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MODEL: RJ32 SERIES
Operating Instructions (cont'd)
SPEED CONTROL GUIDE
1 STIR
For slow stirring, combining, mashing, starting all mixing procedures. Use to
add flour and dry ingredients to batter, add liquids to dry ingredients,
and combine heavy mixtures.
2/3 SLOW MIXING
For slow mixing, faster stirring. Use to mix heavy batters, start mashing potatoes
or other vegetables, cut shortening into flour, mix thin or splashy batters, and mix
and knead yeast dough.
4/5 MIXING
For mixing semi-heavy batters, such as beating cookies. Use to combine sugar
and shortening and to add sugar to egg whites for meringues. Medium speed
for cake mixes. For medium fast beating or cream whipping. Use to finish mixing
cake, doughnut, and other batters.
6 FAST BEATING and WHIPPING
High speed for cake mixes. For whipping cream, egg whites, and whipping
boiled frostings.
WARNING: Do not exceed Speed 2 when preparing yeast doughs as this may cause
damage to the stand mixer.
The mixing time in most recipes must be adjusted to avoid over beating. With
cakes, for example, beating time may be half as long as with other mixers.
MIXER USE
NOTE: Do not scrape bowl while stand mixer is operating. The bowl and beater
are designed to provide thorough mixing without frequent scraping. Scraping the
bowl once or twice during mixing is usually sufficient. Turn stand mixer off before
scraping. The stand mixer may warm up during use. Under heavy loads with
extended mixing time, you may not be able to comfortably touch the top of the
stand mixer. This is normal.
