Mixing Tips
•For even and thorough mixing, slowly guide the beaters around the sides and through the centre of the bowl in the same direction. Do not overmix.
•Always stop the mixer by moving the speed control to the ‘0’ (off) position before raising the beaters out of the mixing bowl.
•When adding ingredients or scraping the bowl, stop the mixer and rest it on its base with the bowl below the beaters to catch any mixture draining from the beaters.
•When folding dry ingredients into delicate mixtures such as sponge cake, use Speed 1. Do not overmix.
•Always start mixing at slow speeds and increase the speed gradually to the recommended speed stated in the recipe to prevent ingredients splashing out of the bowl. When adding dry ingredients, particularly flour, lower the speed to avoid the ‘snow storm effect’.
Beating Egg Whites
•Separate the yolk and white carefully ensuring there is no yolk in the egg white. If some egg yolk is in the egg white, use the egg shell to scoop the yolk out.
•Best results are achieved when using a glass or stainless steel mixing bowl. If using a plastic mixing bowl, rub the inside of the bowl with ½ a lemon. (This helps remove any grease). Then wash and dry thoroughly.
•For best result always ensure that the beaters and mixing bowl are thoroughly clean and dry.
•For maximum volume, beat egg whites at room temperature.
•Beat egg whites using Speed 5. Beating time can vary depending on the freshness of the eggs.
Whipping Cream
•Thickened cream gives the best results.
•For maximum volume use well chilled cream. For best results, chill the bowl and beaters before whipping.
•Use a deeper bowl to prevent spatter. With the Beatermix Hand Mixer start by mixing on Speed 2, then increase to Speed 4 or 5 as the cream thickens.
•If intending to use the cream for piping, add approximately 2 teaspoons icing sugar per 300ml of cream before mixing. This will help the cream hold its shape.
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