Oster FPSTSM5101 Preparation, Operating Instructions, Adding the Mixing Bowl, Mixing Guide

Preparation

Adding the Mixing Bowl

Place the mixing bowl onto the turntable.

Note: Mixing bowls should NEVER be used in a conventional oven, microwave oven, on top of the range or on any other heated surface.

Operating Instructions

About the Speed Control Dial

The speed control dial is used for turning the mixer ON and OFF and for selecting its 12 mixing speeds. (See Figure 4)

Rotate the speed control dial in a clockwise direction to increase mixing speed, and in a counterclockwise direction to decrease mixing speed.

Rotate the speed control dial until the indicator is aligned with the indicator line for the desired speed.

Hint: During normal operation, the mixer may automatically adjust

speeds as the consistency changes of your dough or mixture: This is for optimum performance. It is not recommended to operate the mixer without contents in the bowl.

Mixing Guide

Please keep in mind that the various mixing tasks and related speeds listed in the following table may vary slightly from recipe to recipe.

For most recipes, it is better to begin your mixing on a slower speed until the ingredients begin combining, then move to the appropriate speed range for the particular task.

When mixing larger quantities you may need to increase the Stand Mixer speed due to the amount of mixing required and the larger load on the machine.

When building up a recipe that requires the addition of dry ingredients, such as flour, slow the speed down while these ingredients are being added to avoid a snow storm effect. Once the extra ingredients begin combining, slowly increase to the appropriate speed for the particular mixing task.

Speed		Recommended
Setting Range	Mixing Task	Accessory
LOW	FOLDING & KNEADING	Standard Beaters
1-3	Folding	Dough Hooks
	Kneading- Doughs
	(pastry, bread, scones, etc.)
MEDIUM	LIGHT MIXING	Standard Beaters
4-6	Kneading- Heavy Doughs	Dough Hooks
	(large quantities)
	Beating- Packaged Mixes
	Beating- creaming sugar and butter
HIGH	CREAMING & BEATING	Standard Beaters
7-9	Whisking- Light Batters	Whisks
	Beating- Cake Mixes, Heavy Batters,
	Icings, etc.
VERY HIGH	WHIPPING & AERATING	Standard Beaters
10-12	Whisking- Egg Whites, Cream, etc.	Whisks

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