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11
hints and tips
1. Before starting, read the recipe completely.
2. Refrigerated ingredients, e.g. butter and eggs, should be at room temperature before
mixing begins. Set these ingredients out ahead of time.
3. Before starting your recipe, preheat the oven to the baking temperature
recommended in the recipe.
4. Place all the ingredients and any required utensils near the mixer.
5. To eliminate the possibility of shells or deteriorated/off eggs in your recipe, break
eggs into a separate container rst, then add to the mixture.
6. When mixing egg whites, be sure the bowls and beaters are thoroughly cleaned
and dried, as even the smallest amount of oil on beaters or bowl may cause the egg
whites not to aerate.
7. Always start mixing at slow speeds, especially when mixing in our or icing sugar.
Mix these ingredients slowly at rst, then gradually increase the speed as required.
8. Do not over beat. Be careful that you only mix/blend mixtures until recommended
in your recipe. Fold in dry ingredients only until just combined. Always use the low
speed. At any stage of mixing, over beating can cause toughness, close texture, lack
of rising or excessive shrinkage. Climatic conditions, seasonal temperature changes,
temperature of ingredients and their texture variation from area to area all play a part
in the required mixing time and the results achieved.
9. All recipes have been kitchen tested, but should you nd it necessary to vary the
ingredients or size of the tin etc. allow for this in the cooking time. Always test that
baked foods are done before removing them from the oven or cooking appliance.
10. During mixing, ingredients may splash to the sides of the bowl. To scrape the bowl,
turn the beaters and bowl control dials to the ‘OFF’ position and use a spatula to
scrape the bowl. A light scraping after the addition of each ingredient assists in
achieving efcient mixing.
11. If you don’t have a tin the same size as the recipe suggests here are some
alternatives: two 20cm sandwich tins, one 28 x 18cm tin, one 20 x 7cm round cake
tin or a standard loaf tin.
12. Cooking times and temperatures are meant only as a guide. Light mixtures should
spring back when lightly touched and heavy mixtures, fruit cake and the like, should
be tested with a skewer towards the end of the suggested cooking time. If the skewer
is clean when removed, the cake is cooked.
13. When making pastry, use the mixer by hand and not on the stand. For best results
always make sure that you:
• use twin beaters
• soften the butter/margarine/lard before use
• disperse fat evenly into the our before mixing
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