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5
Mixing Guide
1. For even and thorough mixing, slowly guide
the beaters/dough hooks/balloon whisks
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 ‘OFF’ position
before raising the beaters/dough hooks/
balloon whisks out of the mixing bowl.
3. When adding ingredients or scraping the
bowl, stop the mixer and rest it on its base
with the bowl below the beaters/dough
hooks/balloon whisks to catch any mixture
draining from them.
4. When folding dry ingredients into delicate
mixtures such as sponge cake, use speed
1-2. Do not overmix.
5. Always start mixing at slow speeds.
Gradually increase to the recommended
speed as stated in the recipe.
Beating Egg Whites
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. Even
the slightest amount of yolk will prevent the
whites beating.
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.
For best result always ensure that the
beaters/balloon whisks and mixing bowl are
thoroughly clean and dry.
For maximum volume, beat egg whites at
room temperature.
Beat egg whites using 5-6 setting. Beating
time can vary depending on the freshness of
the eggs.
Mixing Tips
Mixing Task Recommended Speed(s)
Kneading, Folding & Blending 1 - 2 (low)
Light Mixing 2 - 3 (low/med)
Creaming & Beating 4 - 5 (med/high)
Whipping & Aerating 5 - 6 (high)
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