
mately five minutes. Then the oil dropper should be turned on so that the oil is gradually added to
the batch for 10 to 20 minutes, after which time the vinegar is poured in slowly. The mixing
should be discontinued after the vinegar has been thoroughly mixed into the batch. The last