Kambrook KHM300 Series, Instruction Booklet

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13
Troubleshooting Guide
Problem Possible Solution
Unsure whether to use
beaters or dough hooks • Use beaters for all mixing/whipping tasks
• Use dough hooks only for preparation of yeast/bread dough
• DO NOT use a dough hook with a beater- this will damage
the hand mixer
Unsure of which speed
setting to use • Use the mixing guide on page 12 to help select correct
mixing speed when preparing recipes
• Begin mixing at lowest speed, then increase to higher speed
to prevent splattering
Over mixing has occurred • Mix for the recommended time in the recipe to avoid over
mixing
Egg whites are not
whipping • Be sure beaters and bowls are completely clean and
dry before use- even a small amount of fat will affect the
whipping performance
Bread dough is not
combining • Some brands of flour absorb more liquid than others, so
additional amounts of liquid may need to be added if the
bread is not combining
• DO NOT exceed speed setting 1 when kneading
• DO NOT place hands near dough hooks when mixer is
operating
Batter is too firm • Add more liquid to your batter
Mixture is curdling after the
eggs have been added • Add eggs one at a time, beating well after each addition
• Make sure eggs are at room temperature
Sugar crystals still visible
after creaming • Continue to cream until sugar has dissolved, or use caster
sugar
Lumps in batter or dough • Sift the flours and sugar before mixing
Cooked pavlova • Continue to whip until all sugar is dissolved. Test by rubbing a
small amount between your fingers; if sugar granules are still
felt, further mixing is required
Beaters or dough hooks
are stalling • Dough or batter is too thick; add more liquid or reduce
quantity
• Chocolate, nuts or fruit pieces are too large; reduce the size
of these ingredients to avoid this problem