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13
Troubleshooting Guide
Problem Solution
Unsure whether to use leaf beater, dough
hook or whisk attachment
• Use the leaf beater for all mixing/
whipping tasks.
• Use the dough hook only for the
preparation of yeast/ bread doughs.
• Use the whisk for aerating egg whites.
Unsure of which speed setting to use
• Use the Mixing Guide on page 12 to
help select correct mixing speed when
preparing recipes.
• Begin mixing at lowest speed, then
increase to higher speed to prevent
splattering.
Object has fallen into the Bench Mixer
mixing bowl
• Should an object, such as a spoon or
spatula, fall into the mixing bowl while
mixing, immediately switch the Bench
Mixer to ‘OFF’ position, turn off at the
power outlet and remove the cord
from the power outlet, then remove
the object.
• If the Bench Mixer is damaged in any
way, return to a Kambrook Authorised
Service Centre.
Over-mixing has occurred
• Mix for the recommended time in the
recipe to avoid over-mixing.
Egg whites are not whipping
• Be sure the whisk attachment and
mixing bowl are completely clean
and dry before use as even a small
amount of fat will affect the whipping
performance.
Bread dough is not combining
• Some brands of flour absorb more liquid
than others so additional amounts of
liquid may need to be added if the
bread is not combining.
• DO NOT exceed speed setting 1 when
kneading. DO NOT place hands near
the dough hook when mixer
is operating.
If batter is too firm
• Add more liquid to your batter.
Mixture is curdling after the eggs have been
added
• Add eggs one at a time, beating well
after each addition.
• Make sure eggs are at room
temperature.
Sugar crystals still visible after creaming
• Continue to cream until sugar has
dissolved, or use caster sugar.
Lumps in batter or dough
• Sift the flours and sugar before mixing.
Cooked pavlova weeping (sugar not
dissolved)
• Next time, continue to whip until all
sugar is dissolved. Test by rubbing a
small amount of mixture between your
fingers; if sugar granules are still felt,
further mixing is required.
KSM500_IB_G15.indd 13 11/02/2015 9:27 am
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