ENGLISH
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ANÇAIS
–7–
HINTS FOR BEST RESULTS
• Refrigerated ingredients such as butter and eggs should be at room temperature
before mixing begins. Set these ingredients out ahead of time.
• To eliminate the possibility of eggshells in your recipe, break eggs into a separate
container first, then add to the mixture.
• When mixing egg whites, be sure the mixing bowl and beaters are thoroughly clean
and dry. Even a small amount of oil on the beaters or in the bowl could cause the
egg whites to not aerate.
• Always start mixing at slow speeds. Gradually increase to the recommended speed
stated in a recipe.
• Do not over-mix. Take care to only mix ingredients until recommended in the recipe.
At any step, over-mixing can cause toughness, lack of rising, or excess shrinkage.
Fold in dry ingredients only until just combined. Always use the lowest speed neces-
sary.
• 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
utensil, as they may damage the Beaters if contact is made. A light scraping after the
addition of each ingredient helps achieve best results.
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 frostings
5
Whip
whipped cream and mashed potatoes
