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.
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1.ALUMINUM SPIRAL DOUGH HOOK
Used for mixing bread or roll dough of standard consistency, biscuits, meat loaf, etc. The alumi- num spiral dough hook is a special dough hook for mixing heavy doughs such as white, graham or rye bread, noodles, pretzels, Italian bread and pizza. Dough hooks should always be operated at slow speed only. Do not use other types of beaters for dough work; doing so will result in dam- age to either the beaters or to the mixer itself. Never exceed capacities as listed.
2.ALUMINUM BATTER BEATER
Furnished as part of the standard equipment. Used for mixing batters such as cake and muffin batters, creaming butter, mashing potatoes and vegetables, light cakes, icings and the average run of light work. Never use this beater for heavy dough work. When mashing potatoes, etc., it is advisable to start with the bowl at its lowest position and then as the potatoes or other ingredients break up, the bowl should be gradually raised to its working position. This procedure eliminates severe strain to the beater and to the mixer proper and consequently adds to their life and effi- ciency.
3.SS WIRE WHIP
Used for whipping, creaming, beating eggs, meringues, small amounts of mayonnaise, icings, and for whipping milk or cream into mashed potatoes after they have been broken up with batter beater.
10 • PM60 & PM80 OWNER/OPERATOR MANUAL
