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USEFUL TIPS FOR BEST MIXING RESULTS
:::Proper measurements are very important when baking. To measure flour correctly, stir the flour
first, then spoon into the measuring cup. Level o the top with the blunt side of a knife blade
or the handle of a spoon. Do not press or compact flour. It is also very important not to measure
directly from the bag while the flour is pre-sifted, it has been pressed/compacted to fit into
the bag. Baked goods made from unstirred flour are likely to be heavy and dry because too
much flour is used.
:::For most baking recipes (except for otherwise indicated), refrigerated items like butter, milk
and eggs incorporate better when they are at room temperature.
:::To separate eggs for use in any recipe, break them one at a time into a small bowl. With half
of the shell, gently remove the yolks, then transfer the whites to a spotlessly clean glass
or stainless bowl. If a yolk breaks into a white, use that egg for another recipe. Just a drop
of egg yolk in the white prevents the white from whipping properly.
:::To help determine the ideal mixing time, observe the batter or dough and mix only until it has
the desired appearance described in your recipe, such as “smooth and creamy.” To select
the best mixing speeds, refer to the Mixing Guide section above.
:::Always add ingredients as close to the side of bowl as possible, not directly into moving
accessory. The use of the splashguard with pouring spout is recommended to simplify
adding ingredients.
WHIPPING EGG WHITES OR CREAM
:::For whipping egg whites, both the mixing bowl and Chef’s whisk must be spotlessly clean
and dry. Any trace of fat/oil will prevent the egg whites from whipping properly.
:::Egg whites at room temperature are best for whipping. Bring to room temperature safely
by placing uncracked eggs in a bowl of warm water for 10 to 15 minutes.
:::Add a small amount of acid, such as cream of tartar, lemon juice or vinegar, when whipping egg
whites to stabilize them and allow them to reach their optimum volume.
:::The time required to whip egg whites will vary with the temperature of the egg whites, age of egg
whites, and temperature/humidity of the kitchen. Keep a close watch while whipping egg whites.
:::Timing is important when adding sugar to egg. Add sugar slowly and gradually to the whipped
egg whites once they start to foam – do not add sugar directly to the center of the bowl on top
of beaten egg whites; doing this may cause them to deflate.
:::Do not add sugar too much in advance to eggs – this could “cook” the egg and render them
lumpy and keep your batter from being smooth.
:::Beaten egg whites should be used immediately after beating them. If they wait for longer than
5 minutes, they will begin to deflate and lose volume and structure. Overbeaten egg whites will
also separate or deflate in a meringue topping.
WHIPPING CREAM
:::To make 2 cups of softly whipped cream, put 1 cup of heavy/whipping cream into a well-chilled
mixing bowl. Add about ½ teaspoon pure vanilla or other pure flavored extract and 1 to 4
tablespoons granulated, superfine or confectioners’ sugar.
:::Watch cream closely during whipping as there are just a few seconds between
whipping stages.
:::Stop whipping cream before you feel they are ready as they may overwhip easily. Finish
the whipping at the lowest setting to better control the result.
KNEADING YEAST DOUGHS
:::Use the dough hook to mix and knead yeast doughs. Use speed 1, 2 or 3 to mix or knead
yeast doughs. Use of any other speed creates high potential for unit failure.
:::Do not use recipes calling for more than 1 kg (8 cups) all-purpose flour or 800 g (6 cups)
whole-wheat flour when making dough.
OPTIONAL ATTACHMENTS
There are 2 attachment ports on the stand mixer to connect optional attachments that can be
purchased separately. The Slicer & Grater connects to the port on the front of the stand mixer while
the blender attachment connects onto the top attachment port.
CLEANING
IMPORTANT: Unplug the appliance and ensure that moving parts have stopped rotating before
handling or cleaning.
:::Remove the bowl, the accessories and the splashguard from the stand mixer following
the ASSEMBLING section. Wash all removable parts in hot soapy water or in the dishwasher
and dry thoroughly.
:::If needed, the body of the stand mixer can be cleaned with a soft damp cloth.
Dry thoroughly. NEVER IMMERSE the appliance, the power cord or the power plug
in water or any liquid.
Refer to the Use & Care instruction
manual provided with each specific
attachment for the recommended
assembling and using instructions.
