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8
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Refrigerated ingredients, such as butter and eggs, should be
at room temperature before the mixing begins. Remove these
ingredients from the refrigerator ahead of time.
To eliminate the possibility of eggshells in your recipe, break
eggs into a separate container first, then add them to the
mixture.
When mixing egg whites, be sure that the mixing bowls and
beaters are thoroughly cleaned and dried. Even a small amount
of oil on the beaters or in a bowl could cause unaerated egg
whites.
Always start mixing at a slow speed. Gradually increase to the
recommended speed on the speed guide.
Do not over-mix. Over-mixing can cause toughness, lack of
rising, or excessive shrinkage. Mix ingredients until just com-
bined. Always use the lowest speed until it’s necessary to
change to a higher speed.
During mixing, ingredients may splash onto the sides of the
mixing bowl. Turn the mixer off and use a plastic or rubber
utensil to scrape the bowl. Do not use a metal utensils, as they
may damage the beaters if contact is made. A light scraping
after the addition of each ingredient helps achieve the best
results.
HAND MIXER TIPS
SPEED GUIDE
Speed
Function
Use with
1
Blend
liquids and eggs
2
Stir
sauces and pudding
3
Mix
batters and mixes
4
Beat
cookie dough and frosting
5
Whip
whipped cream and mashed potatoes
USING your HAND MIXER
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