Mixing Guide
Mixing task
Recommended speed(s)
Kneading, Folding & Blending | 'LO' 1 and 2 |
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Light Mixing | 'LO' 3 and 4 |
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Creaming & Beating | 'HI' 2 and 3 or 'LO' 5 |
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Whipping & Aerating | 'HI' 4, 5 and Boost |
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Mixing Tips
1.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.
2.Always stop the mixer by moving the speed control switch to the ‘0’ OFF position before raising the beaters out of the mixing bowl.
3.When adding ingredients or scraping the bowl, stop the mixer and rest it on it’s base with the bowl below the beaters to catch any mixture draining from the beaters.
4.When folding dry ingredients into delicate mixtures such as sponge cake, use Speed 1 on the ‘Low’ setting. Do not overmix.
5.Always start mixing at slow speeds. Gradually increase to the recommended speed as stated in the recipe.
Beating Egg Whites
6.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.
7.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.
8.For best result always ensure that the beaters and mixing bowl are thoroughly clean and dry.
9.For maximum volume, beat egg whites at room temperature.
10.Beat egg whites using Speed 5 on the High range setting. Beating time can vary depending on the freshness of the eggs.
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