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13
12
helpful tips for baking
Baking top tips
• When mixing liquids, especially hot liquid: add small quantities at a time to
reduce spillage.
• Ingredients should be added to the mixing bowl in the order they are specied
in the recipe.
• Use the mixing speed that is recommended in the recipe. Use the speed
control button of the mixer to help you nd the correct speed to use.
• Use mixing times as specied in recipes. BE CAREFUL NOT TO OVERMIX.
Over mixing can cause the mixture to become very tough.
• Should an object, such as a spatula, fall into the bowl while the mixer is
operating, turn the mixer OFF immediately, then remove the object.
• For easier cleanup remove attachments and rinse immediately with warm
water.
• Use the SwivelScrape
TM
technology switch to manoevre the beaters towards
the sides of the bowl. This will allow the user to continually mix recipes, without
the need for stopping to manually scrape down.
Using your HeatSoft hand and stand mixer
1. Before starting, read the recipe completely.
2. Butter can be used straight from the fridge. Simply cut into cubes, add to the
mixing bowl, select HeatSoft and begin gentle mixing on Speed 2, all other
ingredients should be at room temperature. Cream is best when it is whipped
cold straight from the fridge.
3. Before starting your recipe, position the oven racks into the centre of the oven.
Preheat the oven to the temperature recommended in the recipe and gather all
the ingredients and utensils near to the mixer.
4. Caster sugar is the preferred choice for cake making. Add to the bowl with the
chilled butter, once softened, increase the mixer speed and cream until pale
and uffy.
5. To eliminate the possibility of egg shells in your recipe, break eggs into a
separate container rst, then add to the mixture.
6. When mixing egg whites, be sure the bowl and whisk are thoroughly cleaned
and dried, as even the smallest amount of oil on the 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/knead mixtures as
recommended in your recipe. Fold in dry ingredients until just combined.
Always use the low speed. At any stage of mixing, over beating can cause
helpful tips for baking
toughness, close texture, lack of rising or excessive shrinkage. Climatic
conditions, seasonal temperature changes, temperature of ingredients and
their texture can vary from area to area. These conditions can all play their part
in the required mixing time and 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 a variation in cooking time.
Always ensure that baked foods are correctly cooked before removing them
from the oven or cooking appliance.
10. 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.
VFM029_22EM2 (UK).indd 12-13VFM029_22EM2 (UK).indd 12-13 2022/3/18 9:03 AM2022/3/18 9:03 AM
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