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7
Please keep in mind that the various mixing
tasks and related speeds, listed in the table
below, may vary slightly from recipe to recipe.
Please refer to it regularly as you develop
your understanding of how different
ingredients interact when mixing.
Mixing Guide
30
After Dinner (continued)
Strawberry Mousse
2 punnets of strawberries, washed and hulled
3
/
4
cup caster sugar
2 tablespoons lemon juice
3 teaspoons gelatin
2 tablespoons cold water
300ml thickened cream
Extra strawberries for decoration
1. Place strawberries and half the sugar into a
saucepan and slowly bring to the boil.
2. Add remaining sugar and lemon juice, stir
over low heat until sugar is dissolved.
3. Soften gelatin in water, dissolve in hot
strawberry mixture. Cool slightly.
4. Place into a Sunbeam food processor and
process until smooth. Allow to cool.
5. Using the small Mixmaster bowl, whisk
chilled cream on Very High speed (10-12)
until thick.
6. On Low speed (1), fold through the cooled
strawberry mixture and mix on Medium
speed (4-6) until just combined.
7. Pour into individual serving dishes or a 4
cup mould. Decorate with strawberries.
SPEED SETTING RANGE MIXING TASK
LOW
FOLDING & BLENDING
1
Scones/Pastry
2
Biscuit dough
3
Tea Cakes
MEDIUM
LIGHT MIXING
4
Sauces & Puddings
5
Custard/Icing
6
Packet Mixes
HIGH
CREAMING & BEATING
7
Butter & Sugar
8
Cream Cheese
9
Heavy Batters
VERY HIGH
WHIPPING & AERATING
10
Cream
11
Egg Whites & Meringues
12
Marshmallow
7
Mixing Guide
Please keep in mind that the various mixing
tasks and related speeds, listed in the table
below, may vary slightly from recipe to
recipe.
Please refer to it regularly as you develop
your understanding of how different
ingredients interact when mixing.
NOTES: For most recipes, it is better to begin
your mixing on a slower speed until the
ingredients begin combining, then move to
the appropriate speed range for the particular
task.
Generally there is no one set speed for an
entire recipe. You will need to change the
speed of the Mixmaster depending on what
stage of the recipe you are working on. This
is communicated in the recipe section.
When mixing larger quantities you may need
to increase the Mixmaster speed due to the
amount of mixing required and the larger
load on the machine.
When building up a recipe that requires the
addition of dry ingredients, such as flour,
slow the speed down whilst these ingredients
are being added to avoid a snow storm effect.
Once the extra ingredients begin combining
then slowly increase to the appropriate speed
for the particular mixing task.
8
For
yo
ur
inf
orm
ati
on,
th
e f
ollo
win
g t
em
per
atu
re
set
tin
gs
are
in
clu
ded
as
a
gui
de.
Th
ese
set
tin
gs
may
ne
ed
to
be
adj
ust
ed
to
sui
t t
he
ind
ivi
dua
l r
ang
e.
The
rm
ost
at S
etti
ngs
Des
crip
tio
n o
f O
ven
Te
mpe
rat
ure
s
Ele
ctri
c
Gas
M
ark
°C
°F
Ver
y L
ow
120
-
140
2
50
- 2
75
1
Low
150
3
00
2
War
m
160
-
170
3
15
- 3
25
3
Mod
era
te
180
3
50
4
Mod
era
tel
y H
ot
190
-
200
3
75
- 4
00
5
Hot
210
-
220
4
15
- 4
25
6
-
7
Ver
y H
ot
230
-
240
4
50
- 4
75
8 -
9
Not
e: I
f u
sin
g f
an
for
ced
ov
ens
be
su
re
to
tur
n t
he
tem
per
atu
re
dow
n b
y 2
0-3
0°C
.
Als
o c
hec
k r
eci
pes
at
th
e b
ack
of
th
is
boo
k.
Ove
n T
em
per
atu
re
Gui
de
29
Haz
eln
ut &
Ca
she
w T
orte
6 e
gg
whi
tes
4 e
gg
yol
ks
3
/
4
cu
p n
ute
lla
100
g d
ark
ch
oco
lat
e,
mel
ted
1
/
2
cu
p p
lai
n f
lou
r
100
g h
aze
lnu
t m
eal
1
/
2
cu
p c
rus
hed
ca
she
ws
Top
pin
g:
250
g d
ark
ch
oco
lat
e m
elt
ed
250
g c
rea
m h
eat
ed
100
g w
hol
e h
aze
lnu
ts,
to
ast
ed,
sk
ins
rem
ove
d
100
g w
hol
e c
ash
ew
s,
toa
ste
d
1. P
reh
eat
ov
en
160
°C.
G
rea
se
and
lin
e 2
0cm
rou
nd
cak
e t
in.
2. I
n t
he
lar
ge
Mix
mas
ter
bo
wl
whi
sk
egg
whi
tes
un
til
sti
ff
pea
ks
for
m,
on
ver
y H
igh
spe
ed
(10
-12
).
Rem
ove
fr
om
bo
wl
and
se
t
asi
de.
3. U
sin
g t
he
lar
ge
Mix
mas
ter
bo
wl
onc
e a
gai
n,
bea
t e
gg
yol
ks,
nu
tel
la
and
1
00g
m
elt
ed
cho
col
ate
to
get
her
on
M
edi
um
sp
eed
(5
).
Add
fl
our
, h
aze
lnu
t m
eal
, c
rus
hed
ca
she
ws
and
fo
ld
in
the
eg
g w
hit
es
usi
ng
Low
sp
eed
(1-
3).
4.
Pou
r i
nto
th
e p
rep
are
d c
ake
ti
n a
nd
bak
e
40-
45
min
ute
s.
5.
Allo
w t
o c
ool
in
pa
n f
or
10
min
ute
s b
efo
re
rem
ovi
ng
cak
e f
rom
pa
n a
nd
coo
l o
n a
w
ire
rac
k.
6.
Com
bin
e t
he
mel
ted
ch
oco
lat
e a
nd
hea
ted
cre
am
to
get
her
. S
tir
un
til
sm
oot
h a
nd
allo
w
to
coo
l.
As
mix
tur
e c
ool
s i
t w
ill
bec
om
e
thi
ck
and
gl
oss
y.
7.
Spo
on
top
pin
g o
ver
th
e c
ake
. T
op
wit
h
cas
hew
s a
nd
haz
eln
uts
. S
erv
e i
n t
hin
wed
ges
.
Pav
lov
a
6 e
gg
whi
tes
1
1
/
2
cu
ps
cas
ter
su
gar
3 t
eas
poo
ns
vin
ega
r
1
1
/
2
ta
ble
spo
ons
co
rnf
lou
r
3
/
4
te
asp
oon
va
nill
a e
xtr
act
1. P
reh
eat
ov
en
to
120
°C.
G
rea
se
and
fl
our
30c
m r
oun
d t
ray
.
2. U
sin
g t
he
lar
ge
Mix
mas
ter
bo
wl
ens
uri
ng
tha
t i
t i
s d
ry
and
cl
ean
, w
hip
the
eg
g w
hit
es
unt
il
sti
ff
on
ver
y H
igh
spe
ed
(10
-12
).
3. O
n v
ery
H
igh
sp
eed
(1
0-1
2)
gra
dua
lly
add
th
e s
uga
r, a
te
asp
oon
at
a
tim
e t
o
sta
rt.
B
eat
w
ell
bet
wee
n e
ach
ad
dit
ion
.
As
mix
tur
e t
hic
ken
s a
dd
the
su
gar
m
ore
qui
ckl
y. T
his
sh
oul
d t
ake
ap
pro
xim
ate
ly
8-1
0 m
inu
tes
m
ixi
ng
tim
e.
4. R
edu
ce
to
Low
sp
eed
(1
-2)
an
d f
old
thr
oug
h v
ine
gar
, c
orn
flo
ur
and
va
nill
a.
Con
tin
ue
mix
ing
un
til
mix
tur
e i
s s
tif
f a
nd
glo
ssy
, a
ppr
oxi
mat
ely
8
-10
m
inu
tes
.
5. S
pre
ad
hal
f o
f t
he
pav
lov
a m
ixt
ure
on
to
a
pre
par
ed
tra
y. P
ipe
th
e r
em
ain
ing
m
ixt
ure
to
for
m a
bo
rde
r.
6. B
ake
fo
r 1
¼ -
1½
ho
urs
. I
f a
ble
, t
urn
ov
en
off
an
d a
llo
w t
o c
ool
in
ov
en
ove
rni
ght
or
for
a
few
ho
urs
.
Ser
vin
g s
ugg
est
ion
:
Dec
ora
te
as
des
ire
d.
Fre
sh
cre
am
an
d l
ots
of
fre
sh
ber
rie
s i
s m
y f
avo
uri
te.
S
pri
nkl
ed
wit
h i
cin
g s
uga
r t
o f
ini
sh
off
.
Afte
r D
inn
er (
con
tin
ued
)
NOTES:
For most recipes, it is better to begin
your mixing on a slower speed until the
ingredients begin combining, then move to
the appropriate speed range for the particular
task.
Generally there is no one set speed for an
entire recipe. You will need to change the
speed of the Mixmaster benchtop mixer
depending on what stage of the recipe you
are working on. This is communicated in the
recipe section.
When mixing larger quantities you may need
to increase the Mixmaster benchtop mixer
speed due to the amount of mixing required
and the larger load on the machine.
When building up a recipe that requires the
addition of dry ingredients, such as flour,
slow the speed down whilst these ingredients
are being added to avoid a snow storm effect.
Once the extra ingredients begin combining
then slowly increase to the appropriate speed
for the particular mixing task.
Содержание Mixmaster MX003
Страница 38: ...Notes...