Recommended Usage Chart
This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
Whisk
For eggs, cream and soufflés.
Important
• To avoid splashing of ingredients gradually increase the speed.
•
Do not use the whisk for heavy mixtures (all in one cakes and
creaming fat & sugar) as you could damage it.
• Best results achieved when eggs are at room temperature.
Before whisking egg whites, make sure there is no grease or
egg yolk on the whisk or the bowl.
Recipe/ Process
(Max)
(Minutes)
5L Bowl
7L Bowl
Egg Whites
8 (280g)
16 (560g)
Min
Max
1½ - 2
Fatless Sponge
620g
930g
4-6
Cream
0.5L
2L
1 ½ - 3
Pancake Batter
• Add flour to the bowl first,
followed by the wet ingredients.
• Mix on minimum speed to
incorporate ingredients.
250g Flour
500g Milk
200g Eggs
Min
10 secs
Max
45-60
secs
Mayonnaise
• For best results scrape down the
bowl after the addition of the oil
and run for a further 10 secs at
max speed.
2 Egg Yolks
10g Mustard
200mls Vegetable Oil
Max
1 – 1 ½
Eggs sizes used = medium sized (Weight 53 – 63g)
Whipping cream used = Fresh Whipping cream with minimum 38% Fat content
10
