HINTS FOR MIXING
1.The Whisk is used for most whipping tasks. Speeds 7 – 10 should be used for creaming and whipping of meringues, mayonnaise, salad dressings, mousses, frostings, etc.
2.The Flat Paddle Beater is used for most mixing tasks. Speeds 4 – 7 for cake & cookie mixes; speeds 2 – 5 for pastries. The lowest speed should be use to fold in dry ingredients.
3.The Dough Hook is used for heavier doughs such as yeast dough and short crust pastry. Speeds 1 – 2 should be used to start mixing then increase speed to 3 – 4 as the ingredients combine. As the dough ball forms, lower the mixer speed to 1
4.For light mixes requiring maximum mixing performance such as mayonnaise and meringue, the higher bowl speed is recommended. For large volumes, the bowl speed should be reduced to low, especially for thick mixtures.
HELPFUL HINTS
1.Add flour one cup at a time
2.Add ingredients one at a time, thoroughly mixing after each addition
3.Use butter or margarine at room temperature
4.Always add ingredients as close as possible to the sides of the bowl and not directly into in the middle of the Bowl. Use the Splash Guard with Pouring Spout as a guide
5.Never scrape down sides of bowl when the mixer is on. If scraping is necessary turn the Mixer to the off ‘0’ position first
6.When mixing dry ingredients always start off at the lowest speed to avoid ingredients splashing out
7.Chill the bowl and whisk in the freezer for approximately 15 minutes for best results when making whipped creams
8.Thoroughly dry the bowl and whisk when making meringues
9.Do not
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