Safety and Instruction Manual
9
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Speeds:
Below is a list of the speed settings and
recommended uses.
Setting
Use
0
Standby and storage. Beaters will only
eject when if set to the ‘0’ position.
1
For slow stirring, combining and
starting all mixing procedures.
2
Mix flour and dry ingredients with liquid
or other moist mixtures.
3
Combine heavy mixtures and mixing
thick dough.
4
Blend butter and sugar, mix frostings
5
Whipping cream and mousse mixtures.
Beating egg white.
Rest Times:
Do not run the hand mixer for more than 3
minutes at a time.
A 10 minute rest time is recommended between
each use.
If you do run the hand mixer for more than 3
minutes, unplug and leave to cool before reusing.
Tips:
•
Allow refrigerated ingredients, such as
butter and eggs, to reach room temperature
before mixing in order for them to combine
more thoroughly.
•
To avoid the possibility of shell in the
mixture, break eggs into a separate
container before adding to the mix.
•
For best result use heavy cold cream,
straight from the refrigerator for making
whipped cream.
•
Do not over-beat. Be careful that you only
mix/blend mixtures until recommended in
your recipe. Fold into dry ingredients only
until just combined.
•
When whipping egg whites, plastic mixing
bowls are not recommended. For best
results, the mixing bowl and beaters must
be completely clean and free from any fat
or oil. Traces of fat or oil on the attachments
or bowl will prevent the egg whites from
increasing in volume during mixing.
•
Changes in temperature and the texture
and temperature of the ingredient will affect
the required mixing time and end results.
•
Always start mixing at lower speed.
Gradually increase to the recommended
speed as stated in the recipe.
