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1. Before starting, read the recipe
completely.
2. Refrigerated ingredients, ie 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. When mixing small quantities we
recommend using the mixer as a hand
mixer.
9. Do not overbeat. Be careful that you
only mix/blend mixtures until 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, 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.
10. 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 doneness in baked foods before
removing from the oven or the cooking
appliance.
11. 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.
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
