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Hints on Mixer Use
- Do not run the mixer for longer than 5 minutes at a time.
- Be guided by the manufacturer's instructions and use the right attachment
and bowl for the type of mixture being mixed.
- When creaming fat and sugar together, make sure the fat is softened
first (but do not allow it to melt and become oily), as this prevents
it from sticking
to the beaters and sides of bowl. If time is short and the fat is hard,
rinse the bowl and beaters with very hot water first as this helps to
soften the
fat.
- To ensure that the ingredients are mixed properly, scrape down the sides
of the bowl frequently with a spatula or wooden spoon, remembering to
turn the machine off first.
- Light mixtures which require whisking such as sponges and meringue
should be mixed at high speed. Medium weight mixtures such as cakes
with creamed
butter and sugar should be mixed at a medium speed, as a high speed
would cause the
mix to splatter up the sides of the bowl, and a low speed could labor
the machine. For heavier mixing jobs like kneading and rubbing in,
use a low
speed only. As a general rule, use a low speed for heavy mixes and
small quantities,
and a higher speeds for greater quantities and lighter mixtures.
- Avoid over mixing, this is especially important with whipping cream
and rubbing fat into flour. When rubbing in, mix until it just resembles
fine
breadcrumbs, especially when making pastry, as over mixing will cause
the dough to become
tough and hard to handle. Watch cream carefully while beating, and
mix at a low speed, as it will very quickly turn to butter if over
beaten.
- Follow manufacturer's instructions regarding maintenance and never
operate a faulty machine.
- Wash washable parts in warm to hot detergent water, avoiding
the use of abrasives, powerful detergent powders, washing soda,
and bleaches.
- Wipe wipe able parts with a cloth wrung out in hot detergent
water, then dry with a tea towel.
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