1. Do not run the mixer for longer than 5 minutes at a time.
  2. Be guided by the manufacturer’s instructions and use the right attachment and bowl for the type of mixture being mixed.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Follow manufacturer’s instructions regarding maintenance and never operate a faulty machine.
  8. Wash washable parts in warm to hot detergent water, avoiding the use of abrasives, powerful detergent powders, washing soda, and bleaches.
  9. Wipe wipe able parts with a cloth wrung out in hot detergent water, then dry with a tea towel.

February 18th, 2010

Posted In: Mixers