6
2.
To reduce the possibility of getting eggshell or a gone-off egg in the food
you are preparing, break eggs into a separate container first, then add
them to the mixture.
3.
Do not over-beat. Take care that you only mix/blend mixtures to the
point recommended in your recipe. Fold in dry ingredients until they are
only just combined. Always use a low speed.
4.
Prevailing conditions: Seasonal temperature changes, the temperature
of ingredients and variations in the texture of ingredients from place to
place all play a part in determining the required mixing time and the
results achieved.
IMPORTANT SAFEGUARDS
Always start mixing at the lowest speed. When the
ingredients become a smooth paste, gradually increase to
the speed recommended in the recipe sheet.
NEVER PUT THE BEATER OR DOUGH HOOK IN A
DISHWASHER.
RECIPE
Test
Items
Material
Recommended
Weight
Instructions
Beater
Flour
150g
Set to low speed for 30 seconds
then to highest speed for 3
minutes
Sugar
150g
Butter
150g
Eggs
3 pcs
Baking soda
3g
Dough
hook
Flour
1000g
Set to low speed for 30 seconds
then to speed 3 for 4 minutes
Water
500g
Whisk
Eggs
4 pcs
Set to highest speed for 2 minutes
