Mixing Instructions
Operators have their own pet ways of operating their mixing
machines, so no attempt will be made to set up iron clad
instructions, but there are certain general principles that
should be followed in the various operations. These general
principles as listed below should be helpful to old and new
operators.
GENERAL POINTS FOR PROPER OPERATION
NOTE
Refer to Mixing Chart before filling bowl.
1. Always start with the bowl in its lowest position.
NOTE
When mashing potatoes, kneading dough, or any
operation of a similar nature, it is advisable to start the
beating with the bowl at its lowest position and as the
potatoes or other ingredients break up, the bowl should
be gradually raised to its working position. This
procedure eliminates severe strain to the mixer and
consequently adds to its life and efficiency.
2. In general, start all mixing at slow speed.
3. Gradually raise bowl and its contents to working
position.
4. Always return to slow speed when finishing a mix so
as to leave the mixer at low speed ready for next
operation.
5. In lowering the bowl keep pressure on the hand lever
to prevent too fast lowering of the bowl and undue
strain on the mixer.
6. Bowl should be filled to at least half capacity for best
results.
7. Make sure that bowl-to-beater clearance is about 1/8".
Place a 1/8" layer of paper on bottom of bowl to check
bowl-to-beater clearance. See page 12 for instructions
on how to raise or lower the bowl should adjustment
be necessary for proper bowl-to-beater clearance.
WHIPPING CREAM
The "W" wire whip (refer to Beaters & Whip chart) should
be used for whipping cream. Cream to be whipped
should be 24 hours old, should contain 30% butter fat
and should be well chilled, in fact near freezing
temperature is desirable, since the cooler the cream, the
better the whipping. Warm cream may turn into butter
instead of whipped cream. Some operators like to use
the "jacket for bowl" attachment to surround the whipping
cream with cold water to maintain a cool temperature. To
prevent splashing out of the bowl, start whipping the
cream at slow speed and increase the speed as the
cream thickens, or use a "bowl splash cover" attachment
on the bowl.
EGG WHITES
Use the "W" wire whip and be sure that the eggs are at
room temperature and that both the mixing bowl and "W"
wire whip are free from all traces of fat or oil, or egg
whites won't whip. In some installations one bowl will be
kept and used exclusively for beating egg whites.
Another bowl will be used exclusively for the oily type
mixes. Start beating the eggs at low speed and gradually
increase the speed.
MERINGUES
Use the "W" wire whip. Meringues can be made perfect
by the gradual addition of sugar to eggs which have not
been too stiffly beaten.
5
BEST
RESULTS
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