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1. Before starting, read the recipe
completely.
2. Refrigerated ingredients, i.e. butter and
eggs should be at room temperature before
mixing begins. Set these ingredients out
ahead of time.
3. Before starting your recipe preheat oven to
baking temperature recommended in the
recipe.
4. Assemble all ingredients and utensils near
the mixer.
5. 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.
6. 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.
7. Always start mixing at slow speeds.
Gradually increase to the recommended
speed as stated in the recipe.
8. Do not overbeat. Be careful that you only
mix/blend mixtures for the recommended
time specified 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, coarse 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.
9. All recipes have been kitchen tested,
but should you find it necessary to
vary the ingredients or the size of the
tin etc. allow for a variation in cooking
time. Always test for baked foods before
removing from the oven or the cooking
appliance.
10. During mixing, ingredients may splash to
the sides of the bowl. To scrape the bowl,
turn the beaters and bowl Control Dial
to the ‘0’ position and using a plastic or
rubber spatula, scrape the bowl. NEVER
USE A KNIFE, METAL SPOON OR
FORK, as this may cause damage to the
beaters and bowl. A light scraping after
the addition of each ingredient assists in
achieving efficient mixing.
Cookery Tips for Best Results
