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GENERAL MIXING TIPS
• Place liquid ingredients into bowl first and then add dry ingredients.
• Always stay near stand mixer during use.
• To begin mixing, use the lower speed settings until the ingredients are thoroughly
combined. This will reduce splattering.
• Always add ingredients as close to the sides of the bowl as possible, not directly into the
moving attachment.
• Mixtures containing large amounts of liquid ingredients should be mixed at lower
speeds to avoid splashing. Increase speed only after the mixture has thickened.
• When mixing thin batters, use medium speeds and frequently stop the mixer to scrape
the sides of the bowl with a spatula.
• Ensure butter or margarine is at room temperature before adding to the mixer.
• Add ingredients one at a time, thoroughly mixing after each addition.
• Add flour a bit at a time.
• If a spoon or other tool is accidentally caught in an attachment or the motor stalls, turn
the speed control to OFF ( ), then unplug.
STAND MIXER TIPS
EGG WHITES
Place egg whites in a clean, dry mixing bowl. Attach bowl and whisk. To avoid
splashing, gradually turn speed control to desired speed. See chart below.
AMOUNT SETTING
2 to 8 egg whites up to 10
10 or more egg whites up to 8
Your stand mixer beats egg whites quickly. Watch it carefully to avoid overbeating. Here
is what to expect:
Frothy: Large, uneven air bubbles.
Begins to hold shape: Air bubbles are ne and compact; product is white.
Soft peaks: Tips of peaks fall over when the whisk is removed.
Almost sti: Sharp peaks form when whisk is removed, but whites are still soft.
Sti but not dry: Sharp, sti peaks form when whisk is removed. Whites are uniform in
colour and glisten.
Sti and dry: Sharp, sti peaks form when whisk is removed. Whites are specked and
dull in appearance.
WHIPPED CREAM
Pour cold whipping cream into chilled bowl. Attach bowl and whisk. To avoid
splashing, gradually turn to designated speed and whip to desired thickness.
See chart below.
AMOUNT SETTING
up to 946 ml (2 pints) up to 10
946+ ml (2+ pints) up to 8
Your stand mixer whips cream very quickly. Watch cream closely during whipping
because there are just a few seconds between whipping stages. Look for
these characteristics:
Begins to thicken: Cream is thick and custard-like.
Holds its shape: Cream forms soft peaks when whisk is removed. Can be folded into
other ingredients when making desserts and sauces.
Sti: Cream stands in sti, sharp peaks when whisk is removed. Use for topping on
cakes or desserts, or lling for cream pus.
