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Before starting, read the recipe completely.
Refrigerated ingredients, i.e. butter and eggs should be at room temperature before
mixing begins. Set these ingredients out ahead of time.
Before starting your recipe, preheat the oven to the baking temperature
recommended in the recipe.
Assemble all ingredients and utensils near the mixer.
To eliminate the possibility of shells or deteriorated/off eggs in your recipe, break
eggs into a separate container first, then add to the mixture.
When mixing egg whites, be sure the bowls and beaters are thoroughly cleaned
and dried, as even the smallest amount of oil on beaters or bowl may cause the egg
whites not to aerate.
Always start mixing at slow speeds. Gradually increase to the recommended speed
as stated in the recipe.
Do not over beat. Be careful that you only mix/blend mixtures until recommended
in your recipe. Fold in dry ingredients only until just combined. Always use the low
speed. At any stage of mixing, over beating can cause toughness, close texture, lack
of rising or excessive shrinkage. Climatic conditions, seasonal temperature changes,
temperature of ingredients and their texture variation from area to area all play a part
in the required mixing time and the results achieved.
All recipes have been kitchen tested, but should you find it necessary to vary the
ingredients or size of the tin etc. allow for a variation in cooking time. Always test that
baked foods are done before removing them from the oven or cooking appliance.
During mixing, ingredients may splash to the sides of the bowl. To scrape the bowl,
turn the beaters and bowl control dials to the ‘OFF’ position and using a plastic or
rubber spatula, scrape the bowl. A light scraping after the addition of each ingredient
assists in achieving efficient mixing.
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